2 Tbsp EVOO
1-2 Tbsp Butter
1/4 tsp Sriracha
1/2 tsp Soy sauce
1/4 - 1/2 cup Lemon juice
1 Tbsp Brown sugar
2 tsp Cumin
1-2 tsp Chili powder
2 Tbsp Cornmeal
2 cups Tomato Sauce
1 cup Unsalted chicken stock
1 lb Carrots
1 bunch Celery
1 large Onion
1 bunch Parsley
1 bunch Cilantro
1/2 cup of Half & Half
Cooked & buttered Extra Wide egg noodles
Chop the following (and set aside):
In large skillet (on med-high heat), add the following:
1/2 Tbsp Salt
1/2 Tbsp Pepper
Allow ingredients to blend (I like to roll the skillet around a bit), then use to sear pork.
Sear chops (1-2 min ea side), seasoning the first raw side with a little extra salt & pepper & 1/4 - 1/2 c Lemon juice.
Remove chops to plate.
Use same skillet (add extra EVOO/butter if skillet is dry) to sear veggies.
Begin with carrots for about 1-2 minutes.
De-glaze skillet with approximately 1/4 cup white wine (with carrots still in skillet).
Allow carrots to simmer in wine for minute or three.
Add celery & onions and 1/4 -1/2 cup of chicken stock.
Lid pan and allow to simmer for 5 minutes.
Return pork to pan.
Add remaining chicken stock, 2 cups tomato sauce, 1 Tbsp each, Salt & Pepper.
Lid pan & cook on medium heat until pork reaches internal temp of 140-165.
Once pork is cooked, remove it to plate.
Time to finish the sauce!
To the sauce, add the following:
1-2 tsp chili powder
1 Tbsp brown sugar
2 tsp cumin
2 Tbsp cornmeal(YES, cornmeal...trust)
Add 1/2 cup Half & Half.
Allow to heat through for a minute or two.
Return pork to skillet.
Toss in chopped cilantro & parsley.
Serve over hot-buttered extra wide egg noodles.
Until we cook again!