What is not to love about shallots?  They are in my humble opinion much more flavorful than any onion - hands down.  They are also more of a "killer" on the eyes in terms of their sting!
Regardless, they are my favorite in the Allium family.  So much flavor - and a flavor that retains itself when cooked.  I thought I had a good storage supply of organic shallots this year....sadly, this is what is left:
Next year I will definitely be stock piling on these babies!
In this simple pork chop dish the shallots came through with a lovely flavor amongst the other ingredients.  With this dish, I did use a combination of chicken stock, as well as the stock from steamed vegetables in making the sauce.  We had a combination of steamed:  carrots, parsnips and peas.  Or, you could use chicken and vegetable stock of your choice.
Normally, we prefer bone-in pork chops, however, this day we had pork loin chops without the bone.
3 pork loin chops (if there is excess fat on the sides, trim off the excess but leave a small layer of fat)
1 large shallot, sliced
2 minced garlic cloves
3 medium/large crimini mushrooms, sliced
1/2 cup of chicken stock
1/2 cup of vegetable stock
3 Tblsp. plain organic yogurt
1 rounded tsp. Dijon Mustard
salt, pepper, garlic powder
Organic Extra Virgin Olive Oil
Drizzle each pork chop with EVOO, and using your hand, spread evenly on both sides of the pork chop.  Season with salt, pepper, garlic powder.  Place into a cold cast iron pan, then turn the pan on to medium high heat.  Once you start to hear the sizzle, count the time to the 5 minute mark, then turn over the pork chop.  At the 3 minute mark, using tongs, turn the pork chops one by one onto their fat edge to sear and brown the fat.  Once the fat sides are browned, keep the pork chops on the heat for another 2 minutes, then remove and serve while hot, or place in an oven proof dish into a 200 degree oven, while making the sauce.  (this process will give you beautiful, tender cooked pork chops every time!)
For the sauce:
Turn the heat down to low medium.  You may need to add in another drizzle of EVOO.  Add in the mushrooms, shallots, and garlic - saute about 5 minutes.  Add in the chicken stock, scraping up any brown bits in the pan.  Reduce to 1/2.  Then add in the vegetable stock - again reduce a bit.  Remove the pan from the heat and add in the yogurt and mustard, stirring well to combine.
Pour the shallot mushroom sauce over the pork chops and serve with any side dish.

Ina Gawne


Leave a Reply

Your email address will not be published. Required fields are marked *

January 13, 2016