Up front this would work better with bone in, and fresh rosemary but you have to do with what you have because running out to the grocery store to pick up one or two things thing is a tough decision these days, especially for seniors.
This week has been a pork week from sausage patties with our breakfast for supper last night to tonight’s 30 Minute Pork Piccata. See ther is the What’s for syndrom and its only 9:30 AM.
I had two boneless pork chops in the freezer from Butcher Box and since our last anniversary in Maine where I had Brined pork chop and have been playing with this to duplicate. Came close but not there yet. Anyway
I tried this with what I had, I should have cut the chops in half to make thinner but it still came out Ok. This is definitely a work in progress for me and can’t wait for my herb garden to start to flourish.
- 4 Bone-In Pork Chops, About 1/2 Inch Thick
- 1/2 Cup of Extra Virgin Olive OIl
- 2 Tablespoons Juniper Berries
- 1 Tablespoon Black Peppercorns
- 2 Tablespoons Chopped Fresh Rosemary Note: I had to use dried so I heated in oil first, fresh would be so much better
- Sea Salt
- Use the back of a knife to crush the juniper berries and peppercorns.
- In a heavy skillet, heat the olive oil over medium high heat along with the juniper berries, rosemary, and peppercorns until lightly smoking, then fry the chops for turning every minute, until no longer pink. 5-6 minutes estimated time.
- Sprinkle with sea salt, and serve immediately.
BTW left over made great pork rollup for Lunch the next day.
Just another quick meal, we got in the habit of buying roasted chickens from Whole foods when they are on sale for $5.99 cutting in half and Food Savering, there that word again, freezing.
This makes for a quick meal and leftovers for salads and sandwiches.
Its been a weird spring March warmer than usual and Now April colder
We braved the outside world Sunday armed with mask, bloves and bottle of purell and went to Whole foods during senior hours. Beside the better quality products we get a kick out of being carded. There was a line so we waited a proper 6 feet apart. I was surprised to see a few people without masks perhaps they were survivors and had anti bodies. While there, we grabbed some air chilled boneless chicken breast and also a package of bone in. Yesterday while food savering, is that a word we have a Food Saver and use it, we agreed on chicken parm for dinner.
I did the Pan-fried Chicken Cutlets then put sauce on bottom of pan, placed the cutlets spread mozzarella cheese then sauce (left over from ragu but did not have sausage in it) spinkeled so grated parmigiano. cover with tin foil. I out in refrigerator since it was still early afternoon. When i took out I placed in preheated oven at 350 degree and cooked fro about 15 minutes. removed foil and place slices of provolone cheese back in oven until melted.
This is always a good go to comfort meal that is really easy.