After all the summer recipes of salads, soups and light appetizers that I have been making in the past months, I decided that it was time to make some nice pork chops. This dish can be made lighter by not using the pork fat in the sauce but I figured if I am making pork chops, I might as well go all the way and forget about calories. I also baked the pork after grilling it on the pan but you can skip that step. Hope you enjoy!
Ingredients: 4 pork chops, 1 shallot, 4 oz mushrooms, 2 tablespoons heavy cream, 1/4 cup dijon mustard, 1/2 cup chicken broth, 2 tablespoons butter, grilled seasoning, vegetable oil
Preheat oven to 350. Heat up a pan with oil. Rub the grilled seasoning into both sides of each pork chop.
When the pan is hot (test by letting a drop of water fall into the pan. If it sizzles then it is hot enough), lay the chops and cook on each side for 4-5 minutes.
Remove the pork chop leaving the fat in the pan. Place in an ovenproof and bake uncovered for 5 minutes.
Add the butter to the pan. Chop the shallots and the mushrooms and add to the pan with the fat and butter. Cook for 5 minutes or until the shallots become tender.
Add the chicken broth, mustard and cream to the pan and mix together.
Return to a boil. Let the sauce simmer until slightly thickened. Pour the sauce over the pork chops and enjoy!
I am afraid of cooking red meat. I know it sounds silly but I just don’t eat enough of red meat to be an expert on how to cook it well. I mean I can cook ground meat just fine. It’s the steaks, the chops and the ribs that scare the chef out of me. Will I overcook it? Will I undercook it? Will it taste good? “Chicken please for me!” This time though for the boyfriend who courageously eats all my veggie dishes and “weird things”, I decided to try making pork chops. The simpler, the better is what I do when I have to cook red meat. These pork chops are super easy to make and you can always add an extra spoon of sauce if you need to disguise something.
Ingredients: 4 pork chops, 1/2 cup cream, 1/4 cup red wine, 1 tablespoon of paprika (also have a pinch of extra paprika to rub into the meat), salt and pepper to rub into the meat, vegetable oil for cooking the meat.
Heat a skillet with oil on medium heat
Rub a pinch of salt, paprika and pepper into the meat.When the oil is almost smoking (you can check by pouring a drop of water. If it hisses, the skillet is ready), add the meat. Cook on each side for around 7-10 minutes.
In a pan, on medium heat, add the cream and the wine
Add the paprika.
Let the sauce cook for 5 minutes. Once the meat is cooked, add 1/2 tablespoon of the liquid fat from the bottom of the skillet into the sauce. Whisk together.
Serve the pork chops with the sauce on top or on the side. Enjoy!