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April 01, 2006

Weeknight Pork Chops

WEEKNIGHT PORK CHOPS

4 medium boneless loin pork chops
1 clove garlic, cut in half
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
2 sprigs thyme
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter, divided
3/4 cup high-quality chicken broth
1 clove garlic, crushed
2 tablespoons chopped parsley or chervil

Pat any excess moisture from the surface of the pork
Rub both sides of the chops With the cut garlic. Season both sides 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 pork chops to a plate and cover with foil to 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 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 the butter until the sauce is slightly thickened.
Spoon the sauce over the chops. Spnnkle with parsley or chevil and serve.
Total time: 20 minutes, Makes 4 servings.

NOTE: Use medium (about 1-inch) or thick (about 11/2-inch) ; adjust the
cooking time accordingly.

Posted by Willie Crawford at April 1, 2006 07:45 PM

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