Description: Eowyn may not make good stew, but she mastered these yummy pork chops because they didn't take much time or energy away from her horseback riding or swordfighting lessons!
Submitted by: Morna_Child_of_Eru on 2005-04-19 22:06:24
Serves: 2-3
Prep Time: Under 30 Minutes
Difficulty: Easy
Ingredients
2-4 loin pork chops (about 1- 1 1/4th lbs, total)2 tbsp cooking oil, such as canola oil
3 tbsp dijon-style mustard
2 tbsp Italian or Ceasar salad dressing
1 small onion, sliced thin
Instructions
Slice the onion and set aside.In a small mixing bowl, combine the mustard and the dressing, mix well and set aside.Heat the oil in a saute pan over medium heat, moving the pan to coat the bottom with the oil. You can tell the oil is ready when it spits back when you flick a few drops of water into it (careful or you could get burned! Use a splatter-gaurd or just put in a tiny piece of onion and wait until it sizzles.)
When the oil is hot, cook the onions until they are soft but not translucent.
Remove the onions from the pan and set aside.
Turn the heat up to high and carefully place the pork chops into the pan. Brown them on all sides. If you're not using a non-stick pan, they'll stick, but will release themselves when they're ready (a nice way to tell).
When the chops are brown, turn the heat down to medium-low and cover the meat with the onions and mustard-mixture. Cover and simmer for about 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 155 degrees F (clear juices are not a good indicator of safe cooking temp, and cutting the meat lets all the tasty juices out).
When the thermometer reads 155, remove from the heat and let stand, covered, for 5 minutes. This is called "resting", and it makes a Huge difference. When heat from the stove is pressing in on the meat, the juices are squeezed into the center of each chop. Taking the pan off the fire and leaving it alone lets the heat already in the meat force the juices back out, turning what could have been a dry pork-chop into a moist, mouth-watering one.
Also be aware that the temp will, for a few minutes, continue to rise within the meat. This is called "carry-over". If we remove the meat at 155, carry-over will take it 160 (safe temp for pork) without over-cooking.
Spoon the onions onto the meat, serve, and enjoy. This dish goes great with any of the Hobbit potato recipes.
1 Comment
Wow! This was a really nice meal! It was really easy to do too! First, we were worried about how mustardy the sauce was, but when its cooked…divine! Especially nice with some mashed potatoe with apple sauce in it we found! Try it, its great! 🙂