Ok, remember Monday, my post of my Menu Plan (click on Menu Plan to see)? Yeah, I don't always go by that exclusively. I've never really been one to like to color within the lines...even when I did the outline. So I switched it up a bit and did the pork chops tonight. It was a new recipe (if you saw the Menu Plan I noted it was from Mr. Food) The best of Mr. Food Cookin' Quickies to be exact.
I'm going to share with you!
Sprinkle chops evenly with lemon pepper.
Heat oil in a heavy skillet over medium-high heat until hot.
Add the chops. Cook 3-4 minutes on each side, or until browned.
Remove chops from the skillet and keep warm.
Combing the vinegar and broth to the skillet,stirring to loosen any browned bits from pan.
Cook over medium-high heat until mixture is reduced to a thin sauce. Spoon over the chops.
(The book said to cook this 4 minutes, but I found it took longer for me)
Spoon over chops
I served this with summer squash and brussels sprouts. I know...hubby doesn't like the sprouts either but he's a good sport.
Now, my evaluation? I thought it could have used a little more flavor. I tend to want to put garlic on everything and maybe it's just my bias. The balsamic vinegar reduces quite a bit and it was good (balsamic vinegar when cooked actually gets sweet) but I was just wishing for some more ooomph!
That, and I need a good meat thermometer! I don't even own one. (any recommendations?) I tend to get really weird about pork, so I did cook it longer than what the cookbook said to and it was a tad bit dry but I was worried. It wasn't the recipe's fault, just my insecurity about undercooked pork! LOL
So, there you have it. It is really easy with a minimum of ingredients and I'll let you try at your own risk. Admittedly, I don't have a lot of experience with pork...except for BBQ! LOL
Oh, and seriously, can anyone recommend a good meat thermometer? Do you use one?
I really think I need a meat thermometer and I wouldn't dry out my meats, ya know?