Wednesday, June 24, 2009

Dinner with Momma

Last night I made dinner for my mother and me. A yummy pork chop with a white wine, shallot, and apricot glaze. We had a side dish of green squash and corn with garlic and onions. After being gone for 2 weeks, it's nice to be able to cook at home while having your mother constantly tell you how "nice it is to have you home baby girl!"

4 pork tenderloin chops, bone out
2-3 shallots, sliced
1/2 cup of a dry white wine + 2 tbsp white wine, such as a sauvignon blanc or a pinot grigio
2-3 tbsp apricot jam or preserves, try to get a low sugar variety, or my next door's homemade version (jk)
salt and pepper
1/4 tsp. red pepper flakes
2 scallions chopped
3 tbsp. chopped Italian parsley
3 sprigs of fresh time (roughly 1 tbsp.)
1 tbsp. extra virgin olive oil + 1 tbsp. bacon fat (or just 2 tbsp of EVOO)

Preheat oven to 350 F. Salt and pepper both sides of pork chops liberally. Add oil to hot pan and sear on both sides for 4-5 minutes, depending on how think the chops are. Add a few tbsp of white wine and place in oven for roughly 7 minutes, until the chops are about medium - medium well (use a thermometer if necessary). Take chops and juice out of pan and place on a platter. Add a little more oil and saute shallots for a few minutes. Then add white wine, apricot jam, red pepper flakes, thyme, and season to taste. Bring to boil, add chops back in to pan including any juices. Cover and let cook for a few minutes till medium well - well done. Take out chops and put them on a serving platter and pour glaze over chops, sprinkle with parsley and scallions and serve.

*This can all be done using only 1 pan, saves you time when doing dishes afterwards, or less pots and pans to sit in your sink for the next week or so until you get compelled to actually do your dishes.

This is one of my favorite pork dishes and tastes soooo yummy. Not too sweet but floral and light, perfect for a summer dinner outside. Serve it with any side dish and a salad you want to complete the meal.

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