Today was a good day to bake cookies. Actually… to bake a giant cookie. Outside was overcast, it was my day off, and it was the comfort food pick-me-up that I sorely wanted. I felt like having cookies, but didn’t feel like going through the …
I have a quick pork chop recipe for you guys today! Pan fried pork chops. Big on flavour and little on time. My favourite kind of recipe to be honest!
So, let’s get started. I bought some local chops from the meat shop the other day and since I haven’t gotten a replacement for my oven (yet! I know!) and this would be absolutely terrible in the instant pot, I decided to fry these babies up.
I recommend using a green seasoning for this recipe. I bought a jar of my favourite one but you can absolutely make your own. Here’s a fly by recipe for a good green seasoning:
Green Seasoning – good for chicken, fish, beef and pork
About 5 small yellow onions
About 5 stalks of chive
4 sprigs of thyme
4 sprigs of marjoram
2 cloves of garlic
1 habanero pepper (remove seeds if you prefer it without the heat!)
1/4 cup of vinegar
1 cup of water
1 tsp powdered clove
salt and pepper to taste
In a food processor, thoroughly blend the first 6 ingredients to make a paste. Next, add the vinegar, water, powdered clove, salt and pepper and blend until desired consistency is reached.
Pour into a glass jar, along with any liquid and refrigerate.
You may be able to find the jarred kind in your supermarket if they carry a Caribbean section. But this will do in a pinch.
So, now that we have our seasoning, we can go ahead and make our pork chops!
Fried Pork Chops
- Cast iron pan
- 1/4 cup seasoning jarred or homemade
- 2 pork chops bone in
- 4 sprigs rosemary fresh
- 3 cloves garlic smashed
- olive oil to cover bottom of pan
- salt to taste
- black pepper to taste
- Season the pork chops with the jarred or home made seasoning. Allow to marinade for an hour.
- Heat the skillet with the oil until hot.
- Additionally season the chops with salt and pepper to taste.
- Place some vertical slits in the fat cap of the chop to stop it from curling when it hits the hot pan.
- Place chops in hot skillet and flip after 3 minutes. The chops should be a golden colour.
- Place the butter, rosemary and crushed garlic in the pan and baste the cooking chop for the 2-3 minutes it takes to finish cook. It is done when the juices are no longer pink.
- Remove to a plate and cover with foil and let rest.
- Goes well with rice and a salad.
And there you have it. I don’t know if there is anything quite as delicious as a perfect pork chop. I think this one comes pretty close.
Banana bread is probably the one thing that is being baked by almost everyone right about now – and who can blame these bakers? It’s the perfect comfort food, not only to eat but to bake.
As you know from my last post, my oven foresaw the amount of baking I intended to do during this time and took the easy way out when we had that power surge. But, thank goodness for my trusty instant pot and people out there who’ve done the necessary experiments and have come up with reliable recipes that work every time.
Here are my efforts!
Just kidding, I do! But this electric pressure cooker is filling the void quite nicely.
If quiche isn’t one of the most perfect food creations that ever existed, then I don’t know what is. It’s such a versatile thing to eat… you can have it for breakfast, lunch or dinner. It can be sweet or savoury, with or without meat and eaten hot or cold. I love mine quite warm from the oven but when a late night snack attack hits, a cold slice of flaky delicious quiche hits the spot.
Usually, when I pull one of these together, it is of the bacon, ham or even minced beef variety, but today, I left out the meat and did a goat cheese/ caramelised onion variation. If you’ve never tried this combination, I highly recommend you give it a go. It satisfies that sweet/ salt craving that so many of us have, but to also have it along with a flaky delicious crust… well, all I can ask is, what are you waiting for? Let’s get to baking! 🙂
Today’s recipe is kind of a non-recipe/ recipe. I’m going to start with the assumption that you already have a favourite pie crust that you are comfortable making. The hardest thing outside of that will be caramelising the onions and truly, that is not hard at all either.
To caramelise your onions, cut up about ten of them… medium – they can be whatever you have on hand – white or yellow. Make sure they are cut in little half moon slices. Add about three tablespoons of a neutral oil to the pan (I like to also add a bit of butter for more flavour) and when the pan is hot (not scorching hot, but when the oil is shimmering) add the onions.
The key to caramelising onions is letting them go for a long time in the pan – about 30 minutes or so – and also not stirring too much as you want them to get nice and brown and stirring too often inhibits this process.
I did let them go for a little longer (about ten more minutes after this after pic was taken) and the results were fabulous. Gooey, sticky sweet onions that proved to be a perfect complimentary ingredient for the goat cheese in the quiche.
With this part out of the way, the next bit was really to throw it all together. I made a custard of about 1/2 cup of half and half and another 1/2 cup of almond milk (you can totally use regular milk or evaporated milk instead – whatever you have on hand!), 2 large eggs, salt and pepper to taste.
Here’s everything pre-assembly:
The next step is to assemble everything. I threw the onions on the pie shell and then crumbled the cheese over that and then poured the custard over everything as per the next pic:
Because I blind baked the shell for about 30 minutes before putting in the onions and cheese, it only needed another 35 minutes in my oven to fully cook. I’m not sure the blind baking made it any better (this was my first time doing it) and I may not bother doing it next time.
Et voilà! After l let it cool for a nanosecond, I sliced into it and devoured the perfection that was that delectable little slice. Don’t take my word for it! Give it a try… the tart deep flavours of the cheese are nicely tempered with the sweet deliciousness of the onions and the crust… the CRUST! It just rounds everything out for the best bite of quiche ever.
If you give it a try, drop me a comment here on on my instagram @lickrishvillage or the same on pinterest.