Friday, June 15, 2007
Crispy Oven Pork with Balsamic Glaze with Roasted Onions and Cheddar Biscuits
Make seasoned flour (yes, you can use a premade kind, but this is better and cheaper with bulk spice purchases).
1 cup flour
2 tsp. salt
2 tsp. cracked black pepper
1 tsp. sweet paprika
1 tsp. Penzey's Chili 9000 (or plain chili powder)
1 tsp. ground oregano
1 tsp. tsp. dried sage
1 tsp. tsp. dried basil
1 tsp. dried marjoram
1 teaspoon garlic salt
In a blender or food processor pulse several times:
2 and 1/2 cups Bisquick type baking mix
1 cup grated cheddar
Pulse in 1/2 stick cold butter (or you can cut in with a pastry blender, no food processor required) until the butter is the size of small peads.
Stir in 3/4 cup cold milk just until combined.
Drop by 1/4 cups on non stick cookie sheet and set aside.
Heat a tablespoon of olive oil in a 10 inch cast iron pan, and saute onions for about 4-5 minutes on medium, just until they are starting to soften and fall apart, then place them around the edges of a 13 x 9 pan. Put cast iron skillet back on stove and set pan with onions aside on the counter.
Whisk an egg in a bowl, dip 4 pork chops into it, shaking to remove excess, then roll pieces in seasoned flour., until lightly coated
Raise heat on pan to medium/high and sear the pork pieces in the remaining oil from the onions for 1 minute per side, then place in the 13 x 9 pan with the onion.
Do not wipe pan clean, and place back on stove, medium temp..
Set oven timer for 20 minutes.
After the pork has been in the oven a couple of minutes, put biscuits in oven (they'll cook about 1-18 minutes).
Deglaze pan on medium with about 1/3 cup balsamic vinegar, reduce to low and stir for a couple of minutes, incorporating any drippings from the meat or veggies, then turn heat off. A few minutes before pork is done, drizzle over the pork and onions, then return to oven.
Pork should be done at 145 degrees F. internal temperature, but let sit at least 3 minutes when out of the oven, as the temperature then will go up a few more degrees without the meat getting tough
Posted by Home on the Range at 10:47 AM