ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Delicious Restaurant Quality Pork Chop Recipe Your Family Will Love

Updated on August 2, 2012
Source

Save money. Prepare family dinners at home.

I like to eat at restaurants. Who doesn't? Browsing through the menu to find the perfect meal is like a holiday for me. The problem is, when we decided that I would be a full-time mother, we could no longer afford to dine out all of the time. I still love restaurant food, but now I prepare restaurant quality meals in my home. Dinners, like this delicious pork chop recipe, are a lot lighter on the pocket-book and tasty enough to serve to company.

Caprial and Johns Kitchen: Cooking for Family and Friends on American Public Television

But first...how do you cook?

Learning to cook at home wasn't easy for me. Before becoming a stay-at-home mom, I worked long hours in the advertising business. Most evenings, I didn't get home until 6:30 or 7:00 so, preparing a home-cooked meal was the last thing on my mind. When I quit my job to care for the children full-time, I realized that, if I wanted to continue eating the wonderful menu items I loved in restaurants, I would have to learn to prepare them at home. My budget changed but my taste for gourmet food remained the same. Being the uncompromising sort that I am, I set my sights on learning to prepare those gourmet foods the best way available to me: television chefs.

Most people would call their mothers to help them learn to cook. I realize this is the case. I, however, had two things that stood in the way of that simple solution. 1) Our family had relocated to a city that was 9 hours away from my parents. 2) My mother did not make things from scratch while raising our family. She was a working mother and didn't have the time or the desire to cook from scratch.

The first chef I watched on television was Caprial Pence. She had a show on PBS called "Cooking With Caprial" and I watched it obsessively. She made things look so easy and the best part was, she wasn't rigid with her recipes. If you couldn't find a particular ingredient she would tell you to substitute. Through Caprial, I learned that preparing a meal did not have to be complicated and could actually be enjoyable. One of the first cookbooks I ever bought myself was hers. I was so thrilled to find her book, "Cooking With Caprial American Bistro Fare", that I immediately began preparing the many great recipes I found within its pristine pages. This pork chop recipe is from that book. I have altered it in many different ways by using different jellies or wines. Regardless of what small changes I make, the recipe always turns out delicious. Give it a try. You will not be disappointed.


Rate this recipe.

5 stars from 1 rating of Current Glazed Pork Chops with Blue Cheese Polenta
One of my favorite recipe books.
One of my favorite recipe books. | Source

Currant-Glazed Pork Chops with Blue Cheese Polenta

This recipe is from "Cooking with Caprial: American Bistro Fare" ©1996 by Caprial Pence. The photos I have provided were from yesterday evening's dinner preparation. My local grocer did not have currant jelly so, I substituted cherry preserves. The grocer also did not have shallots so, I substituted 2 tablespoons onion. In spite of the changes, the recipe turned out wonderfully. A few weeks ago, I used a roasted garlic-jalepeno jelly and white wine instead of the red wine and currant jelly and used gruyere instead of the blue cheese. That was a delicious variation as well. Like Caprial says, if you don't have the exact ingredients on hand, work with what you do have. I always sprinkle mine at the last minute with some chopped Italian flat-leaf parsley. I think it adds a fresh, bright flavor to the dish.

Source

Ingredients

  • FOR THE PORK CHOPS
  • 4 Pork chops, 8 ounces each
  • Salt and black pepper to taste
  • 1 tablespoon Olive oil
  • BLUE CHEESE POLENTA
  • 2 cups Chicken Stock
  • 3 Cloves garlic, chopped
  • 2 Shallots, chopped
  • 3/4 cup Finely ground cornmeal
  • 2 ounces Blue cheese
  • Salt and black pepper to taste
  • CURRENT GLAZE
  • 3 Cloves garlic, chopped
  • 2 Shallots, chopped
  • 1/2 cup Dry red wine
  • 1/2 cup Current jelly
  • 1/2 teaspoon cracked black pepper
You can see from the edges that the glaze has already reduced quite a bit.
You can see from the edges that the glaze has already reduced quite a bit. | Source
Onions & garlic cooking in pork drippings. My store was out of shallots. I substitued about 2 tablespoons of a small onion and it worked very well. Shallots taste like garlic-y onions to me, anyway!
Onions & garlic cooking in pork drippings. My store was out of shallots. I substitued about 2 tablespoons of a small onion and it worked very well. Shallots taste like garlic-y onions to me, anyway! | Source

Instructions

  1. For the pork chops, preheat oven to 350 degrees. Season the chops with salt and pepper. Heat olive oil in a large, ovenproof saute pan until smoking hot, add the chops, and brown on both sides over high heat, about 2 minutes on each side. Bake for 15 to 20 minutes, or until the pork chops reach an internal temperature of 145 degrees.
  2. While the pork chops are cooking, prepare the polenta. Place the chicken stock, garlic, and shallots in a medium-size saucepan. Bring to a boil over high heat. Slowly whisk in cornmeal so that it doesn't lump up. Cook the polenta over medium heat until the miture is thick, 3 to 4 minutes. Add the cheese and mix well. Season with salt and pepper. Keep polenta warm while you finish the pork chops.
  3. To glaze the pork chops, remove the pan from the oven and place over medium heat. Add the garlic and shallots and saute lightly until you can smell the aroma. Add red wine and boil until reduced by half, 2 to 3 minutes. Add jelly and pepper and stir to coat the chops. Remove from heat and serve warm on a bed of the polenta.

My two cents.

When I make this pork chop recipe, I remove the pork chops and let them rest on a separate plate while preparing the glaze. I've found it is easier, for me, to do it this way. In researching this article, I learned that Caprial and her husband, John, have a restaurant in Portland, Oregon called Caprial + John The Kitchen. It looks to be a supper club where they have a set menu selected by Caprial and John that is served at select times. I found a website for their place, www.caprialandjohnskitchen.com, that is loaded with information and recipes. I, personally, was excited to see they are offering cooking classes. These classes are taught by Caprial and John. Attending their class is now on my bucket list. It would be a dream come true to learn from and meet the person who inspired me and gave me the courage to begin cooking at home.

©Denise Mai, All rights reserved, April 17, 2012

Follow me on Twitter! @denise_mai

Follow these links to great Amazon products.

Comments

    0 of 8192 characters used
    Post Comment

    • denisemai profile image
      Author

      Denise Mai 5 years ago from Idaho

      Great! Good eating!

    • denisemai profile image
      Author

      Denise Mai 5 years ago from Idaho

      Oh, good! I hope you like it. Thanks for reading, sinaptan!

    • sinaptan profile image

      sinaptan 5 years ago from Mobridge, South Dakota

      I love cooking too. I will have to try this one!

    Click to Rate This Article