Budget Gourmet: Pan seared pork chops with mushroom and spinach ragu

Budget Gourmet: Pan seared pork chops with mushroom and spinach... (Added: August 14, 2010)

Pan seared pork chop with mushroom and spinach ragu with bacon and potato hash. (more)

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Nicole Boone, Chris Still and Chef Freise Mills from the Charleston Café in Surfside Beach cooking pan seared pork chop.

By: | SCNOW
Published: August 13, 2010

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Pork Chop Brine
2 cups apple cider
2 tbsp seasoned salt
1/4 cup sugar
1 tbsp black pepper
1 8ou. pork chop
-combine all ingredients, cover and store in refrigerator for three hours

Pork Chop
-place pork chop in hot saute pan
-sear on both sides for two minutes
-place pan in preheated over for 6 minutes for medium temperature

Mushroom and Spinach Ragu
5 button mushrooms
1/4 cup yellow onion - diced
1 cup fresh spinach
1 tbsp garlic - minced
2 tbsp olive oil
1/4 cup white wine
1/4 stick butter
-heat pan, add oil and head until simmering, almost smoking
-add onions, then mushrooms and saute until soft
-add garlic
-deglaze with white wine
-add spinach and stir in butter and season

Potato Hash
2 strips bacon
1/4 yellow onion - diced
1 potato - diced
1/2 stick butter
pinch of thyme
-saute bacon until light brown
-add potatoes and cook until light brown
-add onion and cook until translucent
-add thyme and season