Note: Test Kitchen Director Donna Deane made the list twice this year, with her second win this deceptively luxurious main course that can be put together in less than half an hour.
She recommends serving this with steamed winter squash, perfect for this time of year. The pork chops can be done so quickly that you should start steaming the squash first, then cook the main dish while you're waiting for the squash to be done.
Active Work Time: 5 minutes * Total Preparation Time: 25 minutes
4 center-cut pork loin chops with bone
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup unsalted chicken broth
1/2 cup whipping cream
1 tablespoon minced tarragon
* Season pork loin chops with salt and pepper. Heat butter and oil in large heavy skillet until hot. Add pork chops and cook until browned, about 5 minutes. Turn and brown second side, about 5 minutes. Remove chops from pan and cover with foil to keep warm.
* Reduce heat to medium-low. Add garlic and cook, stirring, about 1 minute. Stir in chicken broth, scraping up browned bits from bottom of pan. Stir in whipping cream. Bring to boil. Reduce heat to medium and cook until sauce begins to thicken, about 5 minutes.
* Return chops to skillet. Cover and simmer over low heat until chops are light pink in the center, about 5 minutes. Stir tarragon into sauce during last few minutes of cooking.
2 servings. Each serving: 330 calories; 241 mg sodium; 98 mg cholesterol; 35 grams fat; 4 grams carbohydrates; 2 grams protein; 0.20 gram fiber.Copyright © 2014, Los Angeles Times