Pork is usually the cheapest meat in supermarket, so when I'm feeling a bit over spent in a month, pork will appear more frequent in my meals. Having say that, I'm never good with baked pork chop, they always turns out too dry (especially those made in the oven). The logical explanation behind is because as an Asian, I am not accustomed to oven until I live in Europe ;p
Having say that, I still have to brave myself to try more attempts in making oven baked pork chop, failures lead to success :) Well, this is not exactly a very successful story yet but it's one of the more satisfying ones, and to top it off, it is very easy, requires next to none attention which makes it a perfect weekday meal, so here it goes:-
Ingredients (for 2 person):-
2 pork chop, about 3/4 inch thick
1 tbsp cooking oil
salt & pepper to taste
1 apple (preferably tarty type like granny smith)
1 tbsp molasses (substitute with honey if not available)
1 tbsp flour
150ml hot water (~6 tbsp)
1 tsp cider vinegar (or any fruity vinegar)
raisins to taste
Methods:-
1. Preheat oven to 180°C (or 350°F). Tenderize pork chop by the meat tenderizer and season generously with salt & pepper on both sides.
2. Heat oil in pan / skillet on medium heat and brown the pork chop on both sides.
3. When browned, transfer pork chop to a shallow baking dish. Retain drippings in the pan.
4. Peel and slice apple and arrange over pork chop. Pour molasses over apples & pork chops.
5. Now back to the dripping in the pan, add flour, cook and stir until browned. Slowly stir in the hot water and cook until bubbly.
6. Add vinegar, raisins and a bit of salt to taste.
7. Pour sauce over apples and pork chops in the baking dish, cover with aluminium foil and bake in oven for 40 - 50 minutes or until the meat is cooked. I serve mine with mash potatoes and left over broccoli.
Note:-
1. If you're not press for time, you can brine the pork chop for at least an hour, not more than 6 hours; before cooking it.
2. I don't like to brown meats with high heat because too much moisture are lost in the process, medium heat does it better.
Having say that, I still have to brave myself to try more attempts in making oven baked pork chop, failures lead to success :) Well, this is not exactly a very successful story yet but it's one of the more satisfying ones, and to top it off, it is very easy, requires next to none attention which makes it a perfect weekday meal, so here it goes:-
2 pork chop, about 3/4 inch thick
1 tbsp cooking oil
salt & pepper to taste
1 apple (preferably tarty type like granny smith)
1 tbsp molasses (substitute with honey if not available)
1 tbsp flour
150ml hot water (~6 tbsp)
1 tsp cider vinegar (or any fruity vinegar)
raisins to taste
Methods:-
1. Preheat oven to 180°C (or 350°F). Tenderize pork chop by the meat tenderizer and season generously with salt & pepper on both sides.
2. Heat oil in pan / skillet on medium heat and brown the pork chop on both sides.
3. When browned, transfer pork chop to a shallow baking dish. Retain drippings in the pan.
4. Peel and slice apple and arrange over pork chop. Pour molasses over apples & pork chops.
5. Now back to the dripping in the pan, add flour, cook and stir until browned. Slowly stir in the hot water and cook until bubbly.
6. Add vinegar, raisins and a bit of salt to taste.
7. Pour sauce over apples and pork chops in the baking dish, cover with aluminium foil and bake in oven for 40 - 50 minutes or until the meat is cooked. I serve mine with mash potatoes and left over broccoli.
Note:-
1. If you're not press for time, you can brine the pork chop for at least an hour, not more than 6 hours; before cooking it.
2. I don't like to brown meats with high heat because too much moisture are lost in the process, medium heat does it better.
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