Tuesday, September 15, 2009

Ginger Thyme Pork Chop




A friend of Gregg wanted me to cater for her an entree one day. I made her my signature Ginger Thyme Pork Chop with White Wine mixed mushrooms sauce. Yes, white wine instead of red. Sometimes, we have to be adventures a little, see the outcome. And certainly, it was good. Why have to restrict yourself with all the French or Italian cooking, claiming that Red Wine must go with Red Meat, White Wine should go with White Meat. It is all depends on the quantity you used and also the taste you wanted. See, cooking is fun....


Marinating Pork Chop:-

4 pieces Pork Chop
1/4 cup White Wine
1 Tablespoon Ginger (smashed and minced)
1 Tablespoon Fresh Thyme leafs
1 Tablespoon Soy Sauce
1 Teaspoon Salt
1 Tablespoon Sugar (can use brown sugar)

* Put all into a Ziploc bag and put into the fridge marinating it overnight, or at least 4 hours.

Methods:-

1. Heat the non-stick pan with some cooking oil (say about 3 Tablespoon) over high heat. Searing meat, you have to put high actually so that the brownish is formed and also it will not overcook the pork chop.
2. Put the marinated pork chop one at a time (the marinade in the bag is for making the mushroom sauce), seared for 3 min at least each side. Then put on the plate for rest for a minute and then seared again for another min on each side (this step is to let the meat rest, so that the meat stay soft and moist).

Mushroom sauce:-

1 cup Baby White Button mushroom (sliced)
1 cup Baby Portabella mushroom (sliced)
1/2 cup White Wine (I used Sauvignon Blanc)
1 Tablespoon Shallots (minced)
1 Teaspoon Fresh Thyme leafs
The marinated residue from the Pork Chop marinade (very important)

Making the sauce:-

1. Sauteed the mushrooms together with some cooking oil over medium heat until little brown, seasoned with little salt and pepper.
2. Add in the shallots, stir for few seconds and then add wine and thyme leafs together.
3. Add the Pork Chop marinade and simmer until reduce. Depends on how thick the sauce you want it. See, I try not to use butter. It tastes good as well and healthier.

2 comments:

lilyng said...

eddie

i somehow consider pork as white meat so i have always used white wine for the sauce, and i specially like Stone's Ginger Wine.

Chef Chong's Leftover Makeovers said...

Thanks for sharing, Lily.