SockTart

Okay. So I have rediscovered a love for pork chops. Particularly now that I know how to cook them properly. This is what I have discovered is the Uber-Yum:

Get a good simmering pan (usually a deep frying pan). Spray with PAM, or use a SMALL amount of olive oil. Brown both sides of two chops for a couple of minutes each side (the ones we get are usually loin cut, I think…very little fat).

Add enough chicken broth to just cover the chops…the broth will start to “boil”. Let it.
Add about 2 or 3 cloves fresh garlic, minced. None of that stuff you get already in a jar, mince it yourself (brings out the flavour).

Dash of Cumin and a dash of oregano. A few dashes of black pepper to taste.

Toss in some mixed veggies - the easiest way is to get some frozen “California Mix” - Broccoli, Cauliflower and Carrot. If you’re not watching your natural sugars, enjoy the carrots…even using frozen veggies, this particular recipe brings out the natural sweetness and tenderness.

Reduce, reduce, reduce! I had the pan simmering for about a half an hour until I was certain that I had boiled the chops to a cooked state. Again, if you’re not watching carbs or calories, add a bit of white wine for a little extra zip.

Strain (or use some of the leftover reduction as a “sauce”) and enjoy. TASTY!