It’s been almost a year now since I started eating pork. I really love how it can take up all the lovely flavors and become so juicy. You need to understand that cooking pork is a little tricky. You don’t want it to overcook and become all rubbery. Keep it a little rare and pink in the centre. It’s amazingly juicy then.
Recently, I cooked some pork chops with a potato side dish. It was my first time cooking pork so I was really nervous. The first two chops were well done. The second, third and fourth was perfect. The last one was a little on the rare side. Oh so juicy! If you see the ingredient list, you might think it’s a complicated recipe. But, it really isn’t. Trust me.
So, here you have it.
Pan Fried Pork Chops with Potatoes & Corn
Pork chops – 5 nos. with bone and without skin
For the marinade –
Basil – 40 g
Onion – 1 large cut in four
Garlic – 10 cloves
Green chilies – 4 to 5 nos.
Worcestershire sauce – 1½ tsp.
Soya sauce – 2 tsp
Vinegar – 2 tsp
Pepper corn – 6 to 7
Cloves – 3
Cinnamon – 1 inch stick
Olive Oil – 6 tbsp.
Salt – to taste
For Potato Corn side dish –
Onions – 2 nos. sliced
Garlic – 3 cloves finely chopped
Baby potatoes – 150 g peeled and boiled
Corn – 50 g boiled
Parsley – 3 tbsp chopped finely
Basil – 4 to 5 leaves
Balsamic vinegar – 2 tbsp.
Salt and pepper – to taste
Butter – 1 tbsp
Olive Oil – for cooking
- Wash the pork chops and keep it aside in a clean, large bowl. In a pan, dry roast the pepper corn, cloves and cinnamon. Roast it for a couple of minutes to release all the flavours. Grind them to a fine powder to use in the marinade.
- In a blender, add the basil, onion, garlic and all other ingredients. Add in the spice powder and blend it to a nice paste. Keep tasting to check seasoning.
- Marinate the pork chops with this basil mixture. Make sure the pork chops are properly coated with it. Cover the bowl with cling film and keep it in the fridge. I kept it for an hour but you can keep it for a couple of hours if you like. The meat can absorb more flavour.
- While the marinated pork is in the fridge, in a frying pan, add a little olive oil and butter. When the butter has melted, add the torn basil leaves and let it release its entire flavor into the butter. You will get lovely basil flavoured butter.
- Throw in the chopped garlic and sliced onions and let the onions caramelize. Once the onions have cooked, add the potatoes and the corn.
- Toss it for a minute and splash in some balsamic vinegar, salt and pepper. Throw in the chopped parsley and mix it well. Let it cook for 2 more minutes and the side dish is ready.
- To cook the pork chops, in a hot frying pan add some olive oil. The pan should be really hot because you want to get a nice sear on the pork.
- Once the pan is ready, carefully place the pork chop on the pan. You should hear a sizzling sound. Cook it on medium heat for 6 to 10 minutes on each side. You should get a lovely brown sear on both the sides. When you cut into the meat, the centre should be nice and pink.
- Alternatively, you could cook the pork on a barbeque grill.
- Serve the pork chop with the potato corn side dish. Enjoy!