14 Oz. Pan Roasted Pork Chop Recipe
Fresh Tomato Guajillo Chili Pan Gravy, Truffle Corn Mashed Potatoes, Pickled Red Onions
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Ingredients
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Pork Chop
Tomato Guajillo Chili Pan Gravy
Truffle Corn Mashed Potatoes
Pickled Red Onions
Method
Pork Chop
- 1
Prepare and Cook the Pork Chop
Preheat your oven to 400°F (200°C). Season the pork chop with olive oil, salt, black pepper, and garlic powder. Heat an oven-safe skillet over medium-high heat and sear the pork chop for 4-5 minutes on each side until golden brown. Transfer the skillet to the oven and roast for about 15-20 minutes until the internal temperature reaches 145°F (63°C). Let it rest before serving.
Tomato Guajillo Chili Pan Gravy
- 2
Make the Gravy
In a small pot, soak guajillo chilies in hot water for 10 minutes, then blend with fresh tomatoes, onion, garlic, chicken broth, lime juice, salt, and pepper until smooth. Pour the mixture into the skillet used for the pork chop after removing the chop. Simmer on low heat for about 10 minutes until thickened.
Truffle Corn Mashed Potatoes
- 3
Prepare the Mashed Potatoes
Boil the cubed russet potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter, heavy cream, truffle oil, cooked corn, salt, and pepper until smooth and creamy.
Pickled Red Onions
- 4
Pickle the Onions
In a bowl, combine sliced red onion, apple cider vinegar, sugar, and salt. Mix well and let it sit for at least 30 minutes before serving.
