We must talk about these pork chops! Cow-a-bunga! Greg and I enjoy cooking shows. I’m constantly looking for new ideas and inspiration. While I do get frustrated with the Food Network Star, some of the people they collect to be on the show are amazing. This pork chop recipe from Jason Smith is positively mind boggling.
Now don’t you dare think it’s too time consuming. Start to finish might be 30 minutes. The first time I made this Mark was visiting from Minnesota and he and I might have been overserved, but that didn’t stop us from making an absolutely incredible dinner.
The combo of balsamic vinegar, butter and cream will rock your world. I’ve taken this sauce and used it on many dishes. I put it on tritips. Chicken loves it, as do rice or mashed potatoes.
You’re probably noticing the lack of asparagus in the pictures. The recipe doesn’t care. Pea pods are just fine with it. I didn’t have mixed color tomatoes either, bummer, but no taste difference. You will love this recipe, I guarantee it. I’ve never served it to anyone who didn’t ask for the recipe the next day. That’s a sign.
2 tablespoons vegetable oil
1 ½ sticks butter
1 tablespoon mustard powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons each S & P, plus more to taste
Pork tenderloin, cut in 1 inch chops
1 pint heirloom cherry tomatoes, mixed colors
1 bunch asparagus
2 medium cloves garlic
¾ cup heavy whipping cream
1 tablespoon balsamic vinegar
Heat a large skillet over medium heat. Add 1 tablespoon oil and ½ stick butter.
Mix the mustard powder, garlic powder, onion powder and S & P in a bowl. Coat the pork chops on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 to 5 minutes per side. Remove to plate, cover with foil and let rest.
Slice the tomatoes in half and cut the asparagus into 1-inch pieces. Add the remaining 1 tablespoon of oil and another ½ stick of butter to the skillet. When the oil and butter are hot, add the asparagus and sauté for 4 to 6 minutes. Add the garlic and the tomatoes and the remaining ½ stick of butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 more minutes. Add the chops and serve.
* Notes…..from the recipe box:
Greg and I watch a show on the Food Network called the Next Food Network Star. A contestant named Jason Smith from Kentucky made this. He went on to win and it’s because of recipes like this. The first time I made it, Mark was visiting and the 3 of us all licked our plates. The sauce is to die for.
and remember: If you don’t like me, it’s not my fault. There’s clearly something wrong with you. Big kiss, Lynn
From the Recipe Box 