So the kids and I were having fun experimenting with a little project, and this was the result. :) Does anyone remember when pork "chops" used to be all nasty and greasy and fatty? Nowadays they are an incredibly lean choice of protein. My family loves the loin chops. And it's a bonus (for us), to not have to eat around the bone. This recipe would work just as well with the traditional bone-in pork chops, however.
We made a super quick dinner by pan sautéing these chops in a little extra virgin olive oil, adding our favorite broths with onions and mushrooms, and for flavor and body - port wine and heavy cream. Easy peasy.
Watch the video here -
Watch the video here -
- 4 Pork loin chops
- Montreal chicken seasoning
- 2 Tbsp extra virgin olive oil (EVOO)
- All purpose flour to sprinkle over each side of meat
- can use gluten free flour if you'd like
- 1 cup chicken broth
- 1 cup beef broth
- 1 cup chopped yellow onion
- 2 cups sliced baby bella mushrooms
- or mushrooms of your choice
- 1/2 cup or so of Port wine
- 1/2 cup or so of heavy cream
- 1/3 cup or so of chopped fresh parsley
- kosher salt and black pepper to taste
Method:
Season pork liberally with Montreal chicken seasoning on one side. Sprinkle lightly with flour. Heat EVOO in large pan. Once oil is hot, carefully place pork in pan (seasoned side down) with long handled tongs. Allow pork to sit in one place without moving to get a nice sear for several minutes. While cooking on bottom, season and flour the top. Once bottom is nice and brown, flip the pork over and allow second side to brown.
Deglaze pan with chicken and beef broths once second side is brown. Alternatively, you can add mushrooms and onions before adding broths. Your choice. After broths, add onions and mushrooms. Allow to cook several minutes for liquid to reduce and vegetables to soften. Then add Pork and cream. Turn down to simmer after adding cream. Finish with chopped parsley. Season to taste with salt and pepper.
No comments:
Post a Comment