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Boards Archive] |
Welcome to the Vault Network
forum archive.
This is not a complete archive, time didn't allot us the
opportunity to properly backup the majority of the boards
deemed "expendable". Most boards on this list have at least
20-40 pages archived (non-logged in pages, 15 topics per
page).
Popular boards may have as many as 250 pages archived at 50
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Topic: Pork Chops
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Rudypu_Candyass
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Subject:
Pork Chops
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March 9, 2009
Pork Chops with Garlic-Rosemary Cream
The garlic cream can be prepared in advance and refrigerated for up to 2 days. Bring it to room temperature before using it.
2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon pepper
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup lower-sodium chicken broth
1. Place 1 tablespoon of the oil and garlic in large ovenproof skillet; cook over medium heat 30 to 60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 teaspoon of the salt in mini food processor; process until thick paste forms.* Combine sour cream and garlic mixture in small bowl.
2. Heat oven to 400°F. Sprinkle both sides of pork chops with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Cook pork 3 minutes or until browned on bottom. Turn; remove from heat. Spread 1 tablespoon of the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 to 9 minutes or until pale pink in center.
3. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices.
TIP *To prepare garlic mixture by hand: With chef's knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.
4 servings
PER SERVING: 300 calories, 19 g total fat (6 g saturated fat), 29 g protein, 2 g carbohydrate, 90 mg cholesterol, 415 mg sodium, 0 g fiber
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-Foxy-
Title: Moderator
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Subject:
Pork Chops
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that looks really good
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Pulp_Gareth
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Subject:
Pork Chops
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I don't have an oven safe skillet so I'd have to transfer it over to a glass dish or something. Would that be a huge deal?
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Branlaadee
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Subject:
Pork Chops
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That looks yummy! I may have to try this tonight.
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shaggynuts24
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Subject:
Pork Chops
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Lodge makes some really good cast iron skillets
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Silverwuf
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Subject:
Pork Chops
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That sounds awesome, Rudy. I've been hungry for pork chops lately, too! Thanks!
Silver
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Lokkie_the_Fierce
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Subject:
Pork Chops
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Wow, that sounds very yummy!
tag for this wknd
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pkhere
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Subject:
Pork Chops
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pork chops are my favorite!
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GriffinShadowfeather
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Subject:
Pork Chops
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Pulp_Gareth posted:
I don't have an oven safe skillet so I'd have to transfer it over to a glass dish or something. Would that be a huge deal?
You could try an iron skillet but yeah you could transfer it I would imagine.
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Branlaadee
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Subject:
Pork Chops
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I made these tonight and my husband and I thought they were awsome! Of course, we love chops, rosemary and garlic. They are definately going in the keep file.
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Silverwuf
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Subject:
Pork Chops
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I made these for dinner tonight and we all thought they were great! Definitely a 'do over'. Thanks again, Rudy.
Silver
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Women who behave themselves rarely make history. My Give-A-Damn's Busted. http://www.thewufs.com/2003venture/motortrike.htm
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-Foxy-
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Subject:
Pork Chops
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i sent it to work this morning so i could print out the recipe to make this weekend lol
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Lokkie_the_Fierce
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Subject:
Pork Chops
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Got everything to make it tonight - can't wait!
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WARLORD OF PI Lokkie_the_Fierce (+3.14) http://c.mymovies.dk/ryejay123
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Lokkie_the_Fierce
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Subject:
Pork Chops
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Made it with some garlic hassleback potatoes - came out frickin yummy!
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