Saturday, February 7, 2009

Derek's Pork Chops

My husband was craving a Mediterranean flavor for dinner tonight and the meat I had on hand was some bone in pork chops. This dish was made to please using ingredients from the pantry. The tomato, olive, and caper sauce would work great for many other dishes. I hope you enjoy this recipe as much as we did.

Derek's Mediterranean Pork Chops
4 bone in 1/2 inch thick pork chops
1/2 tablespoon of garlic power
1/2 tablespoon of salt
1/2 tablespoon of pepper
2 tablespoons of olive oil
1 12 ounce can of organic diced tomatoes
1 4 1/2 ounce can of chopped diced olives
2 1/2 tablespoons of drained capers
1 teaspoon of minced garlic
1 tablespoon of lemon juice

Season pork chops with garlic powder, salt, and pepper, In a large heavy bottomed skillet heat olive oil to almost smoking point. Place seasoned pork chops in pan and brown on both sides, remove pork chops from skillet and place on a plate to rest. Add tomatoes, olives, minced garlic, caper and lemon juice to the pan, stir and cook on medium heat for 5 minutes, add pork chops and any juices from the plate to pan and saute until pork is no longer pink in center 9 to 15 minutes). Plate pork on top of creamy parmesan polenta(recipe follows) and serve.
Creamy Parmesan Polenta
1 package of precooked organic polenta
1 cup of milk or cream
1/2 cup of grated parmesan cheese
In a large pot mash precooked polenta. Place of stove and heat on low adding milk or cream slowly until almost all is absorbed. Before serving sightly increase heat and add in cheese stirring until melted and incorporated into polenta.

1 comment:

  1. Serving pork chops with polenta is a great idea. It doesn't always have to be potatoes, does it?

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