Sunday, January 16, 2011

Pork Chops with Creamy Herb Wine Sauce

Rose Geranium Infused Wine

Pork Chop with Herb Wine Sauce, Mashed Potatoes and Waxed Beans
Actually the recipe is from and it is called Pork Chops with Creamy Marsala Sauce.  If you click on the link, it will give you the original recipe.  Of course, I had to put my spin on it by using white Zinfandel infused with rose geranium leaves (for jelly).  It really had a slight taste of the rose geranium which was good.  Here it is plated with The Herbal Husband's famous mashed potatoes and waxed beans from our garden.  It was delish!  So here is my version of the recipe:

Pork Chops with Creamy Herb Wine Sauce
Serves 4
Calories 332 per serving

1/2 cup Marsala wine (I used the rose geranium wine)
2 t. cornstarch
1/4 cup all-purpose flour
4 thin boneless pork loin chops, trimmed
1/4 t. kosher salt
1/4 t. freshly ground pepper
2 t. (we used more 2 T. at least) extra virgin olive oil
1 small onion, chopped
(1 clove garlic, minced)
3 t. chopped fresh oregano or 1 t. dried
3 t. chopped fresh chives, divided
1 cup low-fat milk
(Omitted 4 slices thin prosciutto, chopped)

1.  Mix 2 and cornstarch in a small bowl; set aside.

2.  Place flour in a shallow dish.  Sprinkle pork chops with salt and pepper (and I used some granulated garlic), then dredge in the flour.

3.  Heat oil in a large nonstick skillet over medium-high heat.  Reduce heat to medium and add the pork chops.  Cook until well browned on both sides, about 2 minutes per side.  Transfer to a plate.  Add prosciutto to the pan and cook, stirring constantly, until browned, about 1 minute. (I did not use the prosciutto)  Add onion (and garlic) and cook stirring often, until it starts to soften and brown 2 to 3 minutes.   Add the remaining 6 tablespoons wine, oregano and 1-1/2 t. chives and bring to a boil, scraping up any browned bits.  Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer.  Cook, stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes.

4.  Return the pork chops and any accumulated juice to the pan and simmer, turning to coat, until heated through 1 to 2 minutes.  (I cooked them for about 10 additional minutes.)

Serve the chops topped with the sauce and garnished with the remaining 1-1/2 t. chives.

The Herbal Husband loved them and so did I.  The Jets beat the Patriots!  One more game in Pittsburgh!  Here we go Steelers, here we go!  The quote of the day from Mrs. Reppert's TwelveMonth Herbal:

A garden is the mirror of a mind.  It is a place of life, a mystery of
green moving to the pulse of the year, and pressing on and pausing
the while to its own inherent rhythms.
-- Henry Beston

Hope you had a great day wherever you may be.  Talk to you later.


Carol said...

My my that recipe sounds so yummy! I may just have to give it a try later this week. Always looking for new recipes to try out.

lemonverbenalady said...

It was very good and very easy, Carol! Thanks for stopping by as always!

taylorsoutback said...

It's almost 11:00 p.m. and after reading your pork chop recipe, I am so hungry!! Better get to bed before I head down to the kitchen...

Isn't it incredible to think both our favorite teams are literally one game away from the Super Bowl??!!

lemonverbenalady said...

Yes, TO, I'll keep my fingers crossed!

PeggyR said...

This sounds really good.

lemonverbenalady said...

It was very good, Peggy! Thanks for coming by.

Mina said...

I'm going to have to give this a try next weekend. My mouth is watering!

lemonverbenalady said...

We had leftovers tonight, Mina and it was even better tonight! Thanks for stopping by!

Herbaholic said...

OH wow that looks yummy, not sure about the creamy sauce and my new diet though, loving the rose geranium infused wine though, have you tried making a rose geranium liqueur, there's a recipe on my blog it's lovely :)

Herby xxx