Sometimes pork chops are so thick that makes then kind of hard to cook well done yet keep them tender. What I like to do is to cut the bone off, remove most of the fat and then slice in smaller thinner pieces. Not only they cook faster and stay tender but also they absorb the seasonings fast and very well.
Oh, and no, I don’t discard the bones. I season them thoroughly, pan seared to get them golden brown and use then in soups. Sooo Goood!
Approximate Prep and Cooking Time: 35-40 minutes
Approximate Cost: $5.75 or $2.88 per serving
Difficulty Level: X Easy
2 large Pork chops ($2.00)
1 1/2 tsp. Adobo or AdoboChon or the pork seasoning of your choice (.30)
1 cup Pasta Medley ($1.50)
2 ½ tbsp. Angie’s Basting Oil or the seasoned oil of your choice (.45)
1 Avocado ($1.50)
Start by cooking the Pasta Medley according to the bag directions.
Meantime, clean, cut and season the chops with 1 1/2 tsp. Adobo and 1 tbsp. of basting oil. Refrigerate.
Shortly before the Pasta Medley is done (30 minutes) Sauté the chops, (well done) in a skillet adding ½ tbsp. of basting oil if needed.
Slice the avocado and you are done!
NOTE: I purchased the Pasta Medley at The World Market. It's a mix of wild rice, long grain, split peas, orzo, quinoa and couscous.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.