Friday, November 13, 2015

Pork Chops with Chive Butter

T.G.I.F. people!  It has been another long week even though I had veterans day off.  I'm very excited for tonight because my parents just got back from Yachats and they went mushroom hunting with their very good friends and came back with a bunch of chanterelles and they are sharing them with me.  So tonight I plan on making something amazing with them, yum yum yum!  Below is a picture of my dad (on left) and his bud foraging for mushrooms.  Speaking of mushroom hunting we are going to go out and hunt on Sunday with some of our friends so hopefully we have as much success as my parents did.  It is suppose to be a very wet hopefully that will all happen tonight and Saturday and then be dry for us on Sunday.  I can't believe the holiday season is just around the corner!  I've already started thinking about what I want to make for Thanksgiving (my favorite holiday) and my mom's birthday is coming up and I want to make a delicious meal for her too!  Last night I adapted this simple recipe and paired it with balsamic roasted broccoli and sauteed mushrooms.  Enjoy!

Serves 4

The Ingredients
4 pork chops
salt & pepper
2 tablespoons chopped chives
1 clove of garlic (halved)
2 tablespoons butter
1 tablespoon olive oil

The Process
1.  Heat olive oil in a large skillet on medium-high heat. Season both sides of the pork chops with salt & pepper.

2.  Place chops in the heated skillet, cooking for about 5-8 minutes (or until golden brown) on one side. Flip and continue cooking for about 3 more minutes. Remove chops to a plate and cover to keep warm.

3.  Reduce the heat to medium. Place a tablespoon of butter in the skillet along with the chives and garlic. Heat until butter has melted and begins bubbling and turning brown. Drizzle butter over pork chop and serve.

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