Pan Seared Herb Infused Pork chops
|Bone in pork chop||4 Medium|
|Thyme||1 Bunch (100 gm)|
|Rosemary||1 Bunch (100 gm)|
|Oregano||1 Bunch (100 gm)|
|Extra virgin olive oil||3 Tablespoon (1 tablespoon for searing the pork chops and 1 tablespoon for the potatoes)|
|Unsalted butter||4 Tablespoon (1 tablespoon for cooking the asparagus and 1 tablespoon for the potatoes)|
|Green asparagus||8 Medium|
|White button mushroom||8 Ounce, sliced|
|Freshly ground black pepper||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|All purpose flour||1 Tablespoon|
|Low sodium beef stock||14 Ounce|
|Heavy cream||1 Cup (16 tbs)|
|Red potatoes with skin||6 Medium, halved|
|Water||4 Cup (64 tbs)|
1.Season the pork chops on both sides with salt and freshly ground black pepper.
2.Heat a skillet and pour in a tablespoon of extra virgin olive oil.
3.Place the pork chops in the searing pan.
4.Drop the herbs while the pork chop is cooking.
5.Cook for about 3 minutes on each side until nicely browned. Set aside on a plate with the herbs lined underneath the pork chops.
6.In another sauce pan, add one tablespoon of olive oil.
7.Drop in the unsalted butter. Let it melt.
8.Add the sliced mushrooms.
9.Season with salt and pepper and sauté well.
10.Add the minced garlic and let it cook until it is incorporated.
11.Sprinkle in the all purpose flour.
12.Add a tablespoon of unsalted butter and cook the flour in it for a couple of minutes.
13.Deglaze the pan with the low sodium beef stock and let it reduce a little.
14.Just before finishing off the sauce, add the heavy cream and blend it in.
15.Pour it on the plated pork chops.
16.In the same pan in which the pork chops were seared, drop the asparagus.
17.Spoon in a tablespoon of butter.
18.Season the asparagus with salt and pepper and let it cook until it is no longer raw but crisp.
19.Place the asparagus on a plate.
20.Steam the potatoes in the water.
21.In a pan, heat a tablespoon of butter and a tablespoon of olive oil and place the drained potatoes.
22.Season with salt and pepper and sauté well.
23.For serving the dish, place the potatoes all around the dish used for plating the pork chops topped with the sauce. Serve alongside the plate of the saluted asparagus. Serve right away