Taken from Bon Appétit, this recipe is a definite keeper in my kitchen; it takes less than an hour to prep and cook, and makes the house smell great. Also, it spends most of its time in the oven, leaving some time to relax (i.e. catch up on Game of Thrones), or get homework, work or household chores done. Only thing I changed from the original recipe was to use less onions and replace the yukon gold potatoes with small heirloom potatoes cut in half. On the day I tested it for the first time I could not find thick enough pork loin steaks at my grocer's thus I opted for a butterflied pork chop that I cooked sandwiched together with sage in between the butterfly. If I had this predicament in the future, I would try and stick to the thickness suggested - if not available, buy a pork loin roast and butcher it yourself (especially good if you have guests, or want leftovers).
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March 2017
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