Lambert & Ewers Smoked Meats

I know some of you are die-hards but for the majority of us unfortunates who live in the north, it is almost time to put away the grill. This however is no reason to quit enjoying fresh pork. Sauteed pork chops can be just as delicious as their grilled counterpart. A quick lesson in sauteing. First, again start with sharp knives and have a working meat thermometer on hand. Set your chops out 10 minutes before cooking. Cold meat should not be added to a warm pan. Season your chops. We recommend Made In Napa Valley Pork and Lamb Rub. Place large skillet on medium heat.  When the pan is warm, add a tablespoon or two of your favorite oil, it’s in the refrigerator right?, just enough to gently coat the bottom of the pan. Add the pork. For proper browning, do not crowd 4 or 5 chops in a pan. This is the number one mistake most people make.  Cook 2 or 3 at a time and if needed, keep them in a warm oven while you do the next batch. Most 3/4 to 1 inch chops will need four minutes on each side. So if they are as brown as you desire after 4 minutes, turn the cops and sautet another four minutes.  Use your meat thermometer to make sure they are 160 degrees. Time to make a simple and flavorful sauce by deglazing the pan you just cooked the chops in. Wipe any excessive oil out of pan. If you followod the sauteing instructions this shouldn’t be necessary.   Add 1/2 cup chicken broth and 1/2 cup apple juice. Stir and scrape  to loosen the flavorful bits of pork chop from the bottom of the pan. Salt and pepper to taste. Turn heat to high and let sauce reduce. After sauce hasthickened, whisk in 5 tablespoons of ice cold butter, one at a time. Adjust seasonings and straining into a gravy boat. You can add almost any liquid to deglaze. Remember to be careful if you add any liquid containing alcohol! Experiment, have some fun and be sure to jot down what and howmuch you are cooking with.

Bruce