Notes about Recipes in this book

• Master recipe for sautéed pork chops with white wine pan sauce

  • ashallen on September 18, 2022

    Straightforward cooking method with great results. I got distracted at the wrong moment (when the chops were cooking under cover on their second side) and overshot on internal temperature, but they were still delicious. The pan sauce was also great - very flavorful. My wine was on the tart side so I skipped adding lemon juice. Also, recipe calls for removing all but 1 tbsp fat after cooking chops, but I found it tricky to remove fat without also removing flavorful drippings. I ended up leaving all of the fat in the pan and instead reduced the amount of butter added to the final sauce. I used this recipe in combination with the Mixed Herb and Spice Rub for Sauteed Pork Chops (same article), applying the rub 2 days before cooking.

• Mixed herb and spice rub for sautéed pork chops

  • ashallen on September 18, 2022

    This rub added wonderful flavor to the chops. I substituted fresh rosemary for dried, mincing it fine and stirring it into the rub mixture after it came out of the spice grinder. I included the optional juniper berries - my first time cooking with them and they worked great here. I applied the rub 2 days before cooking the chops. As called for in the recipe, I scraped off a bunch of the rub before cooking the chops but would experiment with skipping the scraping next time since the flavors were really nice and the rub didn't seem to be thick enough to interfere with searing the meat.