The other day, while at the store, I realized that we hadn’t had pork chops in quite a while so I bought some with no real plan with what to do with them and wound up freezing them. Then I found the recipe for the pork chops and had to defrost on package almost as soon as it was frozen. Go figure. The glaze was good, not great but good. Once again I had issues (well, sort of) with the glaze reducing. It probably could have reduced a bit more (you can see in the picture it ran onto the plate) but I was past the recommended time and needed to move on. The potatoes worked well. I used a mandolin and got them really thin which I think helped the overall process of them cooking. The potatoes got a little “done” on the bottom but not too bad.
(recipes from the Kraft Food & Family magazine, Fall ’12 issue and the Taste of Home, February/March ’13 issue)
Pork chops –
4 bone in pork chops (about 1 inch thick each)
1/2 TSP crushed red pepper flakes (I actually didn’t add this)
1/2 TSP salt
1/2 TSP pepper
2 TBSP oil
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 TSP minced fresh rosemary or 1/4 TSP dried (I used dried)
1/8 TSP salt
1/8 TSP pepper
1/4 cup butter, cubed
Sprinkle pork chops with red pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until a thermometer reads 145 degrees. Remove and keep warm. In the same skillet, whisk the vinegar, honey, green onion, garlic, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from heat; whisk in butter until melted. Serve with pork chops.
Skillet Parmesan Potatoes
4 slices of bacon, cut into 1/2 inch pieces
1 red pepper, chopped
1 onion, chopped
2 TBSP water
1 1/2 lb red potatoes (about 6), thinly sliced
2 TBSP grated parmesan cheese
Cook and stir bacon in a 10 inch non-stick skillet on medium heat until crisp. Remove bacon with a slotted spoon, reserving 2 TBSP drippings in pan (or all of it, the more the merrier). Drain bacon on paper towels. Add peppers and onions to the skillet; cook and stir 6 minutes. Remove skillet from heat. Transfer onion mixture to a bowl.
Add water to skillet. Arrange 2 cups of potatoes on bottom of skillet; top with layers of half each of the onion mixture and bacon. Repeat all layers. Top with remaining potatoes. Cover. Cook on medium-low heat for 30 minutes or until potatoes are tender.
It says to invert on to a plate and top with parmesan. I sensed that wouldn’t work out so well so I just left it in the pan and topped with the parmesan.