Sunday, January 15, 2012

Parmesan Sage Pork Chops

I have been cooking. Promise. But finding time for cooking is not the same thing as finding time for blogging, unfortunately.

For Christmas Eve dinner I adapted a recipe for pheasant with wild-rice stuffing from the City Tavern Cookbook and applied to it to three Cornish hens. I think it was ok, but the burgundy marinade was probably a bit overpowering for the hens. Here they are ready to be roasted:
Finished product:
The most ambitious part of that endeavor was my first try at homemade demi-glace. I'm not a patient person, and demi-glace requires patience. Let's just say that. I think mine was too watery, but it did taste good.

What I'm really excited about, however, is the iPad I received for my birthday. I've used it several times already, along with the iPad application, which I really enjoy. Of course any user-upload site for recipes can be hit or miss, but I do find that the reviews on AllRecipes usually tell the tale pretty well. (Sidenote: If you make a recipe, but change over 50% of the ingredients, don't bother reviewing that recipe! This is a huge petpeeve of mine...a few substitutions, sure...but if you change the fundamental makeup of the recipe, you are no longer using THAT recipe).

At any rate, I wanted to plug this breaded pork chop recipe:
Parmesan Sage Pork chops

I have access to really great pork chops every weekend at the Somerville Winter Farmers Market, so I'm always on the lookout for good recipes. I really loathe dry pork chops, and previous attempts to bread them have always come up short. Not this one. The sage and lemon keep everything light, but the breading really seals in the flavors. I always use bone-in porkchops, but I imagine it would work well with cutlets as well.

Served here with salad of haricots verts and shaved watermelon radish: