Love for Food

I got myself some pretty pork loin chops which were on sale. I had no idea what to do with them. I did a quick Google search but found most recipes were for thin breakfast chops. Why is that? Mark Bittman to the rescue. New York Times food columnist, and cookbook author of How to Cook Everything and the book I got this recipe from, How to Cook Everything, The Basics. The how to descriptions are a bit confusing, since he condenses many steps into one. Once you shift though it, the recipes are not too difficult.

One thing I like about Mark Bittman is that he is a real cook. Unlike the other Food Network "celebrity chefs", he's pretty much just a chef. He has his own show but manages just to drone on in a monotone voice. He often contributes on the Today show where he told Matt Lauer he did not have a sophisticated palate when he criticized his avocado-lime ice pop. An old school chef who mostly just is a chef and not soo much a celebrity figure. You know the old adage, never trust a skinny cook? Makes me wonder how well these celebrity chefs can really cook.

Back to pork chops. These pork chops came out great! The apple topping and wine made this a guest worthy meal, while easy enough to make on a Tuesday night.

Ingredients: Serves Four

4 center-cut lion pork chops about 1 inch thick, trimmed of excess fat
salt and pepper to taste
2 tablespoons olive oil
½ cup dry white wine
1 teaspoon minced garlic or 2 tablespoons minced shallot, onion, or scallion
½ cup chicken stock
1 tablespoon freshly squeezed lemon juice
Minced fresh parsley leaves for garnish

Method:

• Sprinkle the pork chops with salt and pepper. Place a large skillet over medium-high heat for 2 or 3 minutes. Add the 2 tablespoons olive oil, as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than 4 minutes (or less).
• Reduce the heat to medium. Add the wine, garlic, and shallots to cook, turning the chops once or twice, until the wine is all but evaporated about 3 minutes. Add ½ cup of stock or water, turn the heat to love, and cover.
• Cook for an additional 10 to 15 minutes turning the chops.
• Remove the chops and place on a platter. Cook 2 cups of peeled, cored and sliced apple in the remaining liquid adding about ½ cup more liquid (wine or stock) if necessary. When apples are soft, about five minutes stir in 1 tablespoon of lemon juice.
• Pour over the chops and serve.

Total Fat 12.8 g
Sodium 183.9 mg
Total Carbohydrate 5.1 g
Dietary Fiber 3.5 g
Protein 33.5 g

Weight Watcher Points +: 7 points per serving