March 2, 2011

Beautiful Butterfly pork chops

Boneless pork chops split open on three sides, stuffed with some colorful vegetables and enveloped within. Braising the outer crust, gives it a caramel glow and texture. It surely tastes as good as it looks, and is moist and juicy on the inside!

What I used: Serves 4
4 boneless pork chops
2 tsp oil
2 tsp soy sauce
2 tsp lime juice or vinegar
1 tsp cumin powder
½ tsp pepper powder
Salt to taste
4 cups vegetables finely chopped, any or all of these – carrots, celery sticks, beans, peas, spinach and onions
Season the pork chops with:
1 tsp red chili powder
1 tsp pepper powder
1 tsp ginger powder
Salt to taste

Beat down the pork chops slightly with a meat tenderizer. Mix all the seasonings together and massage it into both sides of the pork chops, let it sit for about 15-20 minutes.

In a large skillet, add oil, on medium high, as it melts, add in all the pork chops and let them brown for a minute on each side. Remove the chops and set aside on a board or plate. 

To the same pan add the chopped onions, when they turn transparent, add all the vegetables and sauté for another minute. Add the soy sauce, lime juice, pepper  and cumin powders. Sprinkle salt and turn off the heat.

Scoop a serving of vegetables, and place it on one wing of the chops, then, cover it with the other wing, and insert a few toothpicks on the edges to secure it. Place the chops in an oven safe dish. Pour any remaining vegetables all around the chops. Place it in a preheated oven and bake it at 400 degree F for 30 minutes. To be sure it is cooked through, check the internal temperature of the chops. It should have reached 170 degrees F.

Set the pork chops on a serving plate. Pour a scoop of the juices and vegetables from the baking dish. Serve hot. Enjoy!