TASTE
Skillet pork chops with sauce or herbs
| • | Juicy secrets |
Los Angeles Times
Here are four recipes that illustrate quick-cooking techniques for pork chops. Use medium or thick chops and adjust cooking time accordingly.
PORK CHOPS WITH TOMATO SAUCE
Pat chops dry, rub with garlic halves, season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat the butter and oil in a heavy 10-inch saute pan over medium-high heat. Add the pork chops and brown both sides, about 5 to 6 minutes on each side. During the last minute of cooking, turn the pork chops on end to sear the edges. Remove chops, cover and keep warm.
Add the minced garlic to the skillet and saute about 10 seconds. Add the tomatoes, stirring to scrape up the browned bits in the bottom of the pan.
Stir in the chicken broth. Add the thyme, orange peel and olives. Bring to a simmer and cook 1 minute. Season to taste with salt and pepper. Put the browned pork chops with any drippings back into the pan. Simmer 5 to 8 minutes, stirring the sauce occasionally, until the chops are still pink in the center. Total time: 30 minutes. Makes 2 servings.
WEEKNIGHT PORK CHOPS
Pat chops dry, rub with garlic halves, season with salt and pepper.
Heat 1 tablespoon butter and oil in a large, heavy skillet over medium-high heat. Add the pork chops and sear 3 to 4 minutes per side until browned. Remove chops, keep warm.
Pour off excess fat. Add the chicken broth, stirring to scrape up any browned bits from the bottom of pan. Add the thyme and the crushed garlic clove.
Bring the sauce to a simmer and cook until reduced to 1/2 cup, about 2 minutes. Add the chops back to the pan and cook 1 to 2 minutes to finish cooking. Remove the chops from the skillet.
Remove the garlic and thyme. Add the remaining 2 teaspoons butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon the sauce over the chops. Sprinkle with parsley or chervil and serve. Total time: 20 minutes.
Makes 4 servings.
PORK CHOPS WITH WINE SAUCE
Pat chops dry, season with salt and pepper.
Heat the oil and butter in a large, heavy skillet over medium high heat. Add the pork chops and sear until both sides are nicely browned, about 3 to 4 minutes on each side. Remove the chops to a covered plate and keep warm.
Reduce the heat to low. Pour out all but 1 tablespoon of fat from the skillet. Add the shallots, carrots and celery and quickly saute for about 1 to 2 minutes. Add the white wine and stir to deglaze the pan, scraping up the brown bits from the bottom.
Stir in the chicken broth. Bring the sauce to a simmer; cook until reduced by half.
Add the pork chops back into the skillet along with any drippings and simmer, spooning the juices over the chops as they cook, 1 to 2 minutes or until the chops are firm and just pink in the center. Remove chops, keep warm.
Add the butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Serve each chop with a little sauce spooned over the top. Total time: 30 minutes. Makes 4 servings.
PORK CHOPS WITH SAGE CREAM
Pat chops dry, rub with garlic, season with salt and pepper.
Heat the butter and oil in a large, heavy skillet over medium-high heat. Cook the chops until browned on both sides, about 3 to 4 minutes on each side. The chops should be not quite done. Remove chops, keep warm.
Reduce the heat to medium low. Add the minced garlic and saute about 10 seconds. Stir in the chicken broth, scraping up browned bits from the bottom of the pan. Add the cream and sage; stir to blend.
Bring the mixture to a boil, then reduce the heat and simmer until the sauce begins to thicken slightly, about 5 to 8 minutes. Add the pork chops with any drippings back to the skillet with the sauce. Simmer 1 to 2 minutes, until the chops are firm to the touch and just pink in the center. Total time: 25 minutes. Makes 4 servings.
