The Culinary Architect: Winter roasted pork chop dinner


There is something about cold winter nights that conjure up comfort food.  

A roasted pork chop fills that bill perfectly.  Not to mention, pork chops are economical.  If, when shopping, you see boneless pork chops or even pork tenderloin you may easily substitute them, just remember that they will cook faster. Recently I purchase pork chops for only $1.99 per pound. That’s less expensive than most vegetables!

Adding sauteed spinach, baked potatoes and a quick and easy garnish of grape tomatoes will make your pork chop spectacular.  

Even fancy enough to serve to company.  

Just add a fruity red wine and you have the makings for a homey dinner party.  If you just make this quick and easy meal for a weeknight, you will feel warm and comforted and your bank account will not suffer. 

Definitely a win-win!


Serves 4

Roasted Pork Chop 

with Grape Tomato Garnish

Sauteed Spinach

Baked Potato

Store-bought Cupcakes*

*Recipe Not Given

photo 1.JPG

Roasted Pork Chop with Grape Tomato Garnish

4  pork chops


1/4 cup ranch or 

peppercorn dressing

1/2 cup panko

1.  Sprinkle pork chops with pepper.  Put pork chops and dressing in a Ziploc bag and marinate for as little as 1 hour and up to 24 hours.  

2.  Preheat oven to 400 degrees.  Put panko on a plate, dredge pork chops.  Put on a Silpat-lined baking sheet and bake for 15 minutes.  Turn over and bake until done, when thermometer reads 150 degrees.

3.  Serve atop spinach and top with baked potato and Grape Tomato Garnish.

Grape Tomato Garnish

20 grape tomatoes, sliced 

in half lengthwise

1 tblsp balsamic vinegar

1.  Toss tomatoes in balsamic vinegar, divide amongst four plates  and sprinkle on top of pork dish.

Sauteed Spinach

2   5 oz. container of triple

washed baby spinach

2 cubes of Turkey Bouillon*

Salt and Pepper to taste

*Turkey Bouillon-As Seen in 

The Island Now November 

27, 2015

1 onion peeled and sliced

 into quarters

2 celery stalks, washed and 

sliced into large chunks

1 carrot cleaned and cut 

into large chunks

2 tblsp. chicken bouillon 


1.  Put all of the ingredients in a crock pot.  Add water to cover.  Cook on high for 6 to 8 hours.

2.  Strain, defat and pour your “liquid gold” into ice cube trays.

3.  Once frozen, remove cubes and place bouillon cubes in a Ziploc bag.  Keep frozen until needed.

Sauteed Spinach

1.  In a skillet large enough to hold the spinach, melt 2 bouillon cubes.  Add spinach and saute until wilted.

2.  Salt and pepper to taste.  Serve underneath pork chop.

Toaster Oven Baked Potatoes

4  Yukon Gold poatoes

1.  Preheat toaster oven to 450 degrees.

2.  Place potatoes directly on rack and bake until done.  Approximately 45 minutes.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation ideas, follow Culinary Architect Catering on Facebook. Also visit Culinary Architect on the web at


Please enter your comment!
Please enter your name here