2
1
1/2
1/2
-------
1
2
2
1
1-1/2
-------
1
2
2
2
2
-------
2
2
-------
ar
-------
ar
|
#
t
t
t
---
oz
cl
t
c
c
---
t
T
T
T
T
---
T
T
---
---
|
Pork Chops (1)
Salt
Pepper
Thyme, dry
-- Sauce
Shallot
Garlic
Flour, allpurp
Wine, dry white
Stock (2)
-- Finish
Lemon Zest
Lemon Juice
Capers
Parsley
Butter
-------------
Olive Oil
Butter
-- Garnish
Parsley
-- Serve With
Hot Sauce (3)
|
Prep - (30 min)
- Mix Salt, Pepper and Thyme.
Wipe PORK CHOPS dry with paper towels and massage the
Salt mix into them firmly. Set aside until needed.
- Quarter SHALLOT lengthwise, and slice thin crosswise.
Crush GARLIC and chop small. Mix.
- Grate LEMON ZEST. Squeeze LEMON JUICE. Drain
CAPERS. Mix all.
- Chop PARSLEY, and chop more for Garnish.
Run - (40 min)
- Select a seasoned skillet. A 12 inch can do the whole recipe at
once, if you puzzle the chops in. Heat Olive Oil over
moderately high flame. Fry Pork Chops on both sides until
medium browned and cooked through (140°F/60°C in the center).
Set them on a platter and keep them warm.
- Pour Oil from pan. Melt 2 T Butter in it and stir in Shallot
mix. Fry stirring until translucent.
- Sprinkle in Flour. Fry stirring for about 2 minutes, or
until light golden.
- Stir in White Wine and Stock. Scrape up fond that
adheres to the pan. Bring to a boil uncovered until liquid has
reduced by about half. The sauce should show just some signs of
thickening.
- Stir in all Finish items. Bring to a simmer until the
sauce looks right.
- Return Pork Chops to the pan until well warmed up.
- Serve Pork Chops with Sauce spooned over and
garnished with Parsley. Provide a bottle of Louisiana
Hot Sauce to be sprinkled over to individual tastes.
|
