Anyway, I had a loin in the freezer that I thawed out. Mark's biggest pet peeve about pork chops, is that they often get dried out and tasteless. Granted...this does happen a lot. Well, sometimes I will make a gravy to solve this issue for him, but this day I wanted to try something a bit different.
I cut the loin in to chops. I tried to cut them on the thick side. I seasoned them with salt and pepper. I heated up a little oil in my pan until it was nice and hot. I seared the chops on both sides in the oil.
I added some butter and some fresh sliced garlic. I basted the pork chops in the pan with the butter. I just kept spooning the butter of the meat and let the meat cook a bit longer and let the butter get a bit brown. I cook my pork about medium. I like it a little pink. My husband likes it this way too, but I know some people don't agree with that. I added some fresh chives at the last minute for a little aroma.
The pork was good. I can't say great. While I was eating it, I was wondering what was one more thing I could do to add to the dish. I think a cream reduction might just set it off. But, if you are looking for a simple, moist, to the point dish. This would be it.
Have you ever heard of Pork Chop Sandy? I am not a huge pork fan either, but I bet Mark would like this dish. I usually use a pork loin and slice it really thin, @ 1/4 maybe thinner. You can pound it out if you can't get it thin enough. The you brown the pork in oil. Take the pork out of the pan and put in 1/2 cup water to boil off the goodnes on the bottom of the pan, then add a can of cream of chick en soup, 1 cup sour cream and mix it up.
ReplyDeleteIn a greased baking dish, layer a small amount of the soup mix on the bottom, then take crushed up french fried onions and layer over the soup mix. Put the pork on top, then cover in the rest of the soup mix and more french fried onions.
You can bake it at 325 for 2 hours or 350 for 1 1/2 hours. I usually do the 2 hours. It is so tender and delicious.
I like a lot of french fried onions so I use a big can, but you don't have to use that many.
Heidi H.
Heidi, that would be good. I will have to try that. Thanks!
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