Glazed Pork Chops with Roasted Potatoes, Carrots and Onions

Pork Chops_n

Pork chops are perfect for a quick and inexpensive meal for the whole family. I picked up a pack of six boneless pork chops on sale for just under $7!! Coupled with a nice bed of hearty vegetables you end up with a filling meal that comes together quickly since everything is made in one pan. I consider that a win in my house!

I came across this recipe on the “Recipe Tin Eats” blog, you can find the original recipe right here . I made just one minor change to the recipe by increasing the amount of Worcestershire sauce and decreasing the amount of soy sauce called for in the recipe. I love the rich flavor of Worcestershire and prefer it to the salty bite of soy sauce. I also added some carrots and onions into the mix. It is important you that you pre-bake the vegetables, if you start them raw with the pork chops the vegetables will be underdone and hard. If you find that when the pork chops are finished the vegetables are not yet fork tender, remove the pork chops from the pan and set them aside covered on a dish and continue to cook the veggies for a little longer.

Feel free to use either boneless or bone-in chops for this recipe, just be sure to increase or decrease the cooking time as needed. For thinner, boneless chops decrease your cooking time and for thicker bone-in chops increase the cooking time slightly. Pork chops are cooked through at about 160ºF with little to no pink remaining when cut. Enjoy!

Ingredients

  • 1 tbs Worcestershire Sauce
  • 2 tbs ketchup
  • 1 tsp low-sodium soy sauce
  • tbs brown sugar
  • tbs olive oil
  • 1 clove garlic, minced
  • 1 tsp apple cider vinegar
  • 4 pork chops, boneless or bone-in
  • 1 lb Yukon Gold potatoes
  • 1/4 lb baby carrots
  • 1 large onion, quartered
  • Kosher salt and pepper, to taste

Instructions

Preheat oven to 400ºF.

Cube potatoes. Toss potatoes, carrots, and onions with 2 tbs olive oil, salt and pepper. Place on a baking sheet or pan. Bake for about 25 minutes.

While the vegetables are baking, make the marinade. In a large resealable bag, combine the Worcestershire sauce, ketchup, soy sauce, brown sugar, 1 tbs olive oil, garlic and apple cider vinegar. Add the pork chops and gently squeeze the bag to coat the meat.

Remove the veggies from the oven, stir, and arrange the pork chops on top. Drizzle the pork chops with half of the marinade. Return to oven and bake for about 10 minutes if using boneless chops, a few minutes longer for bone-in.

Remove the tray from the oven, flip the chops, drizzle with remaining marinade and bake for another 10-15 minutes.

Once the pork chops are cooked through, place under the broiler for just a minute or two to give them a little browning and caramelization on the tops.

Serve hot drizzled with pan juices and a side of veggies.

**Tip – The pork chops can me marinated a few hours before cooking.**

“Saucy” Italian Sausage and Peppers

13516283_10208574933444151_396849640318095528_n

Being Italian it will come as no surprise that one of my top favorite foods, hands down, is sausage and peppers and it just so happens that I make a seriously kick ass version! What makes this meal so good is the way the meatiness of the sausage mingles so well with the flavors of the peppers and onions and when done right, it’s an absolutely perfect dish! Scoop it out onto some warm, fresh Italian bread and you have yourself an out of this world sandwich experience. 

I prefer to make my sausage and peppers with red sauce and well browned slices of sausage over one that is more on the oily side and served with a giant, full sausage link. I find the versions cooked in just oil to be a little flavorless plus, I am just not a fan of biting into a huge hunk of meat either. Therefore, I always brown my sausages first while they are whole, then I slice them fairly thin and throw them back into the pan until they are browned on both sides and slightly crispy. Once the sausage is cooked through I remove them, saute the veggies in the sausage fat, add the sausage back in, adjust the seasonings, and toss with tomato sauce. It’s perfect EVERY single time and it really is super easy to make!

Naturally, the key to any great meal is to start with great ingredients. Cheap, fatty, unseasoned sausage will do nothing but bring the dish down therefore, I always get my sausage at a high quality Italian deli in my area. The sausages are far more flavorful and leaner than anything you will find in the supermarket. Also, I highly recommend getting sweet sausage with fennel because it adds such a nice complexity to the overall flavor of the dish. However, if you’re really not a fan of fennel you can skip it and plain sweet sausage will be just as delicious but give the fennel a try, you might be pleasantly surprised!

Ingredients

  • 2.5 – 3 lbs of pork sausage with fennel
  • 2 green bell peppers, seeded and sliced into strips 
  • 2 red bell peppers, seeded and sliced into strips
  • 2 large sweet onions, sliced
  • 2 cloves of garlic, minced
  • extra virgin olive oil, as needed
  • 10-12 oz of plain canned tomato sauce
  • Kosher salt and pepper, to taste
  • 2 tsp of oregano
  • pinch of red pepper flakes

Instructions

Drizzle about 2 tbs of olive oil into a pan and turn the heat to medium. Separate the sausage links by cutting the strings in between. Do not cut too close to the base of the sausage or you will slice the casing . When the oil is shimmering and the pan is hot add in the sausage. Cook the sausages, turning frequently, until they are browned on all sides, about 10-15 minutes.

Remove the sausage from the pan. Using a fork to hold each link steady slice it up into 1.5″ slices. Once all of the sausages are sliced, return them to the hot pan. Add in a little more oil as needed so they don’t stick and burn. Continue to cook the sausage slices until they are nicely browned on each side and cooked through, about 15-20 minutes. Remove from the pan, cover and set aside.

Add to the hot pan the peppers, garlic and onion. Saute them in the sausage fat, adding extra oil as needed, until they are tender and browned. Season them with Kosher salt, pepper, oregano, and the red pepper flakes. Once the veggies are done, add the sausage back into the pan along with the tomato sauce and heat through, stirring gently to combine. Adjust the seasonings as needed. If a “drier” sausage and peppers is preferred, use less tomato sauce and conversely, add more to make it moister. Serve hot.

**Tip** – Sausage and peppers is actually even better if made the day before serving because the flavors have a chance to mingle. To reheat simply place the pan of sausage and peppers in a 350 degree oven and stir occasionally until warmed through or heat on low in a Crock-Pot.