Recipe: Pork with Strawberry-Herb Sauce
It’s been several days since I made this dish and its memory is still making me salivate. I don’t really think this post needs to be bogged down with lots of words expounding on the tastiness of this meal.
Just make it.
Pork with Strawberry-Herb Sauce
(inspired by the recipe of the same name in Food and Wine‘s 2006 cookbook, but slightly modified)
1 tbsp. extra-virgin olive oil
2 pork chops, 1-1 1/2 in. thick
salt and freshly ground pepper
2 tbsp. butter
1 shallot, very finely chopped
3/4 c. chicken stock
2 tbsp. strawberry jam
scant 1 tsp. chopped thyme
1 tsp. creole mustard (or Dijon)
1. In a large skillet, heat the olive oil until shimmering. Season the pork with s&p and cook over high heat, turning once, until it’s browned and just barely cooked through, maybe 8 minutes. Transfer to a plate and cover with aluminum foil.
2. Melt 1 tablespoon of the butter in the same skillet you used to cook the pork. Add the chopped shallot and cook over moderate heat, stirring, until softened. Add the chicken stock, strawberry jam, and chopped thyme and cook over high heat, stirring, until the sauce is thickened, about 5 minutes. Whisk in the mustard, reduce heat to low, and then whisk in the remaining 1 tablespoon of butter. Season sauce with s&p. Return the pork chops and any juices on the plate to the skillet, turn the meat to coat with sauce, and serve immediately.
For the love of all that is good, cook this tonight.