My mum loves Pork Chop too & I'd prepare this on Mother's Day for my family to enjoy. Despite being at her golden age of 81, I’m glad she’s still able to enjoy a cut of good meat.
You can also find the vegetable nutritional facts etc @ Specialty Produce, featuring this recipe under their Potato (Russet) & Squash (Zucchini, Green) products!
For the sides, I’d chosen Cherry Tomatoes, Zucchinis & Russet Potatoes. Zucchini has a similar shape to cucumber but at S$2 a piece, it is expensive compared to just about 50 cents for a cucumber. Unlike cucumbers, zucchinis are usually served cooked.
The Russet potato is oval & has a brown, or russet-coloured, net-like skin. It should be firm, not soft or spongy & should not have sprouts.
8 Pork Chops (serves 4)
4 Russet Potatoes
12 cherry tomatoes
8 Button mushrooms (thinly sliced)
4 tbsp Sour Cream
4 tsp Bacon bits
4 tsp Butter
1 tsp of Thyme flakes
1 tbsp Extra-virgin Olive Oil
Salt & grounded black pepper
3 tbsp Oyster sauce
1 tsp Goma Shabu
2 tbsp White wine
2 tbsp Bulla cream
2 tbsp water
1 tsp cornstarch
1 tsp ground black pepper
1. Using a meat mallet, pound the pork lightly to tenderize the meat.
3. Meanwhile, rinse and scrub potatoes under cold running water. Pierce the potatoes deeply with a fork or sharp knife, allowing the steam to escape during baking. Rub skins with olive oil or butter & bake the potatoes for about 10 mins, till soft.
4. When potatoes are baked to perfection, slit across the top with a sharp knife. Remove the top part of potatoes, mash it & mix with sour cream. Add butter into slits & put back potato mixture. Top with bacon bits.
7. I love using the Japanese Goma Shabu, a good dipping sauce for meat.