Pork Chops:
2 Pork Loins, boneless
1/2 Cup Olive Oil
1/4 Cup White Wine Vinegar
2 TBP Regular White Vinegar
3 TBP Lemon Juice
1 Red Onion, chopped
6-8 Sprigs Fresh Thyme
3-4 Sprigs Fresh Oregano
5-6 Cloves Fresh Garlic, minced
Potato Circles:
4-5 Medium Red Potatoes
1/2 Cup Olive Oil
1/2 Vinegar
1/4 Cup Lemon Juice
2 TBP Garlic Powder
2 TBP Paprika
Fresh Thyme and Oregano
1. Marinade Pork Chops in Olive Oil, Vinegars, Lemon Juice, 1/2 red onion, and seasonings. Let sit in refrigerator for up to 2 hours before cooking.
2. Cut potatoes into thin circles and remaining half of onion into wedges - marinade in ingredients. Set aside for about 30 minutes - hour.
3. Preheat oven to 425. Arrange potato circles and Onion Slices on baking sheet lined with aluminum foil. Sprinkle with garlic powder, chili powder, and paprika. Bake for about 15 minutes. Flip, and repeat seasoning and baking. Potatoes should be crispy, about 30-40 minutes total.
4. Meanwhile, remove pork from marinade and dry on paper towels. Remove onion and fresh thyme / oregano sprigs and pour marinade into measuring cup.
5. Add 1/2 cup of pork marinade to skillet and heat on medium, add onions and cook until aroma is no longer strong, then remove and discard red onions.
6. Continue to keep marinade simmering and add in thyme and oregano sprigs. Flavor both sides of pork chops by sprinkling generous amount of garlic powder and paprika. Add to skillet and fry for about 4-5 minutes. Flip to other side and continue to spoon marinade on top of each pork as it's frying. Flip on each side twice, 4 minutes the first time and about 2 minutes the second time around. Continue adding marinade as needed to keep up with moisture.
7. Remove pork from pan when finished browning and discard marinade. Serve with potatoes.
No comments:
Post a Comment