31 January 2009

Bake-n-Bake: Cointreau-Citrus Pork Chop

This dish is best made with pasta. I've tried it a couple of times now and am finally satisfied with the recipe.

Marinade thick, center-cut pork chops in salt and enough Cointreau to nearly cover them.
Sear the pork chops with butter and then cook to medium rare (or whatever you prefer.)
Remove the pork chops and pour the marinade into the pan with the drippings. Add an equal amount of grapefruit juice.
Squeeze in the juice of one lime and just barely enough sugar to counteract the bitterness in the grapefruit juice.
Add heavy cream (a good dose, maybe 20% of the volume already in the pan) and reduce.
Pour a small amount of the sauce over the pork. Mix the rest with al dente pasta.

No pictures this time. There just wasn't enough time to snap photos with the girls wreaking havoc at the same time.

On a side note, both girls drank from a cup today for their first time. They were both really thirsty and just downed the water and mugi-cha very deftly. Another milestone. Oddly, Leia won't drink any water or mugi-cha from a bottle or sippy cup. She will only use a real cup.

No comments: