May I suggest serving this dish with rice? My husband likes to smother his rice with the sauce, maybe you will too.
Smothered Pork Chops
ingredients:
• 4 boneless New York pork chops
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp ground coriander seed
• 1 tsp ground cumin
• 1 tsp + ½ tsp kosher salt, divided use
• ½ tsp cayenne
• ¼ tsp ground black pepper
• 1 shallot, diced
• 1 garlic clove, minced (optional)
• ¾ cup unsalted chicken stock (Kitchen Basics)
• 1/8 cup heavy cream
• 1 sprig of rosemary
• 4 boneless New York pork chops
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp ground coriander seed
• 1 tsp ground cumin
• 1 tsp + ½ tsp kosher salt, divided use
• ½ tsp cayenne
• ¼ tsp ground black pepper
• 1 shallot, diced
• 1 garlic clove, minced (optional)
• ¾ cup unsalted chicken stock (Kitchen Basics)
• 1/8 cup heavy cream
• 1 sprig of rosemary
instructions:
1) Mix the following ingredients on a plate: flour, smoked paprika, coriander, cumin, 1 tsp salt, cayenne, and ground black pepper. Reserve 2 tbsp of the flour mixture; set aside.
2) Rinse pork and pat dry with paper towels. Dredge pork in the flour mixture and shake off the excess.
3) Heat butter and oil in a pan over medium heat. Add pork and fry for 4 minutes each side. Transfer pork to a plate.
4) Reduce heat to medium-low. Add shallots, cook for 3 minutes, adding garlic for the last minute (if using). Sprinkle in the 2 tbsp of reserved flour mixture; cook for 1 minute, stirring frequently.
5) Add rosemary in the pan and pour in the chicken stock. Stir around until the sauce thickens, about 2 minutes. Add heavy cream and ½ tsp salt, stir until well combined. Reduce heat to low, add the pork back in the pan and simmer for 3 minutes. Flip the pork and simmer for another 3 minutes. Turn off the heat.
1) Mix the following ingredients on a plate: flour, smoked paprika, coriander, cumin, 1 tsp salt, cayenne, and ground black pepper. Reserve 2 tbsp of the flour mixture; set aside.
2) Rinse pork and pat dry with paper towels. Dredge pork in the flour mixture and shake off the excess.
3) Heat butter and oil in a pan over medium heat. Add pork and fry for 4 minutes each side. Transfer pork to a plate.
4) Reduce heat to medium-low. Add shallots, cook for 3 minutes, adding garlic for the last minute (if using). Sprinkle in the 2 tbsp of reserved flour mixture; cook for 1 minute, stirring frequently.
5) Add rosemary in the pan and pour in the chicken stock. Stir around until the sauce thickens, about 2 minutes. Add heavy cream and ½ tsp salt, stir until well combined. Reduce heat to low, add the pork back in the pan and simmer for 3 minutes. Flip the pork and simmer for another 3 minutes. Turn off the heat.
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