Geoausch

I have established certain staple dishes for beef, chicken and fish, but up until a few days ago I had yet to find a great recipe for pork. For years, I experimented with several different marinades and then attempted to “grill” chops on my George Foreman Grill. Inevitably, these chops always turned out dry and rather bland. I stumbled across two different pork chop recipes, both contained elements I didn’t like, but both sounded far more tasty than any of my previous failed attempts at pork chop perfection.

I decided to take my favorite parts of both recipes and combine them together for my own unique recipe, which is what I present here. I’ll remind you that everything organic tastes better and the more organic ingredients you use, the better your meal will taste.

Ingredients:

1 1/2 tsp. rubbed sage

1 tsp. minced garlic

1 tsp. thyme leaves

1/2 tsp. ground allspice

1/2 tsp. paprika

1 tbsp. flour

1 tsp. salt

2 tbsp. olive oil

1/2 cup dry white wine

1/2 cup of water

4 pork chops

1 diced onion

Begin by mixing all of your spices and flour in a bowl.  Once the spices and flour are thoroughly mixed, sprinkle this mixture on both sides of your pork chops. Pour olive oil into a large skillet and set on medium-high heat.  When you see the first wisps of white  smoke from skillet, add your seasoned pork chops and turn heat to high.  Move the chops around, ensuring that each side develops good color. Cook for approximately 3 1/2 minutes at which point you’ll reduce the heat to medium.

Add the wine and continue moving your chops around the skillet. After the wine evaporates, add water and continue cooking for 10 minutes, turning chops a few times. Add onion, reduce heat to low and continue to cook for 3 or 4 minutes.

You can serve the chops with or without the onions. Personally, I prefer mine served on a bed of rice. The meal is perfectly paired with a glass of your favorite Chardonnay.