On Sunday, my husband brought home pork chops. He had no elaborate plan for the pork chops… he didn’t pinterest-search recipes for pork chops and subsequently hunt the grocery store for obscure ingredients for the next 47 minutes. Instead, he came home, relaxed, with dinner ready to prepare. Huh. Such a stress-less way to get dinner at the grocery store.
HOWEVER, I was able to run interference on this simple plan and bust out an old Plated recipe for peppercorn gravy.
And I have to use a three commonly-used letter combo to describe our dinner: OMG.
Seriously, my crappy photo of the pork chop probably doesn’t sell it. I should put it on a wooden table and have some parsley in the background to make it look like it’s worth making. While I do take photos of anything remotely impressive we make for this blog, I don’t have the patience for actual food photography.
We paired it with green beans and an ancient grains rice mix from Costco, which I started. I added the butter and chicken stocks and set it simmering. My husband, thinking I’d missed a step, added more butter… and two cooks in the kitchen succeeded in turning a healthy side into a southern dish I’d feel comfortable serving to Paula Deen.
Here’s what you do to make a non-burning pork chop dinner, which is easy enough to make during the week:
1. Cook the pork chops, browning a little bit because yum.
2. Take the pork chops out, add a little bit of olive oil and sauté onions until they are clear. Add peppercorns. Stir in a tablespoon of flour.
3. Add about a cup of beef stock and simmer for a little while. Check instagram + sip wine. Return after 3ish minutes.
4. Add 1/4 cup of half and half or cream to mix in. Put the pork chops back in the pan.
5. Poor a glass of Cotes du Rhône or sparkling or a rustic Cab and serve!