Monthly Archives: August 2013

Bone-In Pork Chops with Dijon Rosemary Pan Sauce

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It’s been a bit gloomy here in Laguna. The marine layer is every present in the morning and has been loitering all day. ┬áSuch was the case yesterday, which gave me the hankering for something hearty to eat. No light summer fare, but something meaty and pan roasted with a robust sauce. I thought: pork roast with rosemary and Dijon!

Last Thursday I had major foot surgery and I’ve been getting around on either my crutches, or my knee walker. A knee walker looks a little bit like a scooter and it’s very embarrassing to be seen scooting around like an old lady. Needless to say, I haven’t left the house since I bum walked down our back stairs after my discharge from the surgery center. And because it was my right foot that fell prey to the knife, I’m unable to drive; therefore, I am completely dependent on my offspring to grocery shop. Let me begin by saying how very thankful I am for having such helpful, thoughtful, and independent young people to rely upon. Now, let me tell you that 9 out of 10 times they come home without at least one item that I had written on the grocery list. I guess it’s a lost in translation thing?? Anyway, one of my delightful children brought home a bunch of honking bone-in pork chops yesterday rather than the lean pork loin roast I had requested. I made a small mental adjustment and, after opening the gynormous package, I said, “perfect, thanks so much!”

I served the chops and sauce along with a creamy Israeli cous cous (I call it cous cous risotto) and haricot vert tossed with a minced shallot. Here are the ingredients for the chops and the sauce:

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  • 5 bone-in organic 2″ thick pork-chops (ours came from Whole Foods)
  • 1 tsp. chopped fresh rosemary
  • 1 shallot
  • 1 1/2 cups chicken stock
  • 2 generous tablespoons quality Dijon mustard
  • 1 tablespoon of ghee or clarified butter (high smoke point because milk solids have been removed)
  • 2 tablespoon grapeseed oil (high smoke point)
  • Salt and pepper
  • Pre-heat your oven to 400. You will finish your chops in the oven.
All the ingredients for a dinner that will feed five "normal" people (ours only covered three...we have teenage boys at home)

All the ingredients for a dinner that will feed four “normal” people (ours only covered three…we have teenage boys at home)

Season your chops with salt at least an hour before cooking (mini brine) and let them come up to room temperature (also called tempering the meat) so they cook evenly.

Season your chops with salt at least an hour before cooking (mini brine) and let them come up to room temperature (also called tempering the meat) so they cook evenly.

Mince your shallot.

Mince your shallot.

Chop your rosemary.

Finely chop your rosemary.

Heat your ghee and grapeseed oil until your oil begins to shimmer.

Heat your ghee and grapeseed oil until your oil begins to shimmer.

Add freshly cracked pepper to your chops in put them into the hot pan. I cook with gas and they are on medium heat.

Add freshly cracked pepper to your chops and place them into the hot pan. I cook with gas and my pan stays on med. the entire time. Be certain the pan is nice and hot before putting in the chops, or they will stick and you will inevitably have to rip them off, making a mess of their beautiful caramelized appearance. You’ll end up with raggedy looking chops.

Now, here’s the hard part: DO NOT TOUCH THE CHOPS! If you have to tie your hands behind your back, do so. Enlist someone to untie you after the chops have been cooking for at least 10 minutes, or until they easily release from the pan.

Now that's what I'm talking about!

Now that’s what I’m talking about!

Once you flip them over – after 10 minutes on one side – flip them over and pop the pan into the oven.

Check them in another 10 minutes with a meat thermometer. You are aiming for 140 degrees. They will rise in temp. as they rest. Be sure to check the little ones first as they will obviously cook faster.

Check them in about another 10 minutes and use a meat thermometer. You are aiming for 140 degrees. They will rise in temp. as they rest. Be sure to check the little ones first as they will obviously cook faster.

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I place them in a little tented up piece of aluminum foil with the sides bent up to capture the juices, which will be added to the pan sauce.

I rest them in a little tented up piece of aluminum foil with the sides bent up to capture the juices, which will be added to the pan sauce.

Now the sauce.

Remember that your pan handle is VERY hot from being in the oven. Drain the grease from the pan and be sure not to dispose of any of the tasty fond (roasty bits at the bottom of the pan). The fond will help build a porky flavor!

Remember that your pan handle is VERY hot from being in the oven. Drain the grease from the pan and be sure not to dispose of any of the tasty fond (roasty bits at the bottom of the pan). The fond will help build a porky flavor!

Add your minced shallots to the pan and put it on med-low.

Add your minced shallots to the pan and put it on med-low.

Add your chicken stock and bring to a slow simmer.

Add your chicken stock and bring to a slow simmer.

Add your Dijon and blend.

Add your Dijon and blend.

Add the rosemary and then the juices from the resting chops. Season with salt and pepper. Your sauce is ready!

Add the rosemary and then the juices from the resting chops. Season with salt and pepper. Your pan sauce is ready!

Dinner is served!

Dinner is served!

Pork is supposed to be slightly pink inside. When it's completely white it's completely dry.

Pork is supposed to be slightly pink inside. When it’s completely white it’s completely dry.

Giant chop!

Giant chop!

Now, I’ve got to go think about what I’m going to make for dinner while I wheel around on my absurd scooter. The sun’s out today!

Eat well!

April