My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Phenomenal or Failure? It Depends On Who You Ask!

14 Comments

Last night, I experimented.  No, I didn’t create my own recipe, but I decided to make a new recipe which I found on the Internet last week while I was searching for dinner ideas.  It was super simple, and I had everything on hand.  It was easy to make, and I really liked it.

 

What’s the problem?  Only 2 out of the 5 people eating dinner considered it edible.  Not good… And it makes me wonder about my own taste level.  Do I like really weird or disgusting things?  I don’t think so, but OF COURSE I won’t think what I like is disgusting.

 

So I’m sharing this recipe with a warning.  I liked it, one of my sons liked it (he ate 3 pork chops!), but my husband and 2 of my sons thought it was inedible.  As much as I enjoyed it, I am not likely to make this dish again.

 

The not-so-popular with 3 family members pork chops.

The not-so-popular with 3 family members pork chops.

 

Balsamic Pork Chops

 

Balsamic Vinegar

Olive Oil

Salt

Pepper

Pork Chops or Pork Loin

 

Mix together equal parts of Balsamic vinegar and olive oil.  Tenderize pork chops, if using.  If using pork loin, you can cut up the loin into “chops” or marinade the entire loin.  Let marinade for 30 minutes.  Sprinkle salt and pepper on the chops, to taste.  Cook over medium-high heat until cooked through.

 

Here’s my photo step-by-step.  But, remember, I warned you that this dish is not loved by all.

 

I started with olive oil and balsamic vinegar, putting 1/3 cup of each in a small pyrex casserole pan.

I started with olive oil and balsamic vinegar, putting 1/3 cup of each in a small pyrex casserole pan.

 

I used a whisk to combine the oil and vinegar.

I used a whisk to combine the oil and vinegar.

 

I cut up a pork loin into "chops," then I cut the fat on the edge to prevent the "chop" from curling as it was cooked.

I cut up a pork loin into “chops,” then I cut the fat on the edge to prevent the “chop” from curling as it was cooked.

 

I tenderized each "chop" and placed it in the marinade.

I tenderized each “chop” and placed it in the marinade.

 

After tenderizing the chops and placing them in the marinade, I let them sit for 30 minutes.  Then I sprinkled salt and pepper on the chops and preheated a non-stick skillet with a little olive oil on medium-high heat.

After tenderizing the chops and placing them in the marinade, I let them sit for 30 minutes. Then I sprinkled salt and pepper on the chops and preheated a non-stick skillet with a little olive oil on medium-high heat.

 

I placed the chops in the pan, ensuring there was enough space between them that they didn't steam.  I wanted a nice golden brown outside.

I placed the chops in the pan, ensuring there was enough space between them that they didn’t steam. I wanted a nice golden brown outside.

 

After a few minutes, I flipped the chops and let them cook on the other side until they were cooked through.

After a few minutes, I flipped the chops and let them cook on the other side until they were cooked through.

 

Then I served them with broccoli and jasmine rice.  I thought it was yummy.  My husband?  Not so much.

Then I served them with broccoli and jasmine rice. I thought it was yummy. My husband? Not so much.

 

There you have it.  Not quite an epic fail, but the best dinner experience for our family.  Oops!

 

Have you ever had a dinner like that?  Where some people loved dinner and other people hated it? 

I’d love it if you’d share your experiences with me!

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

14 thoughts on “Phenomenal or Failure? It Depends On Who You Ask!

  1. I honestly don’t see how this could have been a fail. I often marinate steak in Italian dressing which is similar to this marinade, and it is fantastic. The only reason I can think of is maybe they don’t like the taste of vinegar like our family does. Balsamic is such a mild and sweet vinegar, though. I wonder if you had bar-b-q-ed it if they would have liked it better. Anyway, my epic fails have been way worse, where the meal was pretty much disgusting including to me. Happened last week. Usually it is when I don’t use a recipe and try to create my own. I’m not so good at that. I don’t want to put a wedge between you and your family, but your dinner looked great to me!

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  2. That’s weird…this is how I make our pork every time we eat it….no matter what it is…we love it!

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  3. Did they say why it was inedible? I have a couple of vinegar taste- sensitive people (FYI: one of those is Ben, who eats very disgusting thing IMHO) in my family, so if that’s the reason, like Shari thought, I’ll have to pass. But it looks really good to me. If I get three out of five, it’s considered a phenomenal success in my house, so you’re close with 2! 🙂 I made braised short-ribs with goat cheese polenta tonight and actually got 4/5 on it (5/5 on just the ribs) so I’m flying high!!

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    • It’s very similar to Filipino food – especially Pork Adobo in its purest form. While I like vinegar, I think Balsamic vinegar is an acquired taste since it is sweeter than other vinegars. I’d be willing to give it a try.

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  4. I wouldn’t call it a fail, considering this is the first time you’ve tried the recipe. Just find out what is was about this dish that turned them off, and adjust from there. It sounds wonderful to me.
    ~The Homesteading Hippy

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  5. Maybe it was too acidic or overwhelming in balsamic flavor? I think it’s an awesome recipe! Though I am a little bias since I love balsamic vinegar haha

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  6. My husband doesn’t like balsamic vinegar, although he likes other vinegars… maybe it was just a reaction to that?

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  7. A few times I’ve made a dish that I was pretty proud of, only to find out a day or week later that Mister would prefer to never eat it ever again. At least you get quick feedback!

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  8. It sounds yummy to me! By the way, the pop-up ads on all of your photos that WordPress has added are quite distracting. Just thought you should know in case you can’t see them on your end.

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  9. The pork chops look delicious…the broccoli not so much! – Fawn

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  10. Have you tried making a balsamic reduction? I made pork with a reduction and my hubby loved it. The great thing about turning the balsamic vinegar into a reduction instead of a marinade is that you can infuse other flavors into it, i.e. garlic, herbs, etc… Don’t give up on this, it’s such a healthy way to serve pork, rather than sauces full of sugar and other ‘stuff’! Somebody else suggested grilling on the bbq, I think that might be a good idea, it quite changes the flavor and men seem to like bbq stuff more!

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