RECIPE #162, DAY #199
ORIGINAL RECIPE: “Life in the Fast Loin,” from the Podleskis’ Eat, Shrink, and Be Merry*
TIMING: 30 minutes, maybe even less
DIFFICULTY: As long as you know how to properly cook meat
TOOLS: A wide skillet and a whisk
COOK TYPE: Stovetop
HEALTH: There’s nothing wrong with a pork chop with a fruity sauce; the real trick will be in what you make with it. Colorful veggies and a whole grain would be your best bet for a healthy family dinner.
EXPERIENCE: I really appreciate a good pork chop. Really. But I also detest overcooked chops, and–despite their ubiquity–I find them one of the more difficult meat cuts to get right. This is one of the few pork chop recipes I have okayed over the years. It is not my favorite (partly because the sauce is quite sweet), but it always gets eaten right up.
NOTES: You can swap the raspberry sauce for apple or apricot. For the apricot sauce, just switch the raspberry jam to all fruit apricot jam. For apple, use an all fruit apple jam and change the balsamic vinegar to cider vinegar.
Mine could have had better caramelization.
- In a small bowl, whisk together 2/3 cup warm water, 1/2 cup raspberry all fruit jam, 2 tablespoons balsamic vinegar, 2 tablespoons Dijon mustard, 3/4 teaspoon grated ginger, and a pinch each of salt and pepper. Set aside.
- Salt and pepper 4 boneless pork chops. Let stand while you heat a wide, heavy skillet over medium heat with 1 tablespoon safflower or peanut oil. When the pan is hot, add chops and brown on each side about 6 minutes until browned but still a bit pink in the center. Remove chops from the skillet and tent with foil.
- Pour jam mixture into the hot pan. Whisk for about 5 minutes, until sauce thickens.
- Serve chops topped with sauce.
Serve with a veggie side and a starch or grain side, like any other self-respecting American family. Pictured here with buttered Basmati and roasted carrots, but a nice baked sweet potato or roasted butternut squash and buttered peas or wilted greens would be great.
*Recipe changed from the original.