Last night we were in the mood for a quick & tasty pork meal! There are so many ways to cook pork! These fabulous pork chops marinate while the potato salad and vegetables are being prepared and are cooked in just about 10 minutes. How easy is that? The key to cooking these pork chops is to almost treat them like a steak – high heat cooking for a minute or two on each side and then popping them in the oven to finish up. Then let them rest for a few minutes to redistribute the juices. When they’re not overcooked pork chops are tender and delicious!
Balsamic & Sage Pork Chops
4 boneless center-cut pork chops
2 tablespoons balsamic vinegar
2 tablespoon extra virgin olive oil
1 tablespoon chopped fresh sage leaves
2 garlic cloves, minced
1/2 teaspoon salt
fresh ground pepper (to taste)
Preheat the oven to 375 °F. Place the pork chops in a shallow dish and pierce each chop with a fork several times on both sides. In a small bowl, whisk the balsamic vinegar, one tablespoon of the olive oil, the fresh sage, garlic, salt & pepper; drizzle the vinaigrette all over both sides of the pork. Set aside and start prepping the potato salad (recipe below). While the potatoes are bubbling away, heat the remaining one tablespoon of olive oil in a large oven-safe frying pan. Add the pork chops and sear for 1-2 minutes on each side. Then place frying pan in the heated oven for about 6 minutes. Remove from oven and cover with aluminum foil. Allow to rest a few minutes as you plate the rest of your food. Serves 4. Delicious!
Easy Potato Salad
4 large baking potatoes
2 large eggs
1/4 cup Italian salad dressing
1/2 cup mayonnaise
Place a large pot filled with water on high heat and bring to a boil; add 1/2 tablespoon salt. Place the eggs in a small pot filled with water, bring to a boil and allow to bubble for 10 minutes. Meanwhile, peel the potatoes and cut into bite-sized cubes. Add the potatoes to the boiling water and cook 8-10 minutes until soft. Remove from heat and drain. Drizzle the salad dressing over the potatoes. Remove the hard-boiled eggs from heat and rinse under cold water; peel and chop eggs and add to the drained potatoes. Fold in the mayonnaise and they’re ready to serve. Serves 4.