Thursday, November 6, 2008

Sage pork chops with shallot gravy

This is an easy, low calorie method for making really flavorful pork chops. The original recipe is here. I used boneless chops so I only simmered for around 30 minutes. I also subbed olive oil for the butter, reduced the salt to 1 tsp and added 1 tsp of garlic powder to the dry rub.

When the chops were done, I removed them to a platter and poured all of the broth into a measuring cup. I then added 2 tbsp olive oil and 2 sliced shallots to the pan. I cooked over medium-high heat until the shallots were translucent and added 4 tbsp of flour. I cooked over medium heat until it started to bubble a little. Stirring constantly, I slowly added the broth back to the pan, a few tablespoons at a time. I continued this slow process until I had a nice thick gravy. I plated a chop, topped with oven roasted yukon potatoes and covered it in the shallot gravy. Dinner was easy!!!

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1 comment:

Heather said...

mmmmmm shallot gravy! yummy!

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