Alphabet Soup

Alphabet Soup: C is for CHOPS

…More specifically pork chops… or I guess lamb chops too.

photo 1I’ve realized lately that pork chops are a meat very often forgotten about but have a delicious distinct taste that a lot of people might not realize or remember. Growing up, my mother’s go-to weeknight dinner was baked pork chops with steamed broccoli and mashed potatoes. These were always very basic, very plain, and VERY DRIED OUT.


About a month ago I went to a nice restaurant in Buffalo to celebrate a birthday in my family. On special the restaurant had a thick cut, bone-in, pork chop with a bourbon honey glaze. If that doesn’t get your mouth watering, I don’t know what will. I’m even going to go as far as to say it was the best pork chop I’ve ever had, and definitely in my top 5 meals from a restaurant that I’ve had. It was also so tender it fell apart at first bite. It was a dream. My kind of dream.

These recent pork experiences inspired me one day when my mother brought pork chop home from a trip to the grocery store. I wouldn’t let these chops down. They were destined for greatness.

So, I searched my Pinterest for some recipe ideas and I settled on a recipe for some baked chops covered and smothered with garlic, apple, and onions.

Without writing the whole recipe out on here, let me just say that these turned out deliciously. The recipe had only a handful of ingredients and was super easy and simple to follow.

photo 2The first thing I did was preheat my oven. Obviously. Then I chopped my 3 cloves of garlicphoto 3 (Tip: always keep some around the kitchen because fresh garlic is so much tastier than the already chopped garlic you buy in jars), 1 apple (I kept the skin on just because I didn’t know where my peeler was), and 1 medium onion. I sauteed all of these together in a pan with some good ole olive oil. The recipe calls to add some rosemary but I didn’t have any, so I sniffed around my spice cabinet and added some tarragon. It seemed like it would blend together.

While those were sautéing I added my chops to another pan just to brown them, 2 minutes a side. Then I got a baking dish. What really excited me was this next step. The recipe said to add some broth to the bottom of the baking dish to prevent the chops from drying out and boy did that work. The mix of the chop, the veggies, and the broth all meshed together in the flavoring of my chops. AND if i had some mashed potatoes at the time I would’ve made the most delicious gravy. I literally could’ve drank that delicious juice for breakfast.

Overall I give these chops 2 thumbs up and am definitely going to incorporate chops into my meat choices more from now on. You’re welcome.


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