Use the yummy veggies as the bulk of your plated meal. Simple One-Pan Dinner – After searing, make a simple one-pan dinner by adding some red potatoes, carrots, onions, and a ¼ cup of beef or chicken broth.Spoon the pan sauce over your meat and rice before serving. Cook up a batch of wild or white rice or mixed veggies and serve small strips of the pork over your rice. Savory Herb Pan Sauce – Add a few slices of butter and some rosemary or thyme to the skillet before putting the lid on for an easy pan sauce.Here are a few fun flavor variations and ways to get the most bang for your buck with your pork chops: At our house, we do this by making the sides of the meal the star and letting the meat simply enhance it and take it to the next level. Maximize your meat mileage (especially with a large family). This will help them develop that tasty seared crust. Then, right before cooking, use a paper towel to gently pat dry each chop.Let the chops come to room temperature on the counter for more even cooking.Season it with salt so the meat can start taking on the salty flavor. Pull your pork chops out of the refrigerator about 30 minutes before cooking.Allow the pork chops to thaw for 12-14 hours in the fridge depending on how thick your meat is.The most flavorful pork chops are all about the preparation, so DON’T skip this step!įresh pork chops will keep for 2-3 days in the refrigerator. This also sets you up with at least two roasts and several meals worth of pork chops that you can bag and freeze for later. Plus, it will save you AT LEAST one dollar per pound off the retail cost of pork chops. Don’t be intimidated! Anyone with a sharp knife, a cutting board, and an extra 15-20 minutes can do this. Pro Tip: If you’ve got some extra time, save some money by buying a whole pork loin and then cutting the meat yourself. You’ll be STOCKED with a freezer filled with delicious pork to pull out and use in your meal planning. Bag them for individual dinners to suit your family size. Then cut individual chops about one inch thick from the loin.First, cut a two-pound slice off each end and bag them separately (a food vacuum sealer works best for this!) for two roasts.When you choose your pork, look for chops with a pinkish color and some fat marbling throughout for the best flavor.įor an even better deal, buy a whole pork loin that weighs about ten pounds from your meat department (I buy mine at Costco!) and store it with the following steps: Because of this, it also tends to be more expensive than other cuts. In general, pork chops are a tender, lean cut of meat with a mild flavor.
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