January 02, 2006
Pork Chops with Apricot Madeira Sauce
Monday my wife headed off for a week visiting her parents in Florida. For dinner that night I attempted another Radici inspired item: Pork Chops with Apricot Madeira Sauce. Radici actually uses port, but I like Madeira so... I seasoned a couple boneless pork chops with dried sage, salt and pepper and sauteed them about 3 mins a side. Then I sauteed some shallots and garlic, deglazed the pan with Madeira, added a couple Tbsp of apricot preserves and some prepared demi-glace. Served with roasted baby potatoes (herbs de Provence, red pepper flakes, salt, pepper, paprika) and sugar snap peas. Turned out pretty well, although a little sweet. I think I'll use less preserves next time.
Beer: Sam Adams Holiday Porter Almost as good as the Chocolate Bock they had a couple years ago. This porter a nice flavors of chocolate, coffee and caramel, with a little holiday spice. Not bitter at all. Seems like it would be great for braising. Unfortunately it apparently only comes as part of the seasonal mixed 12 pack.
Posted by David at January 2, 2006 11:03 PM | Edit