Tomato Sauce Pork and Veggies

2 Tbsp EVOO

1-2 Tbsp Butter

Salt

Pepper

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): 
Carrots
Celery
Onion
Parsley
Cilantro

In large skillet (on med-high heat), add the following:
EVOO
Butter
1/2 Tbsp Salt
1/2 Tbsp Pepper
Sriracha
Soy sauce
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)


Stir.


Add 1/2 cup Half & Half.

Stir.

Allow to heat through for a minute or two.


Return pork to skillet.


Toss in chopped cilantro & parsley.


Stir gently.


Serve over hot-buttered extra wide egg noodles.


Enjoy!


Until we cook again!

Xoxo

CDawncooks 





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