Thursday, January 10, 2008

Pork Chops

Wednesday Night Pork Chops
Looking for something really quick and easy? I tried this last night, and it was delicious! I can't believe I've hung onto this recipe since 2000 and finally gave it a try. Here goes:

1 T cooking oil
2 pork loin chops, cut approx. 1 1/2 inches thick
coursely ground black pepper
3/4 C half-n-half
1/2 t coriander

I doubled the recipe and made 4 chops. Season pork chops with a good amount of fresh ground black pepper and (lightly) salt. Add chops to skillet with the cooking oil. Cook chops, uncovered for 18-20 minutes until juices run clear, turning once.

Remove chops, keep warm.

Add half-in-half and coriander to skillet, stirring to scrape up brown bits. Bring to boiling, reduce heat. Simmer, uncovered for 5-7 minutes until slightly thickened. Spoon sauce over chops and serve.

They were delicious!

Side Note: Bake some acorn squash for a different side dish. I cut an acorn squash into 6 wedges. Heat oven to 425. Rub squash with whatever spice you'd like - if you like sweet, rub a bit of cinnamon, nutmeg and brown sugar; I rubbed mine with cumin and coriander, and it was a nice compliment to the pork chops.

Bake for about 45 minutes, until tender.

That's another quick and easy add to this great meal. Just be sure to put the squash in the oven just before you start the pork chops. Everything should be done at the same time.

Bon Appetit!