Post by Shawnee on Oct 22, 2012 12:37:57 GMT -5
Peppered Pork with Chive Sauce
For pork that is juicy and tender, cook it just until the center of the meat is slightly pink and the juices run clear. (It is safe to eat slightly pink pork.) The base for the rich, creamy sauce is cream cheese.
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Ingredients
4 boneless pork loin chops, cut 3/4-inch thick
1 teasthingy coarsely ground tri-colored peppercorns or black peppercorns
2 teasthingys cooking oil
1/4 cup water
3 tablesthingys dry sherry or chicken broth
1 3-ounce package cream cheese with chives, cut up
Snipped fresh chives (optional)
Directions
1. Sprinkle both sides of pork chops with pepper, rubbing it lightly into the pork. In a 10-inch skillet cook pork in hot oil for 8 to 10 minutes or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F, turning halfway through cooking. Remove pork and keep warm.
2. For sauce, carefully add the water to the hot skillet. Add sherry or broth to skillet and heat until bubbly. Add the cream cheese. Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted. Transfer warm pork to 4 dinner plates. Sthingy sauce atop pork. If desired, sprinkle with snipped chives.
Makes 4 servings.
Serving Suggestion: Steam or microwave quartered new potatoes and green beans, then drizzle with lemon juice. Serve glasses of apple cider with dinner.
For pork that is juicy and tender, cook it just until the center of the meat is slightly pink and the juices run clear. (It is safe to eat slightly pink pork.) The base for the rich, creamy sauce is cream cheese.
• View this recipe >>
Ingredients
4 boneless pork loin chops, cut 3/4-inch thick
1 teasthingy coarsely ground tri-colored peppercorns or black peppercorns
2 teasthingys cooking oil
1/4 cup water
3 tablesthingys dry sherry or chicken broth
1 3-ounce package cream cheese with chives, cut up
Snipped fresh chives (optional)
Directions
1. Sprinkle both sides of pork chops with pepper, rubbing it lightly into the pork. In a 10-inch skillet cook pork in hot oil for 8 to 10 minutes or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F, turning halfway through cooking. Remove pork and keep warm.
2. For sauce, carefully add the water to the hot skillet. Add sherry or broth to skillet and heat until bubbly. Add the cream cheese. Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted. Transfer warm pork to 4 dinner plates. Sthingy sauce atop pork. If desired, sprinkle with snipped chives.
Makes 4 servings.
Serving Suggestion: Steam or microwave quartered new potatoes and green beans, then drizzle with lemon juice. Serve glasses of apple cider with dinner.