Mom had bought some thin pork chops and had a recipe for country braised ribs that she wanted to try, so we decided to wing it and try to make the recipe work for skinny boneless pork chops. It was surprisingly good, considering that we didn’t have half of the ingredients, including the main ingredient, and didn’t cook it in the oven! I really liked it and the flavors were great, and the pork tender. Amazing how things work out. 🙂 Mom’s the brave one… I need to follow recipes, but her challenges certainly make me try harder, and they also make me think about how things cook, which really makes me more confident when I can figure it out!
- 5 boneless trimmed pork chops, about 1/2″ thick
- 2 carrots, diced small
- 2 stalks celery, diced small
- 1/2 large red bell pepper, diced small
- 1 medium onion, diced small
- 1 tbsp tomato paste (we used a very thick tomato sauce that was left over)
- 1-2 cups vegetable stock
- 3 tbsp olive oil
- kosher salt and pepper
- Season chops. Heat 2 tbsp olive oil in dutch oven and brown chops for 1 minute on each side. Transfer to plate.
- Add 1 tbsp oil to pan and saute all veggies until soft, about 5-7 minutes.
- Add tomato paste and cook another 3 minutes.
- Add chops back to pan (on top of veggies) and add stock to cover veggies and half way up chops. Cover and simmer on stove until meat is tender, about 10 more minutes. You’ll need to drain some of the stock before serving.
I served it with a quick mushroom risotto, and sauteed zucchini and onions (just sauteed them in butter and olive oil, salt and pepper until zucchini slices were translucent and onions slightly caramelized). Delicious.
Recipe from Everyday Food cookbook (Great Food Fast). They’re not kidding…. it’s great and it’s fast.
I love the flavor of the caramelized shallots with wine and apples. Yum!
I made a half recipe since it was just two of us, so that’s what I’m listing here. Everything’s the same, just doubled ingredients to make it for 4 people. I served it with salad because pork is so filling.
Two photos from my phone mid-meal; one natural light, one with dining room light on… really changes the color!
Ingredients (Serves 2):
2 bone-in pork rib chops (about 1/2″ thick, 6-8oz)
1 tbsp butter
1/4 lb shallots halved or quartered
1 granny smith apple, peeled and sliced
1/4 cup white wine
Heat the broiler (ours has to have a temp, so I set it to broil 500F), set a broiling pan 4″ under the broiler.
In a skillet, heat butter over medium-high heat. Add shallots and cook until browned, about 5 minutes.
Cover pan and reduce heat to medium. Cook until shallots are soft, about 5 minutes more.
Add apples and wine, cover and cook until apples are beginning to soften, about 5 minutes. Uncover and cook until most of the liquid has evaporated and apples are tender, 2-4 minutes more. Remove from heat and cover to keep warm.
While apples are cooking, season pork chops with salt and pepper (I put a little EVOO on the one side of each chop to prevent sticking). Place on broiler pan and cook through, 3-5 minutes on each side. (Mine took 6.5-7 minutes total – one chop was bigger). To serve, spoon apple mixture over chops.
A great way to use the leftover roast pork tenderloin…
from Everyday Food’s Great Food Fast cookbook p.223, “Glazed Pork Tenderloin with Pineapple”. Thank you Chica for giving me this book for my bday!
I grilled up some pineapple slices, then sliced up the remaining tenderloin and brushed their hoisin sauce on it and tossed it on the hot grill pan for a couple of minutes (and then to a warm oven until everything was ready).
3 tbsp dark hoisin sauce
2 tsp fresh grated ginger
1 clove garlic, minced
1 tsp dijon mustard
I added the letover pineapple juice from the container to the sauce up and put the remainder on the side.
They give a recipe for an additional quick ginger sauce for the side, but I just used the leftover hoisin mix with the pineapple juice. Chris couldn’t stop eating… 🙂
Quick Ginger Sauce:
2 tbsp dark hoisin sauce
2 tbsp pineapple juice
2 tsp grated fresh ginger
1 tsp soy sauce
fresh ground pepper
Thanks to a generous donation from Grace, we had a 3 lb pork loin in the fridge staring back at me in fear… it knew my special ability to over-cook any meat you can name.
It was excellent! Who knew? I made my own recipe and cooked it following Mark Bittman’s instructions (below).
I’ll have to repeat this in the future for company.
Preheat oven to 450 F.
Rub olive oil on pork.
Sprinkle with salt, pepper, garlic powder and cover top in dried minced onion.
Cook uncovered in roasting pan for 15 minutes at 450 F.
Take roast out of oven, lower temp to 325 F, and pour 1/2 cup white wine over roast (I only had rose, so I used that– thanks again to Dad for the wine).
Cook for another 1hr 30 to 1 hr 40 min (for 3 lbs), pouring additional 1/4 cup wine over roast every 15 minutes.
When meat reaches bet 140-150 degrees on thermometer (I took it out at 141 F), take out and put on warmed platter.
Put roasting pan over burner Med-High and reduce juices/wine (if there isn’t a full cup of liquid in pan, add wine. Reduce to about 3/4 cup. Turn off heat and Stir in 2 tbsp butter.
Carve pork and serve with gravy.
I served it with egg noodles and salad. Mmmmmm.
Chris prefers it without the gravy (it’s more like a sauce, not heavy, no flour).