Bacon wrapped pork loin chops in pan gravy

When I saw double packages of this Niman Ranch, sustainably raised and hormone free, pork loin chops at Costco, I couldn’t resist tossing one in the cart for the home freezer. It just seemed like a great idea for a fast dinner some night, and boy, was I ever right.

This is such a no-brainer.

First you whomp up the pan sauce … or gravy. Call it what you will.

All that’s going on here, is some grapeseed oil and butter, in a sauce pan over medium-low heat. A couple tablespoons of flour. You’re making a ‘roux’ to thicken the sauce. Cook it for a couple minutes, stirring. Add your finely minced onions (about a 1/4 cup), a couple cloves of garlic minced, and a couple gratings of fresh ginger root. I tossed in some fresh herbs - thyme, sage leaves and a bit of rosemary. Saute this for a couple minutes. Add a bit more butter if need be, and a dash of salt and pepper. I use the Herbamare salt seasoning.

Take a half cup of apple cider (unfiltered is better), a quarter cup of water, a splash of good bourbon whiskey and a tablespoon of concentrated veal or poultry stock or demi-glace. Bring it to a light boil and stir with a fork or whisk to fully incorporate the stock. Toss in a small handful - about 1/4 cup - of golden raisins. Adjust the liquids if need be, to obtain the right consistency.

Careful with ‘flaming’ the bourbon if you’re not experienced with this kind of thing. Take the pan off the fire, and add the bourbon, stir it in and then put it back on the flame if you’re a newbie. If you’re like me, just remember to have the fire extinguisher at the ready. (Actually I do keep on in the kitchen, handy)

Reduce the heat to a very low simmer, and after about 10 minutes (stirring occasionally), you’ll have a lovely sauce for your pork. I kept poking my finger in it, and commenting how goddamn good it was.

Now, prepare the pork loin chops, by seasoning them and wrapping them in a nice thick slice of bacon. Since I still had some fresh herbs in the refrigerator ( actually, when don’t I have them ) I tucked a sprig or two of fresh thyme, sage leaves and rosemary in under the bacon layers. I coated them liberally, as you can see, with a French blend of cracked peppercorns.

Uh, whilst sipping a very cold, Bombay Sapphire, off-dry martini. Shaken.

 

Got part of a ready-made roll of polenta in the fridge? I did. Slice some of that off to go in the pan with the chops toward the end.

Now get the cast iron skillet ready - and lest you think I’m not doing the veggie thing, I am. I’ve already prepped golden beets (cut to matchsticks ) with sliced onion and baby bok choy, with garlic and ginger. That’s all ready to saute while the meat cooks and then ‘rests’.

In a medium hot skillet, with a bit of bacon grease or grapeseed oil, sear the pork chops on both sides for about 4 minutes per side. You want them browned all around now, turn them gently so as to not lose the bacon. Add the polenta slices to brown on both sides. When the pork is ready - cooked through to your taste, but don’t overcook it! - remove it to a piece of aluminum foil. Wrap it to let it rest, while you finish the veggies and polenta. Warm your dinner plates in the microwave.

Ladle a nice puddle of sauce onto the hot plate, then nestle the pork loin in it, surrounded by the veggies and polenta.

Voila! Your family will think you’re ready for your close-up on the Food Network.

Serve with a small salad. Honest, this took a bit over 30 minutes. I wasted time sipping my martini. Not.

-maven