Saturday night, we made proscuitto-covered pork chops! They turned out great, as pork chops covered with prosciutto damned well better. Basically, we took thin-cut pork chops, covered them with prosciutto, pan-seared them, cooked them in some white wine, and created a simple white wine sauce afterwards. All in all, it took about a half-hour, with enough time to also tend to the couscous and the salad. Also, I didn't end up using all the prosciutto, so I ate the rest while I was cooking. I highly recommend the recipe!
The prosciutto and the white wine sauce gave the dish a very flavorful top layer, while keeping the pork very tender.
Lately, I've been having a lot of fun exploring white wine sauces. Another recipe created an even more flavorful sauce by adding a few tablespoons of lemon juice, a bit of parsley, and reducing. In this recipe (prosciutto-covered pork), I recommend making sure that you stir in all the brown bits at the bottom of the pan with the wine, adding salt and pepper to taste, adding a dash of lemon or lime juice, and reducing until it reaches a consistency that you like.
With the pork chops, we had couscous and salad. For the couscous, we like the boxed kind with flavor packets that can be purchased at the supermarket for ~$1. The flavors are good, everything is premeasured, and it's ridiculously quick - about 8 minutes. There's always enough left-over for another meal and it warms up great.
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