In continuation of the May 11, 2008 post, after the appetizer, and before the dessert I have yet to enticingly describe, I served pork chops in port wine cream sauce over whole wheat penne:
Pork Chops in Port Wine Cream Sauce over Whole Wheat Penne
Pork Chops in Port Wine Cream Sauce over Whole Wheat Penne
Serves 4, especially after potato chips and brie
For the Pork Chops:
3 8oz boneless pork chops, each chop roughly 1 inch thick
Generous grinding of coarsely cracked pepper
salt
olive oil (optional)
For the sauce:
2 tablespoons butter
4 shallots, chopped
Handful fresh thyme, chopped
1 cup port, tawny or ruby
1 1/3 cups cream
salt to taste
1 lb penne, or any tubular pasta, whole wheat or not
Start a large pot of salted water to boil.
Crack pepper onto a large plate or platter and sprinkle over with salt. Press both pork chops into the salt and pepper on the plate and generously sprinkle more salt and pepper over the tops of the chops and press into the chops. Heat a large, heavy skillet (I used cast iron) on a fairly high heat. If necessary, brush the skillet with olive oil before. If it's a well seasoned pan, this may not be necessary. In batches, sear the pork chops: one minute on each side and then lower the heat, cover skillet, and cook pork chops 4 minutes each side. Remove pork chops from the pan onto a plate, cover with foil, and let rest for 5 minutes. The Pork chops will continue cooking until they are pink in the middle.
As the remaining pork chop cooks, add the pasta to the boiling water. Cook until al dente.
While the pasta is cooking, to the already warm skillet, add the butter. When the butter stops foaming, add the shallots and thyme and sauté for 5 minutes. Carefully pour the port into the skillet, increase heat, and bring to a boil. Simmer for 1 minute scraping the bottom of the skillet to release the bits of meat clinging to the bottom. Add cream and any meat juices that accumulate on the plate to the skillet, bring to a simmer, and simmer for 2-3 minutes or until thickened. Salt to taste.
Slice pork into strips. Drain pasta, toss with the cream sauce, and top with slices of the pork chops.
For the Pork Chops:
3 8oz boneless pork chops, each chop roughly 1 inch thick
Generous grinding of coarsely cracked pepper
salt
olive oil (optional)
For the sauce:
2 tablespoons butter
4 shallots, chopped
Handful fresh thyme, chopped
1 cup port, tawny or ruby
1 1/3 cups cream
salt to taste
1 lb penne, or any tubular pasta, whole wheat or not
Start a large pot of salted water to boil.
Crack pepper onto a large plate or platter and sprinkle over with salt. Press both pork chops into the salt and pepper on the plate and generously sprinkle more salt and pepper over the tops of the chops and press into the chops. Heat a large, heavy skillet (I used cast iron) on a fairly high heat. If necessary, brush the skillet with olive oil before. If it's a well seasoned pan, this may not be necessary. In batches, sear the pork chops: one minute on each side and then lower the heat, cover skillet, and cook pork chops 4 minutes each side. Remove pork chops from the pan onto a plate, cover with foil, and let rest for 5 minutes. The Pork chops will continue cooking until they are pink in the middle.
As the remaining pork chop cooks, add the pasta to the boiling water. Cook until al dente.
While the pasta is cooking, to the already warm skillet, add the butter. When the butter stops foaming, add the shallots and thyme and sauté for 5 minutes. Carefully pour the port into the skillet, increase heat, and bring to a boil. Simmer for 1 minute scraping the bottom of the skillet to release the bits of meat clinging to the bottom. Add cream and any meat juices that accumulate on the plate to the skillet, bring to a simmer, and simmer for 2-3 minutes or until thickened. Salt to taste.
Slice pork into strips. Drain pasta, toss with the cream sauce, and top with slices of the pork chops.
0 comments:
Post a Comment