Another quick father & son dinner recipe
Posted: Tue Oct 03, 2006 12:58 pm
Here's another one that Noah & I serve up in a jiffy
We usually serve this one over egg noodles.
Four boneless pork chops
1 big tub of hummus (I prefer Tribe's hummus with 40 spices, but we've used other varieties)
Bourbon
Olive oil
Spices - whatever you like to use to rub down pork
Sauteed onions
Mix spices (typically, I use cumin, corriander and garlic powder) with olive oil to form a a nice paste, then slather the chops with that paste. Set aside.
Preheat oven to 425 or so.
Mix hummus with bourbon and a little bit of water. Add it slowly, because you don't want this to get too watery. Set aside.
Heat up a large, non-stick skillet and brown the chops well on both sides. Place the chops in a small casserole dish (I like them to fit pretty snugly). Cover the chops with the sauteed onions, then pour the hummus mixture over the the chops.
Place it in the oven for about 20 or 25 minutes.
Plating: Simple. Put the noodles down, put the chops on top, then cover with some of the extra sauce.
Enjoy!
We usually serve this one over egg noodles.
Four boneless pork chops
1 big tub of hummus (I prefer Tribe's hummus with 40 spices, but we've used other varieties)
Bourbon
Olive oil
Spices - whatever you like to use to rub down pork
Sauteed onions
Mix spices (typically, I use cumin, corriander and garlic powder) with olive oil to form a a nice paste, then slather the chops with that paste. Set aside.
Preheat oven to 425 or so.
Mix hummus with bourbon and a little bit of water. Add it slowly, because you don't want this to get too watery. Set aside.
Heat up a large, non-stick skillet and brown the chops well on both sides. Place the chops in a small casserole dish (I like them to fit pretty snugly). Cover the chops with the sauteed onions, then pour the hummus mixture over the the chops.
Place it in the oven for about 20 or 25 minutes.
Plating: Simple. Put the noodles down, put the chops on top, then cover with some of the extra sauce.
Enjoy!