In the winter months you might crave a little heavier, more satisfying meal. I don’t eat a lot of meat … especially pork, but I have a new appreciation for the pork chop. There are all kinds of new heritage varieties of pork which are nice to try, but even the standard pork chop when drizzled with a silky reduction becomes exciting.
Silky reduction you say? What are you talking about? I will make it easy for you.
1) Always use a stainless steel pan. The brown bits will stick to the bottom of the pan to flavor your sauce.
2) Heat 1-2 tablespoons of grapeseed or vegetable oil over medium-high heat – you want it almost smoking. Put your Pork Chops in the pan and cook until they are deep brown and cooked through. Take out when done and set them aside to rest. (If you cut immediately you lose all your juices)
3) Pour off any fat from the skillet, but do not wipe it out and leave the little brown bits. Put on medium heat and add 1 shallot, 2 cloves of garlic, one teaspoon of yellow mustard seed, and stir for 4 minutes.
4) Add your liquid ½ cup red or white wine. Add thyme, rosemary, & some lemon zest. Simmer and stir with a wooden spoon until it thickens and reduced for about 4 or 5 minutes
Lastly, when it is done add a tablespoon of butter and swirl it around. Season with salt and pepper and maybe a little lemon juice.
Lay your pork chops on each plate and drizzle it over top.
I can’t say I don’t like pork anymore; it’s all about the sauces.
By Sandra Price