week nine: herbed pork

So we cranked it back up a notch on the “fancy” and “difficulty” scales this week with some herbed pork loin chops!  We also had macaroni and cheese, which probably brings it back down a notch on the fancy scale (hehe) but the main dish is definitely a step up from last week’s simple taco salad!  Some good chops, a tasty marinade, and a trio of yummy side dishes made this week’s meal a real winner!

*HERBED PORK*

Ingredients:

  • pork loin chops (we used 3 chops, so other ingredient amounts based on that number)
  • 2 tablespoons soy sauce (tamari sauce)
  • 2-3 cloves of garlic
  • 1/2 tsp each of basil, thyme, rosemary, sage, oregano, tarragon
  • corn starch
  • salt and pepper
  • mac and cheese
  • sugar peas
  • butter
  • apple sauce
  • cinnamon

Prep:

  • defrost your pork loin chops
  • prepare the marinade for the meat
    • chop garlic
      • I feel like I’m really getting the hang of the garlic chopping these days. Way better than the onion chopping. Which maybe isn’t saying much because almost everything is better than onion chopping. lol But I’m feeling good about it!
    • mix soy sauce and herbs and garlic all together
    • add salt and pepper to taste
  • wash and trim ends off sugar peas and place in dish with small amount of water to get ready for steaming in microwave
  • prep water and start heating it up for macaroni and cheese

Instructions:

  • trim excess fat off chops
  • sprinkle chops with corn starch and pat down on both sides (helps with thickening)
  • poke each chop with a fork a few times to make holes for “breathing”
  • place chops in the marinade, and flip, making sure chops are covered and getting all of the yummy herbs and garlic soaked in
  • let sit in marinade for about 15 mins before cooking
  • put 1/2 cup of water in frying pan when ready to cook chops
  • place on medium high heat to cook
  • put chops in frying pan and cover (with lid or foil, whatever you have) and let simmer
    • if it starts to boil too fast turn heat down
  • simmer for ~10 minutes and then flip over, continue simmering for another 10 minutes
    • at this point, if you are slightly paranoid about undercooked meat like myself, you could put your cooking thermometer in your chops and make sure they are at the right temperature (about 165 degrees)
    • we did not do this, on account of my mom being not paranoid about this, and also being a professional pork chop chef. lol But I still question any tiny pink color in my pork and would need the thermometer to keep my own personal issues in check. 😉
  • when pork is properly simmered, take the chops out of the pan and empty out the remainder of the marinade/gravy into the original pan you used for your marinade
  • place chops back into the frying pan and let them brown, cooking for about 3 more minutes on each side of the chop
  • then pour the marinade back into the frying pan to cover the chops and warm the marinade back up
  • while the pork chops were simmering on the second side, make sure your macaroni water is boiling and start cooking the noodles (takes about 10 minutes)
    • we used a boxed macaroni, so very easy to follow instructions on the box, basically just pouring in the cheese and stirring and voila! 🙂
  • the sugar peas only have to cook for about 4 minutes in the microwave, and when they are done, let sit briefly and then drain out excess liquid
    • add some butter and salt and pepper to taste
  • applesauce is also very quick since we used a store-bought jar.
    • simply pour out the amount you want to eat, add cinnamon to taste, and stir it up!

annnnnd DINNNERRRR is served!  As always, when timed out right, everything should finish up at about the same time, but it is okay to let the side dishes sit for a bit while your pork chops are finishing up!  Another tasty meal down, and a delicious one at that!  I would like to add that macaroni and cheese is one of my favorite foods, even at my current age, it is just SO good always.  So any meal where mac and cheese can be added is a winner in my book, and eventually I want to do some experimenting with some home-made mac and cheese recipes, something to spice it up a bit!  (I’m getting a little more brave and adventurous as my cooking expertise grows 😉 )

XOXO

Cooking Carli

 

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