Well, this doesn't really meet any of the challenges that have been set out for us, but in order to weasel my way into one of the challenges, I can say with certainty that I've never cooked with………pork (yet in 2013).
Hence, Pan Rushed Pork Chops with Tarragon Mushrooms. I was inspired to make this after watching easy-on-the-eyes Chef Michael Smith create this dish on the food network. It was super easy.
You just sear some chops
Remove the chops and sauté garlic and onions in whatever yummy bits were left from the pork. Follow that up by tossing in the star of the show: Mushrooms! (I was excited for this recipe because I LOVE cutting up mushrooms. The texture is just really fun to slice through.)
When the veggies/fungi combo is good and ready, whisk in your libation, reduce for a bit, then pour in the whipping cream. Nestle in the seared chops and simmer just for a few minutes until the chops are cooked. Stir in the herbs at the last minute and serve!
I boiled up some red potatoes and served with a simple spinach salad. It was delightful.
I followed the recipe loosely, with the following exceptions:
- I threw in an extra pork chop. I used boneless, but next time I’ll use bone-in. I think it will keep more moisture in (My pork chops were a bit too dry—but I probably overcooked them a bit during the searing stage)
- I had leftover whipping cream to use up, so ended up using closer to an entire cup
- I didn't have regular red wine, but used a cheap sherry. It gave a bit of sweetness which I actually liked, but probably didn't reduce nicely as red wine would. Therefore….
- I added about a tbsp. of flour to a small amount of set-aside sauce, and then incorporated that into the pan to thicken everything up.
- I didn't have tarragon, but had fresh sage. It was great and I’d probably go that route again.
One challenge that I DID do (but forgot to take pictures of!) was the cheese challenge. I made apple and brie stuffed chicken. It turned out really yummy!