Happy Memorial Day to all. My guys are still sound asleep. I’ve been up since the first rays of sunlight hit the east coast, and I live on the west so it’s still dark here. I don’t mind rising before the sun. It gives me quite time with my coffee before the rest of the house springs to life.
This morning I’m killing two birds with one stone. I’m picking a recipe to write about while also planning out our family’s dining selections for the future, as in way down the road. Months down the road. What can I say, I like to plan ahead. It doesn’t mean I’ll stick to the plan, but having a plan brings me a strange sense of comfort and a false sense of control. Let’s face it, life isn’t something we can control. God has plans of His own. I just hope He likes what I have planned for dinner.
As I look at the week in question, I see that we have chicken on Sunday and Tuesday. That means Monday’s selection must be either beef or pork to break things up. Monday’s are also my “casual” days in the kitchen. What could be more casual than pan-fried pork chops, mashed potatoes and carrots? Sounds casual to me. Okay, so the pork chops are more sautéed than actually pan-fried, and the mashed potatoes are White Truffle Mashed Potatoes, and the carrots are glazed with honey, kissed with lemons and garnished with fresh thyme. But the casual intent is still there, right? So let’s start with the pork chops. These are not only delicious, but considered to be of the diabetic friendly variety. That’s always a plus for me.
Creamy Basil Pork Chops
3 tablespoons Olive Oil
4 Garlic Cloves, minced
1/2 teaspoon Kosher Salt
1/8 teaspoon White Pepper
6 Pork Loin chops (2-1/2 to 3 pounds total), cut 1/2-inch thick
5 fresh Basil Leaves
1/2 cup Heavy Cream
In a large skillet, heat oil over medium heat. While the oil is heating, mince garlic. Add the garlic to the pan, season with salt and pepper. Sauté 1 to 2 minutes. Add pork chops, and sauté 8 to 10 minutes per side, until brown on both sides and cooked through.
While the pork chops are cooking, stack basil leaves and roll tight like a cigar. Slice into ribbons, set aside.
Once the pork chops are cooked through, transfer to a serving plate and keep warm.
Whisk heavy cream and basil into pan drippings 2 to 3 minutes over medium heat, until sauce thickens slightly. Pour sauce over cooked chops and serve immediately.