Well, it has begun-the insane kid schedule. School has only started for one of my kids, but already I am being pulled in a million directions. And everything starts and ends at the same time so it makes it impossible to be in every place. Between football practice, lacrosse practice, orthodontist appointments, air conditioning repair men, Latin tutor, buying school supplies, buying ANOTHER mouthguard and packing my older son for school I’m already losing my mind and the school year hasn’t even started.
But, one thing I do love about the school year is that we sit down together every night for dinner. It is a non-negotiable event in my house-my kids know we are having dinner at the table every night and they must have a shirt on and hats must be off. So, I am excited to get that started again even though it adds one more chore to my day.
Since we have one kid away at school when he is home it is even more special if I can trap him, duct tape him to the chair and have a family dinner. Tonight is our last night with him home and of course there are 5 million activities tonight, but we are having dinner together even if it kills me, which it might.
This is one of those recipes that I can pull together really fast and it looks fancy, but it is super easy. You can use pork, chicken, beef or even fish such as tuna or halibut.
Skillet Pork Chops with Sun Dried Tomatoes
Makes 4-6 Servings
6 boneless think cut pork chops
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons olive oil
2 garlic cloves, minced
1 Tablespoon fresh thyme
1/2 teaspoon red pepper flakes
1/2 cup white wine
3/4 cup chicken broth
1/2 cup heavy cream
1/4 cup sun dried tomatoes in oil, chopped
1/4 cup grated Parmesan cheese
Pour flour on a plate and season with salt and pepper. Dredge the pork chops in the flour shaking off any excess.
In a large skillet heat oil over medium-high heat. Sear the pork chops in the oil on both sides and remove to a clean plate. Work in batch until all are seared.
To the skillet add garlic, thyme and red pepper flakes. Stir for about 30 seconds-do not let the garlic burn. Add the wine and deglaze the pan scraping up all the brown bits in the bottom of the pan. Let reduce slightly and then add the chicken broth, heavy cream and sun dried tomatoes. Allow sauce to simmer and thicken slightly. Add the Parmesan cheese and taste for seasoning. Add the pork chops back to the sauce and allow to simmer until the chops are cooked through, about 5-7 minutes.
* If your pork chops are thick then once you put the chops back into the cream sauce place into a 375Â° pre-heated oven and allow to cook through, about 15 minutes. Be very carful when pulling the skillet out of the oven-do not grab the handle once it is on the stove top. I have done that many times forgetting that the handle is hot and I have burned my hand severely.
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