Sunday, October 11, 2009

Pork Chops in White Wine Sauce

I used a couple of the boneless pork chops we got with the 1/2 pig. This recipe was easy and very yummy.
Pork Chops in White Wine Sauce


- 2 garlic cloves, chopped
- 1 teaspoon of dried sage
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- Freshly ground black pepper, to taste
- 2 teaspoons of butter
- 1 teaspoon of olive oil
- 4 one-inch thick pork chops
- 1/2 cup of dry white wine and 1/4 cup of dry white wine

Preparation Instructions:

1. Combine the garlic, sage, rosemary, salt and pepper. Press a little of
this mixture firmly into both sides of each of the pork chops.

2. In a heavy skillet, melt the butter and the olive oil. Brown the pork
chops on both sides, using tongs to turn carefully. Remove and pour off
all but a small amount of fat from pan.

3. Add 1/2 cup of the dry white wine and bring to boil. Return the pork
chops to the pan.

4. Cover, reduce heat and simmer until the chops are tender when pressed
with tip of knife (about 25-30 minutes).

5. Once ready to serve, remove the pork chops to a heated plate and cover with foil.
Add the remaining 1/4 cup of wine to the skillet and boil down to a syrupy glaze.

6. Pour over the chops and serve.

Cook's Notes: The chops were tender and juicy. The reduction of the white wine took
about 5 minutes. I will definitely make this meal again.

Thursday, October 8, 2009

1/2 a Pig

On Tuesday afternoon following a busy day at GE, I went to the Pinckney Meat Market to pick up our 1/2 of a pig. The meat was frozen and it fit nicely into two coolers for the drive home. I got home about half an hour later and unloaded the pork into our stand up freezer. We are set for beef and pork protein for quite a while. I am really looking forward to experimenting with some cuts of beef and pork that I have not cooked before.

Debrief of Honey Mustard Pork Chops

This meal was nothing short of fantastic. The meal took all of 20 minutes to prepare and cook.

I mixed the mustard and honey, and I sprinkled some salt and pepper on the chops before I put them into the pan. I cooked the chops for 15 minutes and I checked the internal temperature of the meat with an instant read thermometer. The chops were tangy and tender and I will definitely make this dish again.

Wednesday, October 7, 2009

This little piggy went to market

Deirdre writing, Paul cooking ...
The little piggy purchased through a local farmer came home on Tuesday. Paul picked up the pieces on Tuesday night. And he is making the first recipe with bee-u-ti-ful chops in honey mustard sauce. The honey is local too. Even the BEER is local. :) We've gone native and we are loving it.

6 lean cut boneless pork chops
4 tsp Dijon mustard
1 tbsp honey
low fat cooking spray like Pam

Mix the honey and mustard together
Spray pan with cooking spray
Brush mixture on while cooking pork chops
Cook until fully done

Stand by for cook's notes and pictures. You know, there are ALWAYS pictures. :)