I am my husbands favorite lady today. 2 years together and can you believe I've never cooked the man a pork chop before? Chops went on sale at the shop where i work and when i mentioned picking some up to Ricky i practically had to wipe up the floor from his salivation.
Apparently, my man holds to art of the chop to a high degree. I have never thought to much of them before. Growing up i never really liked pork and the only experience i had with chops was an oven dish made with cream of mushroom soup that i dreaded. ( sorry mom!)
so i set about looking up recipes and found a little gem by Curtis Stone (you can see the original recipe here ( http://www.today.com/food/make-curtis-stones-fast-fall-inspired-recipes-pork-chops-seared-1D80239276 ). this was a rather quick to make meal after work, i served it with mashed potatoes i boiled in the crock pot during the day and a quick cranberry sauce. over all, we walked in the door at 530 and had dinner before it hit 630...a good day in my book, especially with little prep the day before. I made my own little tweaks and turns, so here is my version of pork chops with sage pan gravy
20 minutes
2 1-inch thick center cut Pork Chops (loin or ribs works as well, but this was what i had) 1 cup Heavy Cream 2 tble ground sage 1 1/2 cups Vegetable Broth ( i used the liquid i had from boiling the potatoes and onions with a few spices) 2 Onions 2 Garlic Clovers 1 cup flour salt and pepper 6 tble of oil a dash of garlic powder (I cant help but add this to everything) | Add 2 tablespoons of oil to a pan and heat on med/high. while this is happening, pat your chops dry and lay in flour. season the side that is facing up with salt and pepper. once pan is hot, add chops for 4-5 minutes on each side, until slightly browned but not cooked through. while cooking add sage to heavy cream, chop onions and garlic keeping all nearby. remove the chop from the pan and set aside. add anouther tablespoon of oil, onion, garlic, and a dash of salt and pepper, let everything soften and brown. scrape yummy bits up from the bottom of the pan. once delicous looking grab the plate of flour you used to cover the chops ans slowly sprinkle about 1/2 cup of flour into the onions one pinch at a time. stir thoroughly between addition. add cream, simmer 2 min, then add broth, bring to boil add chops and place in the oven for 10 minutes undisturbed. this is a great time to use the free stove top space to mash the potatoes or cook the cranberry sauce. remove the chops from over and let rest 5 to 10 minutes. BE CAREFUL...that pan is really hot, i bumped it and learned the hard way. serve and enjoy |