Tuesday, April 14, 2009

pork chops never tasted so good

It's been a long time since I actually created a recipe, but dinner was inspired tonight so I thought I'd share.

General Notes on My Recipes: Portion sizes are generally for one or two (multiply as necessary); measuring is rarely exact (taste it or eye ball it); ingredients can always be exchanged for what you prefer or what you have (be creative); don't be mad at me if it didn't turn out right (you made it, not me!).

Grilled Pork Chop and Broiled Asparagus served with Raisins in a White Wine Sauce

Coat asparagus in olive oil and place under broiler. Allow to cook to your liking. Place on your plate and set to the side.

Pork Chop:
Marinade pork chop in olive oil, lemon juice, white wine, salt, black and red pepper and garlic powder. Place in skillet over medium heat and cook until done. (Is it brown on each side? How pink is the center?) Place on your plate with the asparagus. Sprinkle crumbles of Romano cheese over the asparagus and pork chop.

After removing pork chop, add remaining marinade to the skillet in addition to more wine and some raisins. Turn heat down and allow raisins to plump up. Sprinkle grated Parmesan cheese in the pan. When sauce has reduced and cheese has just melted pour over pork chop and asparagus and enjoy.

(CLICK HERE for another pork chop recipe.)

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