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Okay, I finally un-lazied and made another recipe. This one was quite simple, but so, so delicious.
Ingredients:
1 Pork Chop
1 Clove of Garlic (With the skin still on it)
1/2 a Glass of Sauvignon Blanc
1 Level soup spoon of butter
Directions:
Preheat your oven to 110°C (230°F)
Make a small tray out of tin foil, with the edges curled up to contain any liquids. (Folding the foil over to ensure it has two layers is probably your best bet.
Place the clove of garlic and a small amount of olive oil into the tray, making sure it's coated the bottom.
Place the pork chop on top of the garlic clove, and press down so it's all level.
Pour the wine over the pork, followed by some salt.
Gently push the butter into the chop, but nothing too brutal, you want to make sure it spreads about.
Place this in the oven, and leave it for two hours.
Serve with anything you please~ Salad, veggies, ect. Pork always goes well with potatoes, or an Apple / Onion sort of mixture. May have to upload something alone the lines of that some other time.
Let me know if you need any more details, and I'll be glad to help.
Ingredients:
1 Pork Chop
1 Clove of Garlic (With the skin still on it)
1/2 a Glass of Sauvignon Blanc
1 Level soup spoon of butter
Directions:
Preheat your oven to 110°C (230°F)
Make a small tray out of tin foil, with the edges curled up to contain any liquids. (Folding the foil over to ensure it has two layers is probably your best bet.
Place the clove of garlic and a small amount of olive oil into the tray, making sure it's coated the bottom.
Place the pork chop on top of the garlic clove, and press down so it's all level.
Pour the wine over the pork, followed by some salt.
Gently push the butter into the chop, but nothing too brutal, you want to make sure it spreads about.
Place this in the oven, and leave it for two hours.
Serve with anything you please~ Salad, veggies, ect. Pork always goes well with potatoes, or an Apple / Onion sort of mixture. May have to upload something alone the lines of that some other time.
Let me know if you need any more details, and I'll be glad to help.
Category All / All
Species Unspecified / Any
Size 768 x 1024px
File Size 175.1 kB
Ahhh a New Zealand Sauvignon Blanc. I will remember that. Also a good wine to have on the side is a Beaujolais if your a red fan or even a Chardonnay if you are a white wine fan. But this weekend I am using the recipe for a meal with my mother for her birthday. Serving it with Duchees potatoes lol. Thanks again for the recipe.
That and desert XP dessert and maybe the starters. Normally the starters is the important part because you get an idea of how the meal is going to go for the future courses. Dessert is the ending that satisfys the meal at the end. And the wine is good if the meal is going crap XD.
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