Friday, January 7, 2011
Stirring the Pot - Tackling Bittman
My blop peep Pam at Sidewalk Shoes is hosting a recipe hop called Tackling Bittman Recipe Hop. This is my first blog hop of this type. I'm excited yet scared. Excited to try new recipes. Scared that I'll somehow mess this up.
My hubby and I were at the grocery store tonight trying to decide what to have for dinner. He chose center cut pork chops. When we got home, the first thing I did was go to the index of my new Mark Bittman cookbook How to Cook Everything 2,000 Simple Recipes for Great Food. The Skillet Pork Chops Eight Ways looked like an easy method so I went for it. Here's the basic recipe:
4 shoulder or center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 teaspoon minced garlic or 2 tablespoons minced challot, onion, or scallion
1/2 cup chicken, beef, or vegetable stock
1 tablespoon butter or more olive oil (especially if it's flavorful)
1 tablespoon freshly squeezed lemon juice or vinegar
Chopped fresh parsley leaves for garnish
1) Sprinkle the chops with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes. Add the olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over, no longer than 4 minutes total and preferably less.
2) Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops onjce or twice, until the wine is all but evaporated, about 3 minutes. Add the stock, turn the heat down to low, cover, and cook for 10 to 15 minutes, gturning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink, and, when you cut into them (which you should do if you're at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.
3) Transfer the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2 cup stock or water; cook, stirring and scrapping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter or a few drops of oil over medium heat; add the lemon juice, pour over the chops, garnish with parsley, and serve.
Of the eight ways to prepare them this is what I selected: Pork Chops with Mustard. In Step 3, stir in 1 tablespoon or more of Dijon mustard with the lemon juice (some capers are good here, too, as is a dash or two of Worcestershire sauce). Finish as directed.
My variation: My hubby does not drink alcohol, so I substituted stock for the wine. I also added lemon zest and used some of my basil herb white wine vinegar.
The result? Delicious! The hubby is a fan. Here's a pic of the end result. Baked potato and pork chop with mustard sauce. Salad on the side that didn't make it into the photo.
Thank you Pam at Sidewalk Shoes for hosting this fun blog hop. If you'd like to participate, please go here and read the guidelines. Thanks for stopping by and visiting.
Peace and Joy,