March 9, 2009


Pork Chops with Garlic-Rosemary Cream

The garlic cream can be prepared in advance and refrigerated for up to 2 days. Bring it to room temperature before using it.


2 tablespoons olive oil, divided

1 1/2 tablespoons coarsely chopped garlic

1 tablespoon fresh rosemary

1/2 teaspoon pepper

1/8 teaspoon plus 1/4 teaspoon salt, divided

1/4 cup sour cream

4 bone-in pork loin chops (1 inch thick)

1 cup lower-sodium chicken broth


1. Place 1 tablespoon of the oil and garlic in large ovenproof skillet; cook over medium heat 30 to 60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 teaspoon of the salt in mini food processor; process until thick paste forms.* Combine sour cream and garlic mixture in small bowl.


2. Heat oven to 400°F. Sprinkle both sides of pork chops with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Cook pork 3 minutes or until browned on bottom. Turn; remove from heat. Spread 1 tablespoon of the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 to 9 minutes or until pale pink in center.


3. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices.


TIP *To prepare garlic mixture by hand: With chef's knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.


4 servings


PER SERVING: 300 calories, 19 g total fat (6 g saturated fat), 29 g protein, 2 g carbohydrate, 90 mg cholesterol, 415 mg sodium, 0 g fiber

 

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that looks really good

 

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I don't have an oven safe skillet so I'd have to transfer it over to a glass dish or something. Would that be a huge deal?

 

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That looks yummy! I may have to try this tonight.

 

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Lodge makes some really good cast iron skillets

 

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That sounds awesome, Rudy. I've been hungry for pork chops lately, too! Thanks!

Silver

 

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Wow, that sounds very yummy!

tag for this wknd

 

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pork chops are my favorite!

 

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You could try an iron skillet but yeah you could transfer it I would imagine.

I made these tonight and my husband and I thought they were awsome! Of course, we love chops, rosemary and garlic. They are definately going in the keep file.

 

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