I’m finding it more difficult to make myself write up these posts than to actually cook new recipes from the cookbook. Wednesday evening I made a pan sauteed pork chop (according to the ATK instructions) with their recipe for Garlic Hoisin Pan Sauce for Pork. I served it with the book’s Easy Rice Pilaf.
First, the rice. The result looks like regular old white rice, but the process is a bit more involved than I would usually use. First you saute minced onion in butter and then add the rice and toast it before adding the water and cooking as normal. I’m actually not a big fan of plain rice, but my husband is and he reports that this rice tasted, “Extra ricey.” It had a nice texture, but I prefer my rice covered in pork fat and yummy sauce, so I can’t really comment on the flavor.
The pork chops were pan seared, and again the ATK book has specific instructions. It calls for searing the first side over medium-high heat, and then cooking the second side over medium-low for a longer time to prevent it overcooking. Justin pronounced the pork “perfectly cooked” so I suppose it worked. The sauce is a pan sauce of garlic, chicken broth, hoisin sauce, red pepper, and red wine vinegar. It was easy, I had everything on hand, and it turned out super yummy. This is a recipe I would definitely make again.