As the weekend approaches, Bobby Flay shares his favorite weekend dinners that will leave you comforting and satisfied.
in recent segments today’s foodFrey taught us how to make dinner recipes from his new book. Bobby Flay: Chapter 1. The chef created Porterhouse Pork Chop and Polenta because, in his words, “Who doesn’t love Porterhouse Pork Chop?” Here’s a breakdown of this dish, why we love it, and similar recipes to try at home.
Flay points out that these pork chops are made to imitate osso buco, a classic Italian dish that features veal shank braised in a stocky pan sauce. But of course, instead of veal, Frey’s version emphasizes pork.
After adding the mirepoix to the large pot, the chef adds pork bones to add richness to the sauce. Add the beef broth and red wine to the pot, like a stew.
“This is a great Sunday afternoon pick-me-up, and it leaves your kitchen smelling good,” says Frey. Next, on the raw pork chops, Flay uses a homemade spice rub made with cumin, coriander, mustard, salt, and pepper. The chef says the spice rub is completely customizable and you can substitute your favorite spices for his selection. Tip: Flay says to wait to coat the meat with spices until just before adding it to the hot skillet. This way the spices won’t absorb any moisture and instead create a fragrant and delicious skin on the outside of the pork.
Adding spices to your meals has amazing health benefits. Spicy pepper powder may lower blood pressure and support heart health thanks to compounds like capsaicin, while black pepper has anti-inflammatory properties and may support brain health thanks to antioxidants and piperine compounds, respectively. You can add good habits to. These are just a few examples of the amazing properties of spices.
Back to Bobby. Iron Chef recommends browning the meat on both sides in a skillet with avocado oil (or your favorite cooking oil), then roasting the rest in the oven. This will allow the meat to cook through, but leave a lively skin.
Into the pot of prepared polenta, Flay swirls Romesco sauce (a tomato-based sauce made with bell peppers, almonds, and garlic). If you mix these two together, it will look gorgeous when served. To each plate, the chef adds a combo of polenta and romesco, Parmigiano-Reggiano cheese, and cooked pork chops, then tops the meat with a rich pan sauce and herbed gremolata. Enjoy maximum comfort on your plate. today Co-host Dylan Dryer agreed, exclaiming that the dish was “amazing.”
Packed with protein, this dinner will keep you full into the evening. To turn up the heat and add more veggies, Cajun Skillet Pork Chop with Asparagus and Cheese Polenta emphasizes the same comfort as Flay’s dinners, and takes just 35 minutes to prepare.
