pork chops

Caramelized Onion Pork Chop with Egg Noodles

Pan-roasted bone-in pork chops, topped with caramelized onions, served with crisp green beans tossed with briny capers and fresh tarragon. Finished with buttery egg noodles just waiting to soak up the delectable pan sauce.

Caramelized Onion Pork Chop

WHY WE LOVE PORK CHOPS

Pork chops are one of most popular meats. They 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.

The Origin of Pork

The Spanish explorer, Hernando de Soto, who introduced the pig to America in 1539.  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.

Pork became a thriving business. And various types of pork dishes were created. There is grilling, frying, roasting. All are different methods were created for making pork safe to eat.

Key to this meal

No one likes dry pork chops. The key to this meal is to cook the pork chops just right. We start by patting the pork chops dry. Then season all over with 1½ teaspoons steak seasoning. Next heat 1 tablespoon oil in a reserved skillet over medium-high. Add pork and cook until well browned, but not cooked through, about 2 minutes per side. Transfer to a plate. Pour off and discard any fat.

The second most important step to making this meal special is making the sauce. Return caramelized onions to skillet; stir in broth concentrate, ¾ cup water, and 1 teaspoon vinegar. Return pork chops to skillet. Bring sauce to a simmer and cook over medium-high. Turning chops halfway through, until sauce is thickened and chops are cooked through. It should take  about 5 minutes. Swirl in 1 tablespoon butter. Season to taste with salt and pepper.

Caramelized Onion Pork Chop

TIPS OF FRYING PORK CUTLETS:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. With the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become overdone.

Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.

To help reduce splattering when frying, dry all meat with a paper towel before placing in the hot oil and if the meat has a crumb coating, let the meat stand for 20 to 30 minutes before frying. Be sure all utensils and equipment are dry before they come in contact with the oil.

3 TIPS FOR THE PERFECT PORK CHOP

Tip number 1: There are a couple of ways to season pork chops. You can use a little salt and pepper to season them, or you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting to salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: After you finish cooking your pork chop, transfer it to a separate plate. Tent with foil, and let the meat rest for five minutes. If it’s going to take you that long to get everything else ready for dinner, don’t even sweat it. This is a great way to let the meat finish its cooking process and pack in those amazing flavors.


Recipes header
Caramelized Onion Pork Chop

Caramelized Onion Pork Chop with Egg Noodles & Zesty Green Beans

Pan-roasted bone-in pork chops, topped with caramelized onions, served with crisp green beans tossed with briny capers and fresh tarragon.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American, Mediterranean
Servings 2
Calories 1000 kcal

Equipment

  • medium saucepan
  • medium skillet

Ingredients
  

  • ½ lb egg noodles
  • 1 pkt broth concentrate
  • steak seasoning use 1½ tsp
  • 1 pkg bone-in pork chops
  • ½ lb green beans
  • ¼ oz fresh tarragon
  • 1 oz capers
  • 1 medium red onion
  • butter
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar
  • sugar

