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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1 cup chicken broth
1/4 cup cloves garlic, peeled and crushed (about 12 to 15 cloves)
1/2 tsp olive oil
4 boneless pork loin chops, about 1/4 inch thick each (about 12 oz)
1 tbsp minced fresh parsley
1/2 tsp dried tarragon leaves
1/4 tsp salt
1/4 tsp black pepper
1 tbsp flour
2 tbsp water
1 tbsp dry sherry
2 cups hot cooked white rice
Place chicken broth and garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 minutes or until garlic mashes easily with fork. Set aside to cool. Place garlic and broth mixture in blender or food processor. Cover; blend until puree consistency is reached.
Heat olive oil in large nonstick skillet over medium-high heat. Add pork; cook 1 to 1-1/2 minutes per side or until browned. Pour garlic puree into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 10 to 15 minutes or until pork is juicy and barely pink in center. Remove pork from skillet; keep warm.
Combine flour and water in small cup. Slowly pour flour mixture into skillet; bring to a boil. Cook and stir until mixture thickens. Stir in sherry. Serve sauce over pork and rice. Garnish as desired. Serves 4
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PORK CHOPS IN CREAMY GARLIC SAUCE
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1 cup chicken broth
1/4 cup cloves garlic, peeled and crushed (about 12 to 15 cloves)
1/2 tsp olive oil
4 boneless pork loin chops, about 1/4 inch thick each (about 12 oz)
1 tbsp minced fresh parsley
1/2 tsp dried tarragon leaves
1/4 tsp salt
1/4 tsp black pepper
1 tbsp flour
2 tbsp water
1 tbsp dry sherry
2 cups hot cooked white rice
Place chicken broth and garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 minutes or until garlic mashes easily with fork. Set aside to cool. Place garlic and broth mixture in blender or food processor. Cover; blend until puree consistency is reached.
Heat olive oil in large nonstick skillet over medium-high heat. Add pork; cook 1 to 1-1/2 minutes per side or until browned. Pour garlic puree into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 10 to 15 minutes or until pork is juicy and barely pink in center. Remove pork from skillet; keep warm.
Combine flour and water in small cup. Slowly pour flour mixture into skillet; bring to a boil. Cook and stir until mixture thickens. Stir in sherry. Serve sauce over pork and rice. Garnish as desired. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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