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January 31, 2006
Slow baked pork chops
(TPCs Slow-baked pork chop with roasted red potatoes and brussel sprouts, with sausage/pine nut/Bosc pear dressing and home made demi-glace.)
This was all about slow cooking. I had some dressing in the freezer from Thanksgiving already, so all I had to do was prep the brussel sprouts (wash, peel and cut an 'X' in the base to help them cook evenly) and potatoes. I lightly oiled then rubbed the nice, thick pork chops with Survival Spice™, and put it all in a roasting pan, drizzle it with some good olive oil, then baked it at 300º for about 90 minutes.
Normally, I would either sear the chop first, or cook them at 250º for even longer, but I was curious to see how this would work out, and it was really good. You lose a bit of flavor development by not searing it first, but this gets you a really tender, moist chop that I enjoyed eating. If you wanted to, you could brown one side first, or just throw it under the broiler for a minute at the end.
After everything was done, I poured the fat out of the roasting pan, hit it with some home made demi-glace I made Saturday, and finished the sauce with a pat of butter.
I'm going to post on the demi-glace later this week. This was made from odds and ends I had stashed in the freezer, but it turned out really well.
Posted by The Pragmatic Chef at January 31, 2006 9:01 AM
Filed under:
Pork
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Survival Spice™
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What did you have for dinner last night?