Pork Chops with a recipe from Beth

This recipe was recently posted by a friend got it from a now defunct food site. I opted to do it with pork chops instead of chicken. The Melting Potatoes were good.  I cut it in half and reduced the cooking time a little. It was good.  The mac and cheese was Charlie's contribution.  It went well with the meal. 

Chicken in Red Wine Vinegar Sauce Posted by Beth Apr. 2019 originally from Chef June

I include this divine Lyonnaise dish in a class I have taught many times featuring four (and sometimes five!) chicken dishes from different parts of France. Many of my students are put off by the title of the recipe, but when the class is over, they almost unanimously declare this dish to be their favorite!

makes 6 servings

3 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

one whole chicken (about 4 pounds) cut into 10 pieces—you could use all breasts or all leg portions if you prefer, but the meat should be on the bone)

sea salt & freshly ground black pepper to taste

4 shallots, finely chopped

1 cup top quality red wine vinegar (I use Heinz!)

1 cup crème fraîche (or heavy cream, preferably not ultrapasteurized)

finely chopped fresh (flat-leaf) parsley for garnish

1. Mix salt and pepper together in a small bowl. 

2. Heat the oil and melt the butter in a deep-sided 12-inch sauté pan over medium-high heat. (If your pan isn’t large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.) Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown, and the chicken is thoroughly cooked, about 12 minutes on each side.

3. Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat. Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses—great for a cold!!) Add the crème fraîche and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.

PS It's also delicious to sub pork chops for the chicken. 

Melting Potatoes 

Hands-On Time10 MinsTotal Time50 MinsYield4 servings

By Grace Elkus February 2019

These potatoes live up to the hype promised on Pinterest and then some: creamy, caramelized coins that melt in your mouth. Here’s how to make melting potatoes at home.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and sliced 1-inch thick 
• 4 tablespoons (½ stick) unsalted butter, melted
• 2 teaspoons fresh thyme leaves or chopped fresh rosemary 
• 1 teaspoon kosher salt 
• 1 teaspoon freshly ground black pepper 
• 1 cup chicken or vegetable stock 
• 3 cloves garlic, smashed

How to Make It

Step 1

Preheat oven to 500°F with the rack in upper third. Toss potatoes with butter, thyme, salt and pepper. Transfer to a 13-by-9 inch metal baking dish and arrange in a single layer. (Don’t use a glass pan, which can burst under such high heat.)

Step 2

Bake 15 minutes, flip the potatoes, then bake 15 minutes more. Remove the dish from the oven and add chicken stock and garlic cloves. Return to the oven until most of the stock is absorbed, about 15 minutes more. Transfer to a serving platter and pour any remaining liquid in the pan overtop. Serve warm.