It’s been a while since I posted a recipe, and a long-time family friend reminded me of that recently. Thanks to Lou, I decided to share another favorite recipe with you and host another giveaway.
THE YUMMY RECIPE!
Mark and I have prepared this pork chop recipe several times now. It’s a recipe we pulled from our McCormick & Schmick’s Seafood Restaurant Cookbook
Pork Chops with Browned Garlic Butter Sauce is a dish that’s incredibly simple to prepare. It’s deceiving in its simplicity, as a matter of fact. The first time I read the ingredients, I didn’t think this entree that’s basically a mixture of common spices would be so delicious. But you’ll just have to trust me on this one. The pork chops are amazingly tender and packed with flavor. I guarantee this dish will become one of your favorite pork entrees.
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground sage
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried thyme
- 2 center-cut pork chops, cut 1/2 inch thick
- 1/3 cup all purpose flour
- 1 1/2 tablespoons cooking oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon ground black pepper
- Combine the salt, onion powder, garlic powder, white pepper, dry mustard, sage, cumin, and thyme in a small bowl. Mix well. Sprinkle each side of the pork chops with 1/8 – 1/4 teaspoon of the seasoning mix. Rub the seasoning into the chops with your fingers.
- Then, combine the flour and the remaining seasoning mix in a shallow dish or plate. Dip both sides of the pork chops into the flour mixture to coat. Shake off excess.
- In a medium skillet, heat the oil. Cook the chops over medium heat for 4 to 5 minutes per side or until golden brown. Drain on paper towels.
- While the pork chops are cooking, in a 1-quart saucepan, heat the butter until almost melted. Add the garlic and cook over medium-high heat for 2-3 minutes or until the foam on the surface is light brown. Stir in the parsley, hot pepper sauce, lemon juice, and black pepper.
- Cook until the sauce is lightly browned. Immediately drizzle over the pork chops.
WE’RE GIVING AWAY TWO COOKBOOKS!
[UPDATE: Sandra Wong and Dan Bowles were the two winners of the cookbooks.]
And now for the giveaway! Two lucky winners will each receive one copy of McCormick & Schmick’s Seafood Restaurant Cookbook.
It’s easy to enter! Simply leave a comment below or share this post via social media, such as Facebook, Twitter, or Pinterest. If you elect to share it, please either email me at kim@livingvintageco.com and let me know you shared it or send me the link for the share.
Here are a few more contest rules:
- The giveaway begins today, May 21, 2014 and ends May 28, 2014 at 12:00 a.m. (midnight)
Central Standard Time. - 2 winners will be chosen at random using the old-fashioned “pull an entry from a bowl” method.
- Odds of winning are based on the number of entries received.
- Winners must be at least 18 years of age.
- By entering this giveaway, you agree to the contest rules and regulations and release this blog, its author and the giveaway sponsors from any liability.
- The owners of Living Vintage are not eligible to receive prizes.
- The book will be shipped directly from Amazon to the winners, so lucky winners must provide their address to Living Vintage upon request. If a winner’s address is not received within 2 days following notification, another winner will be selected.
- We reserve the right to ship a brand new book or quality used book to each winner.
In the interest of full disclosure, this post contains affiliate links.
I will be making this pork chop recipe soon – it looks delicious!!
Thanks for this opportunity, Kim!
Just when I’m full on in a diet program, you post this. I will have to decide what to give up for chops like these!
Looks wonderful! I need to make this tonight.
This looks like a great idea for pork loin! Just seeing the picture made my mouth water! Looks delicious and since pork is the “other white meat” and extremely reasonably priced here this will become one of my instant favorites. Thanks for sharing it!
Yummy I know what is for dinner tonight!
Kim, I’ve been looking for a new pork chop recipe, thanks, I’m going to try. I haven’t been in touch lately, but I love your quotes, they inspire me and lift me up – I forward them to friends, thanks.
Looks delicious! Thanks for sharing!
I will most definitely try this recipe. I love your site and am enjoying your postings.
This recipe looks yummy! Will be making this! Thanks for the chance to win!
wigglypup2(at)yahoo(dot)com
Hi Kim! This pork chop recipe looks so yummy! And I’ve got pork chops in the freezer. I believe I’ll be makin’ them up next week! And man… this cookbook looks AWEsome!! 🙂
I love how you left allll those delicious spices and garlic to coat the chops in your pictures. Looks drool-worthy!
I also shared on twitter! Here’s the link to the tweet: https://twitter.com/sandyroohoo/status/470271171104362496
The cover picture of that cookbook? My goodness, if only I could walk up to a seafood platter like that and just dig in. Mm mm MM!
I shared on Pinterest – http://www.pinterest.com/pin/138204282289749501/
I’d love to win this book!
Digicats {at} Sbcglobal {dot} Net
The cookbook looks very interesting, would love to have one. I just found your blog and am loving everything on it, thanks!
Looks delish! What is the topping on the pork chops? That’s not included in your description or list of ingredients…
The topping is the garlic/butter/herbs included in my recipe ingredient list.