HI gang. Phew. Long day.
Had church and then went out to brunch at Denny's with friends after. Nothing too exciting except had an egg white omelette with mushrooms and Swiss and some bacon. That's it. They like to gab so I got home late.
Thank you for the nice compliments on my dish. YES...was yummy!
Probably one of the best 'throw together' meals I've had in a long time. Karen...I'm like you. Not real excited about pork either as it is my least favorite meat. It is my husband's most favorite meat. Mine is either lamb, beef or veal.
But, I do have to say, those were exceptionally nice chops at an unbelievable price so I couldn't resist. Also the chance to do anything 'Italian' with them was a challenge/opportunity I couldn't pass up. I have more of a 'recipe' at the bottom if you want.
As for today'[s dinner, I have the salads made and the shrimp thawing. Just need to defrost so I can clean them. They will be ready for grilling when the husband gets home about 4:00. Once grilled they can just be added to the already made sauce and pasta.
Chow time! The other half of the shrimp can be set aside for tomorrow's soft tacos.
It is a beautiful day today but way, way too breezy for me to be outside. Winds again in the 20-40 MPH category.
They should die down later and dissipate. We are now done with the winds, the rain and the clouds and lower temps. From here on out it should be 'normal' AZ weather with the temps steadily climbing into the triple digits.
While I enjoy and am grateful for the sunshine everyday, I can do without the excessive heat.
Oh well, I guess it comes with the territory. Beats snow. So I look forward to the approach of our summer. may not be the greatest for me but will do wonders for my solar and the electric bill.
Here's a recipe according to what I used/did
PORK ITALIANO (Italian Style Pork Chops with extra sauce)
Ingredients:
---2-4 bone in pork chops; 3/4-1" thick; well trimmed and seasoned with salt, pepper (black or cayenne), garlic powder and crushed thyme and crushed sage
---2 cans (28 oz. each) San Marzano tomatoes in juice; crushed or diced or cut up roughly*
--- 1 onion; finely diced*
---Pinch red hot pepper flakes
---4 cloves garlic; minced
---2 cups mushrooms; finely sliced
---2 Tablespoons Extra Virgin Olive Oil
---2 teaspoons Extra Virgin Olive Oil
---1 each or a mix of: green, red and yellow bell sliced pepper sliced 1/4 " thick vertically*
---1/4-1/2 cup dry, rich red wine
---1 teaspoon dried basil, oregano, parsley
---1/2 teaspoon pepper (cayenne or black); salt
---2-3 Tablespoons tomato paste
---Pinch or two of sugar/sugar substitute
---1/2 cup chicken stock*; optional in case you need it
---Fresh parsley, basil and grated Parmesan cheese to finish and a side of your favorite pasta to go with and a good crusty bread and salad.
*The amount of onion, tomatoes, mushrooms and peppers can be halved if you do not want to double the sauce. Figure 1 can (28 oz.) per 2 chops and 1-1.5 cups shrooms per 2 chops.
INSTRUCTIONS:
1.) Wash. dry and season the chops with salt, pepper, garlic powder, ground sage and thyme.
2.) Heat the 2 teaspoons of Olive Oil in a very large heavy, deep skillet with a lid or Dutch oven and cook the mushrooms about 5-7 minutes until golden-brown. Remove and set aside in their own bowl.
3.) Heat the 2 Tablespoons Olive Oil on medium. Add the pork chops and brown 7 minutes per side. Drain all but 3 Tablespoons of the drippings from the pan.
4.) Add the diced onion and hot pepper seeds and saute for 4 minutes. Add the minced garlic and saute another minute or 2.
5.) Pour in your wine to de-glaze the pan. Then pour in the tomatoes with juice, dried basil, oregano, parsley, salt, pepper and tomato paste.
Add the pinch or two of sugar/sugar substitute to cut acidity of the tomatoes.
6.) Return the chops and any accumulated juices to the skillet and nestle into the sauce. Add some chicken stock if the sauce is too dry. Put the bell peppers on top of the pork.
7.) Cook 20-30 minutes with the lid on turning the heat to medium-low. After 20 minutes add the mushrooms and their juices. Taste and adjust seasoning. Adjust liquid levels with chicken stock if needed. Adjust thickness by adding another Tablespoon of paste if needed.
8. ) Cover and cook for an additional 10 minutes. In the mean time start a pot of water to boil and begin your pasta for the side and make a salad.
9.) After a total of 30 minutes check pork chops for doneness and sauce for appropriate seasoning and thickness. Adjust if needed.
10. ) Serve sauce ladled over pasta and the peppers and mushrooms over the pork chops. Top all with chopped fresh parsley, basil and grated Parmesan.
Enjoy.....AG
