Oh, but I do love pork! Granted, as we have grown both in age and in wisdom my wife and I eat much less pork than we used to. The old “everything in moderation” certainly holds true here and while I do eat more pork than beef, I also believe it’s all about balance and I try not to overdo it. No really…I do!
Ok, I admit it; I did pick up this lovely package of chops just last week and last night was the second Tuesday in a row that we enjoyed them. It will however be quite some time before we have them again as they are a fattier cut of pork. Even though there is still some debate regarding the health benefits of pork I do try to pick the leaner cuts if I am going to cook it.
So while you will see it here once in a blue moon I hope you can appreciate that we consider pork an exception to our otherwise healthy diet, a special treat if you will. The same holds true for beef. Some may call it rationalization but I firmly believe that eating whole grains, lower fat foods, and fresh vegetables as the major part of my diet gives me a little leeway. It allows me to enjoy myself from time to time and cook something a little less good for me without feeling guilty. And it tastes oh so good!
As a nod to that healthier diet this sauce is my lower fat answer to a Dijon cream sauce. There is no butter and there is no cream. I think the non-fat yogurt adds a nice creaminess to this sauce and in such a small amount that it doesn’t overwhelm the other flavors. Adding the yogurt at the last minute, off the heat, keeps it from separating or curdling in the sauce. You can use plain non-fat yogurt in many dishes in place of sour cream, milk, or cream just be sure not to let it boil.
This recipe is written as a menu for 4 and it comes together in 1 to 1-1/2 hours depending on the size of the potatoes. Although I did not do it this night, I often sprinkle Italian Seasoned Bread Crumbs over the kale as a garnish. Try it, you’ll like it!
Menu – Pan Seared Pork Chops with a Dijon “Cream” Sauce, Roasted Sweet Potatoes, and Sautéed Kale with Caramelized Onions and Garlic
For the Sweet Potatoes…
Preheat the oven to 350 degrees. Rinse and dry 1 Sweet Potato per person. Using a paring knife carefully pierce each potato once, at least halfway through (from the side). Rub potatoes thoroughly with olive oil and bake 1 to 1-1/2 hours until cooked through.
For the Kale…
4 Cups – Fresh Kale, trimmed and chopped into bite sized pieces
1 – Medium Onion, quartered then sliced thick
2 – Cloves Garlic, minced
1/2 Cup – Homemade or low sodium Chicken Stock
McCormick Italian Herb Seasoning Grinder
2 Tbsp. – Olive Oil
Malt Vinegar (Optional)
Heat the olive oil in a large sauté pan over medium heat. Add the onions and lower the heat to low. Add 4 good grinds from the Herb Grinder (about ¼ Tbsp) and cook slowly, stirring occasionally until the onions begin to turn golden. Stir in the garlic and continue cooking and stirring occasionally until onions begin to brown (about 30 minutes over all).
Add the kale and toss to coat well with the olive oil, raise the heat and sauté for 1 minute. Add the chicken stock and cover. As soon as the stock comes to a boil lower the heat and stir once more. Cover and cook on low 10 minutes more, stirring now and then. Remove lid, stir and continue cooking uncovered to allow most of excess stock to cook away. Stir in the vinegar (if using) and serve.
For the Pork Chops…
4 – Center Cut Bone-In Pork Chops, about 1/2” thick, trimmed of excess fat
1 cup – Chicken Stock
1 Tbsp – Dijon Mustard
1 Tbsp – Plain Non-Fat Yogurt
1 Tbsp – Whole Wheat or Unbleached Flour
3 Tbsp – Olive Oil
McCormick Italian Herb Seasoning Grinder
Sprinkle the pork liberally with the Italian Herb Seasoning Grinder then with kosher salt and set aside (at room temperature) for 20 minutes.
In a large skillet heat 3 Tbsp. of olive oil over medium high heat until shimmering. Gently lay the pork chops into the oil and reduce the heat to medium. Cook chops 3 minutes to brown then turn the chops and cook 3 minutes more. Move the chops to a foil or parchment lined sheet and place into the 350 degree oven to finish.
Remove the pan from the heat and stir in 1 Tbsp. of flour. Continue stirring until the flour is blended with the remaining oil then return the pan to the heat. Cook, stirring for one minute more then add the chicken stock. Using a whisk, stir the stock until well blended then allow the sauce to come to a boil, stirring occasionally.
When the sauce has thickened somewhat, whisk in the mustard and continue cooking and stirring until the sauce becomes quite thick. Remove the pan from the heat and turn off the burner. Remove the chops from the oven and place on plates or a platter. With the pan still off the heat, whisk in the yogurt until well incorporated then spoon the sauce over the chops.
Serve with the cooked greens and sweet potatoes.