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Old 09-27-2006, 09:41 AM   #11
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One of my favorite flavors when it comes to pork is mustard.

I like a good ole' Sauce Robert. This is a recipe for a pair of chops in a 10" frypan.

2x 1-1/2" Thick Boneless/Trimmed Rib Chops
2-T Butter
1-T Minced Shallots
2-T White Wine
1/2-C Veal Demi-Glace*
1/2-t Dijon Mustard
1/2-t Fresh Lemon Juice
1-t Minced Fresh Parsley
Kosher Salt & Freshly Ground Black Pepper

Pre-heat the oven to 325F. Dry the chops with paper-towels and season lightly with salt and pepper.

Toss a tablespoon of butter into a medium-hot pan and wait for the foam/bubbles to subside. Add the chops and sear until they release, then flip and wait for that side to release. Once both sides are seared, place the pan in the oven. Roast the pork chops to 140-142F internal temp (allow to rise to 145F as it rests). It shouldn't take very long, and then remove them to a plate to rest. This yields a perfect medium pork chop that is amazingly juicy, tender, and with just a bit of pink to the meat. (I check with an instant read thermometer inserted through the side of the chop into the center).

Place the pan over medium heat and add a bit of butter if needed. Toss in the shallots and sweat until they just begin to take on color. Deglaze with the wine. Add the demiglace and whisk to melt the gelatin and incorporate the wine/shallots. Add the dijon, lemon juice, and parsley. Remove the pan from the heat and whisk in the remaining tablespoon of butter. Season with salt and pepper, and serve over the chops. The sauce goes excellent with some roasted potato wedges and some steamed green beans. Be careful not to overcook the pork, and be careful with how much acid you add (wine/mustard/lemon juice). The wine I add is just a splash to loosen the fond, and the lemon juice is just a quick squeeze of a lemon half. If you add too much acid, you can try to save it with a bit of sugar and perhaps another tablespoon of butter.

*If you don't have classic veal demi-glace on hand, you can fudge here by making a quick reduction of a good homemade brown stock. Reduce 2-C to ~1/3-1/2-C prior to cooking in a small saucier or sauce pan. You can throw in a small sprig of thyme, a crushed garlic clove, a bay leaf, some peppercorns, and a sprig of parsley while it reduces, and then strain them out after. It's actually easier to reduce 1 quart to ~1/2-1-Cup, and then save 1/2 of the glace for another use.

I also like port & cherries with pork, but I have to get some stuff done here...
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Old 09-27-2006, 10:14 AM   #12
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I'm with Thumper on the white gravy...goes great with pork chops and mashed potatoes.
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Old 09-27-2006, 10:36 AM   #13
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very trad and oh so good!
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Old 09-27-2006, 12:42 PM   #14
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I like to saute my chops in a cast iron skillet, and when they're done, remove them to a platter. I then add some onions and sliced mushrooms to the pan, with a little clarified butter if needed, and briefly saute those. Then, I add the flour to form a roux, and add some stock. I usually use a mix of half chicken / half beef stock for chops. Once the sauce comes to a boil and tightens up, season to taste with salt and pepper.
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Old 09-27-2006, 01:25 PM   #15
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Meanwhile, here's the Greek take as well: brown the chops in oil and then slowly cook them until done in the juice of a couple of lemons, plus salt and a spoonful of whole peppercorns, adding in a bit of water if needed as they cook.

By the time the meat is done and tender, the sauce has reduced to a delicious, tangy, shiny thing that's just lovely spooned over the chop![/quote]

Sounds like the beginnings of pork picatta. Add some chicken broth instead of water and some white wine and you've got it. Delish!
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Old 09-27-2006, 03:50 PM   #16
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Dina

I usually do not eat my pork chops with gravy but I know someone here can help you.
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Old 09-27-2006, 04:49 PM   #17
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dina, this was a really good thread mostly about pork chops, but with some good gravy ideas
Your Best Pork Chop Recipe
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