This was a recipe that actually wasn't too delinquent. It's from July, and it is a Pioneer Woman recipe from her blog.
Here you go ...
Pioneer Woman Pork Chops with Garlic and Wine
Verdict: Very good, but not quite what I expected.
Cook it again: Probably ... it would have to be a weekend or an "open" weeknight without activities
Cost factor: Pork chops typically go on sale. The rest of it all we keep on hand.
This is an easy recipe, but it was surprisingly time consuming. Be prepared to stand at the stove for about an hour. Actually, that's not that time consuming. But you can't really multitask very well with this one, so it wouldn't be an ideal weeknight recipe for us.
First, peel 18 garlic cloves.
|Do you see the size of these cloves? Monstrous!|
For some reason we had the biggest non-elephant garlic I've ever seen, so I counted a few double and didn't peel 18 cloves.
But back to the recipe. Then you sear your salted-and-peppered pork chops. Thank goodness for Bobby Flay -- because of him, I know that your food will tell you when it's done. The hardest part of cooking is waiting, and the more you mess with it, the worse it is. I think I've grown a lot in terms of being patient and letting the food cook without checking it 99 times. (Wow! There's a teaching analogy there! Let's let our kids learn instead of testing them 99 times. Not to turn a food post into an education rant, of course ...)
See?! What a pretty sear. Thanks, Bobby Flay.
|Again, so pretty!|
I hate this part about recipes. It took me two full pan-fuls to get all the pork seared. How am I supposed to get the pork chops all in the pan swimming in a half cup of sauce? The chops are supposed to finish cooking at this point, so I was afraid that if I didn't have them "swimming," they'd dry out and be undercooked. So I said "oh well," poured in about a cup and a half of the beef broth, which meant that the chops were swimming, but my sauce just never thickened back up the way it was supposed to.
No worries. It wasn't the prettiest plate ever, but it was a really tasty meal -- especially so since it's been about a week since I cooked a real meal, and I miss that. I think if the sauce had been thicker, it might have been richer (it was diluted by the beef broth, of course). But the pork stayed moist, the sauce was flavorful, the whole garlic cloves were tasty and not overpowering, and the wine had cooked off nicely -- something that always worries me.
I paired it with potatoes I'd tossed in light olive oil and then roasted with salt, pepper, and rosemary, and grape tomatoes I roasted with salt and pepper. They don't much go together (or, for that matter, make a pretty plate photo), but man -- they were delicious! In retrospect, I think the plate would have benefitted from a green -- maybe, as Pioneer Woman suggests, a crispy green salad.