"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, September 11, 2013

Pork Chops with Herb Butter: My Adaption of Veal Chops #French Fridays with Dorie

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Pork Chop with Herb Butter: Simple Living and Eating

For a good 15 years of my adult life I was a vegetarian. I did eat fish and poultry occasionally but I never ate red meat. It wasn't until my daughter was about two and she got a taste of a hamburger.

 She asked, "What this?"

 "Meat." 

"Meat?... more meat."

 And that is when I realized that an occasional helping of beef and other meats in my family's diet was something I would consider. I was the same way as my daughter when I was a kid. My mother said I never had a teething ring, instead I cut my teeth on pork and lamb chops.


Me teething on a pork chop.

Because my family is from a Southern Italian background pork and chicken were really the only meats we ate. Southern Italians don't do beef, a little in their meatballs and an occasion steak pizzaiola (my recipe). Veal was definitely a special occasion meat and much preferred over steak. Veal Marsala is one of my favorite classic Italian dishes, but ever since I've decided to take more responsibly for what I eat I have not eaten veal. I buy only hormone free and free range meat and I have yet to find a source for humanely raised veal. I know that most of Europe is now requiring veal calves to be free range, but this is not the case in the US, so I went with pork chops for this dish. 

I really found Dorie's technique for this dish overly complicated without reason. She said to coat the the chops with the oil and herbs and then also to put oil in the pan. She also said to saute the rosemary and garlic in the cooking oil and then remove them. If the herb flavor is in the butter why risk burning them while cooking the meat? 

Well, the dish that I came up with was a hit, but I still feel that a meat centered meal is too rich for me... of course I had to pair the pork chops with my mashed potatoes and Dorie's excellent Lemon Steamed Spinach... I won't say how many sticks of butter where sacrificed to make this meal... definitely a special occasion treat. I might make it for Easter dinner!


Pork Chops with Herb Butter: Simple Living and Eating

Pork Chops with Herb Butter

by Diane Balch
simplelivingeating.com

Inspired by Dorie Greenspan's Veal Chops with Rosemary Butter from Around my French Table


Ingredients:

4 bone in pork chops
2 tablespoons extra virgin olive oil
salt and pepper
3 tablespoons of dry white wine
3 tablespoons of chicken broth
1 minced clove of garlic

Herb Butter:
3 tablespoons of soften butter
1 teaspoon of fresh minced rosemary or any other fresh herbs that you have.
1 teaspoon of another herb I used thyme.
a pinch of salt


Directions:

1) Mix butter and herbs with a pinch of salt together with your hands. Form them into a log and put it in the refrigerator.

2) Heat on medium high heat a large cast iron skillet with 1 tablespoon of oil in it.

3) While skillet is heating salt and pepper both sides of your pork chops. 

4) When a drop of water on the skillet really splatters and dances then put the chops in the skillet. Do not move them. (I was only able to fit 2 chops at a time, you don't want to crowd them in the pan.)

5) Cook chop for 3 minutes on each side covered with a lid. Check that the temperature at the center of the chop is 145 degrees before you remove it from the pan. Loosely cover the chops with tin foil while you cook the remaining pieces. note: I had to turn down the heat on my stove and cook the chops for only about 2 minute per side for my second batch because the skillet had gotten so hot. Add another tablespoon of oil into the skillet and make sure it is hot before you cook the rest of your chops. 

6) When you have finished cooking the chops and have them all under some foil. De-glaze the pan with the wine. Scrap any brown pieces off with a metal spatula. When you have scrapped the pan well add the chicken broth and the garlic. Reduce them for about 1 minute or until the sauce slightly thickens. Do not brown the garlic. Pour this reduction over the pork chops.

7) Serve pork chops with a thin pat of herbed butter on top of each chop and a side of mashed potatoes and your favorite green vegetable. 



Hey, Dorista's you are invited to join my new linky party. Cook a recipe of your choice from the chosen country and explore the world with us. Oct 8TH: POLAND 



Add your email to our list and I will remind you a week before the party and on the day of the party so you won't forget to link up.





Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 


Click here to see how the other Dorista's did.






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38 comments:

  1. I was the same way when I was younger. I also didn't eat meat for years. Great recipe!

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    1. Thanks, My mother claims I have great teeth because I teeth on bones. LOL.

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  2. The dollop of herb butter on top is enough, I agree. That plate look so good Diane! I haven't had mashed potatoes in ages. I like it with so much butter in it, I feel guilty making it at home...

