Thursday, March 6, 2008

Ginger Ale Pork Chops - Steps For A Great Dinner

I made this great dinner last night in hopes my family would start eating regular food again. I have been so bad. I make pasta with melted cheese for the kids, and make a hamburger or chicken cutlets and salad sometimes....nothing with flair these days. I went into my favorite cook book and went to town.

First, the ingredient list:
  • 4 loin pork chops (1 inch thick)
  • 1/2 tsp ground ginger
  • 1 TB unsalted butter
  • 3/4 cup ginger ale
  • 1/4 cup minced fresh ginger
  • 1/4 cup slivered crystallized ginger (I got this in the bulk section of my supermarket where they sell nuts and dried banana slices by the pound)
  • 1/4 cup chopped walnuts (I left these out because I don't like walnuts)
  • 1/4 cup golden raisins (I used regular raisins due to convenience)
  • 1/2 cup of heavy whipping cream

Preheat oven to 350 degrees F
  1. Sprinkle pork chops with ground ginger.
  2. Melt butter in large skillet and brown chops over medium heat, 2-3 minutes per side. Transfer chops to oven safe baking dish.
  3. Add ginger ale, fresh ginger and crystallized ginger to the skillet and cook over high heat for 2-3 minutes.
  4. Pour this over the chops, transfer to the oven and bake 30 minutes.
  5. Then, sprinkle with walnuts (not applicable for me) and raisins and bake an additional 15 minutes.
  6. Transfer the chops to a serving platter and keep warm. Add the cream to the baking pan and place over high heat. Cook, scraping up the brown bits until sauce is slightly reduced and thickened, 2 minutes. Pour sauce over chops and serve immediately.
Yields 4 portions.

crystallized ginger before cutting

ingredients, chopped ginger, crystallized ginger, ginger ale in Pyrex and raisins

sprinkled pork chops with ground ginger sautéing in my Le Creuset

sauce before reducing to a thick sweet sauce

Final Ginger Ale Pork Chops with reduction sauce and served with steamed edamame.

It was dynamite!! My whole family devoured it. I should have made much bigger chops, but I didn't think the family would like it. I am constantly eating my creations for days because no one else will touch them.

It's funny. Before I was a mother, I made gourmet meals almost everyday. But now, I am cooking challenged. What is that?


Anonymous said...

Ooh, thanks for the recipe! Pork and edamame are 2 of our favorite things!

Trisha in Portland said...

What an incredible recipe, I think I need to try this soon. Might have to find the cook book also!

Joanna Schmidt said...

This cookbook has a lot of my favorites in it. Some of them are frou frou (spelling?), but mostly, very well balanced and nicely put together. The only thing: it doesn't always have the staples. That's why I have the Joy Of Cooking and the NYTimes Cookbook as my fallbacks,

Anne-Marie said...

Kudos to you for going the extra mile to ensure family time and great nutrition at the same time. =)

Heidi said...

I envy anyone who can put together a beautiful meal and have their family like it = ) I can cook, but don't like to. I'd much rather be cooking up a batch of soap in my kitchen lol.

LoveMichie said...

You made me hungry!!! Mmmm, pork chops....

Anonymous said...

I keep thinking I'll get Joy of Cooking one day. Luckily for me, dh is the chef in the family, and he is amazing. He can watch a cooking show or taste a dish in a restaurant and then is able to recreate it at home for us. But I'm going to check out The New Basics Cookbook from the library and peruse it. I love the photos you included though...that's my beef about many cookbooks - not enough color photos!

Joanna Schmidt said...

If any of you try it, please please let me know how it comes out! :)
Happy stewing!!

Anonymous said...

We need to track down our organic pork farmer first (hard to find them in the winter when the farmer's market is not in session...they live so far away we can't just stop by on a whim); I definitely will get dh to cook it.

Anonymous said...

I just love cooking with good cookware when I get time that is and Le Creuset is one of my favorites.