jseymour84
Assistant Cook
Well, my first non-introduction post here at DC. My apologies is this is in the wrong place or not with the spirit of the community.
Last night I tried my hand at pan seared pork chops with a honey bourbon pan sauce, fried red potatoes and green beans. I wanted a Kansas City flavor like you would get at a BBQ so I knew that my main seasonings would be onion, garlic, salt, pepper, chili powder and brown sugar. I always had a problem with my pork chops curling on me, so I checked out some YouTube videos that said to make small slits in the outer ring of fat.
So I get home from work, and I am set to rock out this meal. I grab my pork chops from fridge and still frozen. I set them into a cold water batch, and started prepping the vegetables. I wash and cube the red potatoes and snip the green beans, then set the green pans in a sauce pan with some water to boil. seasoned with a bit of seasoning salt.
I go for my frying pans, and only one clean pan is available. So I figured fry the potatoes since they take the longest, and then pan sear the pork chops and make my sauce. I get the nonstick pan hot and throw in about a tablespoon of olive oil, then start frying the potatoes, flipping frequently because I had to stack my potatoes in two layers. While frying I seasoned with salt, pepper, onion powder and garlic powder.
While the potatoes where frying, I pulled out the pork chops and put them on my prep cart. They were boneless, so no outer ring of fat to slit to keep them from curling. I pull the potatoes off the heat and get the pan hot again and add a bit more oil. I put the pork chops in, searing each side for 4 minutes, seasoning after I flipped with salt, pepper, and onion powder. I also added three crushed cloves of garlic to the pan after flipping. I also melted 3 tbsp of butter in the pan and basted the pork chops post flip.
I removed the pork from the pan and let them rest while I made the sauce. I de-glazed the pan with bourbon and added honey, salt, pepper, onion powder,garlic powder, chili powder, and cinnamon sugar. When I first tasted the sauce I wasn't wild about it, but it got a lot better after reducing. Unfortunately, the honey overpowered the other flavors and I didn't get any heat from the sauce.
Other problems with the meal was not getting all the dirt off from the potatoes and bland beans. Finally, the pork was not as firm as my other times cooking pork chops, but it wasn't pink at all. It had the texture of medium rare beef so I am hoping I didn't inadvertently give my wife and I food poisoning.
Most of my cooking experience in the past has always been just one item, be it chicken, ribs, etc... When cooking a whole meal I found it was easy to lose track of things and that I need better organization.
I definitely want to learn how to make roasted meats and pan seared meats because that is fairly close to smoking, and can get me through the winter when I can't smoke or grill everything. Also, it seems to be a good jumping off point for working on knife skills and other basic cooking skills.
Well I better wrap this up before I start to ramble (too late). If anyone has any advice or ideas on what I could do differently to improve on what I did hear I would love to hear it. The food was edible, but lacked any sort of wow factor to it.
Last night I tried my hand at pan seared pork chops with a honey bourbon pan sauce, fried red potatoes and green beans. I wanted a Kansas City flavor like you would get at a BBQ so I knew that my main seasonings would be onion, garlic, salt, pepper, chili powder and brown sugar. I always had a problem with my pork chops curling on me, so I checked out some YouTube videos that said to make small slits in the outer ring of fat.
So I get home from work, and I am set to rock out this meal. I grab my pork chops from fridge and still frozen. I set them into a cold water batch, and started prepping the vegetables. I wash and cube the red potatoes and snip the green beans, then set the green pans in a sauce pan with some water to boil. seasoned with a bit of seasoning salt.
I go for my frying pans, and only one clean pan is available. So I figured fry the potatoes since they take the longest, and then pan sear the pork chops and make my sauce. I get the nonstick pan hot and throw in about a tablespoon of olive oil, then start frying the potatoes, flipping frequently because I had to stack my potatoes in two layers. While frying I seasoned with salt, pepper, onion powder and garlic powder.
While the potatoes where frying, I pulled out the pork chops and put them on my prep cart. They were boneless, so no outer ring of fat to slit to keep them from curling. I pull the potatoes off the heat and get the pan hot again and add a bit more oil. I put the pork chops in, searing each side for 4 minutes, seasoning after I flipped with salt, pepper, and onion powder. I also added three crushed cloves of garlic to the pan after flipping. I also melted 3 tbsp of butter in the pan and basted the pork chops post flip.
I removed the pork from the pan and let them rest while I made the sauce. I de-glazed the pan with bourbon and added honey, salt, pepper, onion powder,garlic powder, chili powder, and cinnamon sugar. When I first tasted the sauce I wasn't wild about it, but it got a lot better after reducing. Unfortunately, the honey overpowered the other flavors and I didn't get any heat from the sauce.
Other problems with the meal was not getting all the dirt off from the potatoes and bland beans. Finally, the pork was not as firm as my other times cooking pork chops, but it wasn't pink at all. It had the texture of medium rare beef so I am hoping I didn't inadvertently give my wife and I food poisoning.
Most of my cooking experience in the past has always been just one item, be it chicken, ribs, etc... When cooking a whole meal I found it was easy to lose track of things and that I need better organization.
I definitely want to learn how to make roasted meats and pan seared meats because that is fairly close to smoking, and can get me through the winter when I can't smoke or grill everything. Also, it seems to be a good jumping off point for working on knife skills and other basic cooking skills.
Well I better wrap this up before I start to ramble (too late). If anyone has any advice or ideas on what I could do differently to improve on what I did hear I would love to hear it. The food was edible, but lacked any sort of wow factor to it.