Boneless Iowa Pork Chops seved with a twist...

Meals that take you home...

A brainy meal is always about 20 minutes away. Tonight, try tender Iowa pork chops (preferably boneless) in pan fried in honey sesame oil marinated in a sweet and savory fig infused balsamic vinegar. Suggested sides: baked/boiled potato, green salad or other vegetable; top with a squeeze of fresh lemon/lime along with a couple of mint leaves and serve with a glass of Pinot Grigio.

To begin: marinate the chops in the fig balsamic vinegar for no more than 8 min. then saute the chops in 1 tbs of coconut oil (organic) and of 3 tbs honey flavored sesame oil (you can make your own using sesame oil infused with honey) in a large uncovered skillet on med-high heat, browning on both sides up to 10 min. To that, sprinkle in some red pepper flakes, garlic powder (organic), sea salt and dried herbs: rosemary, mint and oregano (fresh dried).

Turn down the heat to low and cover for the next 2-3 min and or until the meat is pinkish with more white showing and tender. You can remove a chop, cut into it and check. If blood runs, return the chops to the skillet but for no more than 2-3 min. Check again, you want the meat to be white with a hint of pink juices.

Place your chops on a serving plate and drizzle over the top the velvety golden liquid from the skillet. Prepare your sides and set the table.

~Tutti a Tavola!