Seared Pork Chop With Whiskey Demi Food

SEARED PORK CHOP WITH WHISKEY DEMI

Steps:

• Pat chops dry with paper towels and season with salt and pepper.
• Heat oil in large skillet over medium-high heat until just smoking.
• Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
• In now-empty skillet, cook butter, mushrooms, onion and 1/4 teaspoon salt, covered, until softened, about 5 minutes.
• Sprinkle flour over mushrooms and stir to coat.
• Slowly stir in Demi-glace, Whiskey, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes.

PERFECT PAN-SEARED PORK CHOPS RECIPE

Steps:

• Pat pork chops dry with a paper towel. Season pork chops generously on all sides with all of the sugar. Season with salt to taste. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.
• The next day, preheat oven to 250°F. Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100 to 110°F on for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.
• Heat oil in a large stainless steel or cast iron skillet over medium-high heat until just smoking. Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about a minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
• Just before serving, reheat drippings in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

ONE PAN WHISKEY PORK CHOPS

Steps:

• Preheat oven to 300 degrees.
• Combine the first 6 ingredients in a small bowl.
• Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat the oil in a large nonstick skillet over medium-high heat.
• Add pork; saute 5 minutes on each side or until golden.
• Remove pork from pan.
• Add onion and mushrooms to pan; saute for 3 minutes.
• Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates.
• Stir sour cream mixture into pan.
• Return pork to pan; spoon sauce over pork.
• Wrap handle of skillet with foil.
• Cover and bake at 300 degrees for 1 hour.
• Serve immediately.
• Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce).

DEMI-GLACE OR SEMI-DEMI-GLACE (SIMPLE REDUCTION AND 2 CHEATS)

Steps:

• In a large saucepan, bring stock to a boil.
• Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
• It has reduced to demi-glace if it thoroughly coats the back of the spoon.
• *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
• **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

SEARED PORK CHOPS WITH FRESH BASIL AND SUN-DRIED TOMATOES

Steps:

• Trim and discard excess fat from chops.
• In a large frying pan, sear the chops.
• When the chops are browned on the outside, add the juice, water, hot sauce, salt, and pepper.
• Cover tightly and simmer 15 minutes.
• Add the sun-dried tomatoes and cook for another 10 minutes.
• Add 1 tablespoon of fresh basil, and continue to cook for 8 minutes.
• Add remaining basil and cook for 3 more minutes.
• To serve, arrange the pork on a plate, and spoon some of the tomatoes and basil over it.
• NUTRITIONAL INFORMATION per serving: 234 calories; 3g carbohydrates; 23g protein; 13g fat; 187mg sodium; 81mg cholesterol.
• Diabetic Exchanges: 3 Medium-Fat; 1 Vegetable.

SEARED PORK CHOPS WITH CREAMY MUSHROOMS

Steps:

• Heat a large skillet over med-high heat. Sprinkle chops with salt and pepper. Add oil, then chops to pan. Cook until golden, about 4 mins per side. Remove to a plate.
• Add onion, garlic and mushrooms to the pan. Cook until soft, about 3 minutes Add juice and simmer until absorbed, 6-8 minutes Add the cream. Cook until slightly thickened, about 1 minute
• Stir in the chives and return the chops with any juices on the plate to the pan and heat through.