PORK CHOPS IN A MOST SUCCULENT REDUCTION SAUCE


This is loosely based on my Marinated chicken breast recipe, without a Marinade.  Often, in checking what is left in the fridge…I will throw things together, partly because they need using up, and then a new recipe emerges. And Dang...this picture does not do justice...so tasty.
3 Farm Raised Hormone Free Pork Loin Chops
few drizzles of olive oil
5-6 large crimini mushrooms, sliced
8-10 cherry tomatoes, sliced in half
1 large sliced shallot
3 minced garlic cloves
2 inch sprig of fresh rosemary
salt and pepper
2-3 Tblsp. Rinsed capers
2/3-3/4 cup red wine (ordinarily I would use white, but did not have any so red it was)  (remember, by the time this has simmered off, there is no alcohol left, so safe for kids)
Heat up a non-stick frying pan on medium high heat with a few drizzles of olive oil.  Season Pork Chops liberally with fresh cracked pepper.  Add to the heated pan, and brown about 3-4 minutes per side.  Once browned, remove to a plate, turn the heat down to low medium, and add in the mushrooms to brown.  Then add the sliced shallots, garlic, salt and pepper, and sliced tomatoes.  Bring to a simmer, and add the red wine and rosemary. Once at a good simmer, return the pork chops to the pan, cover, and simmer about 30-40 minutes.  Remove the Pork chops to a plate, and reduce the sauce to ½.  Add in a Tblsp. Of butter, and stir lightly, until the sauce is slightly thickened.  Remove the Rosemary Stem, and pour sauce over the Pork Chops.
We had this with fresh organic  carrots from the market, Asian turnips, and fresh steamed broccoli , with new potatoes.  Heaven….what can I say about farm raised, Hormone, Antibiotic Free Pork….2 words come to mind, pure, and believe it or not, clean, but if you don't  believe me, try it yourself if you can.  One word of warning though, you may never go back to anything else.  Divine!
Note:  I know many chefs would shake their heads and say No!  Sear the chops and they are done!  I have done this, and yes, they are good, but trust me, I always go back to putting them in whatever sauce it is I am making, to braise, fall off the bone tender - it works every time, I promise.

Ina Gawne
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October 6, 2010
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