Thursday, 7 November 2013

Cast-Iron Skillet Cooking {Pear & Roasted Garlic Riesling Pork Chops for Two}

This past weekend, I had a great time with a close friend, heading just out of the city to Almonte for a little antique shop perusing and to check out the Handmade Harvest Craft Show. We were not disappointed with the array of awesome handmade crafts at the show - so much great local talents! And there were also some great antique finds! We even popped into the Tin Barn Market, Hello Yellow and Superior Diner for some good old fashioned, diner poutine and a pop to fuel up!

On the way back to Ottawa, we stopped in at my friend's beautiful parent's house for a moment! We were greeted a warmly by her family doing some kitchen floor renovations. We sat for a minute and talked with her mom about our day and antiques and dessert recipes. I mentioned I had been looking for a new cast-iron pan. On our way out of the house, her mom handed me a cast-iron pan and a loaf of raisin bread (probably the best raisin bread I have ever had! It was seriously amazing!). I promised her mom that the next recipe on the blog, I would use the cast-iron skillet. So, without further ado...

Pear & Roasted Garlic Riesling Pork Chops for Two


2 large, thick pork chops (ensure that there is fat on the chops, around the edge for maximum carmelization and deliciousness)
3 cloves garlic, halved
1 medium pear, sliced
1 shallot, quartered
1 teaspoon dried savoury
1/3 cup riesling (I used Cave Spring 2011 Riesling)
Freshly cracked black pepper & sea salt
Extra virgin olive oil
Cast-iron skillet


Preheat the oven to 375°F.

In a shallow baking dish season the pork chops well with salt and pepper, savoury and about half of the riesling.

Heat the cast iron skillet on the stove with extra virgin olive oil, just until you see a fee strands of smoke come up from the pan. You want the skillet to be very hot to sear the outside of the meat. Add the pork chops to the pan. Sear until golden brown and delicious crust forms on each side. Add the 1/3 cup of riesling.

Take the pan off the heat, arrange the garlic, pear, shallot in the pan with the chops. Place in the oven for 10 to 15 minutes, until the pears, garlic and shallot become caramelized.

Serve the prok chops in the pan as they are at the table. This is the perfect Sunday dish for two. Remember to buy some nice crusty bread to soak up all the yummy pork juices!


-Tina (Turnip)

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