Pan Roasted Pork Chops - Dallas News |

Pan Roasted Pork Chops

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Pea and Mint Puree (makes 6 servings)

2 cups English peas

1 oz mint leaves

1 small shallot minced

1 clove garlic minced

¼ cup heavy cream

Salt and pepper to taste

· In a sauce pot, bring 1 quart of water to a boil and add a sprinkle of salt to the water. Add peas and mint to water for 1 minute, strain off water and shock peas and mint in ice water. Sauté shallot and garlic and remove from pan to slightly cool. In a blender, add peas, mint, garlic, shallot and heavy cream and blend until smooth. Season with salt and pepper to taste. Set aside for platting.

Pan Seared Lamb and Fennel

2 pork chops

2 bulbs of fennel sliced

2 whole cloves garlic

4 sprigs of fresh thyme

1 cup lamb stock (chicken can be substituted)

¼ cup dry white wine

¼ cup canola oil

Salt and pepper

· Put a large sauté pan on medium high heat and add oil to pan. Season lamb with salt and pepper and add to pan. Add the fennel slices, garlic and thyme around the chops. Saute on each side for 4-5 minutes. Remove lamb and fennel from pan and deglaze with wine. Add stock to the pan and reduce by ½. Pour pan sauce over chops when plating. Garnish with pea sprouts.

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