Next to Ina Garten and Martha Stewart, Robin Miller (Quick Fix Meals with Robin Miller on the Food Network) is one of my favorite TV chefs. I love the practicality of her “cook once, eat twice” and pre-fix meal philosophies. If you work full time, you know how hard it is to rush home, pick up the kid(s) and get dinner on the table before the natives go ape-crazy!
I’ve found Robin’s concepts essential when preparing home cooked meals for my family after a long day at work. I usually do a lot of my dinner prep work for the week on Sundays. I find that if I invest 1-2 hours getting everything prepared and organized, I can get great dinners (like this Pork Chop recipe) on the table in no time flat!
1 tablespoon olive oil
4 pork loin chops (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup dry white wine or chicken broth
1 tablespoon all-purpose flour
1 cup milk
Heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. In the same pan, add shallots and cook for 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add wine or broth and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens.
Is it a Keeper?
These chops were really great! Even though it sounds elegant, this recipe was unbelievably quick and simple! It’s so fast that it falls in my Quick Dinners and One Pot Meal categories. This recipe can also be presented beautifully — I would serve it at a dinner party!
It makes a fantastic sauce that is great over rice (like we had) or mashed potatoes. I was amazed at how beautifully creamy it was. I was skeptical that it wouldn’t thicken much at first, but was quite impressed when everything finished cooking!
I have found, though, that not all grocery stores carry shallots — which are part of the onion family and are small and purplish with a very mild onion flavor. If your grocery store has a great produce section, you should be able to find them there. If you can’t find shallots, you could try using a smaller amount (maybe an 1/8 cup) of finely chopped sweet onion.
Definitely a keeper! I’ll be making it again. Soon.
Please, check out some of the other great websites, blogs and recipe swaps that I’ve found. Their links are on the link tab above.