Sometimes you just want a porkchop
With Blistered Broccolini
And Brandy Crimini Mushrooms
The key to a good juicy porkchop is low heat. To hot a pan and the outside burns and the middle is too rare. Medium heat on the pan and the pork will cook through properly, even at the bone. Bring it to 145-150, let it rest and it will be med- well after it rests.
While the pork rest, add 1 tsp butter to the pan, saute 3 cloves of garlic (slice) until just brown. Add 3 cups of sliced mushrooms. Cook until softened ( 5min) add 1/2 cup brandy (caution here: the brandy may flare up, take the pan from the stove when you add it ) let it reduce to a thick consistency. Add another tbs butter and season with salt and pepper.
The Broccolini was inspired by a friend's post, so I had to try this simple dish. Coat the Broccolini with olive oil then set it below the broiler and let them develope a slight char. Toss them in a vinaigrette of garlic and shallots. (Grate 1 clove of garlic and 1 small shallot. Add to 1/4 cup wine vinegar. Let sit 1hr. Add 1/2 cup olive oil)
Season with salt and pepper.
#foodporn #foodphotography #foodandwine #foodphoto #foodphotography #sottovocecookbook #recipe #pork #steak #yum #dinner #porkchop #broccoli #mushroom