Hello all! I feel like I haven’t written in a while (besides last night ), it’s nice to be back. I just wish I wasn’t so tired! My friend at work is getting married in a couple weeks and we’re having a bridal shower for her after hours today at the office. I was asked to make the cake/desserts, needless to say I completely forgot so I was up almost the entire night trying to get everything prepared…fondant fail! Luckily it’s starting to work out. Not really sure what I was getting at…my lack of sleep is KILLING me today! Ah yes…pork chops cooked in Crisco Light Tasting Olive Oil.
Honestly I was pretty surprised when I received a package of Crisco Olive Oils for Foodbuzz’s Tastemakers. I hadn’t received a notice that I was selected but honestly I didn’t mind! Unfortunately I didn’t read when it was due and found out last night (during my cake disaster, mind you) that it had to be in by today. Does that mean today is included? I hope so! Well regardless, I thought I should post this recipe. It was really fantastic and (learning from the bottle) the Crisco Light Tasting Olive Oil is great for frying and baking, which is exactly how these pork chops were prepared!
Honestly this whole meal went together really well. I based my recipe for the pork chops from a post I found on The Culinary Life website, awesome find! Growing up I don’t remember anyone in my family using any other oil other than olive oil while cooking. During culinary school I learned that olive oil has a much lower smoke point than other oils, and will give food a bitter taste that’s cooking in it if the temperature goes to high. So I was pleasantly surprised when the Crisco Olive Oil bottle said what each version is best used for and there was one listed for frying. Ding ding ding!
Pan-Oven Baked Pork Chops – Crisco Olive Oil Tastemaker
2 fresh, thick pork chops
1/2 large head of garlic
Crisco Light Tasting Olive Oil
1 cup coking white wine
1 teaspoon rosemary, chopped
Preheat your oven to 425°F. Salt your pork chops on both sides and set aside.
Pop all of the little cloves out of 1/2 a head of garlic, leaving the peel on to protect them from burning and will roast them to a perfect consistency while the chops cook. Instead, crush them gently with the side of a heavy knife.
In a stove-to-oven-proof skillet that won’t react to alcohol heat 2-3 tablespoons of Crisco Light Tasting olive oil over medium-high heat and toss in the crushed garlic cloves. Fry for three minutes, then remove with a slotted spoon and set aside in a bowl or plate.
Place chops in the pan and brown for 1-2 minutes per side, remove them from the heat and set aside on a plate. Reduce heat to medium and add wine to the pan. Use a spatula to deglaze and get up all the savory little bits on the bottom. Simmer until the wine reduces by half then add the pork chops and garlic cloves back into the pan. Sprinkle chopped rosemary over the top of the chops and put the pan in the oven.
Cook until the chops reach an internal temperature of 145°F, about 15-20 minutes, basting with pan juices halfway through. The pork chops will continue cooking once they’re removed from the oven. Once the meat has reached the proper temperature, remove from the oven and cover the main meaty parts with foil. Allow to rest for ten minutes.
Serve each pork chop topped with a few whole cloves of garlic. Drizzle with everything you can get out of the pan, this stuff really is delicious!