Instructions
 

  • Caramelize onions: Peel and thinly slice onion; finely chop 2 tablespoons of the onion. Heat 1 tablespoon oil in a medium skillet over medium-high. Add sliced onions, ½ teaspoon sugar, and a pinch each of salt and pepper. Cook, stirring often, until browned; add 1 tablespoon water to scrape up browned bits, every so often, 12–15 minutes. Transfer to a bowl. Wipe out; reserve skillet for step 4.
  • Make vinaigrette: Meanwhile, bring a medium saucepan of salted water to a boil. Coarsely chop capers. Pick tarragon leaves from stems, discard stems and finely chop 1 tablespoon leaves. In a medium bowl, stir to combine chopped tarragon, chopped onions, capers, 2 tablespoons oil, and 1 tablespoon vinegar. Season to taste with salt and pepper.
  • Cook green beans: Trim green beans, then cut into 1-inch pieces. Add to boiling water and cook until bright green and crisp-tender, about 3 minutes. Using tongs, transfer green beans to bowl with vinaigrette, and toss to coat. Season to taste with salt and pepper. Reserve the saucepan with water for step 6.
  • Cook pork: Pat pork chops dry and season all over with 1½ teaspoons steak seasoning. Heat 1 tablespoon oil in a reserved skillet over medium-high. Add pork and cook until well browned, but not cooked through, about 2 minutes per side. Transfer to a plate. Pour off and discard any fat.
  • Make sauce: Return caramelized onions to skillet; stir in broth concentrate, ¾ cup water, and 1 teaspoon vinegar. Return pork chops to skillet. Bring sauce to a simmer and cook over medium-high, turning chops halfway through, until sauce is thickened and chops are cooked through, about 5 minutes. Swirl in 1 tablespoon butter. Season to taste with salt and pepper.
  • Cook noodles & serve: While sauce simmers, return water in saucepan to a boil; add noodles and cook until tender, about 6 minutes. Drain, return to the saucepan, and toss noodles with 1 tablespoon butter. Season to taste with salt and pepper. Spoon noodles onto plates, then top with pork chops and sauce. Serve green beans alongside.

Video

Notes

NUTRITION PER SERVING Calories 1000kcal, Fat 68.0g, Proteins 53.0g, Carbs 42.0g
ALLERGENS Egg, Wheat, Sulphur dioxide and sulphites and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pork, pork chops

Simple Shrimp Fried Rice

Simple Shrimp Fried Rice with Snow Peas & Carrots

Why take out when you have the super simple shrimp fried rice recipe? This Shrimp fried rice recipe comes together in about 30 minutes. Features sweet shrimp, crisp veggies like snow peas, carrots, aromatic ginger and garlic. All the ingredients come together in a quick stir-fry with Jasmine rice coated in a tamari-sesame oil sauce.

Key to this meal

The best part about this dish is that it’s very easy to cook. But if there’s one tricky part it is when you’re about to cook the eggs and shrimp. First step, heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. The eggs will cook fast so please pay attention.

Transfer to a plate and break into large pieces. Wipe out the skillet. Add shrimp and 1 tablespoon oil to the same skillet, and cook over high heat, stirring, until shrimp are firm and just cooked through, 2–3 minutes. Transfer shrimp to a plate with eggs. 

TIPS FOR COOKING THE PERFECT FRIED RICE: 

Make sure to give your rice a quick rinse. This allows the rice to get rid of some of the starch, which creates cooked grains that aren’t too clumpy. All the good bits like the ginger chunks, scallions, egg and other tasty seasonings will then mix well with the rice. This allows you to have the flavor evenly distributed throughout the dish.  

REST YOUR RICE AFTER COOKING:

Once your rice is cooked, put it into a large bowl then place in the fridge to allow cool down. Let the rice stand for 1 to 2 hours until it’s fully cooled. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from sticking together. Any leftover plain rice you have in the fridge already will also work well in fried rice.

What shrimp should I use

Another recommendation I have is to use frozen shrimp. fresh is rare and can be expensive and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is a couple of days, and shrimp stored in the freezer retain their quality for up to a month.

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.


Wine pairing

Plum wine

Plum Wine or Umeshu (梅酒) is a Japanese liqueur made by steeping fresh Japanese plum (ume) in shochu/white liquor and sugar. The sweet and sour flavors with the fruity aroma are very appealing and you can make many kinds of drinks with it! 

How to drink it

  1. Place a glass in the freezer for about an hour. After an hour, the glass should have a slight frost on it. …
  2. Fill a glass halfway with ice cubes. …
  3. Pour the plum wine until it reaches the top of the ice cubes. …
  4. Add water if you want your wine to be less sweet.

