I could seriously just soak that sauce up into some good crusty bread and make a very satisfying meal! The colour was a beautiful, bright red – that sauce is perfectly fine on it’s own, to be completely honest. The sauce thickened and adhered to the chops. The pork loin chops keep their shape very well. The result, as you can see, was beautiful. Then, I sat back and worked on my crochet projects until my kitchen cooking timer scared the hell out of me. I whisked up the sauce, poured it over, and threw it in the oven. So, with a nice pork loin ready to go, I sliced it into 4 thick chops – about an inch thick. Her response was simple and just what I needed to hear to get started – “I can’t see why not!” At the time, she was out of town visiting with her sister, but it just so happened that her sister had the recipe written down, so a quick picture was taken and sent back to me.Īfter reading the recipe, I questioned my ex mother-in-law whether or not she thought the sauce would work well with the pork loin. When the recipe popped back into my mind a few weeks ago, I typed out a Facebook message to my ex mother-in-law asking her for the recipe. This recipe lends itself well to cheaper cuts of chicken. They would mostly use chicken thighs or legs. My ex wife and her mom used to make this dish all the time. And it was introduced to me by means of chicken, not pork. This recipe is one that I was introduced to about 15 years ago. No fuss, no mess, no pretentious ingredients. Baked Pork Loin Chops are a set it and forget about it meal changer. Moist, tender, saucy, delicious – that sums up this recipe very well.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |