Pork Chops are a mystery to me. I have attempted several different recipes and have never gotten them to taste the way I want them to taste. But here is a recipe adapted from Julia Childs.
Season Pork with thyme, sage, salt pepper and marinade in white and red wine for several hours.
Remove pork, dry with paper towel and brown on both sides in bacon fat.
Remove pork from pan, remove fat, add in butter and I added fresh thyme and three cloves smashed garlic. heated on low, after butter melted, added pork and covered until done (turned in between).
When done, removed pork, added the marinade liquid and half a chopped shallot and reduced to a thick purple gravy. That was weird. But it tasted good.
Mashed Potatoes--peel, cube, add to boiling water until fork soft. Remove, strain, add back to same pot on low heat until water evaporates. Add glob of milk, lots of butter and blend. Salt Pepper.
The purple gravy went well over potatoes.
In the end, I have to say I like pork better on grill or in oven. So goes the mysteries of stove top pork chops.
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