Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Garlic Pork Chops With Sauvignon Beurre Blanc
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- #52045
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
salt, to taste
freshly ground black pepper, to taste
4 thick pork chops
2 tablespoons virgin olive oil
8 cloves garlic, in crosswise slices
2 cups sauvignon blanc or other dry white wine
2 tablespoons unsalted butter
directions
Salt and pepper pork chops on each side.
In a large saute pan or skillet, heat olive oil over medium heat and saute garlic until golden brown. Using a slotted spoon, transfer garlic to a small bowl and set aside.
Put pork chops in hot pan, cover, and cook over medium-high heat until golden brown, 10-15 minutes per side, adding a tablespoon or two of wine to pan if it starts to smoke. Transfer to a plate and cover loosely with foil.
Add wine to pan and stir to scrape up any browned bits. Cook to reduce liquid by half. Reduce heat to low and add butter, stirring until melted. Turn off heat.
Place pork chops on warmed plates. Garnish liberally with garlic and drizzle with pan sauce. Pass any remaining sauce at the table.
added by
ShamrockViolet
nutrition data
Nutritional data has not been calculated yet.
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