My Foray Into Food Storage

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


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Phenomenal or Failure? It Depends On Who You Ask!

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!