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Cumin-Rubbed Pork Chops with Creme Fraiche Sauce

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:
  • 1 T olive oil
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:
  • 1/2 C lemon cooking wine (or 1/2 white wine and a squeeze of lemon)
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 creme fraiche

Cook until it is to the thickness you like for sauce.  Pour over the chops.  Serve.

1 comment:

Valerie Harrison (bellini) said...

No need to time travel. This dish is hopefully here and now at my dinner table this week.