Homage

Unfortunately, I have no beautifully plated photos of the dinner I made tonight. But, believe you me, it was delicious. Just ask Murray.

I had weird ingredients on hand, so I sort of combined this recipe with this recipe and made some magic.

Pear and Sage Pork Chops

• some flour
• a few dashes paprika
• some dried sage
• salt and pepper
• 2 center-cut pork chops, not too thick
• a few tablespoons butter, divided
• 1/2 C chicken broth
• chopped sweet onions
• peeled, thickly sliced ripe pears
• a splash of dry white wine

1. Dash seasonings onto pork chops. Rub flour on top. Flip over and do it again!
2. Heat a little bit of butter in a big skillet. Add chopped sweet onions and begin to caramelize. Add the pears and let it all brown a bit. Yum. Splash in some (a few tablespoons) dry white wine and let it simmer down. Move onions and pears to a bowl and set aside.
3. Melt a little bit more butter and a small glug of olive oil in the skillet on med-high heat. Place the pork chops in the buttery goodness and brown them nicely on one side. Flip them over, pour some chicken broth into the pan, and cover. Reduce heat to medium and cook for about 10 minutes. Add back in the pears/onions and juices, and heat through.
4. Serve with whipped potatoes, green beans, and some white wine.
5. Move your dirty dishes away from the edge of the sink.
6. Or, alternately, just take pictures while your dog gets pork chop juice in his beard.

I can’t blame him. It really was that good.

Avoiding the dishes,

Tags: Me So Hungry Sometimes, Murray, Recipes