Sunday, November 18

Pork Chops with a Rosemary Reduction

Rosemary is definitely one of my favorite herbs, not only because its the one plant I have been able to keep alive, but because I love the way it tastes. Basil is a close second, but that's another story having to do with an addiction to most things Italian beginning back with my mother's amazing homemade lasagna. Aren't mothers amazing people?!

Okay back to talking about this elegant delicious meal. By the way if you need a good meal to serve to holidays guests - this is it. It was flavorful, easy, and so good my three year old was asking for more pork chops with "sauce". When I saw this recipe I knew I had to try it. It was so good! You won't be disappointed. The butter at the end makes this sauce shiny and beautiful. 

Grab your favorite white wine and lets get started. I used a California 2011 Pinot Grigio. That way you can have a glass and dinner at the same time. Regardless of drinking while cooking or not - do try this with or without the glass of wine. It. was. so. good. your stomach will thank you. 

The recipe was adapted from the recipe magazine Parents October 2012 issue. 
Feeds 2 adults & 1 child (double recipe as needed)

2 large bone-in pork chops
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic (will increase this next time - love the taste of garlic)
2 Tbs finely chopped fresh rosemary (halved)
2 Tbs oil
1 1/2 cups chicken broth or white wine
1 Tbs unsalted butter

How to make it:

1. Pat pork chops dry with a paper towel

2. Sprinkle them with salt & pepper

3. In a small bowl combine garlic & 1 Tbs rosemary. Press this mixture into both sides of the pork chops. 

Next time I am going to do this in advance with a bit of olive oil so the flavors can really going to get inside

4. Heat oil in a large skillet to medium. Add pork chops to the skillet and cook for approx 10-12 minutes - turning as needed until completely done medium or well (145-160 degrees). I usually towards tend to end up on the well done side of things just because I cook for a husband who likes well done and my not- so - little ball of energy so I error on the side of caution. Have a plate ready to pull the cooked pork chops off so they can rest while you make the sauce.

5.  In the same large skillet increase the heat to high. Add the remaining rosemary (1 Tbs) and either the broth or the white wine. Let this simmer for about 4-5 minutes until liquid is reduced by half. Use a spoon to stir and scrap up any meaty flavorful bits from the bottom to incorporate them into the reduction sauce. 

6. Remove the skillet from heat. Stir in the butter until melted.

7. Serve the sauce over the pork chops with rice, potatoes,and/or bread to sop up this delicious sauce. 


From my kitchen to yours

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