So sometimes (very often, actually), I don’t follow any recipe, nor do I write down what I’m doing as I do it. Last night’s dinner was a perfect example of that, but I’ll tell you what I did the best I can!
This was a thick-cut boneless pork chop. I had 4 total, which equaled around 2 lbs. In my cast iron grill pan, I sprayed cooking oil so the pork chops wouldn’t stick and heated over medium-medium/high. I placed all 4 pork chops and sprinkled them with smoked paprika, garlic powder, onion powder, dried basil, dried parsley and a little cayenne pepper. Once they started to brown on the bottom, I flipped them over and repeated the same seasonings. Once they were about 1/2 way cooked through, I put them in a preheated oven of 350 for about 10-15 minutes.
In another cast iron skillet, I cut up parsnips and purple carrots. On the stove top on medium-medium/high heat I poured a little grape seed oil and added the parsnips and carrot. I then sprinkled them with cinnamon, turmeric, nutmeg and a little pink sea salt. Once they started to soften, I put them in the oven for about 15-20 minutes.
The broccoli was simply steamed and sprinkled with lemon pepper!
But the REDUCTION SAUCE was to die for! I put a small container of blueberries with a little chicken broth on a small pot on the stove over medium heat. I mashed the blueberries with a potato masher and allowed them to cook down a little then turned the heat to medium/low. I added more chicken broth (only about 1-2 Tbs. each time), about 1 Tbs. whole grain Dijon mustard, about 1 Tbs. of honey, and about 1 Tbs. of balsamic vinegar. I allowed that to all slowly cook together and kept tasting it to see what it needed. This was a thick reduction and it was delicious!! My husband was really skeptical (I don’t know why he doesn’t just trust me at this point?!) but he put a little on the side. Once he tried it, he got up and poured this all over his pork chop!!
I paired this dish with Panilonoco Cabernet Sauvignon!