Our town now has a meat market that sells  all natural, hormone free pork, beef, bison, chicken and lamb!  What a difference in flavor and even the texture!  It is a little more costly, but not horrendously so.....and although I can't always buy my meat there, I  do buy  pork and beef  from them.  Perhaps, when more people begin buying these meats, the price may come down???  In any event, even once in a while it is sooo worth it!
4 pork loin chops bone in
1 Tblsp. Garlic powder
1 ½ tsp. Ground mustard
1 ½ tsp. Paprika
½ tsp. Celery salt
½ tsp. Ground ginger
1/8 tsp. Oregano, basil
½ tsp. Ground fennel
1 tsp. Ground bay leaf
salt and pepper
(I triple up the spices, mixing well, and store in an airtight jar)
1 large sliced onion
3 diced mushrooms
4 minced garlic cloves
2 diced shallots
1 cup red wine
1 cup chicken stock (or more if necessary – just eyeball amount)
1 tblsp. Olive oil
1 tblsp. Butter
Heat olive oil and butter in a oven proof frying pan on medium heat.   Liberally season the pork chops, rubbing the seasonings well into each pork chop.   Brown the pork chops on both sides about 5 minutes per side.  Transfer to a plate and set aside.  In the same pan, sauté the onions, mushrooms, garlic and shallots on low heat.  Mix some chicken stock with the corn starch to make a slurry and set aside.
Add the red wine to the pan scraping up any brown bits to deglaze.  Add the 1 cup of chicken stock and whisk well bringing to a light simmer.   Adjust for seasoning to taste.   Cover and bake at 325 – 350 for 45 minutes or until pork chops are cooked through.  Then remove from oven, transfer the pork chops to a plate, and drizzle in the cornstarch slurry to thicken to desired consistency.
Serve with garlic mashed potatoes and steamed vegetables or a salad.

Ina Gawne

One comment on “SAVOURY PORK CHOPS”

Leave a Reply

Your email address will not be published.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

March 15, 2010