Pork Chops

(This is taken from the tenth anniversary edition of “How to Cook Everything” by Mark Bittman that Chris owns and has some of the alternate things mentioned.)

Ingredients:

4 Shoulder or center cut loin pork chops

1/2 cup of dry white wine (red works as well but not the same flavor)

1/2 cup of beef/chicken/vegetable stock (recipe at the bottom)

2 tablespoons of olive oil

1 tablespoon of dijon mustard (or any other fancy not bright yellow mustard)

1 teaspoon of garlic (best if fresh but powder does work in a pinch)

salt and pepper

dash of Worcestershire sauce

Instructions:

1. Sprinkle chops with salt and pepper. Put a large skillet over medium-high heat.

2. Add olive oil, as soon as the first whisps of smoke appear, add the chops and cook on high heat

3. Cook chops on both sides, browning each side (should take no more than 4 minutes total, 2 minutes on each side).

4. Reduce heat to medium. Add wine, garlic (if fresh, if powder, sprinkle on in step 1) and cook until the wine is evaporated.

5. Add stock and reduce heat to low and cover. Cook for 10-15 minutes, turning the pork chops over once or twice until they are tender but not dry. When they are done, they’ll be firm to the touch and juices will appear slightly pink.

6. Remove pork chops from pan. If the juices are thin, reduce by heating and scraping the bottom. On the rare occasion it is too thick, add extra stock. Add in extra olive oil or a bit of butter, the mustard, and Worcestershire sauce.

7. Pour sauce over pork chops and enjoy!

Step 1

Step 2

Step 3

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Step 6

Beef/Chicken Stock

Ingredients:

1 cup of water

1 teaspoon of Better than Bouillon base

Instructions:

1. Boil cup of water in a pot.

2. Add Better than Bouillon Base and stir until completely mixed together

3. Add to recipe when necessary

Step 1

Step 2

Fun fact, this recipe is great for romantic stay at home dates. Chris won me over with this recipe, especially since my mother can’t make pork chops to save her soul and these were just so good. Also as you need wine to make it, might as well have the bottle to compliment the meal. Perfect way to show your date that you got mad kitchen skills.

Also we use Better than Better than Bouillon because it keeps better and allows for a variety of recipe sizes for stocks. It’s really nice and there is always a container of beef and chicken varieties in our fridge.