Pork Chop Vesuvio For Two Recipes

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

PORK CHOPS VESUVIO FOR TWO

Steps:

• add garlic powder, 1 tablespoon oregino and 2 table spoons of basil to italian breading. dreg chop in breading coating well on both sides.
• melt butter and heat olive oil in large skillet.
• add and saute garlic until it turns golden brown.
• brown chops on both sides ( about two minute per side or until breading turns golden). remove chops and set aside.
• to skillet,add stock, wine 1 table spoon oregino,1 table spoon basil,lemon juice and crushed red peper. deglaze pan scrapping the bottom to get all the goodies. bring to a boil, turn down heat to med.low.
• re-add chops and spoon sauce over the top. close lid, simmer 10. minute.
• turn chops over and repeat step . (cook till chops are done ).
• serve over angle hair pasta. garnish with remaining table spoon of basil.

PORK CHOP VESUVIO FOR TWO

Steps:

• On a sheet pan drizzle the potato wedges with olive oil, salt and pepper then roast them at 400F til golden brown, then set aside.
• In an oven proof skillet drizzled with olive oil season the chops with salt and pepper and brown on both sides until almost done cooking, remove and set aside.
• In the same oven proof skillet add a drizzle of olive oil then add all the garlic and saute until lightly golden and starts to smell.
• Pour in the broth, then the wine, turn up the flame and let it reduce a bit.
• Add the lemon juice and oregano then whisk in the butter to make it glossy and thickened, if you need a little more butter go ahead.
• Place the chops into the sauce along with the meat juices, spooning that sauce all around.
• Arrange the potato wedges in the pan as well as the peas and lemon wedges.
• Simmer everything together making sure pork chops are done with a meat thermometer.
• I like to finish mine off under the broiler to give the whole dish a nice golden finishing color.
• Garnish with the chopped parsley.

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
• Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.