Pork Chops Vesuvio For Two Recipes

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

PORK CHOP VESUVIO FOR TWO

Steps:

• On a sheet pan drizzle the potato wedges with olive oil, salt and pepper then roast them at 400F til golden brown, then set aside.
• In an oven proof skillet drizzled with olive oil season the chops with salt and pepper and brown on both sides until almost done cooking, remove and set aside.
• In the same oven proof skillet add a drizzle of olive oil then add all the garlic and saute until lightly golden and starts to smell.
• Pour in the broth, then the wine, turn up the flame and let it reduce a bit.
• Add the lemon juice and oregano then whisk in the butter to make it glossy and thickened, if you need a little more butter go ahead.
• Place the chops into the sauce along with the meat juices, spooning that sauce all around.
• Arrange the potato wedges in the pan as well as the peas and lemon wedges.
• Simmer everything together making sure pork chops are done with a meat thermometer.
• I like to finish mine off under the broiler to give the whole dish a nice golden finishing color.
• Garnish with the chopped parsley.

DOWN-HOME PORK CHOPS FOR TWO

Steps:

• In a small skillet over medium-high heat, brown pork chops on both sides in oil; remove and set aside. Add garlic to the pan; saute for 1 minute. Stir in the broth, brown sugar, soy sauce and pepper flakes. Return chops to the pan; cover and simmer for 8-10 minutes or until a thermometer reads 160°., Remove chops and keep warm. Combine cornstarch and water until smooth; stir into the broth mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chops.

PORK CHOPS VESUVIO FOR TWO

Steps:

• add garlic powder, 1 tablespoon oregino and 2 table spoons of basil to italian breading. dreg chop in breading coating well on both sides.
• melt butter and heat olive oil in large skillet.
• add and saute garlic until it turns golden brown.
• brown chops on both sides ( about two minute per side or until breading turns golden). remove chops and set aside.
• to skillet,add stock, wine 1 table spoon oregino,1 table spoon basil,lemon juice and crushed red peper. deglaze pan scrapping the bottom to get all the goodies. bring to a boil, turn down heat to med.low.
• re-add chops and spoon sauce over the top. close lid, simmer 10. minute.
• turn chops over and repeat step . (cook till chops are done ).
• serve over angle hair pasta. garnish with remaining table spoon of basil.

BAKED PORK CHOPS FOR 2

Steps:

• Place pork chops in a casserole dish.
• Place 1 Tablespoon of rice on top of each one.
• Cover with sliced tomato, then sliced onion and finally sliced potato.
• pour warm water over all until you can see the water Cover and bake in 350 F oven for 1 1/2 to 2 hours.
• Hint, you can't over cook this as long as there is sufficient moisture.

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.