Grilled Pork Chop with Pan Gravy

This is a grilled thick cut pork chop with a pan gravy, twice baked potatoes, and a corn and sweet pea and carrot mix. The Pork chop was seasoned heavily with my chefs seasoning with a touch of thyme added to the mix, then grilled on the in home electric grill on high to get those nice grill marks and some carmelization then cooked the rest of the way through in the oven at 325degrees. The Sauce was made with the fond (cooked on fat and seasonings form the grill) garlic, and chicken stock with a little salt and pepper, then thickened with a cornstarch slurry. The potatoes I baked in the oven until cooked through and tender and then cut in half, I removed all of the inner potatoes and mixed in sour cream, cheddar cheese, butter and chives then refiled the half's and covered in more cheese. Then I popped them back in the oven for approx. 7 min until the cheese began to brown a bit.

I know I am a stickler for height and all that normally, but with something like this where the starch was almost like dish on its own, I think that the design worked well in the end, even though there was some separation to the plate. Which isn't might I add, a rule in any since, normally I just think it looks better in a neat and attractive pile rather than all split up! But do what works for you!

Remember to have fun, because when the fun leaves then you stop! SO make it fun and remember to make it your own!

Pan Seared Chicken Breast with pan gravy

This is my pan seared chicken breast with a pan gravy, with roasted potatoes and sauteed vegetables. The chicken breast is seasoned heavily with my own chefs seasoning, then flash seared in a HOT pan on the stove top until some nice dark brown coloring shows up. You then remove the breast and put in the oven at approx 325 degrees. Before you even begin that though you must start the roasted potatoes, as those will take the longest of all to complete. The potatoes are a red new potato roasted with salt, pepper, onions and chefs seasoning at about 375 degrees for about 25 min then the least 15-20 min at 325. While the chicken is in the oven, slice the onion and squash for the meal in a medium julienne (small spears approx 2 in long and 1 pr 2 cm wide) and flash saute in butter when there is approx 4 minutes left on the chicken breast and potatoes in the oven. The sauce for this dish is a simple pan gravy in which I add a little white wine for the nice sour flavor that goes great with chicken and potatoes. The pan that you sear the chicken in, add chopped garlic (about 1tbsp) and saute till just starting to brown then add 4 oz white wine and reduce to au sec consistency (if you've read my blog before you know what this means...hint hint) then add one can chicken broth to mixture and reduce by half. Salt and pepper to taste, then thicken with a corn starch slurry (also would know what this is if you read my previous blogs, another hint hint) to your desired consistency and let sit until plate up time. Something that I have not said in the past is that when plating any meal, two of the main things to look for in your plating design is height and color contrasts, like having some darks and lights and brights even. Something that you will see that I do alot is garnish my meals with either a small dice or brunoise tomato. This is almost always a good call to make some POP to your dish!

This is a somewhat simple meal that only takes about 45 min to make and prep in total. Give yourself an hour the first time but after that you are good to go!!

Until next time good eating and remember to have fun with it!!!