Cooked this the other night and thought it was worth sharing. Can use pork chop, loin, backstrap. If you use a backstrap, cut it twice as thick as you normally would and then butterfly it to make it bigger... but still thin enough to cook correctly.
Take pork chop and use paper towels and dry it. As with all meat, take your time get it as dry as possible. Then use a fork and puncture the meat all over.
Season both sides with salt, then use as much steak seasoning as will stick to the meat on both sides. (Use your favorite)
Heat olive oil in a cast iron skillet medium-high and cook pork 4-6 minutes per side
Set aside on paper towel to absorb oil
Sauce:
In same skillet, wipe clean.
Heat another drizzle of olive oil
Add 2 medium shallots pealed and diced and sauté until lightly browned
Stir in 2 T beef stock concentrate and 1/3 cup of water
Bring to a simmer and cook until reduced (2-3 minutes)
Remove from heat and stir in 2 large tablespoons of sour cream
Season generously with pepper
Green beans:
Cover cookie sheet with foil and add fresh green beans with ends cut
Add olive oil and rub to ensure coverage
Generous salt and pepper
Cook 25-30 minutes @ 425
Once plated add squeeze of lemon and some lemon zest
Take pork chop and use paper towels and dry it. As with all meat, take your time get it as dry as possible. Then use a fork and puncture the meat all over.
Season both sides with salt, then use as much steak seasoning as will stick to the meat on both sides. (Use your favorite)
Heat olive oil in a cast iron skillet medium-high and cook pork 4-6 minutes per side
Set aside on paper towel to absorb oil
Sauce:
In same skillet, wipe clean.
Heat another drizzle of olive oil
Add 2 medium shallots pealed and diced and sauté until lightly browned
Stir in 2 T beef stock concentrate and 1/3 cup of water
Bring to a simmer and cook until reduced (2-3 minutes)
Remove from heat and stir in 2 large tablespoons of sour cream
Season generously with pepper
Green beans:
Cover cookie sheet with foil and add fresh green beans with ends cut
Add olive oil and rub to ensure coverage
Generous salt and pepper
Cook 25-30 minutes @ 425
Once plated add squeeze of lemon and some lemon zest
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