Monday, November 26, 2012

Pork Chops with Rosemary Cream Sauce

I have to start off by apologizing for the lack of post yesterday.  Towards the end of the afternoon I started getting the beginnings of a migraine, and just couldn't seem to string even two words together.  I suppose I could have kept going, as the ensuing jibber-jabber might have been very entertaining, but I don't think it would have produced a worthwhile recipe. 

Today's dish is one of those shiny examples of something simple giving the appearance of being more complicated and time-consuming.  It is delicious, mainly in part because of that age-old pairing, rosemary and pork.  They are truly the stars in the whole show, with the other seasonings being the supporting cast, meant to enhance only.  The cream at the end, is just enough to pull it all together, without being terrible for you.

If you have fresh rosemary, all the better.  It makes the sauce a beautiful, sagey green color, which my son loves.  He doesn't remember the names of everything I cook, but will say things like, "Mom, can you make the pork with the green sauce?"  By that, I know he means Pork Chops with Rosemary Cream Sauce.  It's one of his favorites.  Mine, too, for that matter.  Who knows, maybe it will be one of yours, as well!

Here's your Cast of Characters.

4 - 6 Pork chops, bone in or out, about 1/4 inch thick (You could use 1/2 inch but adjust the cooking time.  I like these because they cook very quickly.)
3 Tablespoons unsalted butter
2 Teaspoons rosemary, crushed
1 Teaspoon Lawry's seasoning salt
1/2 Teaspoon freshly ground pepper
1/2 Teaspoon McCormick Perfect Pinch Garlic & Herb seasoning
1/2 Teaspoon onion powder
3/4 Teaspoon chicken bouillon granules
1 Teaspoon minced garlic
3/4 Cup chicken broth
1/2 Cup heavy cream

In a large pan, melt butter on medium heat.  Add chops, sprinkle lightly with rosemary, pepper, Lawry's, garlic & herb and onion (not the measured amounts).

Sear both sides, about 5 minutes total.

Add garlic and saute for 1 minute, stirring constantly so it doesn't burn.

Add  broth, seasonings and chicken bouillon granules.  Stir well.

Cover and cook for 15 minutes.  Uncover, remove pork chops from the pan and add cream.  Stir to combine, while scraping any flavor bits from the bottom of the pan.

Place pork chops back in, turning to coat both sides in sauce.

Cover and cook for another 5 minutes on medium-low heat, or until pork chops are cooked through.