Pork Chops with a Creamy Saffron Sauce
Santa must love me, because he gave me saffron in my stocking this year! I was so excited to try to use it many ways. This recipe was originally a chicken recipe, but I found a great deal on pork chops that day. Feel free to adjust your protein or even make the sauce and serve it over vegetables.
2 tablespoons olive oil
1 pound pork chops, pounded to 1-2 cm thick. (about 3-4 chops)
1 small onion, sliced
½ cup white wine
¼ teaspoon saffron threads
½ cup half-and-half (or heavy cream)
Salt and Pepper
Heat the olive oil in a large skillet over high heat. Season pork with salt and pepper. Sear pork on both sides until just cooked through (about 2-3 minutes per side.) Transfer pork to a plate and tent with foil to keep warm.
Turn heat to medium, add onion and garlic to cook until tender (about 2 minutes.)
Deglaze the pan with white wine. Scrape up the brown bites and cook until the wine is almost evaporated.
Add the chicken broth and saffron threads. Bring it to a simmer and reduce for 10 minutes.
Add half and half (or cream). Salt and pepper to taste. Add pork back into the pan, including the juices from the place. Simmer for 1 minute or until the pork is heated through.
Serve immediately. (Sprinkle with parsley if available.)