Couple things to note:
-Most of the pics are really ugly. The only saving grace is the final plated shot.
-The only reason I am posting this is to give folks an idea for a really quick meal that is really good if they find themselves with time constraints for a decent weeknight meal.
I got an inspiration to try something different a week and a half or so ago and tried this dish. First attempt I braised the pork in zesty Italian salad dressing. I love it as a marinade for grilled chops so went with it. Big mistake. The only thing I can think of is that the vinegar in the dressing clashed with the cream. It looked great but the flavor was about what I'd imaging turpentine to taste like. Dumped that and made tacos for dinner. I felt the concept was sound though so thought through a way to do this and have it work. Came up with this idea, and it certainly did work!!
A couple of thick sliced center cut pork loin chops cut into small pieces. Into a skillet with a lot of butter, fresh minced garlic, Italian herbs, and crushed red pepper
Cook till the pork is done and mix in the flour. Didn't measure but I'd guess 1 1/2 to 2 tablespoons
Mix the flour in and add about a half cup of veggie broth to deglaze the skillet and get the sauce started
Mix all that up and let reheat then add the cream
Simmer on low till thickened and you have a nice cream sauce
This was not part of the original plan but Tracy thought adding some spinach would be good....and she was right!!
Served over pasta with mini Italian bread loaves on the side and topped with a sprinkle of Parmesan cheese
This came out really well. I was thrilled with it and if you sat down to a plate, you'd never guess this was done from start to finish in 15 to 20 minutes. Again, the only reason this is being shown is to give folks an option for a quick meal. Heck, even if you're not under a time constraint, this is still a very good dinner. Both of us were pleasantly surprised and it'll go into the rotation. The flavors were distinctively Italian but not so strong as t overpower the delicacy of the cream sauce. It was rich and creamy but not super heavy. Overall a very pleasant meal.
Now to go get started on tonight's dinner. This too will be a new one which might get posted if it turns out well. Fingers X'ed!!
Robert
-Most of the pics are really ugly. The only saving grace is the final plated shot.
-The only reason I am posting this is to give folks an idea for a really quick meal that is really good if they find themselves with time constraints for a decent weeknight meal.
I got an inspiration to try something different a week and a half or so ago and tried this dish. First attempt I braised the pork in zesty Italian salad dressing. I love it as a marinade for grilled chops so went with it. Big mistake. The only thing I can think of is that the vinegar in the dressing clashed with the cream. It looked great but the flavor was about what I'd imaging turpentine to taste like. Dumped that and made tacos for dinner. I felt the concept was sound though so thought through a way to do this and have it work. Came up with this idea, and it certainly did work!!
A couple of thick sliced center cut pork loin chops cut into small pieces. Into a skillet with a lot of butter, fresh minced garlic, Italian herbs, and crushed red pepper
Cook till the pork is done and mix in the flour. Didn't measure but I'd guess 1 1/2 to 2 tablespoons
Mix the flour in and add about a half cup of veggie broth to deglaze the skillet and get the sauce started
Mix all that up and let reheat then add the cream
Simmer on low till thickened and you have a nice cream sauce
This was not part of the original plan but Tracy thought adding some spinach would be good....and she was right!!
Served over pasta with mini Italian bread loaves on the side and topped with a sprinkle of Parmesan cheese
This came out really well. I was thrilled with it and if you sat down to a plate, you'd never guess this was done from start to finish in 15 to 20 minutes. Again, the only reason this is being shown is to give folks an option for a quick meal. Heck, even if you're not under a time constraint, this is still a very good dinner. Both of us were pleasantly surprised and it'll go into the rotation. The flavors were distinctively Italian but not so strong as t overpower the delicacy of the cream sauce. It was rich and creamy but not super heavy. Overall a very pleasant meal.
Now to go get started on tonight's dinner. This too will be a new one which might get posted if it turns out well. Fingers X'ed!!
Robert
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