And....dinner last night....
Sauteed Boneless Pork Chops with Tomato-Tarragon Pan Sauce
from How to Cook Without a Book
This was the first pan sauce I ever made. It now seems like a long time ago. It's a very versatile sauce - other spices can be substituted to achieve different tastes. This comes in especially handy if one wants to experiment with using other meats: chicken, turkey, scallops (which I have yet to try) and so forth. This cookbook has become one of my favorites -- first for the title I find ironic, and then because it really is a great book for internalizing some popular cooking methods.
Being me, I've once again slightly amended the recipe. For the original version, and more background on creating pan sauces, check out the cookbook.
The Pork Chops
2 TBSP butter
1 TBSP oil
1 1/2 pounds of 1-inch thick pork chops
salt and pepper
Melt the butter and oil in a skillet large enough for the chops. I like to cut the chops in two pieces (or sometimes into thirds if they're very large). While the pan is heating, sprinkle the chops with salt and pepper to taste and dredge them in flour. Just before sauteeing, increase heat. When butter starts to brown, arrange chops in skillet and cook about three minutes per side. Remove to warm oven.
1/4 cup chicken broth
1/4 cup dry vermouth
3/4 cup diced canned tomatoes
1 tsp fresh tarragon minced (or 1/2 tsp dried)
1 TBSP butter
Whisk together all ingredients except butter and reduce to approximately 1/4 cup. For best results, tomatoes should start to take on a roasted color and smell. Whisk in butter to thicken and spoon a portion over the chops before serving.Posted by Jennifer at June 1, 2003 10:43 AM