Pork Chops with Lingonberry Sauce and Pan-Seared Vegetables
This is a one-pan recipe, which reduces cleanup considerably. Pork is a relatively inexpensive meat in Norway, compared to the very expensive beef. If it is in season and suits your tastebuds, this same recipe could easily use lambchops. z
I switched to shallots instead of onions, as the flavor is similar. They're smaller, so I don't have a half-onion sitting in the mini-fridge overpowering the entire apartment every time I open the door. I store them in the cupboard, in a paper or net bag saved from previous purchases.
Ingredients for two people (Norwegian word in bold):
2 pork chops (svinekoteletter)
1 jar lingonberry jam (tyttebærsyltetøy)
1 small bunch broccoli (brokkoli)
1 red pepper (paprika)
1 shallot (sjalottløk)
1 clove garlic (hvitløk)
2 sliced mushrooms (sopp)
1/2 lemon (sitron)
The vegetables are all optional and you should satisfy both your own tastebuds and seasonal availability. The same pan-searing technique works for asparagus, green peppers, cauliflower, very thin-sliced potatoes, carrots, or any other sturdy vegetable.
By the way, if you want a really tasty snack, add a dab of lingonberry jam to a slice of hard cheese such as Parmigiano-Reggiano, and eat it alone or on a gluten-free whole-grain cracker such as Wasa.
Equipment: frying pan with lid, spatula, aluminium foil, extra plate, prep bowl.
Let the pork chops sit out to reach room temperature as you chop veggies; it will allow them to cook more evenly. Make sure you open a window, turn on any available vent fan, and/or turn off the smoke detector as possible/needed.
- Slice the lemon in half; the other half can go back in the fridge for other recipes.
- Mince the garlic
- Slice the other vegetables
- Pile everything in a prep bowl
- Heat oil in the frying pan on high heat (judgement call: I had one underperforming unit where I had to cook meat on the highest setting, and one over-performing unit where I had to cook it on the medium setting to prevent burning. The oil should thin out like water but not smoke or spatter dramatically).
- Add the pork chops
- cook for three minutes, flip, then cook an additional three minutes
- remove from heat and put chops on plate covered with foil to rest. They will continue to cook and absorb their juices back in.
- add more oil to pan as needed and place back on heat
- Add vegetables and stir
- Place the lemon half cut-side down on the bottom of the pan
- Cover and let cook for five minutes
- Uncover and stir
- Cook an additional five minutes uncovered or until broccoli is tender, stirring occasionally
- Plate chops and vegetables, then add a spoonful of lingonberry jam to each chop.