In Puerto Rico we serve this with rice, shocking, I know. However the beautiful asparagus I got at the market yesterday made the perfect side dish for them.

While the chops cooked, I turned the oven to 375 and placed a seasoned cast iron skillet in said oven, so it would come to temperature. The grill would have worked great too, just decided to go this route. Actually these were “grill perfect” asparagus as they were thick and meaty. Hopefully I can get more next week!

So to cook the asparagus, I simply drizzled them with olive oil and sea salt. Then baked them for a total of six minutes, turning them half way through the cooking time.

Garden Style Chops

Garden Style Chops

Ingredients:
2 TB olive oil
2 bone-in, center cut chops, trimmed of all fat
salt and pepper to taste
1 cup chopped onion
2 TB minced garlic
splash of cooking sherry
2 TB tomato paste
1 14 oz can of chopped tomatoes*
1/2 of a green pepper, chopped
2 TB chopped cilantro

Method
1. Heat up the olive oil in a large skillet. Add the pork chops once you have seasoned them with salt and pepper. Cook until well seared, about 3 minutes per side. Remove from the pan and set aside.
2. Add the onions and garlic and cook for 3 more minutes, stirring a few times.
3. Add the cooking sherry to deglaze the pan. Follow with the tomato paste and the diced tomatoes and cook for two more minutes. Add green peppers.
4. Return the chops to the skillet and cover with a lid. Cook for an additional 25 minutes, turning once, and adding the chopped cilantro half way through the cooking period.

*I used Rotel’s original tomatoes to add an extra zing. If you are up for some spice, definitely try it!

Sun Dried Tomato Crusted Pork Chop

Sun Dried Tomato Crusted Pork Chop

This recipe takes minimal amount of prep and is worth every one of the 15 minutes that will take you to put it together and in the oven. The first time I made this, I served it alongside Smoked Gouda Polenta, but a nice summer salad is also a great side dish. I have yet to try it on chicken, but I am guessing it will work pretty well with the original “white meat”. I chose bone-in pork chops for the additional moisture that it gives to the meat, boneless should work just as well.

Ingredients

4 bone in pork chops, trimmed of any fat

1/2 cup fat free half and half

2 cups (Japanse bread crumbs)

1 cup oil packed sun dried tomatoes, drained

Salt and pepper to taste

Penzey’s pork chop seasoning

Preparation:
1. Preheat oven to 375.
2. Season pork chops with salt, pepper and pork chop seasoning.
3. In a medium bowl combine the panko and sun dried tomatoes. Mixture should be dry as the panko will absorb any remaining oil from the tomatoes. If you find the mixture to be sticky, add a little bit more panko.
4. Place panko & tomato mixture into the food processor and give it 6 – 2 second pulses. Empty the mix into a dinner plate.
5. Pour the half and half in a separate dinner plate.
6. Dip the pork chops in the half and half, then in the sun dried tomato mixture and place in the baking dish.
7. Cover dish and bake at 375 for 35 minutes. Uncover and bake for an additional 15 minutes.

Five Star Pork

Five Spice Pork

We were supposed to have filets for dinner, but the wrong thing made it out of the deep freeze.  This was one of those “ooops” that turned into “yum”.  I would certainly spice this up more, but this is the right amount of “kick” for entertaining.

Ingredients:
3 boneless thick cut pork chops
2 cups chicken broth
Salt and pepper to taste
2 TB five spice chinese power
2 TB soy sauce
2 TB red pepper flakes
3 cloves of garlic, slightly smashed
8 oz pinneaple juice
1/2 cup pinneapple chunks
3 green onions, chopped, plus additional for garnish
Cooked jasmine rice

Preparation:
1. In a dutch oven, combine the pork and chicken broth. Add salt and pepper and braise for approximately 90 minutes.
2. Pull the pork apart using two forks.
3. To the pork add chinese powder, soy sauce, red pepper flakes, garlic and juice. Cook uncovered, in low/med heat for 10 more minutes.
4. Add pinneaple chunks and green onions. Cook for an additional 5 minutes.
5. Serve over jasmine rice, garnish with green onions.