Saturday, April 7, 2012

Quick-Braised Pork Chops with Spring Greens and Anchovies

If you haven't noticed the theme yet, the Cookbook of the Month is Melissa Clark's Cook This Now. I find the recipes can be a bit hit or miss, but they're all so quick and easy that even the misses are forgiven. The sauce on this is amazing (don't be afraid of the anchovies!). My pork ended up a bit dry, but my chops were too thin and I wasn't paying enough attention.

Two years ago: Cherry Tomato Penne Al'Arrabiata

Quick-Braised Pork Chops with Spring Greens and Anchovies (from Cook This Now)

2 center-cut bone-in pork chops, about 1 1/2" thick
kosher salt and pepper
2 tbsp olive oil
2 tbsp butter
2 tbsp finely chopped shallot
3 anchovy fillets, finely chopped
1/4 cup chicken stock
1 large bunch arugula, stems trimmed (about 140g) or pea shoots for a different take

1. Season chops with salt and pepper. Heat oil in large skillet over medium-high heat.
2. Add pork chops and sear until dark golden, 2 - 3 minutes per side. Transfer to plate.
3. Reduce heat to medium. Melt butter in pan.
4. Add shallot and anchovies and cook 1 minute.
5. Pour stock in pan. Toss in greens, coating with pan sauce.
6. Nestle pork chops on top of greens. Cover and braise over low heat until just cooked through, 15 minutes.

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