Facebook | Pinterest | Instagram Well even if I can’t follow basic instructions on government forms, at least I can make dinner. That’s something right? No one has starved on my watch (yet). Which is kind of a miracle considering I’ve been nursing a newborn nonstop for 2 months. Basically anything that gets done besides feeding the baby is a miracle. My mom made me feel better by sending me a few online forums where other Idiots of America talk about having done the same thing. It helped. I know my people. Things have actually eased up a bit lately. I finally told the baby to stick it, and put him on a schedule. He’s two months old and doesn’t need to nurse on demand anymore, according to me, Queen Mother. So there, baby. Look who’s boss now!! I think we’re all a lot happier now. Next step: cut out the 4am feeding. Wish me luck! This recipe for creamy pan seared pork chops is a little more sophisticated, with sautéed asparagus and mushrooms, and a simple pan sauce of balsamic vinegar and cream, with a hint of thyme. It’s delicious and SO easy to put together. It’s good on its own or over some noodles or potatoes. First things first: prepping the pork. For this recipe I like to use boneless pork chops because they cook a little faster, but you could easily use bone in pork chops no problem. Just be sure to use a meat thermometer. My best tip for pan searing pork chops is one I learned from Cook’s Illustrated: use a knife to make a slit in two spots on the fat cap of the pork chop, like so: The thick fat cap will cook faster than the meat when you are pan searing. The fat starts to shrink, dragging your still-raw pork chop with it. This makes the pork chop curl in on itself. If your chop is curling, it will not have a chance to sear properly! Slitting the fat cap solves the problem. Next we make a really simple flour and spice mixture: salt, pepper, garlic powder and flour. Rub each pork chop so that it’s completely coated. There will be some flour mixture leftover, don’t throw it out! We’re using it to thicken the sauce later. Heat the pan over medium high heat and add some butter and oil. Add the pork chops so that there is plenty of space in between the chops (you will steam them instead of searing, if they are too close together.) How long you sear the pork chops is going to depend on the thickness of your chop. See recipe for more details. Once the pork is cooked, remove from the pan and keep warm while you saute some asparagus and mushrooms (or literally any vegetable you want!) After that, make a 10 minute pan sauce. It’s all done in the same pan but separately. Add it all back into the pan when the sauce is done and voila! Dinner is done. These pork chops are really good served over white or brown rice, egg noodles, mashed potatoes, or cauliflower rice for a low carb option. A green salad to go with it, and dinner is done! You’re going to sear them over medium high heat for about 2 minutes, then turn the heat to medium and continue cooking for 2-3 minutes. When they’re nice and brown on the bottom, flip each one, swirling the pan to spread around the fat as necessary. Cook on the second side over medium heat for another 4-5 minutes, depending on thickness, until a meat thermometer registers 140 degrees F. Depend on your meat thermometer more than the times! To reheat, simply warm them up in the microwave or on the stovetop.
