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We won’t lie to you: this is no salad. This is no light supper, no prelude to long hours spent lolling in the summer sun. This is a meal for a nip in the air, for a belly that craves spice and satisfaction. This is a meal that will give you the sustenance necessary to finish up pesky emails, go on a stroll in the newly minted air, or finally find the courage to rummage through the closet for that almost-forgotten fall coat. You might even be inspired to go apple picking, but you might simply want to stay home, curl up, and read a poem about it. No judgment.
Serves 2 to 4. Feel free to cut popover recipe in half if you, for some unknown reason, don't want extra. Psst: they reheat.
2 bone-in center cut pork chops, each about 1 inch thick
1/4 cup dry white wine
1 red onion, sliced thin
2 cups milk
1/4 cup Parmesan cheese
1 teaspoon grated fresh lemon zest
2 tablespoons chopped fresh chives
We know you have a well-stocked pantry so you'll have olive oil, butter, flour, salt, pepper, garlic powder, dried oregano, paprika, cumin, and chili powder.
1. Preheat oven to 450° F. Lightly coat a 12-cup popover pan or muffin tin with melted butter or oil.
2. Whisk together the milk, eggs, and 4 tablespoons of melted butter in a large bowl. Add 10 ounces all purpose flour, 1/2 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, Parmesan cheese, chives, and lemon zest.
3. Place the empty pan in the oven to heat for 7 minutes. Meanwhile, mix together the cumin, paprika, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon salt. Rub thoroughly onto the pork chops and let sit for 10 minutes at room temperature.
4. Carefully remove the popover pan from the oven and fill the cups evenly with the batter (tip: this is less messy if you transfer the batter to a 4-cup measuring cup.) Bake for 18 to 20 minutes, then lower the oven temperature to 350° F. Continue baking until the popovers are a deep golden brown, about 15-20 minutes.
5. Meanwhile, in a large saute pan heat 1 tablespoon olive oil on medium heat for one minute, Add sliced onion and saute until translucent, about 5 minutes. Add wine and cook for one more minute.
6. Move onions over to the side of the pan and place pork chops in, cooking 5 minutes, then turning and cooking 5 minutes on the second side.
7. Remove pork chop from heat and cover the pan, as is, tightly with foil. Let sit for 5 minutes. Meanwhile take out popovers and let them cool briefly in the pan.
8. Plate the pork chops, topping them with the onions. Carefully remove popovers from the pan and serve alongside. Embrace your urge to butter them.
Note: To reheat leftover popovers put them in a 350° F oven for five minutes. They've still got it.
Photos by James Ransom