Photo: Heather Tallman
The finished dish is served over blue cheese mashed potatoes with a side of cabbage, onions and blue cheese wafers.
The last few weeks I have had a real craving for a particular meal I always order at one of my favorite restaurants. Savory and indulgent, this meal is what I would normally save for a night when I had more time, but after a long day at work, what I sometimes need is a bit of kitchen therapy.
This particular meal fit the bill.
Sometimes there is nothing more romantic than you and your mate making dinner together. The anticipation of the finished meal is not something you can reproduce at a restaurant.
I didn’t want to get a sitter and go out. I wanted to make something special. While he watched me cook, we had a bit of wine and good conversation. Our kids were in bed early, so I saw this as the perfect chance for some adult time.
After 17 years together and 15 years of marriage, sometimes you need to get back to basics. Nothing says love like making dinner together in flannel pants and t-shirts!
Herb Rub
Ingredients
- 1/4 cup fresh rosemary leaves
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Cooking Directions
- Rub pork chops with a small amount of oil and then the herb rub.
- In a large saute pan, melt a small amount of butter, then add a drizzle of olive oil (medium heat). Sear the pork chops on every side, cooking through. If they are especially, thick you can finish them off in the oven on a cookie sheet.
Rosemary Cream Sauce
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons chopped shallots (about 2 large)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 1/2 cup chicken stock
- 2 cups heavy cream or half & half
- 1/2 teaspoon ground dried rosemary
- 1/4 teaspoon ground dried sage
- 2-3 tablespoons white Roux
- 1 tablespoon chopped fresh rosemary
Cooking Directions
- To make the white Roux, melt 3 tablespoons of butter in a small saucepan. Add 2 tablespoons of flour over medium heat and allow to incorporate and form a Roux. Whisk with a fork, then remove from heat. This may take 2 minutes.
- For the cream sauce, saute shallot and garlic in the olive oil until translucent. Add chicken stock and reduce by 1/2 over medium heat. Add the cream, ground rosemary and sage. Let simmer and thicken after you add the Roux.
- You may strain through a sieve, puree with an immersion blender or leave chunky. Add the chopped rosemary at the end of the dish.
