Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"You can never have enough garlic. With enough garlic, you can eat The New York Times."
-Morley Safer, Newsman

The refrigerator light goes on...

This is a lovely sauce and proves that simple ingredients prepared with care can make for the most subtle flavors. Garlic, olive oil, butter... that's all it takes. The slow simmering of the sauce gives it a rich, savory flavor enhanced by the richness of the butter. This goes well with pork but can also top a grilled flank steak or roasted chicken breasts.

Butter

Butter is so wonderful.  It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.  

Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids.  The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the  “Grade Shield” – either AA, A or B.  Quality butters start with the best cream and you should look for only Grade AA butter.   

There are now a number of butters in the market.  Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent.  Both European and European style butters are now available in U.S. markets.  These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%).  This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.  

While I have found the flavor of European butters to be excellent in sauces, using them is not critical.  The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.  

All of the recipes in this book, and recipes in general, call for unsalted butter.  The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium).  There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes.  This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.  

In short, I don’t have any salted butter in my fridge.  Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.  

1 tsp. unsalted butter = 36 calories, 4g fat, 2.5g sat fat, 1g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 11mg cholesterol

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

            

          

Pork Chops with Garlic Sauce

Servings = 2 | Serving size =4 ounces pork with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe also requires making Roasted Garlic

This recipe makes great leftovers as sandwiches.

Serve with Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes - Low Sodium Version

AND

Serve with Shredded Brussels Sprouts or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Shredded Brussels Sprouts - Low Sodium Version or Zucchini with Sun Dried Tomatoes or Sauteed Leeks or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Sauteed Leeks - Low Sodium Version

2 tsp	olive oil
2 cloves	garlic (thinly sliced)
4 cloves	roasted garlic
1/4 cup	white wine
3/4 cup	low sodium chicken broth
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 tsp	unsalted butter
2 4 ounce	pork chops (boneless)
	spray olive oil

Place the olive oil in a small skillet over medium heat. Add the sliced garlic. Cook slowly for about 5 minutes. Reduce the heat to low to keep the garlic from turning brown.

Add the roasted garlic, white wine, chicken stock, salt and pepper. Adjust the heat to medium so that the sauce is at a simmer.

Place a large skillet in the oven and preheat to 425°F.

Simmer for about twenty minutes. Lightly mash the roasted garlic while the sauce is simmering. Cook until the sauce is reduced to about 1/3 cup. Add the butter and reduce the heat to low.

Lightly spray the skillet in the oven with oil. Add the pork chops and return the pan to the oven. Cook on the first side for about 7 – 8 minutes and turn. Cook for another 7 – 8 minutes.

Serve topped with the garlic sauce.

© 2013 Harlan Bros. Productions, LLC. All rights reserved. | About Dr. Gourmet | Contact Us | Copyright Information | Terms of Use | Privacy Policy |