It's been a pretty wild weekend leading up to today. Saturday, had a nice dinner over at a friend's. All I have to say, is he didn't overcook the salmon, so I was impressed. What I WASN'T impressed with, is the fact that people don't know the difference between a wine glass and a martini/margarita glass. That... to me... is just... appalling. Not really, but seriously... quite insane.
Then saw Jo Koy at a local comedy club last night, and if you don't know who Jo Koy is... you most definitely need to YouTube or google him, RIGHT. NOW. Or after you read the rest of this. One of the funniest guys EVER.
Anyway, here's a quick and easy chop, and if you so feel inclined, do make the ranch because it's a great accompaniment.
Ingredients:
2 bone-in pork chops
1-2 tablespoons olive oil
4 tablespoons buttermilk
3 tablespoons mayo
2-3 tablespoons sour cream
juice from 1 lemon
1 teaspoon white wine vinegar
1 anchovy filet, minced
2 tablespoons chives, chopped
1 tablespoon fresh dill, chopped
salt and pepper to taste
In a small bowl, mix together the buttermilk, mayo, sour cream, lemon juice, and vinegar until smooth. Add in anchovy, chives, and dill. Season with salt and pepper to taste. Keep in fridge while preparing chops.
Season both sides of chops with salt and pepper.
Heat a large skillet under medium-high heat and add olive oil. Add pork chops and cook until nicely golden brown on both sides, about 4-5 minutes per side.
Serve with ranch dressing and a side of mixed vegetables and/or rice.
This was pretty easy. The pork chops are just simply seasoned with salt and pepper and the natural flavors of the pork really come out. The ranch is great with the pork chop, as well. Enjoy!
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