Monday, 17 August 2009

Pork with Red Wine Poached Pears

I made a thing.

It started with some pork chops. I like applesauce with my pork chops, and we didn't have any, so I thought I'd do something else fruity with them. Pork and fruit seems to work pretty well. So I dug around the cookbooks in the kitchen and found a recipe for Prune and Sage Pork Chops.

But I didn't have any prunes. Or any sage. Or, in the end, any white wine, thyme, shallots, chicken stock, or parsley... or effectively _any_ of the ingredients for the recipe. (Time for a shop.) So I faked it, stealing a few ideas from the original, and got:

~3/4 cup red wine (a Merlot)
the juice from a tin of tinned pear halves
salt and pepper
~1 tablespoon chopped fresh rosemary
"some" chipotle pepper sauce, to taste (more than you think - the sweet of the rest drowns out the chili.)

Brought to a simmer in a small pot, removed from heat, added the pear halves, covered and let sit. Seasoned the pork chops and seared on both sides in a pan, then removed to a tray in the oven until just done, then removed to rest. Put a nob of butter in the chop pan with some salt and pepper and about 1/4 cup diced onions. Sauteed for a couple of minutes, then added 1 tablespoon of flour and sauteed for another minute. Stirred in the pears and the pear liquid and simmered for ~4 minutes, until thickened somewhat. Added the juice of 1/2 a lemon (one of the sweeter Meyer ones, from my grandmother's garden) and removed from the heat. Poured the sauce over the chops and served with boiled baby taters and broccoli.

Really rather nice. I would not do this without the chipotle - or at least some form of chili - and lemon juice; it would be too sweet. Could have used a bit more rosemary (or possibly some of the sage I didn't have.)

Figured I'd best write it down; there is no way I'm coming up with the same thing from the same starting point a second time...

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