My friend AC from UK gave me this site http://www.pinoycook.net and it is such a big help for a desperate cook like me. The recipes really suit us Filpinos (pinoycook nga eh) and ingredients are not very hard to find. This is the second recipe I got from Pinoy Cook and I am happy because my family liked it :)
Baked Porkchops with Mustard and Yogurt
with baked potatoes
Ingredients:
8 pork chops
4 tbsp of butter
about 1-1/2 tbsp. of salt
ground pepper
1 tsp. of dried thyme
1 kilo of pearl potatoes
1/4 cup of prepared mustard
2 cup of yogurt
1 cup of cream cheese onion and chive flavor (Philadelphia spread)
onion leeaves for garnishing
Instructions (from the site)
Preheat the oven to 350oF.
Melt 2 tbsps. of butter in a non-stick pan. Over medium-high heat, pan fry the pork chops in batches. You are NOT cooking them through at this point. You just want to brown them a bit. Flip the chops over to brown the other side. I pan fried four chops per batch and added the rest of the butter to the pan before frying the last four chops.
Arrange the browned pork chops in two rows in a rectangular baking dish. Meat juices will ooze out because these are half-cooked chops but don’t worry. Leave the juices alone in the baking pan, they’ll serve their good purpose later.
Wash the pearl potatoes thoroughly.
I left some space between the two rows of pork chops for the potatoes and that’s where they went.
Sprinkle the pork and potatoes with salt (liberally, because potatoes absorb a lot of salt) and freshly ground pepper.
Scatter fresh thyme on top of the pork chops and potatoes.
To the drippings in the frying pan, pour in the mustard and a cup of yogurt. Stir until smooth.
Pour the mustard-yogurt mixture over the chops and potatoes.
Cover the baking dish tightly with foil. Bake in a preheated 350oF oven for an hour and a half.
The pork chops and potatoes are good enough to eat when they come out of the oven. The meat juices have mixed with the yogurt and mustard with a hint of thyme but the dish isn’t complete yet.
Take the tub of cream cheese. Scrape the contents into a bowl. Whip until light and smooth. Pour in the remaining cup of yogurt. Mix until smooth and no lumps remain.
Pour the yogurt-cream cheese mixture over the pork chops and potatoes. Bake, uncovered, for another 15 to 20 minutes or until bubbly and the yogurt-cream cheese mixture thins and spreads a bit.
Take the baking dish out of the oven and sprinkle the baked pork chops and potatoes with snipped onion leaves and serve.
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