My question is who doesn't like to eat a juicy pork chop? I guess that very few people if any. Chops are kind of your other white meat, that is if you select a cut that is not too fatty or if you do, you clean all the fat from the chops before seasoning. I guess that what made my chops so juicy this time was the red wine reduced sauce. Try it!
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $14.32 (or $3.58 per serving)
4 pork chops 1 " thick. ($15.37/pk of 12 chops, $1.28 ea. x 4 chops = ($5.12)
8 cloves of garlic chopped (.35)
1 small onion (.50)
2 cups of chopped Portobello mushrooms ($1.50)
1/2 cup of red wine ($1.50)
1/4 cup of olive oil (to sauté the chopped veggies, chops, and fry the Yucca Bites ($1.25)
1 1/2 cups of sweet peas ($.75)
2 avocados ($2.00)
3 tsp. Angie's Dried Seasoning (.60)
1 box of Goya Yucca Bites ($2.75)
Salt and pepper to taste
Clean, pat dry and season the pork chops with olive oil, and Angie's seasoning. Refrigerate until time to cook.
Pre heat the over 400 degrees.
Chop and brown the mushrooms, onion, and garlic, add olive oil to a skillet and sauté.
When almost brown, carefully add the red wine, salt and pepper to taste and simmer for 4- minutes to reduce and intensify the flavors. Set aside.
Cook the Yucca Bites according to package directions.
Cook the sweet peas according to the bag directions, set aside.
Into a hot skillet, add the chops and let them cook for 3 minutes without moving them at all. Flip and cook on the other side for the same time. Transfer to a pre-heated oven and bake for 3-4 minutes, depending on your oven type. (Gas and electric stoves temperatures differ greatly)
Remove from oven and cover with foil for few minutes before plating and if you like, follow my slide show for plating suggestions.
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.