Posts Tagged by pork chop
|February 9, 2018||Filled under Main Dishes|
This tasty recipe works best on a single sheet pan because the juice and seasonings from the pork chops adds a lot of incredible flavor to the simply prepared roasted garlic broccoli. If necessary, use a larger three-quarter size sheet pan to allow enough room for the broccoli to be spread out in a single layer without overcrowding.
Boneless Pork Chops with Garlic Broccoli
Prep time: 10 minutes
Cook time: 25-30 minutes
6 thick-cut boneless pork chops
¼ c. extra virgin olive oil, divided
Sea salt and black pepper, to taste
1 t. smoked paprika
1 t. onion powder
1 t. garlic powder
1 T. Italian seasoning, divided
4 c. fresh broccoli florets 3-4 cloves fresh garlic, finely minced
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
- Place pork chops on the prepared baking sheet and drizzle each chop with some olive oil (approximately 2 tablespoons for all 6 pork chops).
- In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and 1 teaspoon Italian seasoning. Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. Season generously with salt and black pepper, to taste.
- Add the fresh broccoli florets to the same mixing bowl and drizzle with remaining olive oil. Add remaining Italian seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper, to taste.
- Arrange seasoned broccoli on baking sheet around the pork chops, spreading into a single layer. Place the baking sheet into the oven and roast for 23-28 minutes, turning the pork chops and stirring the broccoli once, or until the pork is completely cooked through* and the broccoli is nicely browned.
Remove sheet pan from oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving. Enjoy!
*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…
The minimum safe cooking temperature for fresh pork is 145°F .
|September 8, 2013||Filled under Main Dishes|
What a busy Saturday! DH and I were out all morning teaching a couponing class. When I say we, what I really mean is I taught the class and he was the “lovely assistant.” It was a great, fun group and I always come away from this class with a few new tips from other couponers. After that we spent the afternoon with my in-laws. Before we knew it, it was dinnertime (past dinnertime, really!) and nothing was cooking, yet! How often does that happen to you? The day just gets away from you.
I had some pork chop defrosting in the fridge and a half bag of *probably stale* pretzels on the counter. Hmmm, what goes with better with pork than apples? Musselman’s Apple Butter to the rescue! Best friend to the pretzel? Mustard. I got some rice started and set out to create a masterpiece in about 40 minutes.
Super quick and simple ingredients:
1. Preheat over to 400 degrees Fahrenheit.
2. In a small bowl, mix the Musselman’s Apple Butter with the Dijon mustard. Set aside.
3. Season the pork chops on both sides with salt and pepper (I also used a little Zatarain’s Creole Seasoning.)
4. Crush those pretzels! I prefer the zip-top bag method.
5. Take each pork chop and using a spatula (or clean hands) slather on the apple butter-mustard mixture. A good thick coating is best.
6. Put the chop right into the bag with the pretzel crumbs, or whatever vessel now contains your crumbs. Coat both sides heavily, pressing the pretzels into the apple butter-mustard mix.
7. Place the chop on a greased baking sheet. Put a couple of dabs of butter/margarine on top of each one or spray with a little non-stick cooking spray. Either one will help the browning process and make them crispier.
8. Bake 25 minutes or until no longer pink in the center. This will depend on the thickness of your pork chops. Mine were about a 1/2 inch. (NOTE: Pork should be cooked to at least 145 degrees Fahrenheit.)
Pretzel Crusted Pork Chops are a winner! The apple butter and Dijon mustard were a delicious pairing and gave so much flavor to the pork chops. Thumbs up from DH and I – we’ll make this again, maybe with chicken next time. This dish was a yummy way to use up some leftover pretzels and so easy to prepare.
You might also like to try this pasta salad that has similar flavors, Harvest Pasta Salad.
What are your tricks to get dinner on the table in a pinch? I could really use some ideas!