Pork Chop With Romano Sauce
There is a wonderful restaurant here in North County that serves chicken with an amazing sauce. I asked for the recipe but only got as far as the “ingredients”. So I played around and came pretty darn close. I used it with pork chops instead of chicken and it turned out really well. The key is “arrowroot” as that is how I thickened it without using so much butter that an ambulance would show up at the door. The sauce makes enough for chicken the next day.
- 4 Pork Chops
- 2 tablespoons – more or less olive oil
- 1 tablespoon Fresh Garlic chopped
- 1 whole shallot – chopped
- sprinkle of chili flakes
- White cooking wine
- Stalk of Rosemary – chopped (NOT TOO MUCH)
- 1/4 or so butter
- 1/2 cup beef stock
- 1 cup chicken stock
- Juice of half lemon – more or less (TASTE when cooking)
- Salt and Pepper – I use Lawry’s for both
- Arrowroot for thickening
Heat medium pot on medium heat. Add olive oil and heat well — then add and sautee garlic and shallots until softened. Add sprinkle of Chili flakes and rosemary- cook for about minute. Add white wine, reduce and simmer. Add beef and chicken stock, butter and lemon juice to taste. Season with Lawry’s Salt and Pepper.
In a separate pan heat olive oil and season pork chops with salt and pepper. Cook n pan for 4 minutes on each side. I use pork chops with bone in as I like their flavor more than boneless.
Pour Sauce over chops. Add Arrow Root as needed to thicken sauce. Maybe a tiny bit more butter.
Call 911 – KIDDING
For the potatoes I just used baby red potatoes — par boiled them will soften . Then used cast iron skillet and put in about 3 tablespoons of olive oil, crushed garlic clove, and threw in potatoes. When they start sizzling I used potato smasher and smashed them until they turned crispy. Sprinkled a little Rosemary and smashed some more. They are amazingly delicious!!!