Every 8-12 months I dig into my freezer and unearth all the chicken bones I have saved from the past year. These bones were originally part of a roast chicken dish or some other bone-in chicken preparation. After the meal, I had put the bones in freezer bags, let them cool off in the refrigerator and then off they went to the freezer! Then on some cold winter day when I realize my supply of homemade chicken broth is getting low, I make another batch of broth by putting the bones in several stockpots, along with leeks, carrots, celery and whole peppercorns. I fill the pot with water just about to the top and let the bones and vegetables simmer for about 4 hours, skimming off any foam or visible fat which rises to the surface. Every hour or so I add some water to bring it back up to the original level except for the last hour when I just let it cook down.
After straining and cooling the liquid (liquid gold!!) I package it up into plastic containers to store in the freezer and use all year long in many food preparations, such as soups and sauces.
Below is a recipe for boneless pork chops using some of this healthy, delicious broth to deglaze the pan after browning the meat. Of course, if you don't have the time or desire to make your own broth, you can use store-bought broth. I would suggest choosing one that is low in sodium as you can always add salt if you choose to.
I served the pork chops with rice, honey glazed carrots, a simple green salad and, of course, wine! Don't forget to check out my wine pairing suggestions below the recipe. Enjoy!
xo, The Wine Chef
BONELESS PORK CHOPS WITH
TOMATOES, SAGE AND THYME
2 Tblsp. chopped fresh sage leaves
1 Tblsp. fresh thyme leaves
1 Tblsp garlic powder
1½ tsp. salt
½ tsp. fresh ground pepper
2 Tblsp. olive oil
1 Tblsp. butter
6-8 boneless pork chops, about ½” thick
1 cup grape or cherry tomatoes
¾ cup chicken stock
1) Combine sage, thyme, garlic powder, salt and pepper in a small bowl.
2) Rub herb mixture on both sides of pork chops.
3) Melt the oil and butter in a large skillet over medium high heat and sauté the chops about 4-5 minutes per side until well browned. While browning, toss the tomatoes into the pan.
4) Add chicken stock to the pan and gently simmer with cover on for 15-25 minutes depending on the thickness of the chops.
5) Remove chops from pan and place them on a platter. Cook liquid and tomatoes for another 5 - 10 minutes. Spoon sauce over pork chops and serve immediately.
This dish pairs well with a light to medium bodied earthy, red wine, such as a Chinon from the Loire Valley or an Italian Barbera d’Alba.
Olga Raffault Chinon “Les Picasses” 2010 $24.00
Pio Cesare Barbera d’Alba 2013 $21.00