Just created a new recipe last night that I wanted to share with all of you. Everyone in the family loved it (score!) and it made my taste buds dance. It has just a little bit of a spicy kick, so be forewarned.
4-6 Thick cut pork chops
2 Cloves of garlic, crushed
1 Small red onion, thinly sliced into rings
1/4 tsp. Coarsely ground black pepper
1/4 tsp. Sea salt
Pinch ground Cayenne red pepper
2 tbsp. Lavender leaves
2 tbsp. Olive oil
1/2 cup White wine (Can be substituted with chicken broth)
In a large lidded frying pan, heat oil between medium and high until the edges of one grain of rice begins to sizzle in pan. Remove grain of rice and place pork chops in pan. While pork chops begin to brown, sprinkle the following evenly over the pork chops: cayenne pepper, garlic, lavender leaves, and half of the ground black pepper and salt. Once the pork chop is browned on the bottom, flip over to brown other side, and sprinkle the rest of the salt and black pepper evenly. Once both sides are brown, lift pork chops and slide onions under them to saute for about 5 minutes, letting them caramelize a bit, but not burn. De-glaze with white wine, turn heat down to lowest setting, cover with lid, and let cook for 10-15 minutes depending on thickness of pork chop.
I served the pork chops with with steamed rice and salad. If you start the rice just before starting the pork chops, and make your salad while the pork chops and rice cook, you can have your entire meal done in roughly 25 minutes. Those of you who live locally can hit me up for fresh lavender from my garden anytime :)
Recipe by Faith Swientoniowski © 2011