So we were browsing the grocery store like we do twice or thrice a week (yes, we grocery shop a lot!) and saw a family pack of what they called ‘sirloin chops’. I didn’t know what that meant since there seemed to be three of four different cuts in that pack, but I did see two delicious hunks of bone-in chops that I thought looked great, and at $1.99 a pound, I really had nothing to lose.
So I went home and whipped up a delicious pork chop dinner with a white wine glaze. I didn’t tell Jas about the wine, and he didn’t realize it either and down the whole hunk of meat before I could say go. I really like bone-in chops because it is so much juicer and flavorful (I think). Of course, I sometimes cannot help but take out the bone and keep it to make awesome bone stocks, because there is no other stock like bone stock. Anyway, for sides, we had basil yellow squash and zucchinis and basil-lime rice (adapted from my [or Chipotle’s] cilantro-lime rice.
Ingredients (4 servings)
- 4 pork chops
- 2 tablespoons cooking oil
- Ingredients for Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon dill weed
- 1/4 teaspoon crushed coriander seeds
- 1/3 teaspoon black pepper powder
- a pinch of paprika
Ingredients for Glaze
- 1/4 cup white wine (drier is better)
- 1/4 teaspoon sugar
In a bowl, mix all the ingredients for the seasoning together.
Just before cooking, rub the seasoning into the pork chops.
In a heated large skillet, add oil, then fry the pork chops on one side.
When the chops turn a pale reddish color (about 4 minutes), turn over and cook until the other side is cooked (about 3 minutes).
Remove from pan and let stand for about 6 minutes.
Add the white wine to the same skillet used to fry pork chops.
Deglaze the pan, then add sugar and stir until the sugar has dissolved.
Spoon this sauce over the pork chops and serve!