Polka Dots, Pork Chops, Potatoes and Peas: A Platter Perfect for Any Occasion
Say goodbye to boring, tasteless, dry pork chops and say hello to these savory apple cider and soy sauce glazed, bone in pork chops. With a few simple tips and tricks you can have a flavorful, juicy and healthy dinner without the fuss and in little to no time! This dish has touches of festive holiday ingredients from the apple cider in the marinade and the fresh rosemary. Yet, it also has an Asian twist by incorporating soy sauce, ground ginger and sesame oil. Between the two, this makes for a perfect platter whether you are in need of an easy week night dinner or you need something delicious and festive to serve during the holiday season.
Pork chops is one of those proteins that rarely gets talked about or eaten for a variety of reasons. Some people do not enjoy eating pork and others find it hard to get right when cooking. On any given day, chicken or beef will more than likely be selected over pork. Am I right or am I right? It is unfortunately an under rated protein.
I created this recipe because I wanted to show you that cooking pork can be delicious and also very easy! With a simple marinade and a simple side dish, you can have a delicious dinner for any occasion in 30 minutes or less! Yep, you heard that right... 30 minutes or less!
The key to making this extra delicious is making the marinade right when you wake up, well actually right after you have your morning coffee and then placing it in the fridge to soak up all of the juices, flavors and herbs all day long. Once you are ready to cook it, take it out of the fridge, but keep it in the marinade and do not remove, let it come to room temperature, this will take about 30 minutes prior to cooking.
Bringing it to room temperature will help with even cooking during the cooking process. When it comes time to cook, you will not only place the pork chops in your pan, but all of the juices and herbs are well. Yep! It gets cooked in all of the savory goodness and you will find that as it cooks, the marinade thickens into a sauce which makes it extra tasty and the protein extra juicy and tender.
And here is a little secret: the potatoes actually take longer to cook than the protein itself! Crazy right!? So, when making this you start the potatoes first, and about half way through you being cooking the protein. This might take some multi-tasking, but you got this!
Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram whether you made this for a weeknight dinner or you made this as apart of a holiday season dish!
Serves 4, INGREDIENTS: For the Pork Chops and Marinade
4 Bone in pork chops, salt and peppered on both sides. I got ones that were thinner, about 1/2” thick
5 Cloves of garlic, smashed
1/2 Cup apple cider
1/4 Cup soy sauce
1 TBSP rice vinegar
1 TBSP lime juice
1/4 TSP ground ginger or a few slices of fresh ginger
1/2 TBSP fresh rosemary, chopped
1 TBSP green onion thinly sliced white and green parts
1 TBSP brown sugar
1/2 TBSP jalapeño, minced
INGREDIENTS: For the Potatoes and Peas Side Dish
1 LB. Petite Yukon gold
1 Cup fresh English peas from the produce section (NOT canned), you can also use frozen peas.
1 TBSP sesame oil + 1 TBSP
1/2 TSP salt
1/4 TSP black pepper
Season your pork chops with salt and pepper on both sides. Set aside.
In a bowl, whisk together: 5 Cloves of garlic, 1/2 Cup apple cider, 1/4 Cup soy sauce, 1 TBSP rice vinegar, 1 TBSP lime juice, 1/4 TSP ground ginger or a few slices of fresh ginger, 1/2 TBSP fresh rosemary, 1 TBSP green onion - white and green parts, 1 TBSP brown sugar and 1/2 TBSP jalapeño.
Place your seasoned pork chops in a ziploc bag and then pour your marinade over the protein. Close the bag and shake, toss, and turn to mix. Place in the fridge and marinate for a minimum of 30 minutes. The longer you marinate the better (I started mine in the morning and cooked it at night, so all day marinating is recommended).
When ready to cook, remove your marinated pork chops from the fridge and let them come to room temperature. Keep them in the bag, do not remove from marinade.
While they are coming to room temperature. Prepare your potatoes and peas dish.
Cut your potatoes in quarters and place in a bowl. Add 1 TBSP sesame oil, 1/2 TSP salt and 1/4 TSP black pepper. Mix well.
Heat a pan over medium heat. Add another 1 TBSP sesame oil to your pan, add your seasoned potatoes. Cook for 15 minutes over medium heat. Mixing every so often.
When your potatoes are at about the half way cooking point, heat another pan over medium heat and spray with non-stick spray. Add your marinated pork chops and dump the marinade into the pan as well. Cook on one side for 4-5 minutes. Flip and spoon the sauce over the protein and cook another 4-5 minutes. When done, place on a serving platter of your choice and spoon the remaining sauce that is in the pan over your pork chops. NOTE: Make sure you are still keeping an eye on your potatoes and stirring those occasionally while these pork chops are cooking.
When the 15 minutes cooking time for the potatoes is up, add your peas and mix well. Continue cooking for another 3 minutes until tender and crisp.
Add your peas and proteins to the same serving platter your pork chops are on. Garnish with fresh rosemary and serve right away.
PRETTY PLATE KITCHEN ITEMS USED: