Sunday, November 16, 2008

Smothered chops

I've been cooking this comfort classic for nearly a decade now. The first time I made this Shawn couldn't stop raving. (I thought there was a possibility that he might leave me for the chops.) Needless to say, this recipe has stayed in the rotation.



1 small red onion
2 (3/4-lb) pork tenderloins or 6 boneless pork chops, about 1/2 inch (1 cm) thick
1/4 cup all-purpose flour
2 tbsp dried sage leaves, crumbled*
1/2tsp salt
1/2 tsp freshly ground black pepper
2 tsp butter
2 tsp olive oil
1 cup apple juice or dry white wine
1 tsp balsamic vinegar

*I have never found this in the spice section (for the past 9 years), so I dry it and crumble it myself. (That's how I roll.) Dry in the oven at low temperature for about 10 min; monitor carefully.


Finely chop onion, then set aside in a small bowl. Diagonally slice each pork tenderloin into 1/2-inch pieces. Using the flat side of a large knife, gently flatten each piece to form a medallion. If using pork chops, trim off fat, then slice into 2 pieces. In a large bowl, stir flour with sage, salt and pepper. Coat pork evenly, one piece at a time, in flour mixture.

Heat 1 teaspoon each butter and oil in a large frying pan set over medium heat. When hot, add about half of pork. Do not crowd. Cook until lightly browned, 3–4 min per side. Remove to a large plate and cover with foil. Add remaining teaspoon each butter and oil to pan and repeat with remaining pork slices. Transfer to plate and cover to keep warm.

Add onion to pan. Cook, stirring occasionally, until slightly wilted, 1–2 minutes. Pour in juice and vinegar. Using a wooden spoon, scrape up any brown bits from bottom of pan. Bring mixture to a boil. Boil, uncovered, about 2 min. Return pork to pan and simmer, uncovered and turning meat halfway through, until sauce has thickened, 2–3 more min.

Serve with Yoder's.




No comments: