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
We're having this one, tonight!
ReplyDeleteI 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.
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