This one takes me back to the days when I was a new mom, and most Friday nights meant staying in. With a newborn in tow, it meant less frequenting my favorite spots, less impromptu dinners out, less of so many things that I used to do before. But it also meant more time at home which in turn paved a way to the stove and the oven. And once I found my way there, I began playing around with food. These pork chops in porto cream sauce is an outcome of those playing around days.
Porto or simply port is a Portuguese fortified wine. Add it to your sauces and they become sublime. This port wine cream sauce is a real dynamite, with the pan roasted whole garlic and the cream added to it. It is hard to believe how only three ingredients can make such a superb sauce. Goes so well with the pork chops! Do not substitute the fresh rosemary with dried and make sure you add it after you have finished cooking. The purpose of the rosemary is to lightly perfume the sauce, where you would notice just a hint of it and not be overwhelmed by it.
This Friday night we are staying in, somewhat reminiscent of those early days of parenthood and babyhood. But nevertheless jazzing up our evening with these pork chops in porto-cream sauce and maybe later sink in the couch with a movie. And life is all good!
Recipe
| Ingredients | |
|---|---|
 | 4 bone-in pork chops, about 8 ounce each |
| 2 tablespoons butter |
| 1 tablespoon olive oil |
| 4 cloves of garlic, keep them whole |
| A few sprigs of fresh rosemary |
| ¾ cup port wine |
| 1 cup heavy cream |
| 1½ teaspoon kosher salt |
| 1 teaspoon pepper |
| Instructions | |
|---|---|
| Lightly pound the pork chops with a meat mallet or a rolling pin |
| Heat butter and oil in a large skillet, large enough to fit in 4 pork chops |
| Add the pork chops to the skillet and cook turning occasionally, for about 6 minutes on each side. Season the chops with 1 teaspoon salt and 1 teaspoon pepper and remove them from the skillet |
| Put the whole garlic cloves in the now empty skillet |
| Immediately after that, pour the port into the skillet and cook over low heat, scraping up any sediment from the bottom of the skillet, until the liquid has reduced by half |
| Stir in the heavy cream. Season the sauce with remaining ½ teaspoon salt |
| Return the chops to the skillet |
| Simmer everything together for a minute |
| Turn off the heat and add a few rosemary sprigs to the skillet |
| Serve hot with any favorite side |
Note: I often find myself pairing this with charred green beans and sour cream mashed potatoes.
Inspiration: Friday nights at home
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