Dinner this evening! Yum. Tonight with the pork chops, I am going to cook them more quickly than I normally do. In the past I have cooked them long and slow in the iron skillet. But I am going to try this: How To Cook Tender & Juicy Pork Chops in the Oven. My pork chops tonight are not bone-in, and I am using fresh sage and diced garlic to brine my pork chops.
For my roasted cauliflower I am using a method where fresh cauliflower is chopped into bite-sized pieces, drizzled with olive oil, seasoned, and put into an iron skillet in a preheated 400 degree oven for about 35 minutes or so. I turn mine about every 15 minutes while cooking. Cook until roasted and golden. In the past I have finished on the stovetop if I needed to, depending on what else was going on in the oven. But this oven method has been great! I like to sprinkle mine with grated Parmesan cheese during the last few minutes of roasting! Yum!
While the pork chops were brining, I put my black-eyed peas on. I use canned beans a lot. They are easy and healthy, so there you go. I keep a pantry full of them. First I dice onions and saute them in the iron skillet.
I put three cans of beans on to boil and then lower to simmer, adding the sauteed onions, and a spoon full of diced jalapenos from a jar. I season with salt to taste. They will be so yummy when everything else is done! Oh, and I add a pat of butter to the pot for taste.
Of course for the pork chops I am going to follow the instructions on the page I linked to above. They sure turned out looking yummy!!
Guess what? Dinner was AWESOME. I highly recommend this method for pork chops. I seared mine for about 4 minutes on each side, but I had let my pan cool down a bit (not on purpose). Once I removed the pork chops to a plate, I used some white wine and a bit of butter and let it cook down to get every last trace of pork chop from the skillet. I poured this over the pork chops! This dinner was a win!
Enjoy this day!