- Truly tasty & juicy marinated & fried organic pork chops
The delightful pork chops after marinating!
A divine & tasty dinner with a few veggies straight from the garden!
The lovely dressing!
I made this tasty dinner a few evenings ago. I wanted a quick & easy yet tasty marinade for some good organic boneless pork chops. I made this quick marinade & marinated the meat for about 3 hours. Before marinating, I slashed the meat a few times so that the marinade could penetrate well into the meat for added flavour!! I didn’t cut the meat the whole way through though!! I also made a home-made dressing that goes so well with the flavours used in my marinade!
I served this with oven baked potato wedges & some side salad. My home-grown mixed baby leaves were ready to devour & I also had some red sorrel ( rode zuring ). I love that special sour flavour a lot. I also served 4 of my home-grown radishes. I served it with sliced cucumbers & cut up tomatoes ( both bought ). My cucumber plant is still too small to produce anything & neither are my red baby tomatoes plants. I have viking spinach growing but it is still to small.Here is a quick look in my garden.
Small but beautiful radishes! I must grow them bigger!
The Tree Peony is in flower: such beauty!
Every tree in the garden is in blossom!
1 of my four home-grown courgettes plant: this is a green one: ready to be planted out in the biggest pot! Sown on March, the 15th 2012!
Mixed baby salad leaves!
Recipe: For 2 persons
** For the pork chops marinade:
4 tablespoons of a good organic orange marmalade
1 tablespoon of fair trade honey
2 tablespoons of Dijon mustard
2 fat cloves of garlic, peeled & finely chopped up
8 turn of grinned black pepper
1/2 teaspoon of Maldon sea salt flakes, crushed
** For the oven baked potato wedges:
600 gr of cooked & cooled potato wedges/ I buy mine in the supermarket ( Spar )
a fruity EVOO
grins of black pepper
Maldon sea salt flakes
** For the mixed salad:
some baby home-grown mixed lettuce leaves + some larger lettuce leaves for later ( not pictured )
some red sorrel leaves, washed, cleaned & spun dry
3 juicy tomatoes, cleaned & cut into wedges
1 or 2 shalots, peeled & cut into finer pieces
1/2 cucumber, washed, cleaned & cut into smaller rings & cut into 2
** For the honey & mustard dressing:
1 large empty jam pot with fitting lid
2 heaped tablespoons of gluten-free good Dijon mustard
2 heaped teaspoons of a good honey
4 tablespoons of cider vinegar
8 tablespoons of a fruity EVOO
Maldon sea salt
1. 3 hours before dinner make the marinade. Take a Ziplock bag & place all the ingredients for the marinade in it. Mix well with a spoon or mini whisk. Take your organic pork chops out of the fridge. Trimm the excess fat. Slash the meat a couple of times with a large & sharp knife. Place the pork chops into the marinade & with clean hands rub the marinade into the slashed cuts. Tuck the chops neatly into the marinade. Take away the excess air & close the plastic bag. Place the bag into a fitting bowl for when there is leakage. Place into the fridge to marinate at least 2 hours. I marinated for 3 hours which is just perfect!!!
2. 3/4 hours before dinner , preheat your oven to 200° C (400 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.Place the potato wedges in 1 layer in a non-stick oven pan. Pour a few tablespoons of a fruity oil over it. Season with grins of finely black pepper & some sea salt flakes. With clean hands, mingle evrything together. Wash your hands! Place in the oven & bake for about 35 to 45 minutes. I turn my wedges over after half of the cooking time to prevent burning. Bake them until well browned.
3. Now, make your lovely dressing. Take your jam pot with fitting lid. Place all the ingredients for your dressing in it & screw the lid on. Shake & shake your pot up & down until all is beautifully emulsified! Taste! Adjust the seasoning if you need to. You must taste the lot!
4. Ten to 15 minutes, before dinner, pour the marinade from your pork chops but keep it. Fry your chops in some good baking margarine. Brush continuously with the marinade over the meat, on both sides. It is good that the leftover marinade goes into the pan, then it creates more of a juicy & sticky sauce. Yum! I didn’t have to season the meat extra because there was already black pepper & sea salt in the marinade! Fry for about 3 to 6 minutes on each side until the meat is beautifully browned & caramalized! The interior still has to be pink but cooked through!
4. Plate up! See picture above & spoon the warm sauce over the fried pork chops & enjoy this tasty dinner! Drizzle your dressing over the veggies! This would be equally good with some chicken pieces & or tofu. Happy Eating! 😉
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Sophies Foodie Files
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