Chefshell posted 03-03-99 12:38 PM
Sauteed Spice Rubbed Pork Chops with Pan Sauce
4 thick center cut loin pork chops
1 tbsp. olive oil
Spice rub:
2 tbsp. paprika (Hungarian if you can)
1 tbsp. chile powder (Cayenne or whatever you like)
1 tbsp. light or dark brown sugar
1 tbsp. ground cumin
1 tbsp. dry mustard
1 tbsp. Cajun seasoning
1 tsp. ground sage
1 tsp. dried oregano
1/4 cup salt
1 tbsp. groung black pepper
Make the rub by mixing all ingredients in a small bowl. You can make this in batches and they will keep tightly sealed for a few months.
Coat the chops geerously with the spice rub and let marinate for up to 2 hours at room temperature or overnight in the fridge.
Meat should be room temperature before cooking. Scrape off excess rub and pat chops dry.
In a large heavy skillet, heat oil over high heat. When the pan is hot enough to sear but not burn the chops, add them in. Adjust heat if it seems too hot.
Sear one one side for 1 to 2 minutes or until beginning to brown lightly. Turn over and sear 1 minute more.
Reduce the heat so the chops continue to sizzle, but not high enough to burn the outside.
Cover the pan and continue to cook chops for 3 to 4 minutes or until firm when pressed with finger.
(Meat should register 145 to 155 degrees with a meat thermometer)Remove from heat and put them on a plate and cover with foil to let them rest. At least 5 minutes.
Pan Sauce:
2 tsp. finely chopped garlic
1 cup sliced mushrooms (whatever kind you like)
1 mediun white onion sliced thin
1/2 cup dry sherry or dry white wine
1 cup chicken or beef broth
chopped fresh herbs (sage or rosemary or dill or thyme, whatever you have and like)About 1
tsp.
Salt and pepper to taste
1 tbsp. cornstarch for thickening
To make the pan sauce, pour off all but a little of the fat from pan (About 1 tbsp.) leaving meat juices.
Adjust heat to medium and add onion and mushrooms. Cook until soft, but not browned about 4 minutes.
Add garlic and cook for 30 seconds or until you can just smell it.
Add the rest of the ingredients (cornstarch can be whisked into the wet indredients) and scrape up brown bits from bottom of pan while whisking sauce.
Bring up to a boil and let cook until sauce thickens, about 1 to 2 minutes. Reduce heat and add chops back to pan and turn to incorporate into sauce.