Wednesday, January 7, 2015

Perfect Chop

Although we do eat beef, I am honestly not a huge fan of steak. I like flank steak but not just a big old hunk of meat like sirloin, filet, ribeye, etc. I actually find pork to be much more flavorful and although we don't indulge in pork chops all that often, they can be mighty good. If you've ever wondered how to make a perfectly done thick pork chop, your prayers have been answered.

2 1-inch thick loin chops, brought to room temp-rubbed with a bit of olive oil and salt and pepper.
1/4 white wine
1/4 chicken broth
2 T butter

Preheat oven to 425

You need a hot skillet and and a hot oven.

Heat an oven proof skillet (cast iron is best) until it starts to smoke (be sure you're exhaust fan is on) lay the chops in the pan and don't disturb for 4 minutes, then flip for 3 minutes. Then pop into the oven for 15 minutes. Bring the chops out and remove to a plate and cover with foil. To the pan, add the wine and the broth and cook a bit ( the chops should "rest" for 5-7 minutes) which allows you the time to make this yummy quick sauce. Add 2 T butter to the wine and broth mixture--stir and spoon over the chops.

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