Wednesday, March 5, 2014


So I've decided to start a new recurring post (I realize how hilarious this sounds given my lack of posting lately) called YUMMINESS!!  And guess what? It will be about yummy things. I know.

So, for my first entry, I give you probably the most delicious, moist (proper), fantastic, both my kids wanted more pork chops.

This recipe was included in my Walden Local Meat Co. February share. They do this really cool thing where they give you recipes each month to help you figure out to do with what you got. This month in addition to all the lovely local meats they also sent along some organic rosemary. Well, sort of. See, for some reason my share bag didn't come with any rosemary. The only reason I knew that there should have been rosemary is because the February newsletter talked all about it. So, I emailed Charley at Walden Local Meat to make sure I wasn't missing something. He apologized and said he'd drop some off. I told him it was not a big deal and I just wanted to make sure there wasn't rosemary hidden somewher eand not to worry. So, that night when at 7pm my door buzzer buzzed and I looked outside and saw the Walden delivery truck I was amazed. Charley ran up and gave me my rosemary. It was so nice and so great to meet someone I'd had some email exchanges with.

But I digress...

So, I had all this rosemary, and a bunch or rosemary recipes, and I had some pork chops. So, I found the recipe for the pork chops in a creamy rosemary sauce and went to town. Now, I do not have the recipe in front of me, but it's so easy I don't even need it.

The recipe calls for 2 pork chops, I did 4 and it was fine.

You will need:

pork chops (duh)
rosemary (double duh)
salt & pepper
olive oil

and for the sauce:
1/3 cup whipping cream
1/2 cup dry white wine
4 teaspoons red wine vinegar

Start by heating up the oil (about 2 tablespoons) in a pan and saute the garlic. Once sauted, remove garlic.
Sprinkle the chops with salt pepper and rosemary and dredge in flour. Shake the excess off. Once the garlic is done add the pork chops and cook till brown and cooked through, about 5-7 minutes each side.  I had a few thicker ones so I left them on for about 10 minutes each side. Remove and put on a plate and tent them. I think this is the most important part as it really locks in the juices and keeps it from drying out.

Now, add the cream, wine, vinegar and rosemary to the pan. Boil for about 10 minutes until thick. Spoon over pork chops.

Seriously. So good. BOTH my kids ate it. And if you have ever had dinner with Jackson you know what a big deal this is.

I highly recommend using fresh rosemary if you can. I think I used about a teaspoon in total.

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