This is just going to be a super-simple post about making super-tender pork chops. Nothing gourmet or wild here.
Sprinkle with garlic salt and pepper on both sides.
Sear in hot oil in skillet on both sides of meat.
Turn down heat to low and add 1/3 C. water and cover with lid.
Simmer anywhere from 30 minutes to an hour. (The longer the better.)
Finally, turn up the heat to almost high and move the chops around in the pan as the water evaporates, flipping occasionally. (the meat, that is; not yourself. But if you're gymnastically inclined and that aids in your culinary experience, I don't want to be the one to stop you....)
Keep that going until you get that nice carmelized crust on the pork chop.
We scarfed this down with some roasted potatoes before heading out to the big Blazers/Celtics game---GO BOSTON!! (Yes, sorry, P-towners, we are Celtics fans...)
In case you are interested, potato-wise, they were diced, tossed with olive oil and Johnny's Seasoning Salt, and roasted in the oven on 400 degrees for about 40 minutes, tossing around halfway through.
And in case you were interested, game-wise, GREEN WON! 88-78. And a certain 8-year-old at his first full NBA game in person, learned the hard way about eating stadium hot dogs, cotton candy and soda at 10:00 at night.
Another yummy way to prepare the roasted potatoes is to coat them in olive oil, and then mix a package of onion soup mix in with them. Roast as usual. But can you really go wrong with any kind of potato? Ummmm.
ReplyDeleteThat is a good idea. That soup mix is really versatile. *Note to GF-ers, when you buy Onion Soup Mix, make sure the label doesn't list MSG or monosodium glutamate.*
ReplyDeleteWhat happened to being a fan of the Suns!? I think you are fickle. Just sayin...
ReplyDeleteChris! Rude! ;) I am the avid Suns fan, WE as a FAMILY are Celtics fan. Yes, it can be troubling like the other day when they played each other...
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