Seasoned Chops w/ endive & squashed taters
Let's start with the chops:
Pork Chops, thin cut, bone-in- as many as you need
Vintage Merlot Sea Salt (or your favorite)Freshly Ground Black Pepper
White wine- 1/2 c.
broth/stock- 1 c.cornstarch & cold water slurry
Put a large, heavy pan over med-high heat. Once hot, add a pat of butter. Once melted, add a couple of chops. Do not crowd them or they will not brown (just simmer in their juices). Once first side is browned, flip and repeat on other side, until heated through.Transfer cooked chops to plate in a warm spot & tent with foil.
Add more butter as needed and repeat until all chops are cooked. Once all chops are done cooking, deglaze the pan with 1/2 c. of white wine while stirring and scraping all the yummy fond off bottom of pan. Let cook down for a minute. Add 1 c. broth/stock. Slowly stir in a little bit of the cornstarch slurry at a time until thickened to your liking...careful, it doesn't take much!
butter - 1 Tbs.
salt & pepper
white wine vinegar
stock/broth- ~1 c.
Wash endive and cut in half. Heat a pan large enough to hold all endive over medium heat. Once hot, add butter. Once bubbly, add endive, cut side down. Let endive carmelize before turning over. Once you flip it, add salt & pepper and stock. Turn heat to low, partially cover and let simmer until all liquid is absorbed and endive is tender, ~10 minutes. Potatoes:
While everything else is cooking, boil some small red potatoes in heavily salted water until tender. Be careful not to overcook as you don't want them falling apart. Drain potatoes and let them cool until you are able to handle them comfortably.
Place potatoes on a cutting board and squash them with a hard, flat surface (I used a measuring cup). Heat some butter in a pan and add squashed potatoes. Brown on each side. You probably will not need to season these since the water was heavy with salt when cooking. Serve all!