Do you ever say to yourselves:
"Gee, I need a quick, easy, fool proof and incredibly impressive main dish for my dinner party!"
Well, darling readers - today's the lucky day!
This is my recipe for 'impressive pork chops'. Really, I got it from Ellie Krieger but I've been taking all the credit for years now. AND since I can't find a version of this recipe on line directly from her - the lawyer in me is going to say she abandoned this recipe and I took it over.
This explains to you why it isn't more professionally written - but here goes:
4 pork loin chops (although you can easily make this with one) anywhere from 3/4 to 1 inch thick
4 tablespoons of Dijon mustard
4 tablespoons of freshly ground black peppercorns
2 tablespoons olive oil
1 cup red wine
1 cup low sodium chicken broth
2 tablespoons melted salt free butter
2 tablespoons flour
Lightly salt the chops and then coat all sides of the chops in good dijon mustard. On top of that, thickly coat the mustard in freshly ground black pepper.
Next, heat the olive oil over medium heat until hot. You're going to make gravy in this pan, so I recommend using a deep sided stainless steel skillet.
Place the chops in the hot oil and leave them alone - as in don't move them or mess with them. Let them alone. Let them cook for 5 to 6 minutes (depending on the thickness of your chops - a 1 inch chop needs about 6 minutes). Then, flip them over and cook for an equal amount of time on the other side. Again, you only need one flip here.
Remove the chops to a plate and cover with foil and let them rest for 10 - 20 minutes.
Then, in your pan, add one cup of red wine and one cup of chicken stock. Stir up all the brown bits from the bottom of our pan. Reduce the heat to get a gentle simmer and reduce the sauce for 10 minutes or so. Then you can serve the sauce as is - however, I make a little roux by using 2 tablespoons of melted butter and 2 tablespoons of flour. After the sauce is reduced, add the roux and whisk until you have a smooth, thick, rich gravy. Salt and pepper to taste, if necessary.
I usually serve this with roasted potatoes and carrots (cut up about a pound of carrots and a pound of new potatoes and place them on a sheet pan. Add a few tablespoons of olive oil and salt and pepper. Toss it all together and roast at 450 degrees for 35 minutes or so).
The best thing about this is that if you put your vegetables in the oven at the same time you start your chops - it will all come out done at about the same time!
I also serve this with good rolls which I buy ready made at the Teeter and warm up in the same oven with the veggies. It ends up being a very good, pretty low cal dinner in 45 minutes or less.