Lazy Person's Pan-Seared
Plum Brandy Pork Chops
Story/recipe and photos by Tom Weber
One of the nice things about being a LAZY person
is that you can let your supplies dwindle down to a precious few before
you really have to shower, dress and actually go outside to the grocery
store or market, or both, to stock back up. So, did I shave, shower,
and go outside to prep for this recipe? I cannot tell a lie. I DID
Let's take a quick inventory of what's inside the ice-a-box.
A packet of boneless pork loin chops. A half-carton
of heavy cream. A half-bag of frozen and cut rosemary potatoes. A few
cloves of garlic. Butter. Olive oil. That's it? Nothing else? OMG! I
Well, let's put that frustration on the "back burner"
and deal with it later.
So, I've got less than a suitable amount of ingredients
to mount a worthy assault in the kitchen. But, if I could just find
two additional ingredients, I could get this show on the road. Let's
see. Do I have any French cognac? Nope. Any Madagascar peppercorn? Of
course not. Wait a minute, I can always substitute the cognac with something
else from the booze bin and my fresh pepper grinder can take the place
of the peppercorn.
Okay. I've got it. I'll finish off the pork loin chops
in a liquor-laden cream sauce and throw some whole garlic cloves in
with the taters while they roast. Let's call this culinary creation
the Lazy Person's Pan-Seared Plum Brandy Pork Chops. I'm
Know what Slivovitz is? It's a distilled
beverage made from Damson plums and is widely known as plum brandy.
Slivovitz, or Sljivovica
in Polish, which is where my bottle of elixir comes from, is considered
the national hard liquor drink around the Balkans down to Turkey and
is widely produced and consumed in most Central and Eastern European
A full shot glass of Slivovitz will serve
as the substitute for the preferred French cognac. iveli!
(Serbian for "Cheers!")
If you'll hand me that apron and the bottle of Slivovitz
we can head into the galley and start slinging some hash.
LAZY PERSON'S PAN-SEARED PORK LOIN CHOPS
Ingredients (for 2)
- 320 gr (12 oz) of Boneless Pork Loin Chops (4)
- 200 gr (7 oz) pre-packaged cubed roasting potatoes
- 1 Garlic bulb, separated with outer skin left on
(about 8 pieces)
- 60ml (2 oz) Heavy Cream
- 1.25 gr (1/2 tsp) of freshly ground Black Pepper
(approx. 20 rotations with the pepper mill set on medium setting)
- 30ml (1 oz) Slivovitz/Sljivovica Plum Brandy
- 60ml (3 tbsp) Virgin Olive Oil
- 15 gr (1 tbsp) of Butter
- 2.5 gr (1/4 teaspoon) of Salt
Prep and Cooking time: 25-30 min.
Step-1: Separate the Garlic bulb into pieces
leaving the outer skin on
Step-2: Into a casserole dish combine 2 tbsp
of olive oil, pre-packaged potato pieces, garlic cloves, salt &
pepper to flavor, mix well and place in oven at 200C (400F) for 18-20
Step-3: Rinse, paper towel dry and season Pork
Loin Chops with salt and pepper on both sides
Step-4: Add 1 tbsp each of olive oil and butter
to skillet, set on MED-HIGH heat, let melt and merge then introduce
Pork Loin Chops for 4 min.
Step-5: At 4-min. mark of searing in skillet,
Pork Loins should be paper-bag brown in the center and golden brown
around the edges. Turn chops over and continue searing for another 4-min.
Step-6: At the 8-min. mark of searing, the Pork
Loin Chops are ready. Remove Chops from skillet, lower heat to MEDIUM,
add the Plum Brandy and stir liquor with the pan drippings until the
alcohol has dissipated, about 30-45 sec.
Step-7: Pour in the Heavy Cream, add the freshly
ground Black Pepper and mix vigorously for about 1-min.
Step-8: As the creamy mixture starts to firm
up, turn heat to LOW, reintroduce Pork Loin Chops and move them around,
side over side for about 30-sec.
Step-9: The Rosemary Potatoes and Garlic cloves
roasting in the oven are done. Plate the Pork Loin Chops, drizzle the
plum brandy cream sauce over top, add potatoes and garlic cloves.
Step-10: Buon Appetito!
Recommended Wine Pairing: Montepulciano D'Abuzzo
DOC Produced by Bramale Vineyards and bottled
by Cantina Caviro, Forli (FC), Italy Just one sip
and you'll do what locals have done for years: fall in love with Montepulciano
D'Abruzzo. A blend comprised of 85% Montepulciano
and 15% Sangiovese grapes, this fruity, but dry, deep
Italian red is quite reliable. This Montepulciano D'Abruzzo
pairs beautifully with a variety of meat dishes, especially those in
sauces, and, above all, it's the perfect partner with lamb.