Recipes header
Simple Shrimp Fried Rice

Shrimp Fried Rice with Snow Peas & Carrots

Why take out when you have the super simple shrimp fried rice recipe? This Shrimp fried rice recipe comes together in about 30 minutes.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 2
Calories 730 kcal

Equipment

  • large nonstick skillet
  • medium saucepan

Ingredients
  

  • ½ oz toasted sesame oil
  • 2 ½ oz tamari pods
  • 10 oz pkg shrimp
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • 4 oz snow peas
  • 1 bunch scallions
  • 5 oz jasmine rice
  • 4 oz carrot
  • 2 large eggs
  • apple cider vinegar or white wine vinegar
  • kosher salt & pepper
  • neutral oil
  • sugar

Instructions
 

  • Cook rice & carrots: Bring a medium saucepan of salted water to a boil. Scrub carrot, quarter lengthwise, and cut crosswise into ¼-inch pieces. Add rice to boiling water, and cook (like pasta), stirring occasionally, until almost tender, about 8 minutes. Add carrots and cook rice and carrots together until tender, about 4 minutes more. Drain, rinse with cold water, and drain again.
  • Prep ingredients: While rice cooks, trim scallions, then thinly slice, keeping dark greens separate. Trim snow peas, then halve crosswise. Peel and finely chop 2 teaspoons garlic. Peel and finely chop 1 tablespoon ginger. Beat 2 large eggs in a small bowl. Pat shrimp dry and season lightly with salt and pepper.
  • Make sauce: In a small bowl, stir to combine all of the tamari, sesame oil, 1 tablespoon vinegar, 1 tablespoon water, and 2 teaspoons sugar.
  • Cook eggs & shrimp: Heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. Transfer to a plate and break into large pieces. Wipe out skillet. Add shrimp and 1 tablespoon oil to same skillet, and cook over high heat, stirring, until shrimp are firm and just cooked through, 2–3 minutes. Transfer shrimp to plate with eggs.
  • Cook vegetables: Add snow peas, ginger, garlic, and scallion whites and light greens to same skillet. Cook, stirring, until snow peas are bright green, 1–2 minutes. Transfer to plate with shrimp. Add rice, carrots, sauce, and 1 tablespoon neutral oil; cook over high heat, pressing down to allow rice to crisp, tossing occasionally and repeating, until the rice is warmed through, about 5 minutes.
  • Finish & serve: Stir shrimp, snow peas, and eggs into rice, and toss until warmed through. Season to taste with salt and pepper. Serve fried rice topped with scallion dark greens.

Notes

NUTRITION PER SERVING
Calories 730kcal, Fat 32.0g, Proteins 35.0g, Carbs 76.0g
ALLERGENS
Sesame, Soy, Shellfish and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fried rice, rice, shrimp, shrimp fried rice

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Fontina-Sage Stuffed Chicken

Fontina-Sage Stuffed Chicken and a wine pairing

Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection. Finish off with a peppery arugula salad, and then tie it all together with a luscious pan sauce.

Keys to this meal

The thing that makes this meal so special is the sauce. Sage has a strong taste and chicken breast as a meat is not the most flavorful. But when you add a nice sauce on tio than you have something special

First is to Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in the same skillet over medium.

Next  Cook, stirring, until shallots are softened, 1–2 minutes  make sure to keep an eye on the shallots you don’t want to burn. 

Add broth concentrate, 3 teaspoons vinegar, and 1/2 cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes. 

The final step is the butter, turn off the heat, stir in 1 1/2 tablespoon butter, and season with salt and pepper. This is the perfect sauce for a chicken sage combo.


Tips for cooking Fontina-Sage Stuffed Chicken

When baking chicken breasts in the oven, dry-poach them: If you’re cooking  chicken breast, in the oven you should use a method called “dry-poaching”. It involves covering the breasts with a piece of parchment paper or foil before placing it in the oven. This allows the chicken to baste in their own juices so they cook up to be tender and juicy.

You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting, so the juices redistribute themselves back through the meat.


Wine Pairing

Sauvignon Blanc

Body and Tannins: medium-bodied

Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage and blanc due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin.


