Tuesday, September 7, 2010
Back to work, back to cooking. Well the holiday weekend has come and gone, and I hope everyone had a wonderful time. Fall has arrived and I welcome it with open arms, it’s been really hot & humid this summer. This is by far my favorite time of year, football, sweaters, cool temps, and a whole different style of cooking. Now we can get into many of my favorite dishes. Through the week I’ll keep our cooking time to one hour, on the weekend we will go longer. Today is going to be Pork Chops with a twist. Have a great day!
For the Chops
Butter- 3 tablespoons (unsalted)
Pears- 3 (peeled, cored, and quartered)
Pork Chops- 8
Flour- ½ cup (seasoned with salt & pepper)
Chicken broth- 1 cup
Hard Apple Cider- 1 cup
Heavy cream- 1/3 cup
Vanilla Bean- 1 (split and seeded)
Salt & Pepper- to taste
Method to the Madness
1)Melt butter in a large sauté pan over medium high heat. Add pears and sauté until lightly browned; remove and set aside.
2)Season the chops with salt & pepper, and then dredge in flour. Cook chops for 2 minutes on each side in the same pan. Remove, set aside.
3)In a mixing bowl combine the broth, cider, and cream; add to the pan and deglaze. Bring to a boil. Add the vanilla pod and the seeds; reduce by half about 5 minutes.
4)Add the pears and the chops to the pan with all of the juices; simmer for 5 minutes or until it thickens. Season with salt & pepper and serve with the wild rice
For the Rice
Walnut pieces- ½ cup
Hard apple cider- ¼ cup
Chicken broth- 14 ounces (one can)
Butter- 1 tablespoon
Wild rice- 1 cup
Salt & pepper- to taste
1)Toast walnuts in a pan for 5 minutes. In a sauce pan bring to a boil the cider, broth, and butter; add rice. Reduce heat cover and simmer for 25 minutes until all liquid is absorbed. Season with salt & pepper and mix in walnuts.
Posted by Paul Jennette at 7:21 AM