Jarlsberg pork chops

Joe Stroud kheper at nekhbet.com
Mon Feb 12 02:52:02 EST 2007

Jarlsberg pork chops

2 pork loin chops, about 7 oz. per chop or 1 large, pork loin
chop, about 14 oz.

2 slices of smokey bacon, diced very finely
1 shallot, diced finely or 1 sweet onion, diced
1/4 Tsp dried tarragon leaves
1 Tbl tomato paste
1 cup of dry, white wine
2 oz. water
1/4 Tsp ground cayenne pepper
3 oz. Jarlsberg cheese, imported from Norway, sliced thinly
4 1/2 - 5 oz. penne rigati pasta, prepared to al-dente
lard or peanut oil

Dry off the chops with paper towels. Heat up a 12" aluminium or
cast-iron skillet over a medium-low flame. Melt 2 Tbl of lard
into the pan. Sear the chops, on one side, until well-browned,
turn the chops over and season this side with salt and pepper.
Sear the other side until well-browned, turn them over and
season with salt and pepper. Check for done-ness and remove
the chops from the pan.

Preheat the broiler. Place the oven rack on the rung closest
to the broiler.

Melt 1 Tbl of lard into the pan. Throw in the diced bacon and
saute until it is rendered and brown. Add the shallot and
saute until it soft but not brown. Throw in the tarragon
leaves. Stir. Add the tomato paste and saute until it is
well-combined. De-glaze the pan with wine. Make sure to scrape
the bottom of the pan vigorously to liberate the stuck-on
residue. Add the cayenne. Pour the juices which have
accumulated under the chops back into the pan. Pour in the
water. Reduce the sauce slightly and adjust the seasoning with
salt and pepper to taste. Slide the chops back into the pan,
turning them in the pan to coat them with the sauce. Pile the
Jarlsberg cheese on the top sides of both chops. Sprinkle some
tarragon leaves over the cheese. Place the pan under the
broiler until the cheese bubbles. Remove the chops to a
serving platter. Check the sauce for proper consistency and
reduce if necessary. Pour the sauce over the gooey chops.

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