Recipes header
Fontina-Sage Stuffed Chicken

Fontina-Sage Stuffed Chicken with Mashed Potatoes & Arugula Salad

Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2
Calories 920 kcal

Equipment

  • meat mallet
  • medium skillet
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • 3 oz arugula
  • 1 pkt chicken broth concentrate
  • 1 pkg chicken breasts
  • 2 ¾ oz pieces fontina
  • ¼ oz fresh sage
  • 1 pkt sour cream
  • 1 russet potato
  • 1 oz walnuts
  • 1 shallot use half
  • all-purpose flour
  • balsamic vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Peel and finely chop half of the shallot. Add walnuts to a baking sheet; bake until lightly toasted, 3 minutes (watch closely). Transfer to a cutting board and coarsely chop. In a medium bowl, combine 1 teaspoon each of vinegar and water, 1 tablespoon oil, and 2 teaspoons of the shallots. Season with salt and pepper.
  • Mash potatoes: Peel potato, then cut into 1-inch pieces, and add to a small saucepan with 1 tablespoon salt and enough water to cover by ½ inch. Cover; bring to a boil. Uncover; cook until potatoes are tender, about 5 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot. Mash with sour cream, reserved cooking water, and 1 tablespoon butter. Cover to keep warm.
  • Prep chicken: Pick leaves from half of the sage; reserve stems and thinly slice leaves. Halve fontina horizontally though the middle. Using a meat mallet or heavy skillet, pound chicken to an even ⅛-inch thickness; season with salt and pepper. Place cheese and sliced sage leaves on each breast; fold over to cover and pat to flatten. Sprinkle chicken with 1 tablespoon flour total.
  • Brown chicken: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken and cook until lightly browned on one side, about 3 minutes. Flip chicken and transfer to same rimmed baking sheet. Save skillet for step 5. Bake on upper oven rack, until cheese is bubbling and chicken is cooked through, 6–8 minutes.
  • Make sauce: Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in same skillet over medium. Cook, stirring, until shallots are softened, 1–2 minutes. Add broth concentrate, 2 teaspoons vinegar, and ¼ cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes. Off heat, stir in 1 tablespoon butter. Season with salt and pepper.
  • Finish & serve: Add arugula and toasted walnuts to bowl with shallot vinaigrette, and toss to combine. Season to taste with salt and pepper. Remove and discard sage stems from sauce. Spoon sauce over fontina-sage stuffed chicken, and serve with mashed potatoes and salad alongside.

Notes

NUTRITION PER SERVING
Calories 920kcal, Fat 54.0g, Proteins 52.0g, Carbs 55.0g
ALLERGENS
Milk, Tree Nuts and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword boneless chicken, cheese, sage

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Spanish Style Smoky Cod

Spanish Style Smoky Cod & Rice paired with a Moscato

FeedFeedStyle Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa: This dish is simple but unique. We have a great spice in Smoked paprika to work with. It is made from ground sweet red chilies that have been smoked and dried for several hours. Now you would think its vibrant red hue would mean the heat level would be hot but, the heat level is mild, and almost sweet. We use this spice to add a delicious smokiness to this one-skillet cod dish. Top of rice with green beans and plum tomatoes and your meal is complete.

Common questions about cod fish:

Cod fish is it  good for you?

The best things about cod fish is that it is both a flavorful and nutritious fish packed full of lean protein, vitamins, and minerals. It is considered to have a lower omega-3s than other fatty fish. Also this fish contains a much lower level of mercury than most seafood.

Raw seafood products in paella pan on a wooden table, top view

Is Cod good for weight loss?

One of the more flaky white fish that is very easy to prepare. Cod is considered to be a good source of vitamin B-12. It is very high in protein but very low in fat and calories, making it a perfect choice for people who are trying to lose weight.


Wine Pairing

Moscato and Spicy Fish are a great pairing. Moscato wine is low in alcohol, sweet and a little bit fizzy. Filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of  its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish. 

The typical fish for spicy tacos for example is going to be a mild white fish like tilapia, sole or snapper. After eating a spicy taco, a sip of Moscato helps bring in enjoyable flavors like peach and creamy pear. The sharpness of the wine helps offsets the spice a bit if it gets overwhelming.


