Caramel Chicken

Caramel Chicken -- it's not a combination you hear/see everyday, but this is delicious!

2 Tbsp butter

1/2 cup dark brown sugar

8 cloves garlic, minced

1/3 cup rice wine vinegar

1/4 cup fish sauce

1/4 cup soy sauce

8 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

1 Tbsp vegetable oil

White rice, for serving

Preheat the oven to 400 degrees.

Melt the butter in a small saucepan over medium-high heat.  Add the brown sugar and cook, constantly, until it begins to melt, 2 - 3 minutes.  Add the garlic and cook, continuing to stir for another 1 - 2 minutes.  Stir in the vinegar, fish sauce and soy sauce.  Bring to a low simmer and let cook for about 5 minutes.  Remove from the heat.  

Use a paper towel to thoroughly pat dry the chicken.   Sprinkle both sides with salt and pepper.  

Heat a large ovenproof skillet over high heat until very hot.  Add the oil.  Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes.   Remove the chicken to a plate and raise the heat to medium-high.  Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits.  Return the chicken to the skillet skin-side up.  Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes.  

For extra crispy skin, transfer the skillet to the broiler for about 2 minutes.  

Serve over with rice with sauce.

Fried Pork Chops With Potatoes and Peas

 I am a fan of comfort food and this recipe is just that!

1 1/2 lbs Yukon Gold potatoes, quartered

1 medium-size yellow onion, quartered

3 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 1/4 tsp black pepper, divided

1/3 cup plus 1 Tbsp all-purpose flour

4 (6 oz) bone-in pork chops, about 1/2" thick

3 Tbsp butter, divided

1/4 cup dry white wine

1 cup chicken stock

1 (15 oz) package of petite green peas

Preheat oven to 450 degrees.  Place potatoes and onion in a rimmed baking sheet.  Drizzle with 1 Tbsp olive oil and sprinkle with 1 tsp each salt and pepper.  Bake in preheated oven until potatoes are golden brown and tender and onions are soft, about 25 minutes.  

Meanwhile, stir together 1/3 cup flour and 1/2 tsp salt and pepper in a small bowl.  Dredge pork chops in flour mixture, evenly coating all sides.  Heat remaining 2 Tbsp olive oil in a large skillet over medium high heat.  Add pork chops, and cook until golden, about 4 minutes per side.  Transfer pork chops to a platter.

Melt 2 Tbsp butter in a skillet.  Add 1 Tbsp of the flour, whisking until smooth.  Add wine, and cook, stirring and scraping to loosen browned bits from bottom of skillet, until reduced by about 1/3, about 2 minutes.  Add chicken stock; bring to a boil, and reduce heat to medium-low.  Cook, stirring occasionally, until sauce is thickened, about 4 minutes.  

Cook peas according to package directions; transfer to a bowl.  Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp butter until combined.  Serve pork chops with potatoes, peas, and sauce; sprinkle with parsley just before serving.