ROTD – Balsamic Pork Chops + Cheddar Bay Biscuits

So..not only am I a beauty obsessed girly girl, I also LOVE to cook. If I wasn’t a microbiologist, I would totally be a chef or do some foodie type of thing. Anyways, this is what I am cooking up tonight.

Balsamic Pork Chops (altered, via BigRedKitchen)

Marinade:

  • 1/4 Cup Olive Oil
  • 1/8 Cup Balsamic Vinegar
  • 2 T Honey
  • 3 Garlic Cloves or garlic powder
  • 1 T chopped fresh rosemary
  • 1 T Dijon Mustard
  • 1.5 lbs of thin, boneless pork chops

Mix all ingredients together, pour over chops. Let marinade overnight if possible (I only marinated for about 40 minutes, due to poor planning. Discard marinade and sear all sides of the pork in a med-high skillet. Bake in oven set at 350 degrees, for about 25-30 minutes. (Depending on thinness of pork chops, check after about 20 mins, internal temp of 160 degrees)

Top: Marinading; Bottom: Cooking in the oven

Gravy/Sauce (optional)

  • Keep same pan from searing (above)
  • 3 T wine, cooking wine, a nice red, whatever you have on hand
  • 2C chicken broth
  • Salt + Pepper to taste
  • 2T corn starch + 1T very cold water

This was my FAVORITE part of this recipe. It was to die for. But if you enjoy sauces/gravy, this tastes delicious and compliments the meat great. After searing the pork chops, keep the pan on med-high heat and add some wine to remove the brown stuck on meat parts, I used about 3T but I didn’t measure it out. All of the flavors from the meat and marinade magically combine with the wine. Then add about 1-2C of chicken broth. I only had chicken bouillon on hand, so it wasn’t the best quality of chicken broth but it worked out just fine. Add salt and pepper to taste. Let simmer, and just before you are ready to serve add  the corn starch and water together and combine thoroughly, then slowly pour mixture into sauce, stirring constantly, until desire thickness. I served this over brown rice, pouring the gravy over both the pork chops and rice. Mmmmmm…

Now, if anyone has every been to Red Lobster, you would probably agree that the best part is the cheddar bay biscuits. Well you would also be glad to know that these are EXTREMELY easy to make, and taste just as good, if not better, than the real ones. I altered this recipe from various recipes I have found online. You’re welcome 😉

Cheddar Bay Biscuits (batter)

  • 3 Cups of Bisquick or alternate baking/biscuit mix
  • 3oz cheddar cheese (Parmesan cheese works wonderful as well!)
  • 1+1/3 Cups of water
  • 1T garlic powder, onion powder, parsley flakes
  • 1/2T salt, Old Bay seasoning

Butter + Seasoning Topping

  • 1/2 Cup butter
  • 1/2 Tablespoon garlic powder
  • 1/4 Tablespoon onion powder, parsley, Old Bay seasoning
  • Salt (sprinkled over the tops; use sparingly if added to batter)

Mix together batter. I incorporate seasonings into the batter, unlike many other versions. I think it adds a ton of flavor and tastes better this way. Form “blobs” (see above) onto a greased non-stick baking sheet*. Combine butter with seasonings and spoon over each biscuit. Bake at 375 degrees for 10-12 minutes. Remove from oven. Spoon butter mixture over top one more time. Cool and devour!

*For easy clean-up, cover baking sheet in tinfoil and spray with non-stick cooking spray. This gets a bit messy with the butter mixture, and this way you can remove the foil and you’re good to go!

Enjoy

xox

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