Ok, after yet another long hiatus from the Carnivore and the Vegetarian, I return, this time, a married man. Just two weekends ago I was married down in DC, went on our honeymoon in St. Lucia, and now we’re back in NYC.
This dish was something I sort of made up as I went along, but it is slightly inspired by a Mark Bittman recipe I saw in one of his books at Barnes and Noble. He covered it in mustard and pan seared it. I did something similar, adding more spices and then deglazing hte pan with white wine to get all the delicious little bits. I served it with a salad, that the vegetarian ate as her full lunch.
On top of the salad, I added some crispy fried shallots. I am not including a recipe for those, as you just need to dredge them in flour, shake them off and cook in an oiled pan until crispy. They can top this pork chop too if you made it with rice or another vegetable.
2 boneless pork chops
1 tablespoon dijon mustard
1/8 teaspoon dry rosemary
1/8 teaspoon dry thyme
1 tablespoon cooking oil (your choice, not olive)
1 clove garlic, minced
1/4 cup white wine or chicken stock
Heat a medium size pan or skillet over medium-high heat and add cooking oil.
While heating, in a small ramekin or bowl, mix the mustard, rosemary, thyme and garlic until blended. Season each of the pork chops with salt and pepper. Cover the chops with the mustard sauce on both sides and set aside.
When the pan begins to smoke slightly, add the pork chops. They should begin to brown quickly, if not your pan is not hot enough. Sear on the first side for about 3-4 minutes and then flip and cook an additional 2-3 minutes. Reduce heat to medium and slowly add your white wine or stock. Scrape up the bits that stuck to the pan, cover and cook an additional 3-5 minutes, until chops are tender.
Serve the pork chops with a salad, vegetable and/or starch. Top with crispy shallots (optional). Pour any pan juices over pork chop. Enjoy!!