Thursday, September 13, 2012
Bite with Belkys: Pork Chop Don Pablo from Tommy's Italian Restaurant
A South florida chef prepares a meal that's low in calories, but high in good taste. Time to grab a Bite with Belkys.
The Restaurant: Tommy's Italian Restaurant
The Dish: Pork Chop Don Pablo
8 oz. bone-in rib pork chop (ask butcher to pound it very thin)
1 medium-large potato, (Yukon gold or Idaho, cut in quarters)
3-4 Tbs of olive oil
kosher salt, to taste
pepper, to taste
1 tsp of oregano
1 medium beefsteak tomato, diced
1/2 cup of red onion, diced
4 basil leaves, chiffonade (sliced finely into strips)
Method of Preparation:
-Begin by making oven roasted potatoes. Preheat oven to 350 degrees. Then, toss the potatoes with a little olive oil and oregano. Then, lay them out on a cookie sheet and bake for about 30 minutes, or until they are golden and tender.
-Next, move on to the salad. In a bowl, combine tomato, red onion and basil. Season with a little salt, pepper and olive oil. Then, drizzle it with a balsamic glaze. Chef Tommy, says to make sure the glaze does not contain wheat for a gluten-free dish. Lastly, refrigerate the salad to keep it cool.
-Now, season the pork chop with salt, pepper and olive oil. Cook it in a hot pan and finish it in the oven.
Serve the pork chop and top it with the chilled tomato salad. Then, place the roasted potatoes on the side. You can garnish with a drizzle of olive oil, balsamic glaze and a fresh basil leaf.
Serving Suggestion: Pinot Noir
FOR MORE INFORMATION:
Print the recipe and bring it to Tommy's Italian Restaurant for a complimentary bottle of house wine or a meatball appetizer, with the purchase of a 30 dollar meal. (valid one month after the air date)
Tommy's Italian Restaurant
4777 S. University Drive
Davie, FL 33328