So we're on to round thirtysomething with my attempt at pork chops. I'm not sure why I wasn't able to just give up on these meaty little suckers months ago, but at last my tenacity has paid off. True juicy success! I think the secret to cooking them is to always pound and marinate. And adding in the dijon mustard certainly doesn't hurt.
INGREDIENTS:
I don't think there's a real need to bullet point the ingredients. One pork chop per serving with 2-3 teaspoons dijon mustard, 1/2 teaspoon pre-minced garlic, and a few dashes of salt and pepper per pork chop. And don't forget a few TBSPS of olive oil for marinating and cooking.
As for the sides, I chose to make my Pork and Egg Spaghetti along with some Roasted Veggies. If I'd thought of it at the store and if I didn't have some an opened package of bacon needing to be used soon, I would've bought some extra chops to cook and cut up for the spaghetti, but this time around, I admit I used actual bacon in the spaghetti.
DIRECTIONS:
STEP ONE- MARINATING THE CHOPS (TO DO IN THE MORNING OR NIGHT BEFORE):
Pound the pork chops with a tenderizer. Spread a few teaspoons of mustard onto each chop and then sprinkle with minced garlic cloves (I used about 1/2 tsp. of pre-minced garlic for each chop). Place them mustard side up in a storage bag. Pour in ~2 TBSP olive oil and shake the bag around a bit to ensure each pork chop is marinating in the olive oil. Refridgerate until dinner time.
STEP TWO- THE SIDES:
I found it easiest to cook the sides first and then turn my attention to the pork chops. Again, I chose Pork and Egg Spaghetti and Roasted Veggies for my sides. I got the pasta cooking, chopped the veggies I was going to use, and finished making the pasta while the veggies roasted in the oven.
STEP THREE- THE CHOPS:
Heat a large nonstick skillet over medium high heat. Add the chops, mustard sides down and cook for 3 minutes. While they're cooking, sprinkle them with sea salt. Add another teaspoon or two of mustard to each chop and spread evenly. Flip them after 3 minutes. Season them with a little more sea salt and feel free to add a little black pepper and cayenne pepper to spice things up a bit. Cook for another 3-4 minutes (until the insides reach a temperature of 150 degrees for medium rare or 160 degrees for medium).
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