We love pork chops and this is another way of cooking that makes them a bit tender and so incredibly tasty!
We buy the best quality thick cut pork chops from Whole Foods or (we also buy organic pork locally from TerraPurezza at our farmers market here in Spicewood, Texas). They are a Regenerative Agriculture Institute and Farm. They sell organic farm fresh eggs too.)
I always use the iron skillet for this. Pour a few tablespoons of olive oil in the skillet and brown some onions, this time I had a little purple onion left in the frig that needed to be cooked up before leaving on our trip to Baltimore this week. I saute the onions, salt/pepper and flour the chops with a little Bob Red Mills 1 To 1 Gluten Free Flour. Brown the chops on both sides. I added in some spices like garlic pepper (McCormick brand from HEB), hot roasted garlic from Ava Janes Kitchen (her organic spices are incredible! It really makes a huge difference in taste when you use the RIGHT organic spices and fresh herbs!! I don’t earn anything from referring, just passing along something really good!)
I added in four cloves chopped garlic, fresh oregano from our garden, pour in some Pacific brand organic chicken stock (gluten free available at HEB and Whole Foods). I pour in about half way up the chops.
Cover with foil and cook in a preheated 350 degree oven for about 2 1/2 hours. I pull the skillet out after about an hour and check the broth level, and usually have to pour in a bit more since the broth soaks up and put it back in the oven to continue to cook. These chops come out tender and so delicious!! You could use shallots instead of onions too.
From Ava Janes Kitchen
Mushroom & Olive Skillet Fritatta
INGREDIENTS:
2 tablespoons Ava Jane’s Kitchen Avocado Oil
1/2 cup thinly sliced mushrooms
1/2 teaspoon dried thyme
3 eggs, beaten
1/4 cup shredded mozzarella cheese
2-3 sun dried tomatoes, sliced
1/4 cup olives, any kind, pitted and sliced
Fresh chopped parsley, for serving
Colima Sea Salt and fresh ground black pepper
DIRECTIONS:
Heat a nonstick skillet over medium high heat. Add the avocado oil and the mushrooms and thyme. Cook until well browned and remove from pan using a slotted spoon.
Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Sprinkle the cheese on top and turn the heat down to low. Cover the pan and cook for 2-3 minutes, until cheese is melted and eggs are cooked through. Top with olives, mushrooms, and sun dried tomatoes. Sprinkle with parsley, Colima Sea Salt and black pepper before serving.
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