Pork Chops with Cherry Sauce: I think I would lose points in a cooking competition for 'plating'. Everything on the plate is dark. For the 2nd picture I added a few yellow tomatoes for...

JimmyTB

I think I would lose points in a cooking competition for 'plating'. Everything on the plate is dark. For the 2nd picture I added a few yellow tomatoes for color.

This was leftovers the next day. Day one was with asparagus but I didn't photograph. This meal we had some leftover sauteed onion and bell peppers, yellow, red and green, from veggie fajitas.

All shot with a cell phone.

(Download)

JimmyTB

Recipe if any are interested.

I did customize it somewhat while cooking, but I kind of fly by the seat of my pants and unfortunately did not take notes of any changes that I made.

I've enjoyed so many recipes shared by others in this section, I thought it was my turn to give back a little.

https://www.simplyrecipes.com/recipes/pork_chops_with_thyme_cherry_pan_sauce/

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

JimmyTB wrote:

I think I would lose points in a cooking competition for 'plating'. Everything on the plate is dark. For the 2nd picture I added a few yellow tomatoes for color.

This was leftovers the next day. Day one was with asparagus but I didn't photograph. This meal we had some leftover sauteed onion and bell peppers, yellow, red and green, from veggie fajitas.

All shot with a cell phone.

Wow!! ... D.Lish! You knocked it outa' the park here, JimmyTB!!

JustJill Loc: Iowa

JimmyTB wrote:

I think I would lose points in a cooking competition for 'plating'. Everything on the plate is dark. For the 2nd picture I added a few yellow tomatoes for color.

This was leftovers the next day. Day one was with asparagus but I didn't photograph. This meal we had some leftover sauteed onion and bell peppers, yellow, red and green, from veggie fajitas.

All shot with a cell phone.

That looks great! Thanks for sharing picture and recipe. I agree, recipes are guidelines. Good choice in steak knives too! Please post more pictures.

UTMike Loc: South Jordan, UT

Either way, the result looks great, Jimmy.

JimmyTB

yorkiebyte wrote:

Wow!! ... D.Lish! You knocked it outa' the park here, JimmyTB!!

Thank you yorkiebyte. You're too kind

JimmyTB

JustJill wrote:

That looks great! Thanks for sharing picture and recipe. I agree, recipes are guidelines. Good choice in steak knives too! Please post more pictures.

Thank you Jill. I'm not much of a drinker and I wasn't about to go buy a bottle of port just for one recipe so I just got a red blend wine from a local winery and used that. The recipe recommended adding a couple spoons of sugar if you use something other than port but I didn't add the sugar and it tasted food to me.

JimmyTB

UTMike wrote:

Either way, the result looks great, Jimmy.

Thanks Mike. The leftovers were actually better than the first night. I think that may because I heated it in a frying pan along with the sauce and after it was fairly hot I added some more wine to de-glaze the pan. The de-glazing makes a huge difference in the final dish. I did de-glaze the first time but a little more didn't hurt.

UTMike Loc: South Jordan, UT

JimmyTB wrote:

Thanks Mike. The leftovers were actually better than the first night. I think that may because I heated it in a frying pan along with the sauce and after it was fairly hot I added some more wine to de-glaze the pan. The de-glazing makes a huge difference in the final dish. I did de-glaze the first time but a little more didn't hurt.

I find that many dishes have a better flavor after spending the night in the sauces/bastes, etc.

JimmyTB

UTMike wrote:

I find that many dishes have a better flavor after spending the night in the sauces/bastes, etc.

That could be the reason. I know I always like my lasagna better the next day. The extra time in the sauce also made it more tender.

Curmudgeon Loc: SE Arizona

Thats not fair Jimmy, I haven't even had breakfast yet

JimmyTB

Curmudgeon wrote:

Thats not fair Jimmy, I haven't even had breakfast yet

Thank you for looking...........and drooling.

Paul B. Loc: North Carolina

Pork chops look good.

JimmyTB

Paul B. wrote:

Pork chops look good.

Thank you Paul. They were good

joehel2 Loc: Cherry Hill, NJ

Beautifully done, both the entree and photo.