Succulent Pork Chops With Delicious Pan Sauce

Super Flavorful and Moist these Pork Chops Will Ignite Your Bite!

Cooking and passion = flavor! Other things come into the equation but the long and the short of the formula is that you can’t make a great dish if you lose your passion. Many chefs have the passion and still can’t make a great dish, but passion is a building block of a great dish. Over the past holiday, I put together a pork chop that melted in my mouth it was so succulent and juicy. The flavor exploded off the plate and each bite was an experience.

It starts with seasoning. Give it time to soak in.

I picked up some Kinders Buttery Steakhouse Rub and seasoned my pork chops liberally after I dried them off. Drying off the excess moisture allows the meat to get a good crust when you sear it in. Being liberal with your seasoning on thicker cuts of meat is very important as you want the flavor to permeate the center.

Sear and then rest on top off vegetables

Get a nice sear on your pork chop and then remove from the pan and add your vegetables. I also added apples as they compliment pork and brussel sprouts superbly. Let the pork chops roast in the oven. Cook until you hit 145.

Use the drippings to make a nice pan gravy.

Once your pork chop has reached temp pull it off the heat and place it on the side with the vegetables. To your pan add whole grain mustard, butter, honey, some wine or apple juice and a little flour. Simmer and let the gravy thicken. Check for flavor add more salt and pepper as needed.

Garnish with pomegranate and roasted sweet potatoes.

That moment when you taste a great dish is so fulfilling and even more fulfilling when you crafted a great dish for others to enjoy. This pork chop made me smile and I know it will make you smile too!


Chef Brent

Stuffed Shishito Peppers Wrapped In Beef Bacon

These peppers are very flavorful but not spicy

One of my food proverbs of wisdom is a flavor must not be overwhelmed by fire. Spicy food must have flavor and not be all heat. The shishito peppers hit that note. The recipe I put together had the perfect combination of sweet and salty with the faintest hint of heat. I also tested out some beef bacon. While the beef bacon was not as good as the original flavor it was as close a substitute as I have seen. I feel comfortable recommending the beef bacon as a prime bacon stand-in for it’s more popular relative.

Smoked Bar Ranch Beef Bacon

Putting this together was pretty easy. And ready in a jiff. Clean the peppers and slice on the side through the length of the peppers but not in half.

Stuff with string cheese
Wrap with bacon. Cut in half if needed
Bake in the oven at 350 for 25 minutes. Season if desired I used chili-lime flavored seasoning salt but very little
Glaze with strawberry jam
Plate it up to enjoy!

That’s all it took and a delicious bite is on its way to your palate. I added some roasted pine nuts and little cutie orange segments to the plate and rested the shishito peppers in more glaze. It was everything you need it to be and more.