I loooove pork, actually i never knew i did until sometime last year when i tried these amazing pork ribs and knew for sure that i was in love.
Lately i have been trying to cook with pork a lot; the different parts and basically learning how to get it right every single time. Today's post is about Pork chops, two different recipes for preparing pork chops,
One is mine and one i got from The pioneer woman, my go-to blog for amazing recipes, Ree is a superstar, SUPERSTAR....
Anyways, as usual, id put up a link to the recipe from Ree's blog and if you want a recipe for my own food just leave a comment and id come back and edit the post with it
Pork Chops with Garlic and Wine
This tasted delish, i love wine reduction sauces, and the garlic just made it hit that spot, YUM YUM YUM, the Pork was cooked to perfection and it didnt take anytime at all, Five stars for sure.
Pan-Seared Pork Chops with Baked Potatoes in a Tomato Sauce
1 Pork Chops
2 large size Potatoes
1 large size tomatoes (diced)
1 small hot pepper(diced)
1 small onions(diced)
2 medium cloves of Garlic (chopped)
- Pre-Heat oven to 400F
- Season both sides of the pork with salt, seasoning, onion powder and garlic powder and leave to marinate for 20minutes
- Cut potatoes into about 8 slices per potato and leave aside
- Put a tablespoon of olive oil and a tablespoon of butter in a pan on medium-high heat and pour in diced onions and garlic until it turns translucent, add the tomatoes and pepper and stir for about 1minute
- Pour in 3 table spoons of ketchup into it and add with salt and seasoning for taste
- Put in the potatoes stir for 3 minutes on the stove top, then transfer to middle of oven for 30 minutes, or until potatoes are cooked through
- Put in 1 table spoon of butter into a pan on medium-high heat and place the pork gently in the middle of the pan
- Sear the chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them, use a spoon to scoop oil from the sides to the top of the chop as it is searing, and gently apply pressure to the top also.
- turn off the heat immediately after, the heat of the pan, should be enough to fully cook the meat if you like it very well done without leaving it tough, just cover the pan and let it rest for 5minutes
NOTE: you can make small slits at the fatty end of the chops to get rid of it curling while you pan-sear
AHHHHHH!!!! This was heavenly, OMG OMG, the pork was cooked perfectly, just lightly pink inside and not dry at all, it was well seasoned, and the potatoes were delicious, trust me i slept well that night, lol, this recipe is mine, and i can come back and include it in the post if anyone is interested.
Because of the amazing wings i had from the Korean place in Boston, i decide to find a Korean restaurant here in Ottawa and go try it with my friends, we went to Le KimChi last night and the food was too die for, i'd write a review post with pictures tomorrow :)