Thursday, June 5, 2008

Recipe Thursday: Paprika Pork Chops with peppers and onions and pan gravy

Good morning!

This week's recipe is actually something I threw together last night for dinner and it came out really yummy, so I thought I'd share my bit of cooking creativity with you.


4 Center Cut Pork Chops
salt/pepper/garlic powder
Extra virgin olive oil
1tsp ground cumin
1 1/2tsp paprika
1tsp Italian Seasoning
1/2 medium or 1 small onion
1/2 bell pepper, (red and green)

2 Tbsps Flour
pan drippings
Chicken or Beef Stock

Preheat oven 375.
Drizzle porkchops with the olive oil and season with salt/pepper/GP and the paprika, cumin, and Italian seasoning on both sides and let hang out on the counter for about 10 minutes.
Heat about 2tbsp olive oil in large skillet over medium heat.
Chop onion, and bell peppers. They should be cut in a rustic fashion, not finely chopped...more like bite-size strips.
Add the vegetables to the skillet and sautee for 3-5 minutes. Add the porkchops and then brown on both sides for 5 minutes each.
Transfer to baking sheet or pan. Top each porkchop with some of the onions and peppers and cover pan tightly with aluminum foil. Bake 45 minutes

Pan Gravy:
Once meat has come out of the oven,let it rest while you make the gravy. Return the pan drippings from the browning skillet to the heat and add approx 2tbsps beef or chicken stock and bring to a boil. Add the flour and cook for 1 minute (note: at this point the mixture will become's ok!)
Whisk in 1- 1 1/2cups of chicken or beef stock and bring to a boil. Season to taste with S/P.
Lower heat and whisk occasionally until ready to serve.

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