grilled chicken, mozzarella, vine-ripened tomatoes, basil, arugula, Green Goddess dressing, and garlic aioli drizzle.
Originally appeared: May 2013.herb-packed spring soup.in his last episode of.
, Justin Chapple is switching gears to pork chops—and not just any pork chops.He prepares his recipe for.herb-basted pork chops.
, which he calls "the juiciest" and "the most flavorful.".The secret to all that flavor?
Just like you would with, say,.
, you'll first cook the pork chops in a cast-iron skillet, and then, add butter, herbs, and (in this case) Thai chiles to the pan.Transfer to a carving board and let rest for 5 minutes..
Meanwhile, in a medium bowl, mix the 1/3 cup of olive oil with the vinegar, radish and apple.Season the vinaigrette with salt and pepper.
Carve the steaks against the grain and serve with the vinaigrette..(2 1/2- to 3-pound).
(Editor: Powerful Freezers)