BK was correct of course and the “What is it? How to cook it?” is a large pork chop. The size seemed to say this was a beef cut, but the color gave it all away. I took Lynn’s suggestion on how to cook it with a little modification and it, and its twin, was delicious. Contrary to earlier thinking it did not make more than one meal, but remember my desire to cook stems from the more basic desire to eat. I confess I ate almost all of both chops, and Aspen did have a tasty addition to her evening meal as well.
Here is the recipe I used for my Pork Chop Surprise. It is simple enough to do after work when you find a surprise in the freezer.
Ingredients
- 2 large Pork Chops with the bone.
- 1 Red Onion.
- 2 Yukon Gold Potatoes peeled and cut to about 1 inch by 2 inches.
- Pork, chicken or vegetable stock.
- EVO (Extra Virgin Olive Oil)
- Salt, pepper, garlic powder, thyme to taste.
Directions
- Heat EVO in oven safe frying pan with cover.
- Add ¼ of onions to pan.
- Add chops to pan once onions are brown.
- Brown chops about 5 minutes on each side.
- Heap the rest of the onions and potatoes on chops.
- Add stock / water to cover bottom of pan to about 3/8 inch.
- Cover pan and bake in 350 F oven for 40 minutes or until done.
Serve with potatoes and vegetable of your choice.