We have a definate winner with this week's recipe. I'm even posting it a day early because while some of you enjoy your federal holiday, I'll be hard at work crushing crime. Now I'm not usually short on words but I have yet to come up with a title for this week's recipe. It was something I just dreamed up and after some consultation with my cooking guru sister, Cris, I tried it out. Even my better half was impressed with the result, no mean trick there. Success declared, I give you Pancho's Pork Chops.
Ingredients:
4 loin or center cut pork chops, about 3/4 to 1" thick
4 small red potatoes quartered
1 8 oz pkg of frozen artichoke hearts
1/4 lb of fresh green beans, rinsed, ends removed and snapped in half
1 pkg fresh mushrooms, sliced
2 tbsps butter
1/4 c of white wine (I used Chenin Blanc)
2 slices of bacon cooked and chopped
2 large cloves of garlic, chopped
2 large cloves of shallot, chopped
In a large skillet brown the chops, about 3 minutes a side over medium high heat. Once browned, remove the chops and cover them with foil. Now add the bacon to the skillet with the browned bits of pork chop. Cook about 1-2 mins until the bacon releases it's remaining fat. Now add the butter and stir the mixture while the butter melts. Once melted, add the garlic and shallot and cook until translucent. Once translucent, pour in the wine and reduce the mixture. Be sure to scrape up all those browned bits of pork and bacon. Once the mixture thickens a bit, add the potatos, green beans, artichoke hearts and mushrooms. Be sure to fold these into each other so that the sauce coats the vegetables evenly. Now place the pork chops back in the skillet on top of the vegetables. Cover and reduce the heat to low. Simmer for about 45 minutes or until the potatoes are tender and the pork is cooked through. Serve with warm bread and a garden salad. If there is any of the white wine left over, it makes a nice accompaniment. Good eatin' on ya!
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
Ingredients:
4 loin or center cut pork chops, about 3/4 to 1" thick
4 small red potatoes quartered
1 8 oz pkg of frozen artichoke hearts
1/4 lb of fresh green beans, rinsed, ends removed and snapped in half
1 pkg fresh mushrooms, sliced
2 tbsps butter
1/4 c of white wine (I used Chenin Blanc)
2 slices of bacon cooked and chopped
2 large cloves of garlic, chopped
2 large cloves of shallot, chopped
In a large skillet brown the chops, about 3 minutes a side over medium high heat. Once browned, remove the chops and cover them with foil. Now add the bacon to the skillet with the browned bits of pork chop. Cook about 1-2 mins until the bacon releases it's remaining fat. Now add the butter and stir the mixture while the butter melts. Once melted, add the garlic and shallot and cook until translucent. Once translucent, pour in the wine and reduce the mixture. Be sure to scrape up all those browned bits of pork and bacon. Once the mixture thickens a bit, add the potatos, green beans, artichoke hearts and mushrooms. Be sure to fold these into each other so that the sauce coats the vegetables evenly. Now place the pork chops back in the skillet on top of the vegetables. Cover and reduce the heat to low. Simmer for about 45 minutes or until the potatoes are tender and the pork is cooked through. Serve with warm bread and a garden salad. If there is any of the white wine left over, it makes a nice accompaniment. Good eatin' on ya!
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
posted by Smilin' Paul Villa | 8:25 PM
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