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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Pork Chops with Lemon Thyme and Red Burgundy Sauce

March 3rd, 2009 · 1 Comment · Dinner, Wine


Served with Mashed Turnips and Apple Sauce

Buy two 6 ounce pork chops at your favorite butcher.  We like the Wayside Meat market.

Salt and pepper chops to taste. 

Heat a large skillet with two tablespoons of olive oil and a tablespoon of butter.

Place pork chops on to hot skillet, cook and brown on both sides for 3 to 5 minutes per side.  De glaze pan with 1/2 pinot noir. Remove pork chops on to a platter.

Add a sprig of Lemon Thyme and reduce for 5 minutes.  Add another pat of butter and whisk.  Add additional pepper or salt to taste.

Maple Mashed Turnips

Purchase a large turnip or small rutabaga from your favorite farm stand. Peel, cut into large pieces and boil in salted water for 40 minutes. Once fork tender, remove from water and mash in bowl along with 1 teaspoon of olive oil or two pats of butter. Salt to taste and mix in a drizzle of real Maple syrup.

Fresh Apple-Walnut Sauce

Purchase a few McIntosh apples for your favorite farm stand. Peel and core apples, then slice.

Saute  with ¼ cup of brown sugar, tablespoon of butter and pinch of salt

Add stick of cinnamon and one table spoon of fresh lemon zest

Add ¼ cup of chopped walnuts

Set aside at room temperature until ready to serve

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