Wednesday, June 27, 2012

New To Me Recipe

I get on recipe-trying kicks where I keep trying new recipes non-stop for a week or two. This is one such week. I was originally looking for a sea bass recipe and came across recipes from TV chef Gordon Ramsey. He has some recipes that he calls "fast food" but that really means that they take less than an hour if you cook fast. They are also fairly light but satisfying because they are full of flavor.

This calls for one chili pepper for the sauce, but that depends on your tolerance for spice and the type of pepper you use. I picked one off of our plants that I had yet to try, and one was plenty! If you buy habanero peppers, for example, you might want to use two. I did not have a thyme or rosemary plant on my balcony, so I had to use dried herbs. The presentation with the live rosemary looks great though.

Baked Pork Chops in Piquant Sauce 

Ingredients for pork chops:
  • 4 pork chops, bone in, about  9 oz each
  • a little olive oil
  • few thyme sprigs, or dried thyme
  • few rosemary sprigs (leaves only), or dried rosemary
  • 1/2 head of garlic separated into cloves (unpeeled) smash lightly with flat edge of knife
  • sea salt and black pepper
Ingredients for Sauce:
  • 3 tbsp olive oil
  • 1 large onion (peeled and minced)
  • 1 red bell pepper (seeded and minced)
  • 1 red chili (seeded and minced)
  • 7oz cremini mushrooms (trimmed and finely sliced) optional
  • 14oz can chopped tomatoes
  • sea salt and black pepper
  • 1 tsp sugar

Heat your oven to 400 F. In a large, lightly oiled baking dish scatter some of the thyme sprigs, rosemary leaves, garlic cloves, and salt.  Place the pork chops in the pan and put the remainder of spices, garlic and salt over the top. Drizzle with a little olive oil and bake for 15 minutes or until pork chops are cooked through. Meanwhile, make the sauce.

Pork chops ready for the oven

Heat the olive oil in a wide pan and add the chili pepper first. After three minutes add the red bell pepper. Cook a few minutes and add onions and mushrooms. Stir over high heat for 3-4 minutes until the vegetables begin to soften. Add half the tomatoes at a time so mixture doesn’t cool down. Season with salt and pepper and add the sugar. Simmer for 10-12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust the seasoning.

Putting it all together:
Take the pork chops out of the oven and let rest in a warm place for 5 minutes. Pour any pan juices into the sauce and reheat.With a fork, remove the peel from each garlic clove and mash the roasted garlic along the top of the chop. Ladle a generous amount of sauce in a circle on the plate and top with a chop.Here it is with the sauce on top, but tastes just as good either way I'm sure.

Pork Chop with Piquant Sauce

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