Lemon tequila chops
Jul. 6th, 2011 08:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
vaneramosI had planned to stirfry the vegetables separately, but when I added the liquid to the chops it gave such a heady aroma, I impulsively dumped the vegetables on top and let them steam. The result was an intensely flavourful one-pot meal. Definitely a make-again. A side dish of rice or potato salad would have made a good meal for two, but Danny isn't here, so I pigged out. Best eaten on a deck on a summer evening.
Lemon tequila chops with vegies
2 pork loin centre cut chops
1 tsp fresh coarsely ground pepper
1 tsp dried thyme
1 tbsp olive oil
juice of one large lemon
splash of tequila
1 medium zucchini, sliced
6 to 8 mushrooms, sliced
2 garlic scapes, chopped
Choose a pot just a little larger than the chops. Spread the pepper and thyme on a plate and coat the chops. Heat olive oil over medium high heat, then nicely sear the chops on both sides. Add lemon juice and tequila. Immediately pile in the zuchini, mushrooms and garlic. Cover and turn back to low heat. Cook for about 15 minutes until liquid is nearly gone, vegetables are tender and meat is barely pink. Serve immediately.
Lemon tequila chops with vegies
2 pork loin centre cut chops
1 tsp fresh coarsely ground pepper
1 tsp dried thyme
1 tbsp olive oil
juice of one large lemon
splash of tequila
1 medium zucchini, sliced
6 to 8 mushrooms, sliced
2 garlic scapes, chopped
Choose a pot just a little larger than the chops. Spread the pepper and thyme on a plate and coat the chops. Heat olive oil over medium high heat, then nicely sear the chops on both sides. Add lemon juice and tequila. Immediately pile in the zuchini, mushrooms and garlic. Cover and turn back to low heat. Cook for about 15 minutes until liquid is nearly gone, vegetables are tender and meat is barely pink. Serve immediately.
