Ingredients:
2 10 oz pork chops vegetable oil 2 tbsp butter 1 cup vegetable stock thyme to taste rosemary to taste sage to taste herb de provence to taste Instructions: 1) Salt the pork chops and let sit at room temperature for at least five minutes. 2) Add oil to a cast iron skillet or stainless steel heavy bottom skillet to a depth of about 2cm. Heat oil over medium high heat until oil is slightly smoking. Add the pork chops (be careful as this will create some crackling and popping). 3) Cook for about 3-4 minutes aside (if pork is roughly 1-inch thick), flip 3-4 times. After flipping the pork chop the last time, lower heat and add 2 Tbsp of butter, thyme, rosemary, sage, and herb de provence. When the butter starts to foam, begin basting the pork with the butter (tilt pan towards you to help spoon butter). Keep basting until pork is medium. 4) Add the stock to deglaze the pan. Bring to a boil and lower to a simmer. Let stock reduce until thick. Remove the pork chops if they are finished cooking before stock has thickened. 5) Serve over rice or your favorite potatoes and enjoy! :) Notes: 1) If you are using store bought stock you may need to add more herbs and some garlic. I made my own stock with leftover vegetable trimmings. 2)For the topping in the picture I caramelized onions for two hours over low heat and added minced garlic. 3) Brussel sprouts, I halved and roasted at 400F for 25-30 mins or until crispy. Remove from oven. Squeeze the juice of one lemon over the top, add a tbsp of soy sauce and toss on the hot baking sheet. Soy sauce will caramelize and glaze the brussel sprouts. 4) The butter and reduction of the stock should create a thick pan gravy, if not use a corn starch slurry. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. All-Clad 12" fry pan amzn.to/3hzmQLG
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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