Pork Chop Supreme & Buttery Peas

I had three pieces of pork loin in the freezer and two of them went toward making Pork Green Chile Stew and I opted to use the third one to make six ¾” chops for this dish.  The recipe for Pork Chop Supreme came from the “Sweet Peas Kitchen” blog and I followed it as written.  I made it for our Friday group which was only three of us with Bev and Pat in Marco and Cindy off to Nashville – since I’m cooking for one, I wanted leftovers.

Pork Chop Supreme

Ingredients:

6 Boneless pork chops

2 Tbsp. Olive oil

4 Medium potatoes peeled and thinly sliced

1 Packet French onion soup mix

1 Can Cream of onion soup

¼ C. Milk

Salt and pepper to taste.

Instructions:

Preheat the oven to 350 degrees.

Season both sides of the pork chops with salt and pepper to taste.

Heat the olive oil in a skillet over medium high heat.

Add the pork chops to the heated skillet and brown on both sides. Remove, and set aside.

Layer the sliced potatoes on the bottom of a prepared 9×13 baking dish.

Place the browned pork chops on top of the potatoes.

In a bowl, combine the milk, French onion soup mix and cream of onion soup.

Pour the soup mixture over the pork chops and potatoes.

Bake for 1 hour. Let cool slightly before serving.

To go with the chops, I made the following Buttery Peas Recipe. 

Buttery Peas Recipe

Ingredients:

2 Tablespoons butter

1/2 small onion (finely diced, about 1/4 cup)

1 medium clove garlic (minced)

1 teaspoon dried parsley

1 pound frozen peas (about 3 cups)

3 Tablespoons water

1/4 teaspoon fine sea salt (plus more to taste)

1/8 teaspoon ground black pepper (plus more to taste)

Instructions:

Heat a large lidded nonstick skillet over medium heat. Once hot, add the butter and swirl to coat the bottom of the pan.

Add the onion to the pan. Cook until it starts to become translucent (about 3 minutes). Mix in the garlic and the dried parsley, and cook until aromatic (about 1 minute).

Stir in the peas, salt, pepper, and water. Turn the heat up to bring it to just barely a gentle boil, then turn it back down to medium. 

Place the lid on, leaving it cracked slightly to release the steam, and let simmer until the peas have reached your desired doneness (about 5-7minutes).

Once the peas have reached desired doneness, taste and adjust salt and pepper to your preference.

Plate and enjoy.

The Verdict:

As expected, the meal was very good.  The pork was tender and tasty but a little overdone for my taste, and the peas had a nice flavor, even though I wasn’t paying attention and caramelized the onions.  I would make both recipes again.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/17/23 meal date