Tips for cooking fish

If you’re pan-searing your fish: Make sure to pat it completely dry before adding it to the pan. A general rule for searing any type of fish is to dry it before you cook it. fish is considered especially moist, so this is extra important. Just pat your fillet dry with a paper towel before searing it and you’ll be one step closer to having an amazing meal

If you’re grilling or broiling thick fish steaks, marinate it for 15 minutes in lemon or lime juice. The acid from the juice “cooks” the fish a bit, cutting down on the time it needs to stay on the heat. This helps prevent you from drying out your fish. 


Recipes header
Spanish-Style Smoky Cod & Rice Bake with Tomato

Spanish-Style Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa

Spanish-Style Smoky Cod & Rice Bake with Tomato, Green Beans & Herb Salsa: This dish is simple but unique. We have a great spice in Smoked paprika to work with.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 700 kcal

Equipment

  • medium ovenproof skillet

Ingredients
  

  • ½ oz fresh cilantro
  • 1 oz scallions
  • 5 oz jasmine rice
  • chorizo chili spice blend use 1 tsp
  • 10 oz pkg cod fillets
  • clam broth concentrate 2
  • 4 oz green beans
  • 1 plum tomato
  • 1 medium yellow onion
  • garlic use 1 large clove
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar

Instructions
 

  • Chop veggies: Preheat oven to 425°F with a rack in the center. Peel and finely chop 1 teaspoon garlic. Peel and finely chop all of the onion. Coarsely chop tomato. Trim ends from green beans, then cut into 1-inch pieces.
  • Prep cod & broth: In a liquid measuring cup, combine clam broth concentrate, 1¼ cups water, and ¾ teaspoon salt. Pat cod dry, then season all over with 1 teaspoon each of the chorizo chili spice blend and salt. Drizzle each filet with oil, then rub seasoning into cod to make a paste.
  • Sauté aromatics: Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high until shimmering. Add onions and garlic and season with salt. Cover and cook, stirring occasionally, until onions are softened and lightly browned, about 5 minutes.
  • Toast rice, add veggies: Add 1 tablespoon oil and rice to skillet with onions over medium-high heat. Cook, stirring, until well combined and some of the rice grains turn chalky white, 2–3 minutes. Stir in tomatoes and green beans.
  • Add cod & bake: Stir in clam broth and bring to a strong boil. Place cod in rice mixture and sprinkle with salt. Remove from heat, then cover tightly with foil or a lid. Bake on center oven rack until liquid is absorbed and rice is tender, 17–20 minutes (watch closely as ovens vary). Remove from oven and let rest 3 minutes.
  • Make herb salsa & serve: While cod bakes, trim scallions, then thinly slice. Coarsely chop cilantro leaves and stems, then combine with scallions and finely chop together. Transfer herbs to a bowl, then stir in 2 tablespoons oil and 1 teaspoon vinegar. Season to taste with salt and pepper. Serve cod and rice bake drizzled with herb salsa.

Notes

ALLERGENS
Fish and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword cod fish, eat healthy, fish, foode

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Vietnamese Pork Chop

Vietnamese Pork Chop with Rice Noodle and wine pairing

The best thing about Vietnamese cuisine is that it’s full of flavor. They have mastered the 5 distinct types of flavors: spicy, savory, sweet, sour, and bitter. This dish combines a perfect harmony of flavors to create a vibrant and uber flavorful dish. But before you get started check out the below tips to help you cook the perfect pork chop.


3 Tips for the perfect pork chop

Tip number 1: There are a couple of ways to season pork chops. You can use a little salt and pepper to season them, or you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting to salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: After you finish cooking your pork chop, transfer it to a separate plate. Tent with foil, and let the meat rest for five minutes. If it’s going to take you that long to get everything else ready for dinner, don’t even sweat it. This is a great way to let the meat finish its cooking process and pack in those amazing flavors.


