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Message
re: Pork Chop advice
Posted on 11/14/11 at 6:21 pm to Gris Gris
Posted on 11/14/11 at 6:21 pm to Gris Gris
quote:
My bedroom is dark any time of day with the help of black out shades and curtains. Blocks out the outdoor lights I have just outside the bedroom. Maybe Lucy would like to have those in your room.
We don't have that. Lucy's room is screened by the pines and oak trees...plus some red buds... but we have no shades or curtains. To see into our bedroom you'd have to come by boat at 200 yards and get past the dogs.
3
Posted on 11/14/11 at 6:46 pm to Zach
Wouldn't be dark enough for me. Just a suggestion that would allow you cook after dark, Ricky. 
I'm not looking to peek in on Lucy sleeping.
I'm not looking to peek in on Lucy sleeping. This post was edited on 11/14/11 at 6:48 pm
Posted on 11/15/11 at 11:53 am to Gris Gris
A little late, but:
Balsamic Glazed Pork Chops w/ Arugula-Basil Rice Pilaf
30 min
3 T butter
1 box rice pilaf mix
3 T olive oil
4 1" pork chops
1 small onion, chopped
1 T thyme
1 T rosemary
3 cloves garlic, chopped
1/4 c balsamic vinegar
2 T honey
1 c chicken stock
1 bunch arugula, trimmed and chopped
2 T basil
In a med pot on high heat, add 1 T butter and 1 3/4 c water. When boiling, add rice and flavor packet. Stir, reduce heat to simmer and cook for 20 min. Heat a large skillet over med-high for the chops. Add a couple T of olive oil. Salt and pepper chops. Cook in hot skillet 5 min each side. Transfer chops to a platter and cover w/ foil. Return skillet to heat, add 1 T olive oil and saute onions, thyme, rosemary and garlic for 5 min. Add vinegar, honey and chicken stock. Cook till reduced by 1/2. While glaze is reducing, add arugula and basil to the rice. Stir w/ a fork to combine. Once glaze has reduced by half, lower heat and add 2 T butter. Melt butter. Add the chops to the pan and coat them in the glaze. I like to serve the chops on top of the rice pilaf and drizzle the plate w/ the glaze. This is my kids favorite meal.
Balsamic Glazed Pork Chops w/ Arugula-Basil Rice Pilaf
30 min
3 T butter
1 box rice pilaf mix
3 T olive oil
4 1" pork chops
1 small onion, chopped
1 T thyme
1 T rosemary
3 cloves garlic, chopped
1/4 c balsamic vinegar
2 T honey
1 c chicken stock
1 bunch arugula, trimmed and chopped
2 T basil
In a med pot on high heat, add 1 T butter and 1 3/4 c water. When boiling, add rice and flavor packet. Stir, reduce heat to simmer and cook for 20 min. Heat a large skillet over med-high for the chops. Add a couple T of olive oil. Salt and pepper chops. Cook in hot skillet 5 min each side. Transfer chops to a platter and cover w/ foil. Return skillet to heat, add 1 T olive oil and saute onions, thyme, rosemary and garlic for 5 min. Add vinegar, honey and chicken stock. Cook till reduced by 1/2. While glaze is reducing, add arugula and basil to the rice. Stir w/ a fork to combine. Once glaze has reduced by half, lower heat and add 2 T butter. Melt butter. Add the chops to the pan and coat them in the glaze. I like to serve the chops on top of the rice pilaf and drizzle the plate w/ the glaze. This is my kids favorite meal.
Posted on 11/15/11 at 12:03 pm to KyleK
Nice recipe. Post it in the recipe thread at the to of the page and it will go in the recipe book when it's next updated.
Posted on 11/15/11 at 12:05 pm to 4LSU2
Why cut one VP BBQ sauce with another VP BBQ sauce?
Posted on 11/15/11 at 12:46 pm to Zach
For a quick meal the other day, I marinated some in Stubbs Pork marinade, and then grilled them....pretty tasty.
Posted on 11/15/11 at 1:07 pm to Zach
So, how were the chops? Did Lucy eat them or are the dogs getting another feast?
Posted on 11/15/11 at 4:31 pm to Kajungee
quote:
Pork Chops are born to be smothered. IMHO
This
Posted on 11/15/11 at 5:32 pm to Zach
too late, i know, but for future poke chop-iness...
i get 3/4 inch cut bone in from a place i call the hippy mart - all local stuff. they are the good kind like you had when you were a kid with a decent amount of fat in them. the only thing i do is put on salt and pepper and grill over medium heat about 4-5 minutes per side. much like when i was a kid, i gnaw those mother's down the to the bone.
i get 3/4 inch cut bone in from a place i call the hippy mart - all local stuff. they are the good kind like you had when you were a kid with a decent amount of fat in them. the only thing i do is put on salt and pepper and grill over medium heat about 4-5 minutes per side. much like when i was a kid, i gnaw those mother's down the to the bone.
Posted on 11/15/11 at 6:33 pm to Zach
Brine and cook until an internal temp of 150 degrees. Let rest for 10 minutes to redistribute the juices.
Do not over cook!
Do not over cook!
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