Center Cut Pork Chops w/Tomato based Sauce

Today before I went out for my NFL team's game, I decided that Pork Chops in the afternoon was a great idea! After creating that sauce the other day for my Short Ribs, I thought that a sauce would be a great idea.

Ingredients:

For the Chops
2 Center Cut Pork Chops
Fennel Powder
Fenugreek Powder
Ancho Chili Powder
Aleppo Chili Powder
Garlic Salt
Ground Black Pepper
0.5 stick Butter

For the Sauce
2 Anaheim Peppers
2 Tomatoes
3 Carrots
4 Scallions
2 White Onions
Ancho Chili Powder
Aleppo Pepper Powder
Turmeric Powder
Sweet Paprika
2 cup Cabernet Sauvignon Red Wine
1 cup Vegetable Broth
0.5 cup Red Wine Vinegar
0.5 cup Lime Juice
Fresh Oregano

Alright, so this recipe is very split up between the sauce and the Pork Chops themselves.

The sauce was created by getting the ingredients together first.

I then diced up the Anaheim Peppers, Scallions, and Carrots. I put these in the saucepan along with the Cabernet Sauvignon and Vegetable Broth. I also added the Lime Juice and Red Wine Vinegar at this point.

I then turned the heat to HIGH-MEDIUM and diced up the White Onions and Tomatoes and added them in, along with a sprinkling of fresh Oregano.

I then turned to the Pork Chops. I had the spice mix I used on the Short Ribs the other day pre-prepared so I spooned it out and added it to the Chops. In case you don't want to go look it up, it's roughly 1 spoonful of each ingredient with 2 spoonfuls of the Ancho Powder.

Using a large saucepan, I put in the Butter and let it mostly melt. Once it was at that point, I added in the Pork Chops spice side down. One spoonful of the spice mix went on top.

After about 2 minutes, I flipped the Pork Chops. They aren't that thick so they cook quite quickly.

About 2 minutes after that, the sauce should be almost done. I took everything but the liquid out and put it into a blender. I then pureed the mix for 1 minute. Then poured back into the liquid from before and heated to boiling. Shut it off at that point and stir together.

Your Pork Chops should be done about the time you turn off that Blender. Take them off and put them on a plate to serve. Add the sauce once you are done. Enjoy.

Center Cut Pork Chops

Last night I made myself a delicious meaty treat of a dinner. I had seen this cut of pork in several cookbooks and cooking tv shows, however I have never cooked using it. Well, I did this last night and it turned out amazing!










Ingredients:
2 Center Cut Pork Chops
4 Shallots
5 Garlic Cloves
Oregano
Thyme
Rosemary
Sage
Ground Black Pepper
Sea Salt
Fennel Powder
Sweet Paprika
1/2 stick Butter

I began likes usual by gathering my ingredients.

I then diced up the Shallots and Garlic Cloves. I put the saucepan on the stovetop with the heat medium. In goes your 1/2 stick of Butter.

Once that begins to melt, in goes your Shallots and Garlic Cloves.

Now, shred all your spices and herbs. I did not list an amount because I only used about a spoonful or so of each. Probably less of the Sea Salt and Ground Black Pepper.

Put the herbs in first.

Then add spices.

Mix together thoroughly.

Add in your 2 Center Cut Pork Chops.

Flip after a few minutes.

Do so again about 8 minutes later.

They should be done about 5 minutes after that. All that is left is to dish out and serve. I served mine with a garnish of Rosemary and a cold delicious beer. Enjoy.

Spiced Pork Chops on Asparagus Spears with Pureed Asparagus

Today I decided that a full meal was needed for lunch. I usually just snack on whatever is around or put together one thing. Today was a little more complicated than that, especially since it was sort of decided on the fly. I have found that balancing the pork chops I chose with asparagus was indeed a nice visual effect and nutritionally balanced while being incredibly tasty!








Ingredients:
Pork Chops
2 Butterfly Pork Chops
Lawry's Seasoned Salt
Garlic Powder
Onion Powder
Ground Black Pepper
Sea Salt
Dill
Paprika
Fennel Powder
Ancho Chili Powder
Italian Herb Mix
Olive Oil

Asparagus
Asparagus
1/2 stick Butter
Italian Herb Mix
Fennel Powder
Ground Black Pepper

Asparagus Puree
Asparagus from above
White Wine
Olive Oil

I began with gathering all of my ingredients.

I then started in on the Pork Chops portion of this recipe. I started with mixing the spices together. I did not put an amount of each since most of them were just a dusting with larger dustings of Italian Herb Mix, Lawry's, and Fennel Powder.

I then trimmed my Pork Chops and set everything up.

Now I put the chops into the spice mix and proceeded to coat them with the spice mix.

I made sure to have a plate next to them to put them on.

Now, some Olive Oil into the saucepan. No measurement here, just put a bunch in.

Once that started to heat up, in went the Pork Chops.

After about 30 seconds I flipped them. I did this so the one side would be seared enough to keep the juices in while mostly cooking them with the opposite side down.

Here is where we cut in with the Asparagus portion of the recipe, somewhat. I chopped off the bottoms of the stalks and put the Butter in the other saucepan.

Once that was mostly melted, in went the spices. Just a dusting/sprinkle of each.

Then in went the Asparagus.

At about this point, check on your Pork Chops. I took one off to check if done, it was so they all came off, or just cover to retain their heat.

Mix up the Asparagus now as well, so there is more of an even cook through.

Taste test to see if they are done. If so, which they were for me, take off. Put some down on a plate for your Pork Chops to go on, the rest to the cutting board.

Now cut the Asparagus spears into small sections and put them into your food processor. Puree the life out of them. It should look very chunky, so add in a splash of Olive Oil and White Wine. Puree again for a minute. It should be done now.

Now all that's left is to plate your dishes and serve them up. I added flax seeds to the Asparagus Puree because the dark brown would offset the bright green quite well. For the Pork Chops, I placed them on a bed of Asparagus spears with a sprinkle of sesame seeds on top. Enjoy.