Today’s lunch, at least the pork chops in cream, comes from my favorite cookbook, The Silver Spoon. More times than not, when I’m looking for something to cook or just looking to be inspired, this is my “go to” book. I served the chops with stacked polenta and fresh, steamed carrots.

Pork Chops In Cream
serves 4

4 pork rib chops (I used 3/4″ boneless loin chops)
2 Tbsp. butter
1 Tbsp. olive oil
3/4 cup port
1 cup heavy cream
1 Tsp. all purpose flour
Salt and pepper

Lightly pound the chops. Heat the butter and oil in a large skillet, add the chops, and cook, turning occasionally, for 6 minutes on each side. Season, then remove from the skillet, drain, and keep warm. Pour the port into the skillet and cook over low heat, scraping up any sediment from the bottom of the skillet, until the liquid has reduced by half. Combine the cream and flour in a bowl, stir into the skillet, and season lightly with salt and pepper. Simmer for 5 minutes, then pour the sauce over the chops (and polenta stacks) and serve.

Wine served: 2004 Domaine Joseph Voillot, Pommard