July 17, 2012
Chili, chili cook off, cook-off, food, mouth on fire, recipe, recipes
To my loyal readers,
Now is the time to come to the assistance of your Ranting Chef. For the last 11 January’s, I have hosted a chili cook-off. We typically have between 8 and 15 chilis and every attendee votes on each chili. Therefore, the winning chili is always one built for mass appeal and not to the refined tastes of professional chili judges.
I hate to admit that I have only won my own cook-off once. My favorite chili is one without beans and is hot enough to peel the paint off the walls. Because of this, I get some good comments but people want their beans and not to have a mouth on fire. The one year I won, I tried to make chili that was very middle of the road and without any unusual tastes or textures.
Here is where I need your help. If you make the best chili in the world, send me your recipe at email@example.com. I am looking for either a great universal chili (cook off winner style), or a hot Texas Red (one after my own heart style) with no beans. Over the next several months, I will make a few of them and if I make yours, I’ll give you full credit in my write-up. So send them on in and let’s see what you’ve got!
The Ranting Chef
July 17, 2012
Italian, Low Carb, Pork, Recipes
cooking, dinner, food, italian, low carb, pork, recipe, recipes, tomato
A quick post for a quick recipe:
This one pan meal is ready in a flash and you both a great tasting dish but one that looks fantastic as well.
Intro done. Now go make it!
The great tasting pork with juicy cherry tomatoes.
There are a few chops here. I like to use the thinner ones for this dish.
Spice up the tomatoes.
I didn’t have any bottled roasted peppers, so I did my own.
Fry up the chops.
And the tomatoes.
And add them together.
Prep Time: 5 mins | Cook Time: 15 mins | Servings: 4 servings (serving size: 1 pork chop and about 1/3 cup tomato mixture) |
- 4 (6-ounce) bone-in center cut pork chops (about 1/2 inch thick)
- 2 garlic cloves, halved
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- Cooking spray
- 1/2 cup grape tomatoes, halved
- 1/2 cup chopped bottled roasted red bell peppers
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, drained
- 2 tablespoons cider vinegar
- 1/8 teaspoon crushed red pepper
Rub both sides of pork chops with garlic halves; sprinkle with Italian seasoning and salt. Coat pork chops with cooking spray. Place a large nonstick skillet over medium heat until hot. Add pork chops, and cook 6 minutes on each side or until done. Transfer pork to a serving platter; keep warm.
Add tomatoes and remaining 5 ingredients to pan; cook 1 minute or until thoroughly heated. Spoon over pork.