Pan Roasted Pork Chop on Potato, Kale, & Broccoli with Pan Gravy

Pan Roast Pork Chop on Potato, Kale, & Broccoli with Pan Gravy | bsinthekitchen.com #pork #dinner #bsinthekitchen

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Lately I have been very busy with work, which is great, but being self-employed, it often means I keep very strange hours, without a lot of structure to my day. As a result, my diet gets pretty messed up. Instead of having a work day broken up into 2 breaks and a lunch, I might wake up at 10:00AM one day, work until 4:00 in the morning, then have to get up at 7:00am the next day for a photoshoot, and due to the typical quick turnaround, stay up very lately again editing everything. I always eat breakfast (thank goodness!), but without structured breaks in my day, I might go 8 hours before realizing I haven’t ate anything substantial, which is BAD!

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This past week, I’ve been focusing on having more structured meal times, and actually taking the time to cook something, instead of making a sandwich, eggs, or *GASP* toast with peanut butter and jam (I eat this way more than I would like to admit…it has become an addiction since I’ve started making my own sourdough bread). Even though I have been cooking regularly this week, I hadn’t taken the time to do anything for the blog, so after re-stocking my fridge with groceries, I was motivated to whip something up!

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Along with some inspiration from my grocery purchases, Saskatoon’s cold, snowy weather has arrived, which means one thing when it comes to eating: COMFORT. With that in mind, I went about creating a meal I had envisioned. Simple, rustic flavours were the name of the game, and I’m very happy with how it all came together!

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Pan Roast Pork Chop on Potato, Kale, & Broccoli with Pan Gravy | bsinthekitchen.com #pork #dinner #bsinthekitchen

Pan Roasted Pork Chop on Potato, Kale, & Broccoli with Pan Gravy
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
An easy, quick meal for those chilly winter nights!
Ingredients
  • 1 pork chop
  • 6-8 baby potatoes (halved)
  • 2 leaves of kale (chopped)
  • 2 large pieces of broccoli (chopped)
  • 3 sundried tomatoes (chopped)
  • 1 inch slice of red onion (chopped)
  • 1 clove garlic (chopped)
  • 1 pinch of minced habanero pepper (or anything to add a hint of heat)
  • Pinch of thyme
  • Pinch of sage
  • Salt & pepper
  • Olive oil
  • 1 cup stock/broth
  • 1 tbsp butter
  • 1 tbsp flour
Instructions
  1. In a large pan (preferably heavy cast iron), add enough olive oil to coat the bottom of the pan, and bring to medium-high heat. Once heated, add the pork chop on one side, and your halved baby potatoes on the other. Season everything with salt and pepper.
  2. Once pork chop has a good sear on the one side (after about 5-7 minutes), flip it and cook until done (a couple more minutes - or until it reaches and internal temperature of 150F).
  3. Remove pork chop from pan and let rest.
  4. While pork chop is resting, add the broccoli, along with the red onion, garlic, and habanero pepper and an extra drizzle of olive oil, roasting for about 5 minutes, until broccoli and potatoes start to brown.
  5. Once browned, add in your kale, a pinch of thyme, and pinch of sage. Mix to combine, then add about a ½ cup of stock. Cook until stock has absorbed.
  6. Remove potatoes and vegetables from pan.
  7. Add a tablespoon of butter, and tablespoon of flour, mixing together. Once flour has absorbed into the butter, and is bubbling, add about a ½ cup of stock, mixing until thickened. Add more stock if pan gravy becomes too thick, or cook longer if gravy is too thin.
  8. Serve pork with vegetables and pan gravy.

Pan Roast Pork Chop on Potato, Kale, & Broccoli with Pan Gravy | bsinthekitchen.com #pork #dinner #bsinthekitchen

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Along with playing around with dish ideas, I got to test out a new backdrop I made, as well as a new light modifier for a recent LED light I purchased. Typically I will position the light for most of my food photos to the side, or at the front and to the side, but I decided to switch it up here and test out some backlighting. Along with the meal, I’m very pleased with how the photos turned out! Although I didn’t do much propping here, I just wanted to test out a couple different styles of lighting, and enjoyed the slightly different look achieved by lighting from behind the dish.

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Given that a lot of people struggle with food photos when it gets dark out, and the majority of my photos are done in my basement, in the dark (with artificial light), I thought sharing some behind the scenes info on how I light everything might be fun! What do you guys think? If you’re interested, I’ll start taking some pictures of my light set-up with each photo. If that’s something you’d like to see, leave a comment!

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Cheers,

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Bob

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7 responses to “Pan Roasted Pork Chop on Potato, Kale, & Broccoli with Pan Gravy

  1. I made this tonight and t was so delicious! I realized at the end that I forgot the sun dried tomatoes but when I looked back through I couldn’t find where you say to add them. Thanks so much for this simple so delicious dinner 😀

  2. I was at a loss as to what to make for supper last night. So I went to Pinterest and searched “entree with kale”. Found this recipe and am sooo glad I did! My husband and I both absolutely LOVED it! Thanks for sharing!

  3. These are beautiful! If only I had a good camera to take nice pictures of my food such as this one….

  4. What great photos, Bob! Excellent plating. I am very new at food photography and struggle when it gets dark out. Sharing some behind the scenes info on lighting would be awesome!

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