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So I made Porkchops for the first time this morning and they were the best ones I've ever had. All I used was my basic seasoning for all meats. Here's what I did:
Garlic powder
Soy sauce
Pepper
Meat (in this case a porkchop)
I threw the porkchop in a pan on Med/Hi heat, Sprinkled a good amount of garlic powder on the topside, sprinkled some black pepper on it, too and then splashed a decent amount of Soy sauce on top - enough so that there was a bit on the bottom of the pan. I immediately covered it with a lid and let it cook that way until the topside turned white - then I stirred the side of the chop that was down in the sauce at the bottom of the pan and flipped it over and put the lid back on for about 5 mins. I took the lid off, flipped the chop back over, turned off the burner and let it cook the rest of the way in the pan. When it stops sizzling, it's done.
I did this for breakfast, but if you do this for dinner feel free to cook some broccoli for a side dish and use the leftover sauce to dress it up.
The rest of my porkchops I just stuck in the fridge marinating in the same seasonings but just added some rice wine vinegar to keep them from spoiling as they wait to be cooked.
I use this basic recipe for seasoning on all of my meats and just tailor it to whatever my mood is by adding salsa or replacing soy sauce with just salt and adding cajun spices or italian - anything goes, but the basic recipe is the same. Enjoy!
Garlic powder
Soy sauce
Pepper
Meat (in this case a porkchop)
I threw the porkchop in a pan on Med/Hi heat, Sprinkled a good amount of garlic powder on the topside, sprinkled some black pepper on it, too and then splashed a decent amount of Soy sauce on top - enough so that there was a bit on the bottom of the pan. I immediately covered it with a lid and let it cook that way until the topside turned white - then I stirred the side of the chop that was down in the sauce at the bottom of the pan and flipped it over and put the lid back on for about 5 mins. I took the lid off, flipped the chop back over, turned off the burner and let it cook the rest of the way in the pan. When it stops sizzling, it's done.
I did this for breakfast, but if you do this for dinner feel free to cook some broccoli for a side dish and use the leftover sauce to dress it up.
The rest of my porkchops I just stuck in the fridge marinating in the same seasonings but just added some rice wine vinegar to keep them from spoiling as they wait to be cooked.
I use this basic recipe for seasoning on all of my meats and just tailor it to whatever my mood is by adding salsa or replacing soy sauce with just salt and adding cajun spices or italian - anything goes, but the basic recipe is the same. Enjoy!
