Figgy Pork Chops
Wow, I wanted to post this about two hours ago, but my Mac (the home computer) ran out of disc space and I couldn't upload anything! I had to delete a bunch of duplicate music and some movie files and move two years of photos to CD. Fun times.
ANYWAY, this is a brand new recipe that I made up tonight. I really enjoyed it. The only change I'd make is with the type of pork chop. These were boneless (leftover from Dream Dinners, if you can believe it - I ditched the sauce). I'd prefer a thicker, bone-in variety. I think the bone would add a good bit of juiciness and extra flavor.
I served these with mashed potatoes to which I added an obscene amount of butter. Awesome.
Figgy Pork Chops
3-4 pork chops, preferably bone-in
salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
1/2 cup fig jam
2 tablespoons Dijon mustard
splash of whatever wine you are drinking (optional)
Heat a sturdy pan over medium-high heat. Add olive oil. Salt and pepper the chops on both sides and add to the oil. Cook for 3-4 minutes on each side. You want them to be nicely browned.
While they are browning, comine the jam and mustard in a small bowl. When the chops are browned, add the jam and bring to a boil. Reduce the heat to simmer, add a splash of whatever wine you are drinking, and cook for 5-7 minutes (longer if the chops are thicker). Voila!
ANYWAY, this is a brand new recipe that I made up tonight. I really enjoyed it. The only change I'd make is with the type of pork chop. These were boneless (leftover from Dream Dinners, if you can believe it - I ditched the sauce). I'd prefer a thicker, bone-in variety. I think the bone would add a good bit of juiciness and extra flavor.
I served these with mashed potatoes to which I added an obscene amount of butter. Awesome.
Figgy Pork Chops
3-4 pork chops, preferably bone-in
salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
1/2 cup fig jam
2 tablespoons Dijon mustard
splash of whatever wine you are drinking (optional)
Heat a sturdy pan over medium-high heat. Add olive oil. Salt and pepper the chops on both sides and add to the oil. Cook for 3-4 minutes on each side. You want them to be nicely browned.
While they are browning, comine the jam and mustard in a small bowl. When the chops are browned, add the jam and bring to a boil. Reduce the heat to simmer, add a splash of whatever wine you are drinking, and cook for 5-7 minutes (longer if the chops are thicker). Voila!
Technorati Tags: pork chops, fig jam, fast dinner, quick meals
