Tuesday, February 6, 2007
Marinated Pork Chops
3 tbsp red wine vinegar
1/3 cup olive oil
2 cloves garlic, chopped
1/4 tsp red pepper flakes
1 tbsp chopped fresh thyme (1/2 dried)
1 tbsp chopped parsley leaves
4 Pork loin chops, 8 oz. each, 1 inch thick
Basic Pan Gravy:
2 tbsp butter
2 tbsp chopped shallot or onion
4 mushrooms, crimini or button, finely chopped
2 tbsp all-purpose flour
1 cup chicken or vegetable stock
Combine marinade ingredients in the bottom of a shallow dish. Season meat of choice with salt and pepper and set meat into marinade and turn to coat. Allow to marinade for 10 minutes.
Heat a nonstick skillet over medium high heat. Add marinated meat to the pan and cook for 5-6 min on each side. Remove meat from the pan to a warm platter. Add butter to the skillet, chopped shallot (or onion) and mushroom bits then saute for 3 min over moderate heat. Add flour to the pan and cook for 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour pan gravy over the meat and serve.
This recipe is from Rachel Ray's 30 minute meals (although I have never been able to complete a whole recipe in 30 min). It can also be made with beef or chicken.