Pork Chops Pan Seared and Marinaded are tastier than having them fried because of all of the flavors and seasonings seeping through the meat while it’s on simmer, your palate will receive a delightful treat. The citrus-mustard-cilantro dressing will bathe the chops in punchy flavor after they’ve cooked. As a result, the pinch of sugar helps these chops take on lots of colors. However hard-searing it on just one side ensures they’re not overcooked. See below for the recipe.
INGREDIENTS
- 4 ½-inch-thick bone-in pork chops (about 2 pounds), patted dry with paper towels
- Kosher salt, freshly ground pepper
- Add 1 teaspoon sugar, divided
- Gather 2 tablespoons plus ¼ cup olive oil
- Get 1 lemon, zest finely grated (about 1 teaspoon), plus 2 tablespoons fresh juice
- 1 garlic clove, finely grated
- Prepare 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- ½ bunch cilantro leaves with tender stems, chopped
I have found the perfect wine to help wash down the savory flavors of your pork chops. The name of it is 2017 Ricord Merlot which comes from right here in Napa Valley California. This wine taste and smell of blackberry, plum, vanilla, and smoke which enhance all of the spices in your glaze. You will also see the palate is direct and straightforward, with a mouth-filling texture and rich tannins for your enjoyment.
First of all for the person who likes to cook this is the ideal dish and consequently It does not take long to prepare and melts in your mouth with every bite. Above all washing it down with a glass of fine wine will enhance your eating enjoyment and will probably make you the talk of the evening. Invite over family and friends to enjoy this flavorful meal and delectable tasting wine experience and you will certainly have a memorable evening.
Response Magic