So I turned to chicken breast. Sounded good. Chicken breast with white wine and asparagus over pasta. Good thing I'm not a The Next Food Network Star contestant. I would have been eliminated for that dish! At this point, I was beginning to think I didn't much care for cooking with wine and it might be more productive to pour myself a glass and watch the Olympics.
Instead, I forged ahead. You all thought I would make another reduction, right? Hah! I did. I have a lovely bottle of mango juice that I need to use, so I mixed one cup of mango juice with one cup of white wine and let it reduce. Now that was good! But other than pound cake or ice cream, I haven't really figured out where I can use it.
So I pulled two thick pork chops out of the freezer to thaw. In The Diva Paints the Town, Sophie uses one of my favorite mixes of spices to brine pork. The great thing about brining pork chops is that they really only need to marinate about 30 minutes to an hour, which makes it a good weeknight I-didn't-plan-ahead dish. But this time, I added wine and made a sauce.
1/4 teaspoon black pepper
1 teaspoon Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon dried thyme
2 teaspoons dried rosemary
1 teaspoon garlic powder
2 tablespoons olive oil
1/4 cup white wine
Place all the spices in a zip top bag and mush them together. (Mush is a fancy cooking term.) Add the olive oil and the wine, and mush again. Slide in the pork chops, zip the bag, and massage a bit until they're covered with the brine. Store in refrigerator 30 minutes to 1 hour.
Note: This is a delicious brine even without the wine. It's great even without the Stroganoff Sauce below and works well on grilled meat, too.
2 tablespoons olive oil
2 thick cut pork chops
3/4 cup white wine
1 cup chicken broth
2 teaspoons white balsamic vinegar
1 teaspoon paprika
8 ounces white button mushrooms, sliced
1 tablespoon flour
1/4 cup sour cream
salt and pepper to taste
Heat the olive oil in a skillet. Add the pork chops and brown on both sides. Add the wine, broth, vinegar, and paprika. Add the mushrooms and bring to a gentle simmer. Cooking time will vary depending on the thickness of your chops. After four minutes, I flipped my chops and cooked them another four minutes. Do not overcook them! When done, remove the chops from the pan and set aside.
Scoop a little bit of the liquid into a measuring cup and mix in the flour with a fork or mini-whisk so there are no lumps. Pour into the pan and mix. Bring to a gentle boil and cook until thickened. Remove from heat and stir in the sour cream. Add salt and pepper to taste.
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