Thursday, July 13, 2006

Jennifer's Pork Chops

My friend Jennifer devised this approach. I've modified it somewhat to use fresh herbs. Anyway, I like the idea of simmering the meat after it's browned. It maintains some moisture and infuses the flavors a little more than just pan-cooking.

Brown shoulder pork chops (you could also use lamb) in a large skillet over medium heat.

While this is happening process a large bunch fresh parsley and about 2 tablespoons garlic with salt and pepper to taste and about 1 tablespoon olive oil.

Reduce heat to simmer and add about 1/4 cup water (could use wine, too, I suppose) to the pan. Spoon the parsley pesto over the chops and allow to simmer until the liquid is mostly gone.
Serve with applesauce.


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