![]() Serve leftovers as they are, or slice the pork and stuff the pork and vegetables into a pita or roll or add it to a salad.įreezing is not recommended for this recipe. Reheat leftover one-pan pork chops and vegetables in the oven in a covered dish at 350 until heated or you can reheat it in the microwave. Store leftovers in an airtight container in the refrigerator for up to 4 days. Sear the sides of the pork chops (using a par of tongs) to help render the fat there. Sear pork chops for 1 minute per side, lightly pressing them down. Bring a large cast iron skillet to medium-high heat. Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 5 minutes. Sprinkle the mixture evenly on both sides of the pork. ![]() Pat the chops dry with a paper towel before adding them to the skillet which will allow for the meat to brown quickly. Season both sides with kosher salt and ground black pepper. Brush the pork chops on both sides with olive oil In a separate small bowl, whisk together the salt, pepper, and garlic powder until combined.Bring the chops to room temperature before cooking them which will help them to cook evenly through.Serve oven-baked pork chops with vegetables as a complete meal, or if you would like an extra serving of vegetables you can serve it with a side dish such as salad, steamed broccoli, or green beans. When it's time to prepare dinner, brown the pork chops and add the vegetables and cook. The vegetables can be cut up a few days ahead of time and stored in separate containers in the refrigerator. Garlic - substitute ½ teaspoon of garlic powder if you don't have fresh garlic. ![]() Shallots - If you don't have shallots available, you can use 1 tablespoon diced onion. Sweet Potato & Potato - You can use only sweet potatoes or potatoes in this recipe, instead of half sweet potato and half potato, just double the amount.īrussels sprouts - If you don't like Brussels sprouts, try wedges of cabbage, carrots, turnips, parsnips, broccoli, or cauliflower. Thinner cuts of meat (chicken cutlets or thin pork chops) are not recommended, they will dry out unless they are cooked separately and added to the vegetables just before serving. To prevent dry pork chops, they should be at least one inch thick, the thicker the better for juicy pork chops.īone-in chops will also work in this recipe, however, the cooking time will be longer.īoneless chicken breasts or thighs also taste great, you will need to reduce the cooking time by approximately 10 minutes (the internal temperature of the chicken should be 165). Pork chops - Bone-in pork chops or pork tenderloin (one pound) are a great substitute in this recipe. Note: Cook time will vary for the pork depending on the thickness of the chops. We appreciate you stopping in and checking out our little tips and tricks to the perfect pan seared pork chop.Remove the skillet from the oven and add the pork chops to the top of the vegetables bake pork chops and vegetables uncovered for 10 to 15 minutes until the pork reaches an internal temperature of 145 degrees F. Remove from the heat, let rest and pour a little more creamy wine sauce on top for added flavor.īe sure and check out the full recipe below as well as the Video to follow all the steps. The last remaining step before enjoying this is to place these chops back into the wine reduction sauce and let them simmer for about 3-4 minutes. This will also help aid in that crust caramelizing on top. Baste those with a spoon while cooking to incorporate more flavor in the chops. This mixture will help the butter from burning while giving it a great nutty flavor. ![]() You’re going to sear these chops in a good butter and oil mixture. Pro Tip: To keep the chops from curling up when cooking (especially those thinner cuts) cut a slit right through the rind (fat around the edge) of the pork chop. The more tiny flecks of marbling you see the better that hog is going to be! Did y’all know pork has marbling just like beef? Marbling are those little white flecks scattered throughout the meat which creates tenderness, flavor and moisture. ![]() Now we’ve talked about the band, lets talk about the star of the show… The Bone-In Pork Chop. But, you can easily do this same method inside on the stove top in the same cast iron skillet. Like most times, I like to do this outside on the grill so keep that in mind if you’d like to take this in the great outdoors (check our video below). Thats right folks nothing gives a good caramelization like a sizzling hot cast iron skillet. Well folks, we’re gonna show you how, whether you’re cooking this inside or outside this hog is easy and we’re doing it with a creamy wine sauce to boot.įirst things first and the main component to this other than the pork chop itself is the cast iron. That butter that gets in there and gives it such a great nutty flavor. Are you looking for that perfect pan seared pork chop? The best part of that is the good caramelization. ![]()
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