Pan Fried Pork Chops with Sautéed Vegetables and Herbed Rice
 |
| Pork chops with sauteed vegetables and herbed rice |
This recipe
if absolutely perfect for when you want to have something different, it’s great
for weeknights dinner, with a well prepped table and a couple of candles you
would have a fancy thingy going on lol.
Now I know some people have their reservations about eating pork, some are for religious reasons and others just complain about the oil, see pork is just every other type of meat is it’s all about the part of the meat and cut. Now Pork chops have less oil because this is the part with the bone and some flesh, also you can trim off the fats from them if the ones you bought have them.
Now I know some people have their reservations about eating pork, some are for religious reasons and others just complain about the oil, see pork is just every other type of meat is it’s all about the part of the meat and cut. Now Pork chops have less oil because this is the part with the bone and some flesh, also you can trim off the fats from them if the ones you bought have them.
With this particular
recipe you are guaranteed to have a Pork Chop with perfect crust on the outside
and a moist flavorful inside, the sautéed vegetables just brings this meal
together it pairs very well with the herbed rice. I’ll take you through the
play by play of each component on the plate.
Let’s start with the Pork
Chops shall we?
You’ll
need
·
3
pork chops
·
½
tbsp. black pepper
·
1
tsp. salt
·
½
tsp. rosemary
·
1
tsp. paprika
·
1/3
cup all-purpose flour
·
¼
cup unsalted butter
·
1/3
cup oil
Method
 | |
| Pork Chops |
 |
| Black pepper, salt, rosemary and paprika |
1.
Mix
all the dry ingredients except the flour.
2. Using a fork pierce
pork, not too much just enough to get in.
3. Sprinkle the spice
mix on the pork turn the other side and repeat, the rub in the spice.
4. Cover Pork chops
and keep in a fridge for an hour or more if you aren’t in a hurry.
5. Bring out the pork
chops and dust in flour set aside
6. Bring pan to heat
add oil and butter (this adds flavor and makes the meat brown).
7. Add Pork chops to
hot oil turn after five minutes or about the time you can see the juices coming
out. Then turn them again this process takes about 20mins.
8.
Cover
with foil until ready to serve.
 |
| marinaded pork chops |
 | |
| cooking process |
* Pork
chops should be at room temp when you season it and also when fry it, I used
the dry rub method to season mine
Sautéed
Vegetables
This is a great way to
enjoy you veggies, they become caramelized and a little pepper and salt brings
out so much flavor from them, you can use any kind of vegetables you like find
is what I used below.
You’ll
need
·
I
medium sized aubergine (cubed)
·
4
medium carrots (julienne)
·
1
small bunch cauliflower
·
10
stalks long bean (halved)
·
1
glove garlic
·
1
stalk celery
·
2
tbsp. unsalted butter
·
3
tbsp. olive oil
·
1
tsp. sea salt
·
1
tsp. black pepper
·
¼
cup dry white wine(optional)
 |
| eggplant, cauliflower, long beans, carrots, garlic and celery |
Method
1.
Heat
oil and butter.
2. Add aurbergine stir
for 3 minutes then add long beans followed by the cauliflower, carrots, celery
and garlic keep stirring.
3. Add Sea salt and
black pepper.
4.
Sprinkle
with Sesame oil and set aside till ready to serve.
*
keep tossing and stirring your vegetables to prevent them from getting burnt
and also allowing them cook evenly.
 |
| Sauteed Vegetables |
Herbed rice
This
is so easy to make it’s a great alternative to just plain rice.
You’ll need
2
cups of Rice (preferably basmati)
Parsley
(chopped)
Coriander
(chopped)
Scallions
(thinly sliced)
Salt
¼
cup butter
Method
1. Cook
rice with butter and salt.
2. When
rice is cooked add parsley, coriander and scallions mix together using a fork.
3. Serve with pork chops and the sauteed vegetables.
Bon Apetit!!! Happy Holidays People...
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