RECIPE #215, DAY #284
ORIGINAL RECIPE: “No-Mystery: Marinated Beef, Chicken, Pork or Portobello Mushrooms” from Rachel Ray’s 30 Minute Meals 2*
TIMING: 20 minutes
TOOLS: A cast-iron or other exemplary skillet
COOK TYPE: None
HEALTH: The other white meat, and the gravy only adds a small amount of butter and flour. As long as you buy great stock or broth, you’ll be in healthy territory here.
EXPERIENCE: Now–during the season of no access to my usual cookbooks–I turn to Rachel Ray and her cheery promise of 30 minutes meals. I suppose this did come together in almost 30 minutes, although I’m not sure I managed it right. Even though I am going to break the meals up into separate recipes for this blog, her books would be better if they melded the whole meal together, like her shows.
This was a fine way to eat a pork chop. Not my favorite, but at least savory and not sweet. Simple (perhaps overly so when it comes to the gravy), and tastes like something you might find just about anywhere in the Western world on a family dinner table.
NOTES: I specified mushroom stock here, although pork broth would also be perfect. Otherwise, beef, chicken, or veggie would also work.
As you can tell from the original recipe title, you can make this same exact recipe with filet minon steaks, strip steaks, chicken breasts, or portobello mushroom caps.
And for the rest of the Rachel Ray 30 minute(-eque) meal, see Risotto-Style Orzo and Balsamic Glazed Veggies.
- In a shallow dish, combine 3 tablespoons red wine vinegar, 1/2 cup olive oil, 2 cloves pressed garlic, 1/2 teaspoon red pepper flakes, 1 tablespoons chopped, fresh thyme, and 1 tablespoon chopped parsley. Set 4 pork chops in the marinade and turn over a few times to coat. Salt and pepper and set aside for 10 minutes.
- Preheat a wide cast iron or other skillet over medium-high heat. Add meat and cook about 6 minutes on each side until center temp is 145F in the center. The thickness of your chop will make this time vary quite a bit. When done, remove the meat to a platter and tent with foil.
- Reduce heat to medium and cool pan. Melt 2 tablespoons butter in the pan drippings and add 2 tablespoons minced shallot and 4 minced mushrooms. (Baby bellas work nice.) Cook for 3 minutes, add 2 tablespoons all purpose flour, and whisk for 2 more minutes.
- Whisk in 1 cup mushroom stock and simmer for up to 1 minute until gravy has thickened. Taste for salt and pepper, pour over the chops, and serve.
Serve with Risotto-Style Orzo and Balsamic Glazed Veggies, or barley risotto and honey-glazed carrots. And a lighter red wine or sparkling cider.
*Recipe has been changed from the original.