My partner, on the other hand, is a southerner. Or as her sister-in-law calls it: “The People of the Pig.” It was tough on her not eating pork much – either when I wasn’t home for dinner or when she could convince me to cook her pork and myself beef. That ended one night when I got tired of making two dinners and decided to surprise her. I realized that I could deal with the meat’s dryness if I moist-cooked it. So I quickly seared the meat, added water, and added salt and garlic. Something was missing, so I threw in some peppercorns (which I hate, but my nose said it needed). Something was still missing, so I dribbled in some rum. And I loved every bite of it!
So I went on a crusade to figure out how to make yummy pork. And I've been succeeding!
Pork Chops in Garlic Wine Sauce
3 tablespoons of chopped garlic
1 cup of Chardonnay
2 cups of water
1 large pinch of coarse-ground kosher salt
Several grinds of black pepper
1 teaspoon of orange zest
2 tablespoons canola oil
2 large pork steaks (I used pork sirloin steaks)
Pulse the garlic to turn it into a paste. Add wine, salt, pepper, and garlic. Add pork steaks and marinade for an hour.
Heat oil in skillet on high. Remove pork steaks from marinade (reserve marinade) and pat dry. Sear steaks until brown on both sides. Add 1 cup of marinade and simmer for 30 minutes.
The pork was really tender. The pork is well-flavored with the marinade and very, very moist. The orange zest really brings out the native sweetness of the pork and brightens the flavor wonderfully. This goes really well with rice pilaf and freshly steamed broccoli.