Sunday, July 20, 2008

Peppercorn Crusted Porkchops

serves 2
4 4-oz boneless pork chops
freshly ground black pepper
sea salt
bacon grease
1/4 cup dry white wine
1/4 cup chicken or vegetable stock
2 tsp Dijon mustard
pinch of arrowroot powder, optional

Heat some bacon grease in a large heavy skillet over medium high heat.

Pound the pork chops to make them thinner. Coat each side with a little bit of sea salt and a liberal amount of black pepper.

Sear the pork chops for 2 minutes on each side and remove to a plate.

Add the wine, stock, and mustard to the drippings in the pan and deglaze. Reduce slightly until the sauce starts to thicken a bit. If you want it thicker, mix a pinch of arrowroot powder with a teaspoon of cold water and then add it to the sauce. Pour the sauce over the chops.


These chops I served with pan roasted asparagus. I just put olive oil and bacon grease in a skillet over medium high heat and let the asparagus cook while the chops were going. They got a nice little bit of char on the bottom. This meal was a definite winner! I'll definitely be adding it to the repertoire. :)


Polly said...

Hi Elizabeth!

I was thrilled to find your website with the yummy-looking recipes. I have been on the caveman diet for about 3 years now, so I know how rare it is to find gourmet-type caveman recipes.
I can't wait to try them all. First I will try the fruit crumble. I have been looking for a caveman "crumble" for ages without success. Please keep posting!


Elizabeth said...

So glad you like the site Polly!

PaulaG said...

Just got some pork chops too! This looks like it's going to be pretty tasty.


Lindsey Smith said...

Awesome recipe. Thanks for sharing!