Tuesday, July 26, 2011

First Pork Chops

Last night was surprisingly relaxing for a Monday. I got home in time to talk to Witt for a little bit before he had to go back into work for a few hours. We decided we would eat late when he got back so I straightened up the house, poured myself a glass of wine and had time to cook dinner in between watching Hell's Kitchen, which is not a relaxing show but come on, so entertaining. I even set the table.


Gypsy Slow Down


I am sorely lacking in table scape materials, but I think the dish towel improvised nicely as a table runner and the napkin rings are really a pair of my earrings. One day I'll be fancy.

Witt marinated the pork chops before I got off work. The plan was to grill them but then it rained. However, my stove top grill thing worked very well. I made a tomato chutney to top the chops since we still have so many tomatoes from the garden.



Gypsy Slow Down


Here is my recipe for the pork chops, they were really flavorful. I'm not a huge fan of pork chops, probably why this was my first time making them, but the chutney and the marinade gave them a nice kick and kept them moist and tender.

Marinade:

Equal parts (about five tablespoons for four pork chops):
Soy sauce
Worcestershire sauce
Olive oil
and
Juice of a lemon and lime
1 teaspoon of brown sugar
Salt and pepper to taste
3 cloves garlic, minced
Handful of chopped fresh basil

Marinade the pork chops for at least three hours before grilling. Grill them five minutes on each side until cooked through. Top with Tomato Chutney.

Tomato Chutney:

4 large tomatoes, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
Splash or two of red wine vinegar
Salt and pepper to taste

Combine all ingredients in saute pan and simmer until the sauce thickens, about 15 minutes. For thicker chutney continue to let simmer until it reaches the desired consistency. Serve hot over the pork chops.


Gypsy Slow Down


Roasted broccoli with garlic and sliced onions roasted and topped with chedder cheese for side dishes. If only tomorrow was Saturday...
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