Thursday, August 1, 2019
Pork Chop in Pasta
I got a little carried away a couple of nights ago trying to figure out something different to do with a pork chop. I made this one up as I went along.
I ended up baking four large chops after coating them with Italian salad dressing. I then removed them from the drippings and moved them to a different dish, poured pastry dough over the top and returned it to the oven for the pastry to bake and brown. While that was happening, I made gravy with the drippings and some red wine. This was yummy!
On the side is a Jarlsberg cheese and fresh tomatoes salad garnished with mint from the garden and oven baked onion potatoes.
This one was a winner.