Sunday, April 10, 2011

Pork w/ Red Wine Sauce

Broiled pork chop and broccolini.  The pork was seasoned with salt, pepper, Spanish paprika, and olive oil and left to sit on the counter for about .5 hrs.  For the broccolini, it was a quick blanch in salted water, a shock in ice water (while interesting, I'm not going to let what this dude says about shocking maybe not being so effective change the way I do things--it seems to work okay in my world), a shake dry, and then into a pan of hot olive oil with salt, pepper, and some diced shallot to finish cooking.

The sauce is a reduced veal stock red wine mix that had some thyme steeped in it.  Some butter was whirled in there to finish.  It's no duck press sauce, but whatever, it was quick and tasted really nice.

Broiling the room temp chops takes around 5 min, and leaves just enough time to finish the broccolini and the sauce, and maybe even make a quick salad.  A real simple, elegant dinner.  

1 comment:

Margareth said...

Thanks for sharing your recipe and your tips as well, great help for me as a newbie in the kitchen, just starting ang enjoying cooking.