Ingredients
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4 pieces
1/2 inch thick pork chops
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6 pieces
peeled tomatoes
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3 pieces
red and green bell whole bell peppers
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1/2 pound
whole or sliced button or shiitake mushrooms
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2 grams
salt for boiling potatoes and chops
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2 grams
salt for rub
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3 grams
brown sugar
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2 grams
ground black pepper
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3 grams
garlic powder
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2 grams
nutmeg powder
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1 gram
coriander powder
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2 grams
dried thyme
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30 milliliters
EVOO (Extra Virgin Olive Oil)
Directions
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1. Line up chops in casserole then potatoes atop. Pour in enough tap water to cover top. Add in salt. Stir and dissolve then set to medium heat.
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2. Upon boiling, set timer to 10 minutes.
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3. When done scoop out potatoes and chops. Set aside.
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4. In a bowl, add salt, brown sugar, black pepper, garlic, nutmeg, coriander and thyme. Whisk to blend well. This is your meat rub.
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5. Lying unto toaster pan, brush EVOO unto both sides of chops. Scatter meat rub unto all sides and parts.
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6. Pre-heat oven toaster to 350deg.F (177deg.C). Slide in chops to topmost slot and heat for 20 minutes. Turn to other side and do the same. This is DONE. Set aside.
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7. In the same toaster pan with drippings, oil etc., line up mushroom, boiled potatoes, red & green bell peppers, onion, “labuyo”, and “sili pansigang”. Wedge unto toaster and in the same temp (350deg.F) cook for 15 minutes.
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8. Turn veggies and/or add little more EVOO if needed. DONE. Serve with pride your sumptuous and colorful creation.
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