–This winter, the superb Chef Ashton Keefe is teaming up with Wine Awesomeness to bring you a series of dishes designed to keep you warm, cozy and delightfully full. Keep posted for more deliciously cozy dishes from Ashton, and keep an eye out for her upcoming cookbook “Lemon & Salt: A Modern Girls’ Guide to Culinary Revelry.” It will be available Spring 2015 —
Pork is the new white meat. I enjoy it loined, chopped or as bacon, duh! Here’s a winter warmer that calls for one pan and as little as five ingredients, (hint: you can omit the butter, garlic, shallots).
2 ½ – ¾ inch thick rib pork chops
Fine sea salt
1 tablespoons extra virgin olive oil
1 tablespoons unsalted butter
2-3 cloves garlic, minced
2-3 shallots, minced
1 dozen radishes, halved or quartered if large ¼ cup chicken stock
Arugula, side salad, optional
Preheat oven to 400° F. Season pork with salt and pepper, pat dry with paper towel. In a large skillet heat olive oil over medium high heat, and sear pork chops, 3 minutes per side. Remove and place on a baking tray, bake for an additional 6 minutes, or until the internal temperature reaches 145° F. Set aside and tent with tin foil.
Meanwhile add butter to the pan and reduce heat to medium. Sauté garlic and shallots, until just fragrant, about 1 minute. Add radishes and allow them to sear, 2-3 minutes before shaking the pan or stirring. Add chicken broth and steam until just tender. Serve alongside pork.