I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
Follow me on twitter @Cooks_CornerLCP
I love finding new recipes to try. It certainly helps answer that age old question; What should I make for dinner? Finding new recipes to try is harder than you’d think. Will everyone like it; do I have all of the ingredients; what if it’s awful? But when you find one that everyone enjoys, it’s like hitting the jackpot.. a new recipe that you can add to your menu rotation. This next recipe comes from food.com, is quick to prepare and is a flavorful addition to the dinner hour.
Pan grilled pork chops with a thyme mushroom sauce
4 pork chops, 1/2 to 1 inch thick
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon fresh ground pepper
1-2 tablespoons oil
1 8 ounce package mushrooms, sliced
¼ cup wine (may substitute water broth)
2 tablespoons of heavy cream (may substitute milk)
1 tablespoon butter
1 tablespoons sour cream (to help thicken the sauce if using milk)
2-3 sprigs of thyme
Sprinkle the salt, thyme, and pepper on the pork chops and let sit on counter top for 30 minutes. Place oil in a large cast iron skillet and heat to medium hot. Place the chops in the pan, arranging them so they don’t touch each other (you want them to sear not simmer). Cook until golden brown on each side, about 4 minutes per side then cover the pan with a tight fitting lid, turn off the heat, and let the chops sit for about 8-10 minutes, depending on thickness of chops. Remove the chops and keep warm while you prepare the sauce.
After removing the chops, I add the mushrooms to the pan and sauté for a bit before de-glazing the pan with a little water, wine or broth. I then add the heavy cream, butter and sour cream (if using milk instead of heavy cream). I also added some thyme to the sauce for another layer of flavor.. delicious. Serve over the chops with some ravioli, rice, potatoes or a green salad.
For lots of flavor let the pork chops sit with the seasoning for 30 minutes as they approach room temperature before cooking. However the longer you season the chops, the stronger the flavors. If seasoning for longer than 30 minutes, you may need to leave them in the fridge. Just make sure to bring them back to room temperature again before adding them to the hot pan. This will ensure a nice sear on the chops. This recipe can easily be adapted for grilling, just add some of the juices from the chops to the pan (after you’ve let them rest) to prepare the sauce.
Side note: This mushroom sauce was delicious and is now one that I make regularly to pour over chicken, steak, pork or pasta. The kids love it.
To share a helpful hint or comment, send an email to email@example.com or follow me on Twitter @Cooks_CornerLC.
- It’s 5 o’clock somewhere: Bourbon Slush (0)
- Not too hot, not too sweet equals just right: Old Settlers Baked Beans (0)
- That's a wrap: Chicken Lettuce Wraps (0)
- Ree’s forgetfulness benefits us all: Coconut Curry Shrimp (0)
- Welcome to Miami: Cuban-style skirt steak with classic sour orange mojo (0)
- If you miss mashed potatoes, try this: Cauliflower Mash (0)
- Trying the low carb approach: Low Carb Pizza (0)
- A taste of Mexico: Camarones (shrimp) a la Mexicana (0)
- Rockin' ribs at Hideaway Bar & Grill: Potluck spareribs (0)
- Thanks for nothing: Easy Breaded Chicken (0)
- More Cook's Corner posts