Even though I was still moving slow, it was good to be back in the gym today. And what a perfect day to come back to! Rowing, shoulder presses and sit-ups... Yay!
I really enjoyed tonight's recipe a lot. It felt really satisfying and a bit decadent. Be sure the oil is hot when adding the pork chops to the pan, so that the herb mixture really sears the flavors to the meat. Hope you enjoy!
4 cloves garlic, minced
1 T rosemary, fresh, chopped
1 tsp. dried sage
1 tsp. black pepper, freshly ground
1 T olive oil
4 pork chops, trimmed of all visible fat, slightly pounded
3/4 C dry white wine
1 tsp. arrowroot powder
Combine the garlic, sage, rosemary, and ground pepper. Rub the mixture over both sides of the pork chops, press it in really well to the meat. In skillet, heat the olive oil. Brown the pork chops for about 5 minutes on each sides, carefully turning with tongs. Remove chops from the pan. Add all but 1/4 C of the wine to the pan. Deglaze pan and bring to a boil. Return pork chops to the pan, cover, and reduce heat. Simmer for about 25 minutes. Remove pork chops once again. Mix the arrowroot powder with the last 1/4 C of wine, and add to the pan juices. Bring to a boil and reduce to a thick sauce. Pour over chops and serve!
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