'I thought pork chops were a dry, sad, never-make-at-home dish. This recipe changed my mind.'
, depending on how lazy you are. OH, AND THE BEST PART: you whisk the pan juices from the pork into the dressing!Since I am a single woman who lives in a studio apartment by myself, I usually just make two pork chops. But if I want leftovers for lunches throughout the week, I make extras, slice them up after they’ve rested, and make rice bowls. I’ve found that if you just zap the pork in the microwave for a minute or less, it doesn’t overcook and get dry or rubbery.
Pork chops still aren’t my everyday weeknight dinner, but whenever I get a craving, I know I’m only 15 minutes away from the juiciest ones. Now I am going to send this recipe to my mom, who may still Shake ‘n Bake for her and my dad, and hopefully start a new Whitney family tradition.Rather than marinating these chops ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor after they’ve cooked.
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