Day 3 of Gluten-Free Week brought us one of Gilbert's favorite dinners. Pork Chops, Mashed Potatoes and Roasted Green Beans. It also has the added bonus of being completely gluten free and easy to make.
I used to loath Pork Chops, it all stems from the dry tasteless pork that I had once growing up. Can I just say that, just because you cook something in a liquid, it doesn't guarantee it will be moist.
So when Gilbert asked me to find a recipe for Pork Chops when we first started dating, I was hesitant. Then Julia Child's Mastering the Art of French Cooking walked into my life. I'm a pork convert.
Casserole-Sauteed Pork Chops:
Marinade Ingredients:
Per lb of Meat
1 tsp Salt
1/8 tsp Ground Pepper
1/4 tsb Ground Thyme
1/8 tsp Ground Bay Leaf
pinch of Allspice
1 Garlic Clove, minced
Other Ingredients:
2 Pork Chops
3 tbs Olive Oil
1 Garlic Clove
1 1/2 tbs Unsalted Butter
3 tbs Dry Vermouth
Directions:
1) The morning you're going to make the pork chops marinate them. Mix all the marinade ingredients in small bowl, rub into both sides of pork chops. Place in plastic bag or in casserole with cover. Then put in refrigerator. Gilbert and I often put them in over night. Flip them throughout the day.
2) Pre-heat oven to 325 degrees. Scrape of marinade and dry pock chops between paper towel.
3) Heat oil in casserole until moderately hot, then brown the chops on each side for 3-4 minutes. As they are browned, transfer them to a side dish.
4) Pour the oil out of the casserole and add the butter and garlic. Return chops, overlapping them slightly. Baste them with butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25-30 minutes. Turn and baste the chops once or twice. They are done when the meat juices run clear yellow with no trace of rose.
5) Arrange the chops on a hot dish with whatever vegetable garnish you have chosen. The chops will have rendered juices during their cooking; remove all but 1 tbs of fat from them. Pour the Dry Vermouth in and boil rapidly, scraping up all coagulated cooking juices, until you have a concentrated sauce. The sauce should have thickened. Taste for seasoning and pour over chops.
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| Casserole-Sauteed Pork Chops, Mashed Potato & Green Beans |
So when Gilbert asked me to find a recipe for Pork Chops when we first started dating, I was hesitant. Then Julia Child's Mastering the Art of French Cooking walked into my life. I'm a pork convert.
Casserole-Sauteed Pork Chops:
Marinade Ingredients:
Per lb of Meat
1 tsp Salt
1/8 tsp Ground Pepper
1/4 tsb Ground Thyme
1/8 tsp Ground Bay Leaf
pinch of Allspice
1 Garlic Clove, minced
Other Ingredients:
2 Pork Chops
3 tbs Olive Oil
1 Garlic Clove
1 1/2 tbs Unsalted Butter
3 tbs Dry Vermouth
Directions:
1) The morning you're going to make the pork chops marinate them. Mix all the marinade ingredients in small bowl, rub into both sides of pork chops. Place in plastic bag or in casserole with cover. Then put in refrigerator. Gilbert and I often put them in over night. Flip them throughout the day.
2) Pre-heat oven to 325 degrees. Scrape of marinade and dry pock chops between paper towel.
3) Heat oil in casserole until moderately hot, then brown the chops on each side for 3-4 minutes. As they are browned, transfer them to a side dish.
4) Pour the oil out of the casserole and add the butter and garlic. Return chops, overlapping them slightly. Baste them with butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25-30 minutes. Turn and baste the chops once or twice. They are done when the meat juices run clear yellow with no trace of rose.
5) Arrange the chops on a hot dish with whatever vegetable garnish you have chosen. The chops will have rendered juices during their cooking; remove all but 1 tbs of fat from them. Pour the Dry Vermouth in and boil rapidly, scraping up all coagulated cooking juices, until you have a concentrated sauce. The sauce should have thickened. Taste for seasoning and pour over chops.
Look, I can't really say this looks delicious - as meat really isn't my thing. But I do love Mashed potatoes.
ReplyDeleteHaha I totally understand. And I love Mashed Potatoes too :)
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