Salt & Pepper Pork Chops with Roasted Potatoes: Pork Chops can be served many different ways, you can have a pork chop casserole, or southern fried pork chops, breaded baked pork chops, marinated baked pork chops. This recipes pork chops is cooked with a cast iron skillet. You can consider it a bone-in pork chop recipes stove top.
We kicked up salt and pepper pork by using whole slices of succulent pork loin. The colorful salad that accompanies is filled with flavor thanks to a Thai red curry dressing that’s drizzled over a cooling combination of crisp romaine.
Pork chops are one of most popular meats. They’re come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.
It is believed, that it was the Spanish explorer, Hernando de Soto, who introduced the pig to America in 1539. But, it was in China, hundreds of years prior to de Soto that pigs were domesticated. Around the year 1600, pig production started to grow rapidly and more and more people were eating pigs.
Later, pork became a thriving business and various types of pork dishes were created. From grilling to frying and roasting, many different methods were created for making pork safe to eat.
Pork Chops
When people started to love pork, they began to experiment with various cuts of meat. Pork chops began got the most attention because they were tender, juicer, and easier to eat.
Salt & Pepper Pork Chops with Roasted Potatoes
Ingredients
- 2 large shallot
- 1 lime
- 2 medium carrots
- 6 small potatoes
- 1 ⁄2 oz Thai red curry paste
- 12 oz boneless pork loin chops
- 1 romaine heart
- 1 medium cucumber
- sugar
- coarse kosher salt
- freshly ground pepper
- neutral oil such as vegetable or safflower
Instructions
- Prep ingredients: Trim ends from shallot, then thinly slice half crosswise, separating into rings (save rest for own use) and cut in half baby potatoes. Preheat oven to 425 Degrees
- Make curry dressing: In a large bowl, combine curry paste, lime juice, 1 tablespoon water, 11⁄2 teaspoons sugar, and 1⁄4 teaspoon each salt and pepper. Whisk in 3 tablespoons oil. Reserve 1 tablespoon dressing in a bowl for step 6. Toss carrots with remaining dressing in large bowl. Season to taste with salt and pepper. Let stand at room temperature until step 6.
- Fry shallots and roast potatoes: Heat 1⁄4 cup oil in a medium skillet over medium-high until shimmering. Add shallots. Cook, stirring, until shallots begin to brown, 2–3 minutes. Remove skillet from heat. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Season with salt. Place potatoes in a oven safe skillet and drizzle with olive. Season with thyme and salt and pepper. Roast for 15 minutes or until potatoes are tender.
- Prep pork: Trim excess fat from pork chops to 1⁄4- inch if necessary, then pat dry. Pound to an even thickness if necessary. Season all over with 1⁄2 teaspoon each salt and pepper, pressing gently with your hands to help the seasoning adhere.
- Cook pork: Heat 1 tablespoon oil in reserved skillet over medium-high. Transfer pork chops to skillet. Cook until deep golden brown on one side, about 3 minutes. Flip, and cook until browned on the other side, about 2 minutes. Transfer to a cutting board.
- Finish & serve: Thinly slice romaine and cucumber crosswise, discarding ends. Toss romaine, cucumbers, and half of each fried shallots. Transfer pork to plates, and drizzle with reserved dressing. Serve with salad and garnish with remaining shallots.
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