W4DW: Autumn Pork Chops with Parmasean Rice

This is my favorite time of year (next to Christmas).  The leaves are changing into a brilliant backdrop of color, the days and nights are delightfully cool, and there simply is no better weather for climbing.  And one of the best parts of a great day of climbing (besides the time spent with good friends) is having a nice, hot meal that mirrors the season.

For this dish, I looked to the Maven of Domesticity, Ms. Martha Stewart, for a nice pork recipe that would really celebrate the season.  Say what you want about the woman, she has some great recipes that are relatively easy to put together.

Autumn Pork Chops

4 boneless pork chops, about 1/2″ thick
1 tbsp olive oil
1 tbsp butter
1 medium shallot, finely chopped
1 tbsp fresh sage, finely shopped
1 tsp dried thyme
1/2 cup dry white wine

103_00701.  Heat the olive oil and butter in a large pan over medium heat.  Cook the pork until each side is browned, about 3-4 minutes for each side.

2.  Remove the pork chops and cover them with aluminum foil to keep them warm.  Add the shallot and simmer until soft, about 1-2 minutes.  Add the103_0072 sage, thyme and wine and reduce until about 1/3 of a cup remains, about 2-3 minutes.  Add the juices from the pork.

Serve the pork with the sauce drizzled over top.

A great side dish (as recommended by Martha) is Parmasean Rice.  It’s very simple: cook about 1 1/2 cups of rice, and when it is all finished add 2 tablespoons of butter and 3 tablespoons of Parmesean cheese and mix until blended.



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