Recipe of Perfect Sweet Porkchops and Savory Potato "Fries"
Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick Sweet Porkchops and Savory Potato "Fries". It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sweet Porkchops and Savory Potato "Fries", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Porkchops and Savory Potato "Fries" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sweet Porkchops and Savory Potato "Fries" is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sweet Porkchops and Savory Potato "Fries" estimated approx 45 mins.
To get started with this recipe, we have to prepare a few components. You can have Sweet Porkchops and Savory Potato "Fries" using 16 ingredients and 6 steps. Here is how you can achieve it.
A good sodium and salt free recipe! The sweet porkchops go well with savory or even a little bit spicy potatoes.
Ingredients and spices that need to be Take to make Sweet Porkchops and Savory Potato "Fries":
- For Porkchops:
- Thin sliced Pork Chops
- 2 tablespoons honey
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Minced Garlic or powder/salt
- 1 tablespoon ground white pepper
- 1 tablespoon mustard powder
- 1 tablespoon ground red pepper
- For the Potatoes:
- 4 medium potatoes or 2 large ones (Yukon gold are my favorite but any will work)
- 1 teaspoon Minced Garlic
- Olive Oil
- Paprika
- Ground Cumin
- ground Pepper
Instructions to make Sweet Porkchops and Savory Potato "Fries"
- In a ziploc bag large enough to hold all of your porkchops, add Honey, Lemon juice and red wine vinegar and mix together until it is a consistent liquid. Add your porkchop seasonings, mix again, then add your porkchops. Squeeze out as much air as possible and let your porkchops marinate overnight.
- Cover a baking sheet with aluminum foil, spray it down with cooking spray and arrange your porkchops ontop. Pour some of the leftover marinade on each porkchop (dispose of most of it) and cover with another sheet of foil. Bake on 300 degrees for 30-40 minutes making sure to flip the porkchops halfway through.
- While porkchops are cooking, peel your potatoes and puncture them multiple times with a fork. Place the Potatoes on a microwave safe dish, cover with plastic wrap and microwave on high for 5-8 minutes.
- After the Potatoes have become somewhat soft, slice them up into evenly thick slices and add to a stovetop skillet with oil. Throw in your Minced garlic and mix. Then add your paproka, cumin and other seasonings to the Potatoes and mix again.
- Potatoes should be cooked on medium high heat in the skillet for about 5 minutes per side (or until the side touching the pan becomes crispy, then flip them over). Cook until potatoes are the desired crispness and let them settle.
- Remove porkchops from the oven, keeping the top layer of foil on for 5-10 minutes while it rests to insure porkchops do not dry out. Serve your porkchops and potatoes after they have cooled a bit and enjoy.
While that is in no way the end all be guide to cooking quick and easy lunches it's great food for thought. The expectation is that will get your creative juices flowing so you may prepare wonderful lunches for your family without the need to do too terribly much heavy cooking from the approach.
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