Another seat-of-my-pants creation, looks like I'm on a roll here! I guess I was feeling guilty for cooking very little last week, or that I was sending Chad out to get ingredients for a recipe I just had to have, but really could do without. I am fully stocked in the pantry folks, and there really is no reason for all this running out kind of business. A lovely woman (TheBridesMom/TBM) on The Nest, a message board I frequent, really got me thinking about this. She had mentioned how this is the type of cook she is, and I admire that. I forgot how fun it was to come up with things last minute. So I vowed to tap back into my creative side and do a little of the same this week.
Baked Pork Chops
Kosher salt, fresh pepper, and garlic powder for seasoning
Flour for dredging
1 Tbs. extra virgin olive oil
1/2 cup chicken broth
1 Tbs. fresh sage chopped
3 garlic cloves roughly chopped
1 small onion sliced into large chunks
1 sprig fresh thyme
Preheat oven to 350.
Heat olive oil a medium sized oven proof skillet over medium heat. dredge seasoned chops in flour. Transfer to skillet and sear on both sides, 3 minutes each. Add broth, sage, thyme, onion and garlic. Let come to a simmer, cover and transfer to oven. Bake for 30-40 minutes until chops are tender. Serve with spinach risotto below.