PORK CHOPS

One of my followers here has asked me for a recipe for pork chops, complaining that whenever she cooks them they turn out tough and dry. Since I seldom prepare them for myself, preferring pork loin or pork tenderloin so I can feed more guests, I don't have a standard recipe for pork chops. To overcome the usual problem my follower describs, always buy the right cut and the right thickness: center-cut loin chops at least an inch thick. Then cook them, at least partially, in some liquid. Here's a recipe from Mark Bittman that I haven't yet tried but it sounds so good that I may change my mind about pork chops and try it soon.



SAUTEED PORK CHOPS

makes 4 servings



4 center cut loin pork chops, about 1 inch thick, trimmed of excess fat

salt and freshly ground black pepper to taste

2 T olive oil, plus more if not using butter

1/2 C dry white wine (you could substitute chicken broth)

1 t minced garlic or 2 T minced shallot, onion, or scallion

1/2 C chicken, beef or vegetable stock, or water, plus more if needed

1 T butter (you can use more olive oil instead)

1 T freshly squeezed lemon juice or wine vinegar

minced fresh parsley for garnish.

1. Sprinkle the chops with salt and pepper. Place a large skillet over medium-high heat for 2 or 3 minutes. Add the 2 tablespoons 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. The entire browning process should take no longer than 4 minutes, and preferably less.

2. Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes. Add 1/2 cup of stock or water, turn the heat to low, and cover. Cook for 10 to 15 minutes, turning 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 the first time or two that you try this recipe, until you're sure about your heat and the process), the color will be rosy at first glance but quickly turn pale.

3. Remove 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 the juices are scarce, add another 1/2 cup of stock or water. Stir in the butter or oil over medium heat; add the lemon juice, pour over the chops and garnish with parsley.

TO COOK WITH APPLES

In step 3, after removing the chops, cook 2 cups peeled, cored and slicedd apples in the remaining liquid, stirring and scraping the bottom of the pan as the apples cook and adding about 1/2 cup more liquid (white wine or stock) if necessary. When the apple slices are soft, about 5 minutes, stir in 1 tablespoon lemon juice (omit butter), pour over the chops, garnish and serve.

WITH MUSTARD

In step 3, stir in 1 tablespoon or more of Dijon mustard, with the lemon juice. Some capers would also be good here and maybe a dash or two of Worchestershire sauce. Finish as above.

I hope this works for you. If you try it, let me know how it turns out.