Pork Chops a la Marina
Pork is Good for You!
Recipes are just recipes until you prepare them. Big John wanted to have this recipe for dinner. It was a recipe from Segovia Restaurant in Moonachie, NJ. I followed the recipe but changed it to suite the ingredients I had on hand.
1 Red Pepper and 1/2 Yellow and Orange pepper sliced into strips2 tablespoons of olive oil to brown the chops
Olive oil to sauté the pepper and garlic
8 Red New Potatoes cut into chunks and roasted and olive oil to coat the potatoes
2 cloves garlic sliced
2 tablespoons of olive oil to brown the chops
4 Circle B Ranch Pork Chop
2 tablespoons butter
6 ounces of Sherry
Salt and Pepper
Quarter the red potatoes, toss in Olive Oil, sprinkle with salt and pepper and put in 450 preheated oven.
Partially sauté the peppers and towards the end add the garlic and saute until the garlic is brown. Put aside.
Roast for about 45 minutes or until golden brown.
In the skillet, add the olive oil. Once the oil is hot, brown the pork chops on both sides. I cooked them for about 5-7 minutes on each side.
Take the pork chops out, place in casserole dish, drain the oil and add the butter and dry sherry. Cook for a few minutes and add some salt and pepper.
Pour the sauce over the pork chops top with the peppers and cook in oven for about 7 minutes. Take out of the oven and serve with roasted potatoes. It was delicious!