Pork loin is a relatively inexpensive and lean cut. It takes many flavors well, making it a blank canvas. I like to buy a large loin (10 lbs or so), butcher it myself and freeze 1/2 – 3/4 of the meat – that way I always have some on hand. Below are two fast and easy recipes for boneless chops. As always, have your chops sit out at room temperature for 20 min before cooking to avoid tough meat.
Pork chops are pan fried and covered with a creamy white wine, mustard, and caper sauce. Served here with mashed potatoes; also good with rice.
Pan-fried Pork Chops with Mustard-Caper Sauce
adapted from Williams Sonoma
Time: 45 min Serves:4
4 boneless pork loin chops, 1 inch thick
1 1/2 tbsp olive oil
1 1/4 cup semidry white wine
1/3 cup capers
1/3 cup heavy cream
1/4 tsp white wine vinegar
2 tbsp whole grain mustard
Season the chops with salt and pepper. Heat oven to 170 degrees F, place a platter in oven to keep warm. Place a large fry pan over medium-high heat and add half of the oil. Add two of the chops and don’t touch them for 3 min, turn and cook another 3 min before transferring to the platter. Repeat with the remaining two chops. Pour off the oil, add the wine to the pan and deglaze. Add the capers and cook until the wine has reduced by half, about 2 minutes. Stir in the cream, vinegar, pepper to taste. Simmer until slightly thickened, about 30 seconds. Remove from heat, whisk in mustard. Taste and adjust seasonings. Spoon over the chops.
Pork chops are stuffed with a mixture of dried cranberries, apricot preserves, and coriander. You could use dried cherries, if you prefer. Served here with salad and quinoa.
Cranberry Stuffed Pork Chops
Time: 20 min Serves: 4
4 boneless pork loin chops, 1 inch thick
1/2 cup dried cranberries, chopped
2 tbsp apricot preserves
1/2 tsp ground coriander
Heat oven to 400 degrees F. Combine cranberries, preserves, and coriander in a bowl. Cut a deep pocket into each chop, stuff with the cranberry mixture, season the outside with salt and pepper. Heat 1 tbsp olive oil in an oven safe skillet over medium-high. Brown the chops 2 minutes per side, then transfer the pan to the oven and cook for 4-6 minutes.