Do you love pork chops but always seem to overcook your chops? Well fret no more, dear Reader! I have the perfect (and quick!) method for preparing the perfect pork chop.
Essentially, you get a good sear on the stovetop then transfer your chops, plus veggies to the oven to finish cooking and you just can’t go wrong – and you will never need to worry about overcooking your pork chop.
Oh yeah, you read that right!
Pork is a lovely meat that is juicy, tender and has so much great flavor on it’s own that we like to keep it simple with our seasonings but when roasting the pork like this, we found that we like to get a sticky, flavorful glaze on it, like you would for ribs because that glaze permeates the meat and melds with the pork’s juices during the roasting and flavors the veggies in such an umptious way that this is a dish you can whip out anytime you want to impress your dinner guests (or in my case the hubs and the kiddos, my constant dinner companions)!
Because it is still the dead of winter, we like to stick to root veggies and potatoes for our veggie sides but you can certainly roast off whatever kind of veggies strike you (brussel sprouts, perhaps?). We just went with carrots and onions since our girls could eat as many carrots as a horse could – like bushels each day. If we let them! Plus pork and carrots are such a lovely pairing, don’t you think?
This would also go great on a bed of mashed potatoes, but in a pinch when you are too tired to get too fussy with dinner, it doesn’t get better than tossing everything in a casserole dish and having the oven take care of dinner and whipping out a box of Rice-a-Roni!!
PERFECTLY ROASTED PORK & CARROTS
INGREDIENTS: yields 4 servings
- 1 TBS Olive Oil
- 1 TBS Butter
- 1 Large White or Yellow Onion
- 4 Large Carrots
- 1/3 C Brown Sugar
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 4 Pork Chops, at least one inch thick
- one box of Wild Rice Rice-a-Roni
First things first! Get out a square roasting dish! Set it on the counter near you. Preheat the oven to 350F. Get your onion, carrots and pork chops out as well so everything is right in front of you. Get the pork chops out of the packaging and pat it dry with a paper towel then set them on a dinner plate.
In a small bowl, mix together the brown sugar, chili powder and garlic powder. Rub each side of each pork chop with this mix. The brown sugar will turn to liquid, so you don’t need too much, but go ahead and be generous with it, reserving only about 1 tablespoon of this marinade.
Heat the olive oil and the butter, until the butter has melted in a skillet over high heat. While you are waiting on the olive oil and butter, quickly peel the onion, cut it in half then cut each half into medium sized slices and quickly slip them into the pan with the olive oil and butter before the mixture begins to smoke. Turn the heat down to medium and saute casually until the onions are soft and have just turned opaque. You want them to still be toothsome and without much color at all.
While you are working with the onions, peel the carrots. Give the onions a stir between every carrot, turning the heat down to low if necessary. Cut each carrot into bite size pieces; I like to cut them at an angle into angled coins – but do whatever you like.
Scrape the onions out of the skillet into the roasting pan. Return the skillet to the heat, turning up the heat to high, then add the carrot coins. Saute these causally until they have gotten a bit of color and begin to soften then slip the carrots on top of the onions in the roasting pan. Sprinkle the reserved marinade on top of the carrots.
Return the skillet to high heat and once it is hot enough, slip in the pork chops. Work in batches if necessary, and sear each side of the pork chop until you get a nice golden brown color across the face of the pork chop and caramelized edges. Set each pork chop in a single layer on top of the carrots in the roasting pan.
Get out a saucepan that is large enough to hold the amount of liquid called for on the instructions on the box for the Rice-a-Roni, fill it with the correct amount of water and start it boiling.
Once you have seared all of the pork chops and transferred them to the roasting pan, put the roasting pan in the pre-heated oven for about twenty minutes (at the most! Start checking at the 15 minute mark) until the internal temperature reaches 140F. Use a meat thermometer to check the doneness, if you don’t have one, you will have to cut a pork chop in half. If there is still a hint a pink to the meat, you have done really well! The rest of the pink will cook out as the meat will continue to cook as it rests on the counter while you are plating the meal.
Just after the pork chops go into the oven, be sure to start your Rice-a-Roni. Follow the directions on the box for the best results. Your rice and pork chops should finish at about the same time, your pork chops first then the rice 3-5 minutes after.
Remove the entire roasting pan from the oven and slice the pork chops into thin slices and serve it over the rice with a side of the carrots and onions and enjoy while piping hot!
Don’t forget to check out the other Weekday Supper suggestions for this week! These are all delicious options that can be on the table within thirty minutes and a great way to shake up your Weekday Supper routine!
Monday – Eggplant Schnitzel by A Kitchen Hoor’s Adventures
Tuesday – Perfect Roasted Pork & Carrots by A Mama, Baby & Shar-pei in the Kitchen
Wednesday – Fish and Chips Casserole by Bobbi’s Kozy Kitchen
Thursday – Pork Piccata by Hezzi-D’s Books and Cooks
Friday – Quick Potato Soup & Roasted Cauliflower by MealDiva