Friday, June 22, 2012

A successful made-up recipe

We like pork chops at my house. and the thin ones are super quick to saute up and sauce over. Like many others, if I have a recipe down by heart, I'll play with the ingredient list- substituting this for that or changing things up with what I have on hand. Sometimes, it turns out, and other times.... it kinda "works" (tha'll do pig, tha'll do) but today was nothing short of a revelation!

well without further adieu, let me present to you pork chops in a brown butter parmasan pan sauce:

6 pork chops
salt and pepper
olive oil

Salt and pepper the 'chops let them come to room temp out on the counter while you're preparing your side dishes (our favorite: rice and steamed veggies) oil and butter your *stainless steel pan- 1 Tbs each?- your call... over med-high heat, and once hot, working in batches- add the 'chops- cook 2-3 minutes on each side. Remove and let rest on a side plate, while you do the second batch. once all the chops are nicely browned, start on the pan sauce

2 Tbs of butter
1 smashed garlic clove
1/4 cup of white wine (we use cooking wine at our house)
1/4 cup heavy cream
2 Tbs of fresh graded Parmesan cheese
fresh ground pepper

Turn the heat down to med/ med-low and add the butter to the hot pan and swirl until brown. not light-slightly golden brown, I'm talking brown! While the butter is beginning to brown, take a flat surface (I use either the flat side of a knife or the bottom of a glass jar) and smash a clove of garlic. adding the clove still in tact makes it easier to take it out later. (but if you want more of a garlic bite, then by all means mince that sucker up and throw it in there!) Splash in the white wine - and reduce until half- about a minute or two. Add the cream and reducing for a minute or so (until you like the thickness). shave the Parmesan cheese on top, aggressively grate some black pepper, and stir to combine. Return the pork chops(including the juice that has pooled at the bottom of the resting plate) to the pan and turn them to coat. Leave them in the pan on low, turning every so often while you finish the other dishes.

This sauce was so yummy, that even after all the 'chops were gone, I got seconds (..maybe thirds..... and fourths...) of rice and steamed vegges and slathered them in the extra pan sauce! I hope you enjoy this as much as I did!!!

*stainless steel is the best choice for making pan sauces- non-stick just won't develop the fond well enough (the flavorful brown bits left over from browning meat)