Here we go again with the leftovers. Raul and I were doing our groceries yesterday and we decided to pick up Rustan's' roasted pork chops. It was too much for us to finish so we decided to keep it and cook it for dinner the following day, which was tonight.
Raul has been wanting to cook for a while now, but he's been busy at work. Thank God he was so determined to cook tonight that all I had to do was watch and take pictures of him as he expertly moved around the kitchen to cook dinner for me. I'm so happy Raul loves to cook too. Haha! (Read On by clicking Read More-->)
Raul has been wanting to cook for a while now, but he's been busy at work. Thank God he was so determined to cook tonight that all I had to do was watch and take pictures of him as he expertly moved around the kitchen to cook dinner for me. I'm so happy Raul loves to cook too. Haha! (Read On by clicking Read More-->)
Since Raul used marinated and already-cooked roasted pork chops, the dish came out saltier than we both hoped, but nonetheless delicious. I could have used more Dijon mustard if I were the one cooking, but of course, it depends on your taste. Raul said that the freshly prepared bottled Dijon mustard from Santi's works best, but since we didn't have to prepare for this dish, we had to settle for that generic Dijons, which tastes good as well.
Yield: 2-3 pax
INGREDIENTS:
Leftover roasted pork chops, or 4 boneless uncooked pork loin chops
2-3 Tbsp all purpose flour
salt and pepper
2 Tbsp Canola oil (or vegetable oil. Don't use Olive oil since this will alter the taste of the dish)
4-5 slices of Honey Cured Bacon
3/4 cup dry white wine (or adjust according to your taste)
1 cup chicken stock (you can use fresh chicken stock, or dissolve 1 chicken bullion in 1 cup of water)
Bouquet Garni: Tie together a few sprigs of thyme, parsley, and a bay leaf
1/2 cup heavy cream (same as cooking cream), OR all purpose cream
1 Tbsp Dijon mustard (I prefer more... Heehee. But I am not the one cooking this one, so...)
Fresh Parsley for garnish
DIRECTIONS:
Yield: 2-3 pax
INGREDIENTS:
Leftover roasted pork chops, or 4 boneless uncooked pork loin chops
2-3 Tbsp all purpose flour
salt and pepper
2 Tbsp Canola oil (or vegetable oil. Don't use Olive oil since this will alter the taste of the dish)
4-5 slices of Honey Cured Bacon
3/4 cup dry white wine (or adjust according to your taste)
1 cup chicken stock (you can use fresh chicken stock, or dissolve 1 chicken bullion in 1 cup of water)
Bouquet Garni: Tie together a few sprigs of thyme, parsley, and a bay leaf
1/2 cup heavy cream (same as cooking cream), OR all purpose cream
1 Tbsp Dijon mustard (I prefer more... Heehee. But I am not the one cooking this one, so...)
Fresh Parsley for garnish
DIRECTIONS:
1. Slice the cooked roasted chops thinly and scrape the bones to get a few more extra meat and set aside. If you are using cooked chops, skip the salt and pepper.
If you are using fresh chops, have the butcher slice them thinly (like lengua cuts). Season with salt and pepper, and lightly dredge with flour on both sides.
If you are using fresh chops, have the butcher slice them thinly (like lengua cuts). Season with salt and pepper, and lightly dredge with flour on both sides.
2. Heat the oil in a pan and fry the bacon strips until browned. Raul and I personally like it just a little bit crispy but it's really up to you. Remove and drain on paper towels. Don't throw the oil away.
3. Add the chops to the pan and brown well on both sides. Remove them and set aside. Again, do not remove the oil.
4. Pour the wine in the pan. Scrape the bottom of the pan and let simmer until it is reduced by half.
5. While you are waiting for the wine to reduce, chop the bacon and those little pork pieces you scraped on the pork bones. Set aside.
6. Stir in the stock, the bacon pieces and the bouquet garni. Simmer the sauce about 5 minutes. It should be slightly thickened and reduced by about half.
7. Whisk in the cream and simmer for 1 minute.
8. Whisk in the mustard. Add the pork immediately into the pan and switch to gentle heat. Cook for 4-5 minutes.
To serve: Discard the bouquet garni. Divide the chops among 3 or 4 plates and spoon the sauce on top. Garnish with fresh Parsley.
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