Pork Chops with Shallot Cream Sauce
Here’s one for the books! A guaranteed, tender pork chop or cutlet, seasoned with a mild spice rub and a delectable shallot wine & cream sauce. Little fuss - lots of must!
Wednesday night was “Pork Chop Night” at my childhood family table. The sides were often peas with butter, perhaps a pineapple slice with cottage cheese filling the ring and a maraschino cherry on top. But absolutely essential were the mashed potatoes covered with a flavorful pork gravy. (Hard to beat the flavor of pork gravy!) I still think “mmmm” at the memory.
We hung around, mouths open like little chicks, waiting for what my mother called, “Cracklings” to be doled out to the the eager little mouths. Made from the fat she cut off the chops, they were diced and fried til “crackling” in the pan. My regret now is that today’s pork chops don’t have as much fat on them and are stingy on the cracklings!
But pork chops can be tricky - not in the eating, not in what to serve beside, not in difficulty of preparation, but in timing the cooking just to the point of done, but not tough. Just 2 - 3 minutes per side for thin chops, 5 -6 for thick.
The big concern of the 1960s pork was Trichinella, a parasite that modern farming methods has eliminated and the pork was often cooked to the point that no germ could be left standing on that dry shoe leather. But today we say that a little pink blush is fine and the meat, thus more tender. My mother would have been suspicious, but she would have loved the tender results!
Pork chops with Shallot Cream Sauce
For Pork Chops:
4 pork chops, about 6 ounces each, 1-inch thick, or 8 thick boneless loin chops
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
For Shallot Cream Sauce:
2 tablespoons butter
1 large shallot, finely chopped
2 medium tomatoes, peeled and seeded, cut in julienne strips
1 1/2 tablespoons flour
2 cups chicken broth
1/4 cup white wine
2 tablespoons lemon juice
1 cup cream or half and half, at room temperature
3 tablespoons minced parsley
parsley for garnish
4 cups steamed white rice
-Lay the pork chops on a work surface then season on both sides with salt. Let the pork chops rest for 30 minutes.
-In a small bowl, mix the flour, chili powder, cumin, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
-After 30 minutes, blot the pork chops with a paper towel to remove moisture, then rub both sides of the chops with the spice rub.
-Heat the oil in a skillet over medium-high heat. When the oil is hot and shimmers, add the pork. Cook until lightly browned, 2 to 3 minutes.
-Flip the chops so that the seared side is facing up. If there is fat along the edges of the chops, hold them with tongs with the fat side down to crisp up the fat for about a minute. Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes or until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop. Check each chop frequently until they reach the desired temperature. Another way to tell if they are done is to cut into them. The juices should run clear if they are done. Place pork chops on a plate and tent with foil. Let them rest as you prepare the pan sauce.
-Melt 2 tablespoons of butter in the same skillet then saute shallots and tomato strips about 5 minutes, until soft. Sprinkle in 1 1/2 tablespoons of flour and stir to incorporate. Pour in chicken broth, white wine and lemon juice and heat to a simmer then stirring frequently, reduce liquid for about 5-8 minutes. Pour in cream and remaining 2 tablespoon of butter. Stir and heat until mixture is thickened and creamy. Season to taste with salt and pepper then stir in parsley.
-Place the pork chops into the sauce in the skillet then spoon some of the sauce over them. Remove the pork chops to a serving platter, drizzle with the sauce, then garnish with chopped parsley. Serve over white steamed rice then serve immediately. Makes 4 servings.
Lay the pork chops on a work surface then season on both sides with salt.
Heat oil then fry chops on each side until golden brown, about 3 minutes per side.
Set chops aside to prepare the pan sauce. Then place the chops back into the skillet with the pan sauce to warm through.
Serve the chops on top of steamed rice then spoon the sauce over the rice and the chops.
Garnish with chopped parsley. Beautifully seasoned and tender pork in a delicious cream and shallot sauce!
