I've stopped getting most of my foodie magazines. I only subscribe to Sunset now for their recipes and because apparently I like to look at all the awesome places I can't go to. Maybe someday. I'll spin this in a positive light and say I look at the articles in Sunset and all the gardening ideas and dream of vacations and a different quality of life and someday having a garden instead of a plot of land that is all shaded. Perhaps that wasn't so positive?!
All this to say because I'm not tearing out recipes anymore from Bon Appetit to cook from each week, I've decided to use my cookbooks more. I have so many that go unused and I want to really cook from them! I didn't want to leave anyone out and decided one week I would plan our meals around Martha Stewart's Quick Cook. The book was published the year I was born which makes it even more special.
I decided to try this recipe for pork chops because I don't think we have them often enough, but whenever we do I think we need to have them more. I am a bit weary of pork and want to get some that's more natural. I think soon that will be easier to find. Until then Costco club packs are my honest way of life.
This recipe was true to the book's title and came together quickly. The pork chops caramelized well and the dish was really delicious. Paired with some green beans and roasted sweet potato fries and we were set with quite the impressive dinner.
{Recipe thanks to and loosely modified from Martha Stewart's Quick Cook}
{Ingredients You'll Need}
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 4 pork chops
- 4-8 tablespoons olive oil, divided
- 1/2 - 3/4 cup walnut halves
- 1/4 cup dry sherry
- 1/2 cup raisins
- In a shallow dish combine the sugar and vinegar. Stir until the sugar is dissolved then marinate the pork in this for 15-20 minutes.
- Heat about 3 tablespoons of oil in a skillet then add the pork chops and saute for about 4 minutes on each side until they caramelize. Meanwhile in a small skillet with another 3-4 tablespoons of olive oil saute the walnuts until golden.
- Remove the chops from the pan and deglaze the pan with the sherry. Reduce the liquid until it's just about 1 tablespoon over high heat.
- Reduce the heat and then add back the walnuts, raisins, and pork chops. Simmer for 3-5 minutes until the pork chops are done.
Serve the chops up with a generous dose of the sauce and enjoy!
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