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    1. I rarely I eat like this... I really think I consumed more butter than meat eating this meal. The mashed potatoes were awesome.

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  3. I spend too much time around baby cows as a child - I just can't do veal.

    We went the pork route as well and I thought the technique for this recipe was a great way to treat it.

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    1. Veal is a tough one... being from a sausage manufacturing family I'm not as emotionally attached to pigs.

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  4. Interesting. Crates are indeed not allowed in the EU, but I thought that I had heard that they were also banned in several US states. Hopefully things will change and it will become easier to find guilt free veal in the future. Until then, your pork version looks quite tasty.

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    Replies
    1. Thats good to hear... but crating is still prevalent.

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  5. I skipped this one because the only meat I eat is fish and poultry. I've been trying to pay a lot more attention to where I buy my fish/poultry, but the different options can be overwhelming (and expensive!). I'm glad you liked this special occasion dish. Mashed potatoes sound delicious.

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    1. Thanks Jora... on my side bar I have a link to seafood watch. I use their app when shopping for fish. It is very helpful.

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  6. Pork was a marvelous idea! And your teething photo is priceless!

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    1. Thanks Liz... you gotta love the bonnet.

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  7. I agree with Liz - that baby photo is precious ! We did the recipe as written but I will revisit it (yes, that amazing butter especially) in the future with pork. And nice autumn dinner photo at the top -

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    1. Thanks Tricia,
      My daughter thinks the photo is hysterical. How could I wear such a silly bonnet? Like I had a choice. I think my dog is jealous of the pork chop. Hope you get to try the pork version soon it was really good.

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  8. I did make the veal chop and ended up making three meals out of it. Since I don't eat meat very often - cannot remember when I last had a veal chop - I also found it a bit rich. I grew up in Iowa in a meat and potatoes family and now cannot imagine how I ate all that meat day in and day out. Your pork chop looks pretty darn good. But that picture of you chewing on a pork chop - that's a classic. Did you always wear a bonnet to supper, Diane? That picture is too cute.

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    1. All well dressed young ladies in my day wore bonnets to dine...LOL. Isn't funny when you get away from high meat consumption that realize how little we our bodies really need. I ate enough pork in my childhood to last me a lifetime, an occasional chop now and then is all I plan on having.

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  9. The pork looks fabulous, and I think the butter would have been better with pork. Fun hearing about the Southern Italian meat preferences. Italy has such a fascinating culinary culture in all the regions. Love the photo of you and the pork chop!

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    1. Thanks Christy... I had a grandfather from Italy that only ate veal and fish. He thought chicken was dirty LOL.

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  10. I love the photo of you as a teething baby. That bonnet is quite something, too ;) If I hadn't had a humanely raised veal chop in the freezer, it would have been pork chops for me too. I eat so much less meat now that I have heightened awareness of the meat industry. Fortunately, there is a growing number of sources for happy meat where I live.

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    1. I think all Dorista's should wear bonnets. It can become our symbol, you know like the purple hat ladies. So glad to hear you found humanely raised veal. I will keep an eye for it.

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  11. This looks amazing! I can't wait to try it out, pork is my favorite!! I'd love if you would stop by and link-up over at Feed Me Friday

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  12. Mmmm, that herb butter sounds delightful.

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    1. It's killer on top of an already garlicky delicious chop.

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  13. These pork chops look wonderful Diane. My problem is that I have a hard time finding pork here in Iowa that is not packaged by Hormel! I almost never eat pork because of it. The next time I get my hands on some organic pork, I will definitely give this a try. :)

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    1. I'm surprised... do you have a butcher shop you can go to and maybe order chops?

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  14. Diane your pork chops look great! Meat can be such a complicated topic! Sounds perfect with your side dishes.

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    1. Thank you Guyla... yes, meat has become very complicated indeed.

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  15. I love pork chops yet I always struggle to find new and exciting recipes. Loving this one and pinning for sure! I'd be thrilled if you'd come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-10

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  16. Looks great, I try to incorporate herb butter in so many dishes! Found you via thriving on thursday and followed :)

    http://ameriaus.blogspot.com.au

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    1. I'm new to compound butter it is so nice to have some made up and ready to put on top of all kinds of dishes. Thanks for visiting.

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  17. This sounds amazing! We grill pork chops a lot but adding the butter with seasoning sounds wonderful. Thank you for sharing on the Four Seasons Party.

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  18. Diane, we just love Pork Chops and this looks like a delicious recipe that I will sure have to try. It looks like a great fall meal. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

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