Recipes
4 Personal Gourmet Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Preparation
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.
Mix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
(Thaw out pork in refrigerator overnight)
4 Personal Gourmet pork chops or fillets
2 sliced red onions
2 minced garlic cloves
4 assorted chopped peppers ( 2 sweet and 2 hot )
2 splashes of balsamic vinegar
Season pork with salt and pepper
Grill on medium-high heat till desires doneness
Put balsamic oil in sauce pan, brown garlic in hot oil
Add onion and sauté for 5 minutes,
Add peppers and sauté for 5 more minutes.
Pour balsamic vinegar in pan with peppers for 3 minutes.
Put pork on a plate and top with onions and peppers.
Serve with grilled potatoes or baked parsley red potatoes.
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