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Pork Chops, Loin, Fresh, Visible Fat Eaten
4 chop
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Cream Cheese Spread
1 tablespoon
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Tomato Paste
1 tablespoon
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Oregano, Dried
1 teaspoon
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Shallot
2 tablespoon, chopped
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Chicken Broth, Bouillon Or Consomme, Homemade
¼ cup
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Salt, Sea Salt
¼ teaspoon
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Step 1
Heat the olive oil in a skillet over a medium/high heat and add the pork loins. Cook for 4 minutes each side or until browned all over and completely cooked through. Set aside and keep warm.
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Step 2
Finely dice the shallot and thinly slice the garlic. Add to the skillet and sweat for a few minutes over a medium heat until tender.
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Step 3
Add the tomato paste and creme fraiche. Stir well to combine, melting the creme fraiche.
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Step 4
Add the cream and stock along with the oregano, salt and pepper. Stir well to combine and simmer for a few minutes until hot through. Serve over the pork loins.
