#8: Pork Chops by Ashley

I'm a big proponent of the idea that practice makes perfect. Never having just cooked pork chops before, it took me twice to get them right. Wow, they dry out in no time!! (I should have listened to my dad. He tried to warn me...and he's never led me astray before.)

Tired of turkey and chicken, I thought that lean pork was a good alternative in the category of lean protein sources that my personal trainer is always talking about. So, last Saturday I threw some pork chops in the oven. Too dry, but the right flavor combo was present. I tried again on Wednesday night with great success, although the picture doesn't look that pretty...

I trimmed excess fat and marinated two pork chops in worchestire sauce, garlic powder and apple cider vinegar. While marinating, I carmelized a diced onion. I preheated the oven to 375, put the pork chops in a baking dish and made a sauce from a cup of beef broth, worchestire sauce, garlic powder and apple cider vinegar. I topped the chops with the onions and baked them for about 20 minutes (if you are making this, I beg you to check them often!!! It's easy to let them go too long!). After letting them rest for about ten minutes, I served them alongside lemony broccoli and a salad. They came out with a great flavor; a little sweet and sour with the vinegar and worchestire.

Taylor says:
This was a pretty great dinner overall. I had the dryer version of the pork chops, but I assume the flavoring was about the same. My version also came with roasted Brussels sprouts, which also make a good addition to this recipe.