Pork Chop With Romano Sauce

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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.

FIXINGS:

  • 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

PREPARATION

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!!!