ranch style pork chops and a bad case of bad lighting.

I prepared ranch-style porkchops for lunch today. This is a totally no-fuss meal which can be prepared in a jiffy. I promise. And the results are astounding. They'd make you eat more rice than you'd imagine. Heh. If you're a non-rice eater, this can also be topped over pasta.

Bad lighting, thus the shadow.

Ranch Style Chops
Adapted from Del Monte Kitchenomics

6 porkchops, bone-in
2 tbsp butter
2 tbsp oil
1 medium onion, julienned
1 250g pouch Italian Style Spaghetti Sauce (I normally use Del Monte or Clara Ole)
1/3 cup canned cream-style corn
1/4 cup water
1/2 cup snow peas or green beans (I used Baguio beans)

For the Marinade:
3 cloves garlic, minced
1/3 tbsp ground pepper
1/3 tbsp cayenne powder or hot sauce, optional
2 tbsp soy sauce

Wash porkchops, and pat dry. In a bowl, mix all ingredients ingredients for the marinade and coat porkchops evenly. Marinate for at least 15 minutes. If you have more time, all the better.



Prepare snow peas/green beans, and sprinkle salt and pepper lightly. Set aside.

Baguio beans. 

Once the pork chops are ready, melt butter and oil in a large saucepan. Pan-fry pork chops, in batches if needed, until golden brown. Set aside.



In the same pan, saute onions until soft. Add spaghetti sauce, water, and cream-style corn, and stir. Add porkchops, and let sauce simmer for 5-10 minutes. Add snow peas/green beans and let simmer for another 5 minutes.



Transfer to a platter, or in my case, transfer to lunch box and serve.

Ugh. Bad, bad photographer.

Best with rice! :)