Monday, May 5, 2008

May 5: Pork Chops with Grainy Mustard and Raisin Suace

Well, this is an interesting little something...Fine Cooking's e-newsletter has an article in it about creating your own quick recipes using quick cooking "centers" (like meat, fish, pasta, or a grain), high-heat cooking methods, flavorful add-ons, and pantry staples. Here is their list of pantry staples. They've got some interesting add-ons (like two mustards) and also their pantry lacks a few things that I really can't do without (like melting cheese.)

In the pantry: anchovies
artichoke hearts (canned or frozen)
beans (canned)
bouillon cubes
broth or stock
chipotles (canned in adobo sauce)
dried chiles
dried fruits
dried mushrooms
hoisin sauce
oils: olive, canola, vegetable, peanut, toasted sesame
roasted red peppers
soy sauce
spices and dried herbs
sun-dried tomatoes
tomatoes (canned: whole, diced, crushed, sauce, paste)
vinegars: balsamic, sherry, rice, white and red-wine
water chestnuts

In the fridge or freezer:
bacon or pancetta
feta cheese
fresh herbs
mustards: Dijon and grainy
sour cream

I had intended to do a Cinco De Mayo recipe today--we had chicken fajitas for dinner tonight, one of my favorite meals ever. But then I found this recipe for pork chops with grainy mustard and raisins, which is a really great pantry staple recipe, and sounds wonderful.

Pork Chops with Grainy Mustard and Raisins

1 1/2 cups chicken stock or broth
1/2 cup dry white wine
1 cup golden raisins
4 tbsp extra virgin olive oil
4 thick cut boneless center-cut pork chops
1 tbsp paprika
Salt and pepper
1 medium yellow onion, chopped
1 tbsp fresh thyme leaves, chopped
3 tbsp grainy Dijon mustard
1/4 cup heavy cream
1/4 cup fresh flat leaf parsley leaves, chopped

Preheat oven to 375.

In a small sauce pot over high heat, combine the chicken stock, wine, and raisins. Bring it to a simmer, then turn off the heat and let it sit.

Heat a large skillet over medium high heat with about 2 tablespoons of the olive oil. Season the cops with paprika, salt and pepper. Place chops in the skillet and sear on both sides, about 2 minutes. Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 10-12 minutes. Remove from oven and let chops rest, tented loosely with foil.

While the chops are in the oven, return their skillet to medium-high heat. Add the remaining 2 tbsp of oil, onions, thyme, salt and pepper to taste, and cook, stirring frequently for about 3 minutes. Add the hot chicken stock, wine, and raisins. Add the mustard and cream. Bring the misture to a simmer and cook until slightly thickened, 4-5 minutes. Finish the sauce with the parsley. Serve the sauce over the rested pork chops.

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