Thursday, August 12, 2010

pork chops in a white wine onion cream sauce...

Oh heaven help me. I had dreams about this...
then I woke up, made it, took one bite and passed out.

And yes, I dream about food. Making it and eating it...
and passing out from it's goodness.

After I woke up, again... I did this.
This is the best part about this dish.
Then I passed out... again.

I'm kicking myself for not taking step-by-step photos...
but to be honest, I wasn't sure how this would turn
out, and didn't want to waste time pausing and clicking.
But because it was passing out good, and super easy to make,
I decided to share it with you.

You'll need...

2 to 4 pork chops... I used 3 thick cut boneless.
1 medium to large onion, sliced
4 Tablespoon butter
2 Tablespoon olive oil
Kosher is best
Fresh ground pepper
1/2 cup chicken stock
1/4 cup white wine
1/4 cup heavy cream

~Start by heating 2 tablespoon's of butter
and 1 tablespoon of olive oil in a heavy skillet.
~Toss in the sliced onions, salt and pepper to taste,
and cook until caramelized.
~Remove from pan and set aside.
~Melt the remaining butter and olive oil.
~Add the pork chops, salt and pepper to taste
~Sear for about 2 to 3 minutes on each side.
~Turn heat down to medium-low.
~Pour in the chicken stock. Let simmer on low a couple of minutes.
~Add the wine and the cream. Stir and continue to simmer,
turning over the chops occasionally for about 5 minutes,
depending on the thickness of the pork chops.
~Add the onions back in.
~Serve immediately with veggies and fresh bread!
~Passing out is optional.

Now, go my friends... make this tonight.
Show the people some love.

'Cause up next, I'm gonna tell you about this guy.

Dreamer of food,

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