Here we go everyone...due to unmentionable acts of arm twisting on the part of Roxanne we have an April birthday person stepping up to the plate with a meal to review...
Here is the entree thanks to Jean...
Pan Roasted Pork Chops with Bourbon Sauce
(Cuisine at home, June 2002, Issue 33, p. 20)
Makes: 4 Servings Total Time: 40 Minutes Rating: Intermediate
For the Pork Chop Brine—
Dissolve in One-Gallon Resealable Freezer Bag:
2 cups hot water
1/2 cup kosher salt
1/2 cup brown sugar
Add:
6 cups ice water
For the Pan Roasted Pork Chops—
Season and Flour:
4 1"-thick brined rib chops
Brown in:
2 T. olive oil
Remove Chops; Saute:
1 T. garlic, chopped
1 T. shallot, chopped
Deglaze with:
1 1/2 cups chicken broth
1/3 cup bourbon
1/4 cup brown sugar
1 t. apple cider vinegar
Add and Reduce:
2 T. heavy cream
Reserved pork chops
Dissolve salt and sugar completely, in hot water.
Add ice water to brine. This will cool the brine quickly so you can add the pork chops. Seal the bag and refridgerate for one to two hours. Just before cooking, dry chops to remove excess brine. Preheat oven to 425°.
Season chops with pepper. Dust lightly with flour.
Brown one side in olive oil over medium-high heat. Turn, cover, and roast in oven for about 10 minutes.
Remove chops to a warm platter. Saute garlic and shallot in 1 T. drippings over medium-high heat until soft.
Deglaze pan with bourbon and broth. Add sugar and vinegar; reduce by half.
Add cream and pork chops to pan and cook for 2 minutes on each side until sauce is thick. Makes 1 cup sauce.
Nutrition Information (Per serving):
442 calories 39% calories from fat 19g total fat 22g carb. 645mg sodium
For a side I would like to see everyone make asparagus in any way they think it would go good with this. Spring in Iowa is pork and asparagus and mushrooms so I am going to do something with a side of mushrooms and asparagus. Lets see how many ways we can all come up with to incorporate asparagus into this meal. Be creative!
As we all know I am having a spice cake for my birthday so I encourage all to be creative and make their take on a spice cake. I am using the recipe Billy posted and running with that.
Hope this works for everyone?
Thanks Daphne, Jean and Roxanne!
Here is the entree thanks to Jean...
Pan Roasted Pork Chops with Bourbon Sauce
(Cuisine at home, June 2002, Issue 33, p. 20)
Makes: 4 Servings Total Time: 40 Minutes Rating: Intermediate
For the Pork Chop Brine—
Dissolve in One-Gallon Resealable Freezer Bag:
2 cups hot water
1/2 cup kosher salt
1/2 cup brown sugar
Add:
6 cups ice water
For the Pan Roasted Pork Chops—
Season and Flour:
4 1"-thick brined rib chops
Brown in:
2 T. olive oil
Remove Chops; Saute:
1 T. garlic, chopped
1 T. shallot, chopped
Deglaze with:
1 1/2 cups chicken broth
1/3 cup bourbon
1/4 cup brown sugar
1 t. apple cider vinegar
Add and Reduce:
2 T. heavy cream
Reserved pork chops
Dissolve salt and sugar completely, in hot water.
Add ice water to brine. This will cool the brine quickly so you can add the pork chops. Seal the bag and refridgerate for one to two hours. Just before cooking, dry chops to remove excess brine. Preheat oven to 425°.
Season chops with pepper. Dust lightly with flour.
Brown one side in olive oil over medium-high heat. Turn, cover, and roast in oven for about 10 minutes.
Remove chops to a warm platter. Saute garlic and shallot in 1 T. drippings over medium-high heat until soft.
Deglaze pan with bourbon and broth. Add sugar and vinegar; reduce by half.
Add cream and pork chops to pan and cook for 2 minutes on each side until sauce is thick. Makes 1 cup sauce.
Nutrition Information (Per serving):
442 calories 39% calories from fat 19g total fat 22g carb. 645mg sodium
For a side I would like to see everyone make asparagus in any way they think it would go good with this. Spring in Iowa is pork and asparagus and mushrooms so I am going to do something with a side of mushrooms and asparagus. Lets see how many ways we can all come up with to incorporate asparagus into this meal. Be creative!
As we all know I am having a spice cake for my birthday so I encourage all to be creative and make their take on a spice cake. I am using the recipe Billy posted and running with that.
Hope this works for everyone?
Thanks Daphne, Jean and Roxanne!
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)