Wednesday, September 20, 2006

That'sh Shwell, Shweetheart....

Did I mention that during the last term of my second year at culinary school (Spring 2008), one of the elective courses will be Culinary Competition? I'm looking forward to taking that one, especially considering my knack for coming up with recipes on the fly. Tonight was no exception. Lately I've been too busy playing Mr. Mom to do any serious recipe developing, but TFR is on vacation. Tired of the same old dishes, we went to the store to shop for tonight's dinner. She had no idea what she wanted, so it fell onto me to develop a recipe. This is what I came up with while scrambling around Fred Meyer (yes, the same store that I developed the port chocolate recipe in):

4 bone-in pork loin chops, medium cut
3 tbsp olive oil
1 medium sweet yellow onion, sliced thin
1/2 cup Chardonnay
2 tbs apple sauce
1/4 cup dried cranberries
1 tbsp dried rosemary
salt
pepper
1 tbsp minced garlic

Heat the olive oil in a large skillet over medium high heat, add onion. While the onion is sauteeing, season the pork chops with the salt, pepper, paprika, garlic, and rosemary. When the onions are transparent, add the pork chops. Brown pork chops on both sides, then remove from skillet. Deglaze skillet with Chardonnay or other dry white wine. Stir in applesauce and dried cranberries. Return pork chops to skillet, simmer 5 for 5 minutes. Turn chops and simmer 5 more minutes. Plate chops and spoon sauce over the top.

I paired this with baked potatoes, sauteed green beans, and the same Chardonnay I used for the deglasse', and it was delicious.

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