Pork Chops with a Creamy Saffron Sauce
Santa must love me,
because he gave me saffron in my stocking this year! I was so excited to try to use it many ways.
This recipe was originally a chicken recipe, but I found a great deal on pork
chops that day. Feel free to adjust your
protein or even make the sauce and serve it over vegetables.
2 tablespoons olive
oil
1 pound pork chops,
pounded to 1-2 cm thick. (about 3-4 chops)
1 small onion, sliced
½ cup white wine
¼ teaspoon saffron
threads
½ cup half-and-half (or heavy cream)
Salt and Pepper
Directions:
Heat the olive oil in
a large skillet over high heat. Season pork with salt and pepper. Sear pork on
both sides until just cooked through (about 2-3 minutes per side.) Transfer pork to a plate and tent with foil
to keep warm.
Turn heat to medium,
add onion and garlic to cook until tender (about 2 minutes.)
Deglaze the pan with
white wine. Scrape up the brown bites and cook until the wine is almost
evaporated.
Add half
and half (or cream). Salt and pepper to taste.
Add pork back into the pan, including the juices from the place. Simmer for 1 minute or until the pork is
heated through.
Serve immediately.
(Sprinkle with parsley if available.)
http://www.foodnetwork.com/recipes/chicken-scallopine-with-saffron-cream-sauce-recipe.html
I made this after going to Bali and bringing back alot of saffron and looking for some new dishes to cook. I also went to Nahunta in N.C. to get some "fresh meat" that doesn't set in the grocery store freezer for months. This dish was superb!! I used cream of celery soup instead. Thanks so much Kate!!
ReplyDeleteYou say add garlic and chicken broth but don't include them in your recipe.
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