This is a wonderful dinner party entree - fast, easy and oh so tasty. We had garlic mashed potatoes with it and a Syrah is a great wine to serve with it.
Pork Chops with Zesty Sauce - J. Pepin
serves 4
Zesty sauce:
1 cup water
3 tablespoons chili sauce
1 teaspoon Tabasco sauce
2 teaspoons soy sauce
1 teaspoon AI steak sauce
Pork chops:
4 lean boneless pork loin chops (each about 8 ounces and about 1 inch thick)
1 tablespoon unsalted butter
1 tablespoon good olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground
black pepper
1/4 cup red wine vinegar
1/2 cup chopped onion
1/3 cup minced scallions
2 teaspoons chopped garlic
1 cup diced (1-inch) tomato
1/4 cup pitted Kalamata olives
For the sauce: Mix the ingredients in a small bowl. For the pork chops: Trim the pork chops of any fat. Heat the oven to 180 degrees.
Heat the butter with the olive oil in a heavy skillet over high heat until hot.
Sprinkle the meat with the salt and pepper and add to the skillet.
Cook for about 4 minutes on each side, or until nicely browned.
Arrange the meat on an ovenproof platter and keep it warm in the oven.
Add the vinegar to the drippings in the skillet and cook over high heat for about 1 minute to reduce and mellow the vinegar.
Add the onion, scallions, garlic, and tomato and cook for about 2 minutes over high heat.
Add the sauce and boil for 1 1/2 to 2 minutes over high heat.
Stir in the olives and any juices the meat has rendered and bring back to a boil. Coat the chops with the sauce and serve immediately.
Pork Chops with Zesty Sauce - J. Pepin
serves 4
Zesty sauce:
1 cup water
3 tablespoons chili sauce
1 teaspoon Tabasco sauce
2 teaspoons soy sauce
1 teaspoon AI steak sauce
Pork chops:
4 lean boneless pork loin chops (each about 8 ounces and about 1 inch thick)
1 tablespoon unsalted butter
1 tablespoon good olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground
black pepper
1/4 cup red wine vinegar
1/2 cup chopped onion
1/3 cup minced scallions
2 teaspoons chopped garlic
1 cup diced (1-inch) tomato
1/4 cup pitted Kalamata olives
For the sauce: Mix the ingredients in a small bowl. For the pork chops: Trim the pork chops of any fat. Heat the oven to 180 degrees.
Heat the butter with the olive oil in a heavy skillet over high heat until hot.
Sprinkle the meat with the salt and pepper and add to the skillet.
Cook for about 4 minutes on each side, or until nicely browned.
Arrange the meat on an ovenproof platter and keep it warm in the oven.
Add the vinegar to the drippings in the skillet and cook over high heat for about 1 minute to reduce and mellow the vinegar.
Add the onion, scallions, garlic, and tomato and cook for about 2 minutes over high heat.
Add the sauce and boil for 1 1/2 to 2 minutes over high heat.
Stir in the olives and any juices the meat has rendered and bring back to a boil. Coat the chops with the sauce and serve immediately.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com