Things start going fast when there's no waiting for drying time for plaster… Or floor boards.
We (I got to help) finished papering the second wall, Then mon mari spent the rest of the week finishing ceiling trim (to small to photo) and staining floor boards…..
Which then had to rest for 72 hours. (Thus the ceiling trim)
Saturday he started installing the floor.
I don't remember where I first got the idea for these chops, but I do remember not being able to imagine the taste. Normally, when I read a recipe I can 'taste' it.
Makes it easier to determine if I should try it or not….
In this case I couldn't.
I made them anyway – with a few modifications, of course.
The source of the original recipe is lost in the mists of time.
If it sounds a little strange to you (as many of my recipes do), take my word for it: they're delicious!
I use boneless chops for this, pan-fried, then kept warm while the sauce is quickly made. Remember, slightly pink pork is okay, and keeps it tender and moist.
You need Greek yogurt, crème fraiche or sour cream for this. Regular yogurt will not give a nice, thick sauce.
2 – 4 pork chops, depending on size, 10 – 12 oz total weight
1 tbs olive oil
2 cloves garlic
1 tbs tomato paste
1 tbs capers
2 tsp minced, fresh ginger
1 tsp Worcestershire
1 tsp Dijon-style mustard
1 tsp dried oregano
1/3 cup (3oz, 90ml) chicken broth
1/2 cup (4oz, 125gr) Greek Yogurt or sour cream
Mince garlic and ginger. In a small bowl mix ginger, tomato paste, capers, Worcestershire, mustard, oregano and yogurt. Set aside.
In medium nonstick skillet heat oil over medium heat. Add pork chops and sauté until well browned and cooked (almost) through, 7 – 8 minutes per side. Remove chops to a small platter or plate and cover to keep warm.
Add garlic to skillet and sauté briefly. Add chicken stock and cook, scraping up the browned bits from the bottom of the skillet. When simmering nicely add yogurt mixture, stirring well and simmering until thickened. When sauce is hot and thick, pour over chops and serve.