3 mistakes you can make when cooking pork:

Do not trimming the fat: A good pork chop will have a nice little layer of fat around the edges leave it. This makes for a tastier piece of meat. Instead of cutting it off, use your tongs and stand the chop on its side in the pan while cooking and get that fat browned and crispy.

Do not not using a meat thermometer: One of the most important things to have when cooking pork is a simple meat thermometer. Nothing ruins a pork chop more than over cooked meat or nothing will ruin your stomach than undercooked meat. Undercooked pork carries the risk of foodborne illnesses, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it’s around 135 degrees, and then transfer it to a cutting board and the residual heat will bring it to the USDA’s recommended 145 degrees.

Do not skip the ‘Rest’ Stage: Its key to let your pork rest once you get it on the cutting board. Even after it has reached the recommended temperature leave it alone. I recommend it to let it sit for 10 minutes. Cutting into the meat too early will allow all the flavorful juices to escape onto the board instead of getting redistributed into the meat. By giving the chops this necessary time allows the fibers of the meat to relax and soak up the yummy juices. Resulting in a tender, juicy pork chop.



Wine Pairing

Pork goes well very well with Grenache

Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together. Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork


Recipes header
Vietnamese Pork Chop

Vietnamese Pork Chop with Rice Noodle Salad

The best thing about Vietnamese cuisine is that it's full of flavor. They have mastered the 5 distinct types of flavors: spicy, savory, sweet, sour, and bitter.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Servings 2
Calories 690 kcal

Equipment

  • large saucepan
  • meat mallet (or heavy skillet)
  • colander
  • medium skillet

Ingredients
  

  • garlic use 2 large cloves
  • 4 oz pea pods
  • 1 oz fresh jalapeño
  • ¼ oz fresh mint
  • ¼ oz fresh cilantro
  • 1 lime
  • 12 oz boneless pork chops
  • ½ oz tamari in fish-shaped
  • 7 oz stir-fry rice noodles use half
  • kosher salt & ground pepper
  • sugar
  • neutral oil such as vegetable

Instructions
 

  • Prep ingredients: Bring a large saucepan of salted water to a boil. Peel and finely chop 2 teaspoons of garlic. Trim ends from pea pods, then thinly slice on an angle. Thinly slice jalapeño. Pick mint leaves from stems, discarding stems. Coarsely chop cilantro leaves and stems together. Squeeze 2½ tablespoons lime juice into a small bowl. Cut any remaining lime into wedges.
  • Marinate pork: Pat pork dry and trim any excess fat to ¼-inch. Pound pork to an even ¼-inch thickness. In a shallow bowl, combine tamari, ½ tablespoon of lime juice, 1 teaspoon of garlic, 1 teaspoon sugar, and ½ teaspoon salt. Add pork, turn to coat, and let sit until step 6.
  • Make dressing: In a medium bowl, combine remaining lime juice and garlic, 1 tablespoon sugar, and ½ teaspoon salt. Add 1 tablespoon of the sliced jalapeño (or more depending on heat preference).
  • Boil noodles: Return water to a boil. Add half of the noodles (save rest for own usand cook, stirring, until tender, about 6 minutes. Drain and rinse under cold running water. Shake off excess water, then cut noodles in half directly in the colander. Add noodles to bowl with dressing.
  • Cook pea pods: Heat 1 tablespoon oil in a medium skillet over high until shimmering. Add pea pods and a pinch of salt and cook until crisp-tender and charred in spots, about 2 minutes. Add pea pods to bowl with noodles and toss to combine.
  • Cook pork & finish salad: Scrape marinade from pork and pat dry. Heat 1 tablespoon oil in same skillet over medium-high. Add pork and cook, turning once, until charred in spots and cooked through, 5–6 minutes. Transfer to a board to rest. Slice pork, if desired. Add mint and cilantro to salad. Serve pork with salad, remaining jalapeños, and any lime wedges alongside.

Video

Notes

Allergens
Soy (1). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 690kcal, Fat 34.0g, Proteins 39.0g, Carbs 57.0g
Keyword asian, eat healthy, food, foodie, healthy eating, healthy food, pork, pork chops

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