Monday, January 24, 2011

Cheap Pork Chops with Potatoes and Chestnuts

A couple of shopping event preceded this recipe; bag of kosher chestnuts for 50% off and 30% off the already cheap pair of pork sirloin chops in the always scary meat clearance bin.

Pork sirloin chops tend to me my cheap meat nemesis. The only thing to do with them is braising so I tend to only use them when making "birds" long cooked in marinara sauce.

I stumbled upon this recipe which I did not follow but used for inspiration.

Cheap Pork Chops with Potatoes and Chestnuts

2 Yukon gold potatoes
2 tablespoons olive oil, divided
2 big pork sirloin chops
salt and pepper
Italian herb blend
1 cup hard cider
1 cup prepared chestnuts

Cover potatoes with water (salt it) in saucepan and bring to boil over high heat. Cook for 20 minutes or until fork tender.

Meanwhile, season chops with salt, pepper and Italian herbs. Heat 1 tablespoon olive oil in pan  (I used a small enameled dutch oven) over high heat. When oil is shimmering, add chops to pan and cook for about 5 minutes on each side ('til brown).

Add cider to pan, it'll come to a boil almost immediately. Reduce heat to low and cover. Season the cider with salt but use a light hand. I was going to reduce it after the chops were done but it was way too salty already. Cook for as long as you can stand up to an hour. I went 30 minutes but the chops were still pretty chewy. Tasty though!

When the potatoes are fork tender, drain and allow to cool until they can be handled. Peel and cut into big chunks. Heat remaining oil in a non-stick skillet and add potatoes and chestnuts. Season with salt and pepper and cook, stirring occasionally until they begin to brown.

Remove chops from braising liquid and add to pan with chestnuts and potatoes with a little of the cooking liquid. Cook for 5 minutes more to allow flavors to meld.



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