Hello my fellow foodies, food lovers or whatever term you identify as. This is my first food posting on hive and I bring you a meal from my humble kitchen.
I've got some nice pork chops, a baking potato and salad to fill you all up and loosen a notch on your belt. Let's see how this goes, I've never taken so many photos during the preparation of a meal before. Lots of visual aids for me and everyone who happens to stumble across my posting.
Enough talk, let's get down to business.
First off this lets start with the pork chops.
3 quality chops and worth every penny. Your base ingredients needed to be at a good starting point.
We'll need a side or two with this meal. Salad and a baked potato will do nicely.
Firstly, the salad.
We'll need some nice Romaine lettuce.
Dice this one up into nice long strips or maybe smaller pieces depending on your preference.
A little cucumber will fit the bill, hack off that heel piece that has all withered up. Yuck, I throw that piece out.
Slice that cucumber up really nice and thin. Those big pieces don't work out for me.
You can have some fun with that cucumber. I call this one the wall of cucumber.
We throw what we have done already in a salad bowl but it's only beginning.
A little onion is need to added some tang to our lonely salad.
We're making progress, onion added to the salad bowl.
Hello, we need some croutons. No problem, croutons added and we're starting to look like a full salad.
You're forgetting something and we need a little color. Tomatoes of course. I slice these nice ones up with a serated knife. I find this knife has a nice edge and can often work better than the sharpest chef's nice. Choose your own preference.
The tomatoes are looking nice and sliced. Ready for the salad.
These nice tomatoes fall into the salad and they're looking good.
What's this? A little basil for the garden makes an appearance. Love this stuff and makes my hooves smell like basil when I pick them.
The trick with basil is to slap their behind on the palm of your hand. Release that nice flavor. I then roll them up like so.
Chop.
And then unroll them. Now we've got some nice chopped basil for our salad.
At this point I know certain folks are saying hey buddy don't you need something on that to complete this great salad? Of course, the dressing. A little caesar salad dressing dropped on top and be sure to get your hands in there to mix it up. You'll need to get a bit dirty to mix up all this great flavor.
Our salad is done but what about those pork chops and baked potato. No worries, I got you.
Preheat the oven to 450F, wash that nice baking potato and put it on a wired rack on a baking sheet.
Pierce that potato with a fork all around.
This one is hard to see but you may make out the starch pouring out of the potato. If so, you've got 20/20 vision.
Plop that potato in the oven for 25 minutes and we'll move on to the pork chops.
The pork chops are now on your counter ready to be prepared. They're wet and I'm not sure if you can tell by this picture.
We need to dry them off with some paper towel. Easy enough.
Here's the aftermath of the paper towel, yep it was wet.
First we need to start seasoning those pork chops.
Salt
Pepper
Last but not least, Italian seasoning.
25 minutes later and the baked potato is ready to be basted in oil. I use olive oil and top with a nice dose of sea salt. Back in the oven you go for another 25 minutes.
After 15 minutes it's time to start preheating the skillet for those delicious pork chops.
We start with a dry skillet on medium-high.
Drop in a teaspoon of olive oil.
Waiting until we get that nice sheen and we're ready to cook.
Throw in those nicely seasoned pork chops. Leave them untouched for 5 minutes. This is usually the hardest part for most people. Don't touch these guys.
Flip them over. Ohhhh nice crust formed and will not stick to the pan. Easy flipping.
Cook for another 4-5 minutes until it reaches 125F and let them rest for approximately 5 minutes. They're still cooking and the temperature will raise until you get a nice and juicy pork chop. Your chops are done, great job!
Around the same time your baked potato should be done. 210F is the sweet spot.
Pull it from the oven and make a nice slit down the potato. Squeeze from each side and make it erupt like a volcano of potato goodness.
Bon Appétit everyone you made it to the end. An enjoyable meal that didn't take forever to cook.
Phew, I think this posting took more time to format than it took to cook the meal. Well worth the effort either way. Have fun dreaming up new cooking ideas and making them a reality.
Looks delicious! Nice first food post. One small suggestion, your first picture will be your image cover, so while there's nothing wrong with showing the receipt/price of your pork chops...a picture of the actual finished meal would probably draw in more eyes to your content :)
Like who could resist clicking on a plate with a pork chop and side salad?! No one, haha. Again, nice work!
Thanks and I just noticed that too haha. At least it'll stand out from the crowd with a huge price tag. I'm sure most will be so curious that they'll click anyhow. Have a great day!
edit: I see there's a way to change the first image after the initial posting. Done and done, thanks again.
No prob man.
Yeah, you can always edit after you post (except for the first tag). I usually start with my "cover pic" and then my text content w/ more pics and even the same cover pic again if necessary.
I love the herbs on the pork chop.
Hi ace108 and thanks for visiting.
These pork chops were delicious and oh so tender. The crust formed by the herbs and spices is making my mouth drool. Those temperature charts put out by various food safety boards ask you to cook it to 160F for safety reasons but they're sooo dry. Most people will undercook it and it's still safe to eat but you get all that moist flavor.
I don't often eat pork chops and I'll need to be in the mood. When that mood strikes, look out I know what I like 😎
I think beef is safer if undercook than pork.
Wow. So amazing!!
My Mr analyst! I love every careful touch on each step to getting this cooking right. You really wanted us to get the picture and definitely I did get it.
That food sure looks delicious. I'm hungry already, please may I have some🥺?
Thanks for the nice words teknon. I'm not used to taking so many photos and trying to keep the camera clean too. This was a fun one and I'll be sure to attach a big pork chop to this message just for you 🥩
Awwwn! Thank you very much 😁
Many thanks to the @qurator team and of course @ewkaw for the curation. Lots of work on this one and I had a fun time doing it 😀
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Thanks for the mention @foodiesunite and @taco.cat for the curation. I'm seeing lots of fun recipes and food related postings on hive that I'll need to try out.
I really enjoyed every aspect of this post and meal. I swear I could taste the goodness! Meal and post both outstanding!!!
I ate and couldn't complain about this one. There's nothing quite like a nice, moist pork chop. Thanks for reading and posting such a nice comment.
I did my first real food post too. I have shown food, but, went through all the pains. It took me longer to post it than it did to take the pictures and cook it. Yikes.
This was a great post and I love doing my pork chops like this. Fast and simple. Note: Think pork chops don't work the same. The lose that ability to be succulent. :)
Great post, and I am taking you home. Hold on!
I have a new found respect for those who make postings with lots of images and describing their work. Phew, it's done and was fun at the same time. I'll need to check your first food posting too. Congratulations to us, we newly minted food posters! 😀