pan seared chops with basil saffron sauce

LT72884 · 11-29-2012, 11:54 AM

ok, so i went out on a limb and wanted to make a great dinner and lunch for today. I took some nice meaty pork chops, seared them in olive oil in a SS pan with salt and pepper. I then took a sauce pan, melted some butter over medium heat, added some flour to make a nice roux. I cooked it for 1 minute to two minutes so that the raw flour taste would be gone. I then had a mixture of heated milk, sourcream and onions sitting aside that i tempered into the roux one quater cup at a time. Once the sauce was made, i let it simmer for 5 minutes, then i added chili powder, basil, and saffron threads. Added it to the pan with the seared chops so the sauce would collect the pan drippings and de glaze sorta speak.

pretty good stuff. Fun to make to. it was my first time making a roux. i know it doesnt look to pretty but i had no plate at the moment. haha and it was 11 PM so i was to tired to take a plated photo, but it does look nice on a plate. i let the chops braise in the sauce for two hours on low. mm mm good

captndan · 11-29-2012, 01:05 PM

That sounds so good it deserves the best chops money can buy. Well Done!

LT72884 · 11-29-2012, 01:44 PM

it was good. especially the next day when the sauce has really built character

DownHomeQue · 11-29-2012, 01:48 PM

I'd hit it..

Skidder · 11-29-2012, 02:12 PM

Looks great but I would have found a way to use the grill. I myself think grilling gives good meat an extra profile that can't be beat. They look way to good for the stove top. Nice work though.

fingerlickin' · 11-29-2012, 05:34 PM

I'd hit the heck outta that!

LT72884 · 11-30-2012, 11:37 AM

thanks guys. i would love to use the grill for this chops. i would brine them first then grill em up. just gotta figure out how to grill here at the appartment. They wont let me have any type of grill on my patio, not even gas. haha.

these would be way better if grilled in my opinion. haha

thanks for the comments everyone

landarc · 11-30-2012, 12:50 PM

Nicely done, that looks like some good cream sauce too, well done

deguerre · 11-30-2012, 01:57 PM

Indeed. What Bob said.

LT72884 · 11-30-2012, 02:00 PM

thanks all. I had a LONG chat with land arc and casey about 8 months ago asking bout mother suaces and what they were. i did ALOT of reading and thinking. Then last week when i asked what to do with them, you all came through and showed me the light.

thanks everyone

Matt

11-29-2012, 11:54 AM	#1
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	pan seared chops with basil saffron sauce ok, so i went out on a limb and wanted to make a great dinner and lunch for today. I took some nice meaty pork chops, seared them in olive oil in a SS pan with salt and pepper. I then took a sauce pan, melted some butter over medium heat, added some flour to make a nice roux. I cooked it for 1 minute to two minutes so that the raw flour taste would be gone. I then had a mixture of heated milk, sourcream and onions sitting aside that i tempered into the roux one quater cup at a time. Once the sauce was made, i let it simmer for 5 minutes, then i added chili powder, basil, and saffron threads. Added it to the pan with the seared chops so the sauce would collect the pan drippings and de glaze sorta speak. pretty good stuff. Fun to make to. it was my first time making a roux. i know it doesnt look to pretty but i had no plate at the moment. haha and it was 11 PM so i was to tired to take a plated photo, but it does look nice on a plate. i let the chops braise in the sauce for two hours on low. mm mm good __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

11-29-2012, 01:44 PM	#3
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	it was good. especially the next day when the sauce has really built character __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

11-29-2012, 05:34 PM	#6
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I'd hit the heck outta that! __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

11-30-2012, 11:37 AM	#7
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	thanks guys. i would love to use the grill for this chops. i would brine them first then grill em up. just gotta figure out how to grill here at the appartment. They wont let me have any type of grill on my patio, not even gas. haha. these would be way better if grilled in my opinion. haha thanks for the comments everyone __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

11-30-2012, 12:50 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nicely done, that looks like some good cream sauce too, well done __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-29-2012, 01:05 PM	#2
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	That sounds so good it deserves the best chops money can buy. Well Done!

11-29-2012, 01:48 PM	#4
DownHomeQue Full Fledged Farker Join Date: 10-11-12 Location: Jonesboro. AR Downloads: 0 Uploads: 0	I'd hit it..

11-29-2012, 02:12 PM	#5
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Looks great but I would have found a way to use the grill. I myself think grilling gives good meat an extra profile that can't be beat. They look way to good for the stove top. Nice work though.

11-30-2012, 01:57 PM	#9
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Indeed. What Bob said. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-30-2012, 02:00 PM	#10
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	thanks all. I had a LONG chat with land arc and casey about 8 months ago asking bout mother suaces and what they were. i did ALOT of reading and thinking. Then last week when i asked what to do with them, you all came through and showed me the light. thanks everyone Matt __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com