Pork Chops
Often, one of the last things an emerging cook learns to really well is pork chops. If you sauté them, like your mother told you too, till all the pink is gone, they are hard enough to pound nails. If you cook them until the center cutlet is just barely done, they are apt to be unappetizingly rare at the bone. The best way to bring out the full flavor of pork is to give it a long, slow sauté and then braise it until the collagen in the meat melts and gives the chop that meltingly tender and succulent feel. Chops sautéed until they are a rich mahogany brown and then slowly braised in a rich onion and pepper gravy cry to be served with a big scoop of mashed potatoes alongside. I guarantee the cook gets kissed.

Sue Kleber

 Smothered Pork Chops (four servings)
4 3/4 inch, bone-in, center cut or rib pork chops (you will probably have to order this thicker cut)
1/2 to 3/4 cup white wine
2 medium or I large yellow onions, cut in half and sliced thin
1 red bell pepper, sliced into matchsticks approx. 3 inches by 1/4 inch
vegetable oil
2 TB all-purpose flour
1 14 oz. can low sodium chicken broth
3/4 tsp crushed thyme
1/2 tsp marjoram
1 bay leaf
2 cloves garlic, finely minced or pressed
1 to 2 tsp kitchen bouquet or gravy master for color
salt and pepper to taste

Set oven at 350 degrees. Heat an oven-proof skillet to medium hot and lightly coat with oil. Season chops with salt and pepper and score the outer ring of fat down thru to the meat. (This should prevent curling) Slowly sauté the chops until they are dark brown and crispy. If necessary, weigh chops down with a bacon press to keep flat. Remove the chops from the skillet. Deglaze the skillet with the wine, stirring until all the brown bits are loosened and the skillet is clean. Remove and save deglazing liquid. Coat the skillet with oil and sauté the onions until the edges are medium brown, add the pepper and garlic and lightly cook.

Remove vegetables. In the same skillet, make a roux with 2 additional tablespoons of oil and the flour. Sauté until the roux is a medium brown, stirring constantly. Add the thyme and marjoram and lightly toast. Add the chicken stock and stir until smooth. Add gravy master to the gravy to brown. Return the chops, the vegetables and the deglazing liquid to the skillet. Cover and bake at 350 degrees for about 45 minutes or until the chops are tender to a fork.

This next recipe takes advantage of the newer leaner pork. This recipe in traditionally made with veal but the last time I saw veal in the meat case in King City, the weight on my drivers license was the truth.
Scallopine Piccata (four servings)
8 boneless, thin-cut center cut pork chops
2 lemons
all-purpose flour
6 TB olive oil, divided
2 TB butter, preferable European style
2 cloves garlic, peeled and minced
3 TB capers, drained
1/2 cup white wine
1 cup chicken stock
2 TB Italian parsley, minced		 Trim the chops of all fat, cut in half and pound to 1/4 inch thickness between moistened sheets of plastic wrap. Salt and pepper scallopine and dredge in flour. Heat 3 Tb of olive oil to hot and quickly sauté the scallopine in batches until they are light brown. Remove and keep warm. Cut paper thin slices from one half of a lemon and juice the other one and a half lemons. In a clean skillet, heat the remaining 3 Tb of olive oil and melt the butter and heat to medium hot. Add the garlic and the lemon slices and cook until the garlic is light brown. Remove and reserve lemon slices. Add capers and cook until they crisp. Pour in the wine and chicken stock and reduce by half. Add lemon juice and scallopine and swirl the sauce to coat. Add parsley and plate, decorating with the reserved lemon slices. Serve with a little buttered pasta and pass the parmesan.
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Real Estate & Living
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