Season pork with salt and pepper brown on one side, 3 to 5 minutes. Set a large heavy roasting pan across two burners over high heat add oil and heat. Web4 strips bacon, coarsely chopped 1 medium onion, cut into 1/2-inch slices 1 head green cabbage (about 2 1/2 pounds), cored and … Reviews: 13 Category: Pork Recipes Ratings: 200 Calories: 589 per serving 1. When plating pork chops, drizzle with sauce, and serve with rice.Pork Chops with Bacon and Cabbage Recipe Martha … Generously spoon pan sauce over pork chops and serve. Remove from heat and stir in any accumulated juices from plate with chops. Reduce heat and simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes. Add sage, thyme, and wine, whisk to blend. This will create a “dome” which will keep the chops warm while collecting steam to infuse chops in their own juices).ġ teaspoon chopped fresh sage or 1/4 teaspoon sage rubĪdd shallot to the now empty skillet cook over medium, stirring until softened, 1 to 2 minutes. (A better way to keep warm is to transfer pork chops to a plate and cover by inverting a metal mixing bowl over plate. Transfer to a plate, and cover loosely with aluminum foil to keep warm. Cook until browned and opaque throughout, 3 to 4 minutes per side. In a large skillet, heat oil and butter over medium add pork. Season pork generously with salt and pepper. So many salts to choose from, and a fun way to season.Ĥ boneless pork loin chops (6 ounces each) Now I wonder how I ever got along in the kitchen without these. Recently at one of our weekend antiquing excursions I found the most exquisite vintage cut-crystal cellar rimmed in silver with a charming little sterling spoon. Such lovely salts deserved a equally lovely way to utilize them in my kitchen. My romantic Hubby gave me the world for Christmas – as in a collection of salts from around the world. While Martha may have had fresh ground or Kosher Salt, I chose to go with an Atlantic Sea Salt from my collection. This is definitely a scrumptious supper worth repeating. In the time it took to “zap” the rice, the sauce was finished and dinner served. With my hungry guys, I typically serve two packages of rice – these take 90 seconds each. On a final note the choice to go with Butter and Garlic rice was the perfect pairing. Everything comes together to delight the senses. Finally, the pan dripping give a light, slightly smokey flavor to the finished dish. The delicate yet distinct flavor of the finely minced shallots only pays further homage to the sage in the sauce. The flavor of these chops is incredible – the sage compliments the wonderful flavor of pork, bringing it to new heights. I’ve still got a jar of Dad’s home-canned Green Beans, so it will be an all-around delicious supper in no time flat. I’m thinking Butter and Garlic sound about right with Sage Pork Chops. Vent the bag, pop it into a microwave and 90 seconds later you’ve got Wild Rice or Spanish Rice or any number of other rice dishes. It’s times like this that I reach into the pantry for some Uncle Ben’s. Have you tried any of these microwave rice dishes? If I’m walking through the door at 5:30, and dinner must be served at 6:00 to fit into other plans for the evening, I don’t have a minute to spare. His variety of Ready Rices are perfect when there’s an uncertainty of timing or when time doesn’t allow rice to be cooked any other way. Which means I’ll be serving these chops with something easy from Uncle Ben’s. When trying out a new recipe for the first time that promises a short cooking time, there are too many variables to risk cooking a pot of rice. Given that my chops are thicker, I’m still looking at dinner on the table in about 25 minutes – and that’s a win for busy cooks, right? I guess the other 2 minutes are to season chops and chop shallots, although the shallots can be chopped while the chops are cooking, so that shouldn’t be a factor. Still, if my math skills are working 8 minutes to cook the chops, 2 minutes for the shallots and 3 minutes to reduce the sauce comes to 13 minutes. Now in fairness to Martha, my chops are a bit larger than what the recipe calls for, so cooking time needed to be increased. Any time I can have a home cooked meal on the table in 15 minutes I’m there. I love the title of Martha’s recipe – Sage Pork Chops in 15 Minutes. (Sorry, Martha – but Julia Child shall always remain reining queen in my book). Today’s recipe came from Martha Stewart – the queen of modern recipes.
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