Juicy Pork Chops with Wine

This post is meant to introduce you to my fav pork chop recipe. I love pork. It’s a great meat and I really love how the flavor changes depending on the method of cooking. Pork chops are a great weekday dinner for those who want to quickly prepare something nutritious and healthy. They taste great on Sundays too LOL! Here I feature an easy and flavorful pork chop recipe. Let’s make ’em!

Preparing your pork chops

It really is very easy to get them going. First, what I do is give the meat a thorough wash. Then I pat it dry really well with kitchen towels. The dryer it is, the more it will brown and be crispy. The next thing is to slice a clove of garlic in two lengthwise. Get the garlic half and press it on the pork chop firmly. Start rubbing it all over the meat on both sides. Great! Then just season your pork chops with salt and pepper and they are ready for the pan!

Cooking the pork chops

The chops that I got were about an inch thick (ard 2.5 cm) and it took me about 11 minutes to cook them in total. So let’s cut straight to the point. Bring your skillet over medium-high heat and place the meat directly on it. Brown the chops for 2 mins each side. You want to see a golden brown color start forming.

Second, you add the wine. Pour a splash of wine on top and it will go “Shooouuushhh” haha. White or red, either will do just fine. Flip the chops, both sides should be in the wine for maybe a minute or so.  At this point, you will add the oil and lower the heat to medium-low. Pour just a bit of olive oil on top of the chops and turn them once more. You should have around 4 minutes left of cooking. Turn the pork chops once or twice more. A total of 11 minutes cooking should give you a cooked through tender pink chop. If you are using a thermometer it will register about 63 C / 145 F internal temp. If you prefer your meat cooked more, give it another 2 mins, totally up to you.

 

 

Once it’s done, remove from the pan and place on a plate. Drizzle the pan juices on top and let it sit for a few minutes – if you can wait haha. Serve with some tomato-cucumber salad and enjoy your dinner.

Juicy Pork chops with wine

Pork chops are a great dinner any time of the week. Juicy and tender with a minimum cooking time. They are a very healthy option too. They go very well with salad or any type of greens.

  • 2 whole pork chops, inch (2.5 cm) thick
  • 1 clove of garlic
  • salt and pepper
  • 1/4 cup wine
  • olive oil
  1. Wash your meat thoroughly and pat it dry really well with kitchen towels. 

  2. Cut a garlic clove in two lengthwise and rub it all over the meat on both sides. Season with salt and pepper.

  3. Bring your skillet over medium-high heat and place the meat directly on it. Brown the chops for 2 mins each side. 

  4. Pour a splash of wine on top and flip the chops around. 

  5. At this point, you will add a little bit of oil and lower the heat to medium-low.

  6. Cook for 4 more mins turning the chops once or twice more. 

  7. Once it’s done, remove from the pan and place on a plate. Drizzle the pan juices on top and let it sit for a few minutes. 

A total of 11 minutes cooking should give you a cooked through tender pink chop. If you are using a thermometer it will register about 63 C / 145 F internal temp. If you prefer your meat cooked more, give it another 2 mins.

 

 

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Summery Watermelon Salad with Feta

Watermelon, tomatoes and feta cheese go together really well. Yes, they actually do! It makes a beautiful combination and is perfect for a light meal. It’s fresh, earthy and acidic at the same time. It’s a salad, but it’s got fruit in it. And that gives it a more refreshing tone. Oh and the barley rusk bites are such an earthy surprise, that remind your palate that “Yes, hold on, this is definitely lunch!”

 

Such a simple salad, but full of contradictions that will surprise your taste buds. Did I mention that it takes like uhmmm… less than 10 mins to make? Yeah, sooo quick. Just thinking of the sweet watermelon hitting that acidic and milky feta cheese makes my mouth water! I love cheese with fruits, like for example melon with parmesan or some kind of spicy gruyere cheese. I just can’t help myself! I can talk for ages about cheese and fruit, so let’s just stick to the watermelon salad for now. đŸ™‚

Watermelon Salad with feta

Making the salad

It really is so easy to put together this little masterpiece…

Get your hands on a really sweet and red watermelon. Cut up a few slices. Resist the urge to shove the delicious fruit straight in your mouth and carry on with cutting it up into medium sized bites.

Chop up the tomatoes. Again friendly reminder, get really good quality tomatoes. With such humble and few ingredients, there is nowhere to hide. You need quality ingredients.  Then put tomatoes and watermelon together in a bowl.

Crumble the feta cheese on top. Whisk together the olive oil, balsamic vinegar, orange juice and rosewater and drizzle onto your salad. Scatter a few barley rusk bites on top and that’s it!

I get my rusks from a Greek deli. If you can’t find mini bites, you can use one big rusk broken in pieces. Alternatively, you can use barley bread. Slice it up, bake in the oven until dry and break it up in pieces.

Summery watermelon salad with feta

Summery watermelon salad with feta. It’s fresh, earthy and acidic at the same time. A mouthful of tasty explosion that will refresh your senses!

  • 5 red tomatoes, medium sized, sliced
  • 450 g (1 lb) watermelon flesh, chopped in big bites (cleaned watermelon)
  • handful barley rusk bites
  • 100 g (3.5 oz) feta cheese, crumbled

For the vinaigrette

  • 45 ml (3 tbsps) olive oil
  • 15 ml (1 tbsp) balsamic vinegar
  • 30 ml (2 tbsps) orange juice, freshly squeezed
  • 5 ml (1 tsp) rosewater
  1. Get some really sweet and red watermelon. Cut it up into medium sized bites.

  2. Chop up the tomatoes and then put tomatoes and watermelon together in a bowl.

  3. Crumble the feta cheese on top.

  4. Whisk together the olive oil, balsamic vinegar, orange juice and rosewater and drizzle onto your salad. Scatter a few barley rusk bites on top and that’s it!