Fast-fried pork chops with ladybug sauce
Pork chops were on the menu for dinner, but I wanted to serve them with something new. So I whipped up a quick sauce with some fresh mint I had in the fridge. For some reason, my daughter called the concoction ladybug sauce. I don't know why, and I don't think she did, either, other than it sounded funny to her. But she was very insistent, and so ladybug sauce it became. In actuality, it's a modified mint sauce, and it was a big hit. Whatever you call it, it's delicious.
Fast-fried pork chops with ladybug sauce
Pork chops were on the menu for dinner, but I wanted to serve them with something new. So I whipped up a quick sauce with some fresh mint I had in the fridge. For some reason, my daughter called the concoction ladybug sauce. I don't know why, and I don't think she did, either, other than it sounded funny to her. But she was very insistent, and so ladybug sauce it became. In actuality, it's a modified mint sauce, and it was a big hit. Whatever you call it, it's delicious.
Cooking Instructions
- 1
Put the pork chops in a shallow dish and season them with salt and freshly cracked black pepper. Combine the paprika, garlic powder, and onion powder and sprinkle the mixture onto the pork. Add a splash of olive oil and toss so that the chops are evenly coated. Cover and put in the fridge for 20 minutes.
- 2
Add the shallot and butter to a small saucepan. Put it on medium heat. Once the butter's melted, add the lemon juice. Let simmer until only 1 tbsp liquid remains. Transfer to a small bowl and set aside to cool to room temperature.
- 3
Add the mint to the shallot/lemon juice reduction. Season with a pinch of salt. Pour in the vinegar and olive oil, and stir in the sugar. Taste, then add more salt/sugar/vinegar/oil as needed. The sauce should be sharp, mildly sweet, and very fresh.
- 4
Put a large pan on medium-high heat. Fry the chops for 2 minutes per side, then remove to a plate to rest for 5 minutes. Serve with a dollop of ladybug sauce.
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