Birthdays without friends, is like cake without icing; predictable and incredibly bland. As if on cue, my childhood buddy Uttara, weaves her way through rush hour traffic in a Manhattan cab, jumps onto a Greyhound and arrives at my doorstep with a perfect chocolate cake from my favorite French patisserie - Financier. Accompanying her is cuddly Arjun her nine year old, shouting "Happy Birthday" several times in the span of a few hours and waiting up until midnight to make it even more meaningful, even though he was practically sleepwalking by then.
Both mother and son (I know based on past experience) love pork chops.Uttara orders them so often at different establishments that she considers herself almost a connoisseur of pork chops. I happened to have 3 bone-in chops in the refrigerator and as soon as I got wind of her impending visit, I pulled them out and got to work. There was little time to fuss and preen so I set about making a quick birthday dinner - something that would go over well with her. The truth is that this is significantly easy dish to produce on short notice and the ratings are usually high. Uttara was biased, after all it was my birthday, but at one point, while she put a forkful of mashed potato into her mouth, she declared that it was a crime that I didn't have a restaurant featuring this pork chop on the menu. I take that as a compliment!
Recipe for Habanero and Rosemary encrusted Pork Chops with pan roasted veggies and cheesy mashed potatoes:
3 bone-in pork chops
1 habanero or any flavorful pepper (without seeds)
3-4 cloves of garlic
1 Tbsp olive oil
1 T red wine vinegar
sea salt to taste
freshly ground pepper
olive oil for grilling
For the gravy: 1/2 cup red wine+ 2 tbsp butter
1. Rinse the pork chops well and pat dry.
2. Grind all the ingredients and spread over the pork with a plastic spatula.
3. Put a couple of Tbsp of olive oil on a heavy grill pan and sear the meat till crisp on the edges and cooked thoroughly.
4. Remove the pork chops and deglaze the pan with the wine. once the wine is bubbling and reduces, whisk in the butter. Serve immediately.
Serve over mashed potatoes and pan roasted veggies.
Recipe for Habanero and Rosemary encrusted Pork Chops with pan roasted veggies and cheesy mashed potatoes:
3 bone-in pork chops
1 habanero or any flavorful pepper (without seeds)
3-4 cloves of garlic
1 Tbsp olive oil
1 T red wine vinegar
sea salt to taste
freshly ground pepper
olive oil for grilling
For the gravy: 1/2 cup red wine+ 2 tbsp butter
1. Rinse the pork chops well and pat dry.
2. Grind all the ingredients and spread over the pork with a plastic spatula.
3. Put a couple of Tbsp of olive oil on a heavy grill pan and sear the meat till crisp on the edges and cooked thoroughly.
4. Remove the pork chops and deglaze the pan with the wine. once the wine is bubbling and reduces, whisk in the butter. Serve immediately.
Serve over mashed potatoes and pan roasted veggies.
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