Tuesday, October 7, 2008

Creamy Pork Chops

tonight we had the most wonderful pork dish;
2 butterflied chops about 3/4" thick seasoned well with fresh cracked pepper cooked in a skillet with 1 tbls butter and 1 tbls of evoo, cook until desired doneness (med.) remove chops from skillet and keep warm. Meantime in skillet deglaze with 3 tbls of chicken stock and 1/4 cup water. then wisk in 3 oz. of cream cheese w/ chives, when cream cheese has melted continue to heat until slightly thickened serve over chops.

I know the sound of cheese (cream or otherwise) and pork didn't exactly rock my world, but when I tasted it, that changed my mind quick.

I served it with green beans seasoned with butter and garlic powder and also rosemary scones (i'll have to add that recipe later).

Needless to say I am glad that my wife loved this as much as i did because it will show up on the menu again real soon


Amanda said...

We're having this one, tonight!

Amanda said...

I concur, these were really good! Al wouldn't let me serve them on Tuesday when we were having a guest for dinner because he, like me, didn't think they sounded good. But after my Dad's endorsement I had to try them. Al loved them and so did I. I was pleasantly surprised by the creamy sauce, but go light to begin with. Excellent pork, simple and dresses up nicely.