This was so yummy, that I licked the serving platter. Chickadee caught me and I had to buy her silence by letting her have a few licks.
Before you begin, time-travel back to yesterday and make yourself some creme fraiche.
Or, if your time-traveling device is down, go pick some up at the grocery store and try not to think about how much you are overpaying for it.
Cumin-Rubbed Pork Chops with Creme Fraiche Sauce
In a small bowl, combine:
- 1 Tb minced garlic (I used the Trader Joe's cheater stuff)
- 1 t ground cumin
- 1/4 t freshly ground pepper
- 1/4 t kosher salt
- 1-2 T olive oil
Rub this all over your pork chops.
In a roomy skillet, heat:
Add the chops. Brown them on each side. Turn the heat down and cook them until they are done. Use a meat thermometer; pork is not something you want to eat undercooked. When the chops are done, remove them to a platter that you warmed in the oven.
To the saucepan add:
Scrap the stuff off the pan sides and bottom and let it all bubble with the wine. Heat on high until half of it is gone.
- 1/2 C lemon cooking wine (or 1/2 white wine and a squeeze of lemon)
Cook until it is to the thickness you like for sauce. Pour over the chops. Serve.