OMG you guys I am so serious that was like the tastiest thing ever. True Story.
Look at that pork chop and tell me you don’t want any. (Unless you are a vegetarian) if you said, “no”, I don’t believe you. Do you know why I don’t believe you? I don’t believe you because that pork chop is covered in an amazing shallot cream sauce. I also don’t believe you because I have another one of these babies in my fridge and I don’t even want to share it with myself it was that good.
Okay, maybe I believe you that you don’t want it, but that is only because I am not an awesome food photographer and you have never eaten one of B’s pork chops in awesome sauce.
This recipe came from B’s Mom and it was pretty simple. You chop up a mess of onions, shallots and garlic. You brown some pork chops five minutes on a side and set them aside. You cook the onions until translucent. You add in the shallots and the garlic and cook them a little, too. Then, you add some red wine and reduce it. B really let it reduce, but that just made all those wonderful wine flavors soak into the onions, shallots and garlic. Finally, you add some cream, bring the heat back up, add in the pork chops and let them finish cooking.
The sauce smelled so good, I have to tell you that I was a cynic about this recipe. I’ve had experiences where things smell amazing and you are sure that it is going to turn out perfectly but then they are missing something and it takes away from the eating experience. I thought that would happen with this recipe. But, it didn’t. The onions, shallots and garlic married perfectly with the wine and then they all added a decadent lightness to the heaviness of the cream. All of these flavors worked well with the pork, which didn’t overpower the flavors but also didn’t buckle on the pressure of so much tastiness. Being from Iowa, I have had much pork in my day and many sauces have been poured over said pork, but this might be one of my favorites. It was just that delicious.
With the cream, I thought it might be a little too heavy for the summer weather, but as I said in the previous paragraph, the wine reduction cut into the cream with a lightness that saves this dish from being too heavy. On Saturday, I ate my first serving of this along with Joy Killjoy without any sides. I’m still debating about what to serve my last pork chop with. Do I mash some potatoes? Or, do I just make a salad and once again just enjoy the pork chop and its sauce all on its own? We shall see.
