Friday, February 22, 2019

Pork Chops with Creamy Rosemary Sauce

It has been a bumper week for recipes this past week. (You do know that often we at Mystery Lovers Kitchen search widely for recipes, then tinker with them to make them more uniquely our own?)

It all started when I noticed a bright orange sticker on the Sunday Boston Globe. I figured it was probably someone trying to sell me fake wooden flooring, but instead it turned out to be a promotion for (drumroll) a service that will supply New Englanders with grass-fed beef and pasture raised meat from “highly principled farms.”

The various farms that participate provide beef, pork, lamb and chicken. You can sign up for regularly monthly shares for a fixed price, or buy only as much as you need. And they deliver to your door! I would be tempted, because I love meats, but the smallest share is 6-8 pounds and there’s only me at home, and I don’t really want to eat any of the products every day for a week or two. But I applaud their effort.

And they provided recipes on their website—much the way we at MLK do, searching for recipes and then tailoring them to their products. I decided to jump in and try one that sounded good.



2 boneless pork loin or rib chops
1 tsp fresh rosemary, minced
2 Tblsp all-purpose flour
2 Tblsp olive oil
2 garlic cloves, sliced
1 cup low-salt chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons raspberry vinegar or red wine vinegar

Sprinkle pork with 3/4 teaspoon rosemary, salt, and pepper. Coat with flour and shake off any excess.

Heat oil in large skillet over medium-high heat. Add garlic; sauté about 2 minutes. Discard garlic.

Add pork chops and sauté until brown and cooked through, about 5-7 minutes per side. Transfer pork to plate and tent with foil.

Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens about 10 minutes. Season to taste with salt and pepper.

Spoon sauce over pork and serve with potatoes or noodles.

(I mentioned it was a great week for recipes? The bonus was a complete magazine style insert in the New York Times, with all recipes by Sam Sifton, who is my idol. I'll share one with you soon!)

Oh, right, books. 

Killer in the Carriage House will be published by St, Martin's Minotaur in June--it's the second in the Victorian Village Mystery Series. Kate Hamilton is trying to get the remodeling of her old hometown of Asheboro started, but she seems to keep tripping over bodies . . . At least she has friends to help figure out why.

And I'll be sneaking in another book in the Museum Mysteries, I hope in April, but it doesn't have a name or a cover yet. I can tell you you'll learn a lot about Philadelphia, and (here's a teaser) there will be over four hundred bodies (and no, there's not a war going on).


  1. I have kept a rosemary plant indoors for the winter and this recipe looks like it would make good use of it. And about that teaser, you have caught my attention with the 400 bodies!

  2. 400 bodies?! Sounds like the 1914 influenza.

    I use a similar service called Butcher Box. Fortunately I feed 3 1/2 so a small shipment every two months works pretty well.

  3. They say you can order one shipment at a time, without long-term commitment. I will admit that those times I've had grass-fed beef I've been blown away by it. It really does taste different, and it's worth it. And maybe I should think about ordering lamb--all our local supermarket carried is stuff that comes from Australia. Why should I be paying to ship it across the Pacific?

  4. Oooohhh.... a new museum mystery? Maybe in April? This April? Love that series! Renee