Posted by: Kate | January 7, 2010

Chops recipe

Hey everybody, hope you are enjoying your pork cuts. We are loving how juicy the chops are! It is so easy to dry out pork, so it is important not to overcook it. Here is a recipe Keith made up the other night. It was amazing.

Lovers Lane Farm Tamworth Pork Chops With Porcini White Wine Cream Sauce

2-1 inch thick Lovers Lane Farm Tamworth Pork Chops
2 tablespoons butter
1 tablespoon Extra-Virgin olive oil
1 cup drinkable quality white wine  *
1 yellow onion, diced
4 cloves garlic, sliced
1 cup heavy cream
1 teaspoon unbleached all-purpose flour
1 tablespoon dried thyme
1-1/2 tablespoons dried porcini mushroom powder  **
fresh parsley, diced fine
kosher sea salt & freshly ground black pepper

Pat dry the chops well, then season liberally with salt and pepper. Heat the butter and oil in a skillet/dutch oven until very hot but not smoking. Add the chops and cook on medium-high heat, turning once about 5 minutes per side until nicely browned. Remove the chops and set aside. Add the onion and garlic to skillet and saute until soft and lightly browned but not burned or it will become bitter. Add the wine and cook over medium heat scraping up any browned bits from the bottom of the pan, until liquid is reduced by about 1/2. Combine cream and flour into a bowl and whisk until incorporated. Add cream mixture to skillet along with thyme and porcini powder and stir. Season to taste, then bring to a boil and return chops to the skillet along with any accumulated juices. If the liquid is too thick, add some chicken stock. Move skillet to a simmer burner, cover and simmer on low heat for 12-15 minutes turning chops once, or until cutting into chops with a knife produces pinkish-clear juices.

To Serve: Place pork chops on plates, then spoon over with the sauce. Garnish with the chopped fresh parsley. Serve with garlic mashed potatoes. serves 2

Notes: A tiny bit of pinkish meat is okay, this isn’t 1985. It is no longer necessary to incinerate our pork, so long as it is not “rare.” Pork chops are a bit delicate, so the most important thing to remember is not to overcook the chops, otherwise you will get a stringy dried-out piece of leather.

*Variation #1 – Substitute the white wine with 3/4 cup of port wine for a darker richer version of this dish.
**Variation #2 – If you don’t have porcini mushrooms, no worries. Use fresh criminis and saute them along with the garlic and onion until soft and they give up their water.

The photo (taken with my old camera) doesn’t do it justice.

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