Tonight we had a recipe that I picked out of the May issue of Rachel Ray’s magazine. It was called Pork Chops with Potatoes, Green Beans and Quick Brown Sauce. It looked rich and I must admit that the gravy jumped out at me. For some reason, I was in the mood for a meal with some gravy.
Season 3-4 large (1-inch thick) pork chops with salt and pepper. At the same time heat a large oven-ready skillet over medium-high.
Place 5 medium Yukon gold potatoes (that have been cut into bite-size pieces in a large pot. Add enough cold water to cover and bring to a boil. Cook the potatoes until almost tender, about 10 to 12 minutes. Add 1 pound of green beans (that have been trimmed) and cook until the potatoes are tender and the green beans are crisp-tender, approximately 5 minutes more. Drain and return the vegetables to the pot. Toss the vegetables with 2 tablespoons of butter, a few chopped chives and parsley if available and season with salt. Cover and keep warm.
Meanwhile, in the skillet, heat 1-2 tablespoons of canola oil, giving one turn of the pan, over medium-high. Add the pork chops and cook, turning occasionally, until browned, about 10 minutes. Transfer to a platter and cover to keep warm.
Now add another 2 tablespoons of butter to the skillet. When the butter foams, add 1 finely chopped shallot, 1 large minced garlic clove and 1 bay leaf. Stir until the shallot and garlic soften (about a minute or two), then add 1 heaping tablespoon of flour and whisk for 1 minute. Now whisk in 1 cup of chicken stock, 2 tablespoons of soy sauce and 2 teaspoons of Worcestershire sauce. Reduce the heat to low and return the chops to the skillet, turning to coat in the sauce. Simmer until the pork is cooked through, another 1 to 2 minutes.
Divide the chops among plates. Serve with the potatoes, green beans and top with any remaining sauce. Enjoy!
This was a bit of a treat because we were able to enjoy the meal at home as a family instead of at school!