| This recipe is for those who like their pork chops juicy. And for those who like their pork chops dry. You might wonder how this is possible, both a juicy and a dry pork chop. Well, I'm not exactly sure how the recipe works in order to produce such scrumptious results, but it sure does. It's adapted from Julia Child's Côtes de Porc Poêlées. The chops are of course from Pasture Song Farm. The overnight marinade is optional, but I think definitely worth it. Enjoy, and Happy New Year! |  Pasture Song Farm Chops: Marbled, dark, & full of flavor! |
Ingredients:
6 Pasture Song Farm pork chops
3 T lard
3 T butter
3 cloves garlic, minced
1/2 c dry white wine or vermouth
1/2 c beef, chicken, or pork stock
Marinade:
3 t sea salt
2 t fresh ground pepper
1 t thyme
juice from 2 lemons
several parsley sprigs
1 bay leaf
4 cloves crushed garlic
5 T olive oil
Directions:
Mix marinade ingredients together and pour over pork chops placed in a shallow dish. Cover and place in fridge several hours, or, even better, overnight.
Preheat oven to 325 F. Heat lard in a skillet. Dry pork chops thoroughly. In small batches, brown the pork chops on both sides, being careful not to crowd the pan. Remove pork chops to a plate, pour out the browning fat. Heat the butter and garlic on medium low. Add the pork chops to the pan, and baste with garlic butter. Heat until meat sizzles. Place pan in the bottom of oven. Cook for 30 minutes, turning chops twice.
Remove chops to a warm plate. Return pan to stovetop, add vermouth or wine and stock, and bring to a boil, scraping the bottom of the pan. Boil down to a 1/2 cup concentrated sauce. Adjust seasonings, and serve over the pork chops. And don't forget the lacto-fermented sauerkraut!
6 Pasture Song Farm pork chops
3 T lard
3 T butter
3 cloves garlic, minced
1/2 c dry white wine or vermouth
1/2 c beef, chicken, or pork stock
Marinade:
3 t sea salt
2 t fresh ground pepper
1 t thyme
juice from 2 lemons
several parsley sprigs
1 bay leaf
4 cloves crushed garlic
5 T olive oil
Directions:
Mix marinade ingredients together and pour over pork chops placed in a shallow dish. Cover and place in fridge several hours, or, even better, overnight.
Preheat oven to 325 F. Heat lard in a skillet. Dry pork chops thoroughly. In small batches, brown the pork chops on both sides, being careful not to crowd the pan. Remove pork chops to a plate, pour out the browning fat. Heat the butter and garlic on medium low. Add the pork chops to the pan, and baste with garlic butter. Heat until meat sizzles. Place pan in the bottom of oven. Cook for 30 minutes, turning chops twice.
Remove chops to a warm plate. Return pan to stovetop, add vermouth or wine and stock, and bring to a boil, scraping the bottom of the pan. Boil down to a 1/2 cup concentrated sauce. Adjust seasonings, and serve over the pork chops. And don't forget the lacto-fermented sauerkraut!
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