One of the best ways to prepare pork chops-- this method of cooking results in tender, juicy pork, and the meat is balanced nicely with the fresh herby, mustard sauce and sweet onions. I love this dish, because it's so simple and quick, yet extremely flavorful and absolutely delicious!
currently listening to:
Definitely one of my 2 all-time favorite songs (it's a tie between this and IU's You & I). Play count... over 1500 times in my iTunes, and it's only been 5 months or so! :O It's so darn catchy that I don't ever get sick of it. I think this is the song that made the group so big internationally. Their fan base grew explosively this year as a result of this song, they won numerous national music awards, and became the first artist in 12 years to sell over a million album copies in a single year in Korea-- this is almost unheard of in this age, where most songs are purchased online and digital album sales are much more important than physical albums.
Billboard magazine listed it as the #1 k-pop song of 2013, and here is what they had to say about it:
"Growl" was the crown jewel in boy band EXO's fantastic 2013. While past singles like "Mama" and "Wolf" were based around complex concepts and busy production, "Growl" used a sparse, Southern hip-hop beat that let the 12 boys' talents shine through. A blend of rap, R&B melodicism and pop hooks, the breakout single had something for all listeners. Its accompanying video focused on a straight-forward, one-take video, again allowing for EXO's talents -- in this case, choreography -- to shine, not detracting from over-the-top high fashion. Along with high interest from the United States -- the boy band is the newest act to land among the top-selling K-pop tracks in America -- "Growl" solidifies EXO as the act to watch in K-pop's continuing international advancement.
1 teaspoon butter
2 pork chops (trim visible fat if you wish)
1/2 teaspoon salt
fresh ground pepper
3 Tablespoons chopped onions
3/4 cup chicken stock
1 Tablespoon dijon mustard
2 Tablespoon chopped, fresh herbs (chives, parsley, or a mix of both; in the pictures, I used fresh chives)
Note: The U.S Department of Agriculture says it is okay if pork is pink in the center, as long as it is above 145 F [link here]. If you have a kitchen thermometer, cook until the internal temperature reaches about 145-150F. If you do not have a thermometer, if you follow the directions below as they are, the pork should still be slightly pink and tender. You do not want to overcook pork chops, as they will become extremely dry and leathery.
prep time: 5-10 min
cook time: 20-25 min
adapted from Skinny Taste
1. In a large skillet, heat the butter over low heat (3-4 heat level out of 9). Season the pork with salt and pepper.
2. Raise the heat to medium (5-6 level), and let the pork chops cook for 7 minutes. Flip them over to the other side and cook for 7-8 minutes longer.
3. While the pork chops are cooking, chop the onions and the herbs.
4. Once the pork is done, remove from heat and keep in a warm spot.
5. Add the onion to the same pan that the pork chops were in and cook for about 3 minutes, stirring occasionally. Add the stock and boil for about 3 minutes, until it reduces a bit (to about 2/3 of its original amount). Stir in the mustard, herbs, and some fresh ground pepper.
6. Transfer the pork chops to a serving plate, pour the sauce over the meat, and serve!