Yes, my dear friends, I have chosen my first recipe and will be attempting to follow it tonight. It doesn't look too terribly difficult but those of you that know me know it's going to be tough.
But I can do it. Most certainly.
Tonight's attempt is Southern-Style Pork Chops. It actually sounds quite good (white wine and heavy cream sound decadent, don't they?) and I'm going to serve it over buttered egg noodles and pair it with peas. (Frozen for now; the peas in the garden aren't ready yet) I shall go over the recipe several hundred times to make sure I have everything I need at the store and then probably a few dozen more times to make sure I have it right.
I will post the recipe here so anyone that wants can try it themselves. But I will most definitely be sharing how it went and how it tasted. Will even try to get a few pictures up as well.
So, wish me luck and I'll see everyone soon!
Southern-Style Pork Chops
Original Recipe Yield 6 pork chops
Ingredients
- 2 tablespoons vegetable oil
- 1 (1 ounce) package dry onion soup mix
- 6 boneless pork chops
- 3/4 cup white wine
- 1/2 cup heavy cream
- 1 tablespoon garlic powder
- salt and ground black pepper to taste
Directions
- Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.
- Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 m
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