I’ll stand up and admit it right here, right now. “Hi, my name is Steve and I’m a pork-o-holic.” There, I said it. Feels good to finally get that off my chest. Seriously, I adore all things pig. That magical and noble animal that has given us so much, while asking for so little in return. Roast pig, bacon, ham, pulled pork, tenderloin- the list goes on and on. People eat pork for breakfast, lunch, dinner and even dessert. I’ve heard of bacon making cameo appearances in peoples ice cream, muffins and sometimes dipped in chocolate. Honestly, is there any food out there that the addition of pork wouldn’t improve? If there is, I haven’t found it yet.
Amongst all these overwhelmingly awesome options for you to chose from when preparing your pork, I’d like to give an honorable mention to one of my all time favorites. It’s savory and succulent, tasty and tender. As effortless and easy to make as it is rich and rewarding to eat. It’s “Potted Pork Chops Italiano” and it’s the Rolls Royce of the pork world. With a combination of vegetables so harmonious, it’s like your mouth is conducting a food symphony; and pork chops so delicate, they can fall apart just by looking at them. Serve this over some rice or egg noodles and your taste buds will be thanking you for months to come.
– 4 pork chops (fat mostly trimmed, leaving some for flavor)
-2 Bell peppers (julienned and then cut in half)
-1 Medium sized onion (cut in half, then sliced into strips)
-1 Cup of cherry tomatoes (cut into halves)
-1 Package of fresh mushrooms (stems removed and sliced into strips along the caps)
-1 Cup of Italian Dressing (3/4 for marinating chops, 1/4 for cooking w/ veggies)
-Olive oil to lightly cover frying pan and casserole dish (or corning ware)
-2 or 3 cloves of garlic (minced or finely chopped)
-Salt and pepper (to taste)
-1 Tablespoon of garlic powder
1. Clean, prepare and arrange all ingredients.
2. Marinate chops in tupperware or bowl, using 3/4 of a cup of Italian dressing. Add salt and pepper to both sides of the pork, as well as a tablespoon of garlic powder. Cover and place in the fridge for at least an hour.
3. Place sliced mushrooms into a pot of boiling water for 20 minutes. Drain and place off to the side.
4. While mushrooms are boiling, lightly coat a frying pan with some olive oil and add your peppers and onions. Sauté for 10-15 minutes, or until onions are translucent.
5. Lightly coat an casserole dish (or some corning ware) with olive oil.
6. Once mushrooms, onions and peppers are completed- place into a medium sized casserole dish or corning ware.
7. Add 2 to 3 cloves of minced or crushed garlic to veggies in dish, along with the sliced tomatoes.
8. Using the same pan you sauteed the vegetables in, sear the pork chops for 5 minutes or so on each side, or until browned.
9. Place pork chops into casserole dish with vegetables. De-glaze pan with 1/4 cup of water. Add juice to dish.
11. Add remaining 1/4 cup of Italian dressing. Mix all ingredients.
12. Cover dish with tin foil and cook at 350 for 2 hours, flipping pork chops after the first hour. Serve over rice or noodles. Enjoy.