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Tuesday, July 4, 2017

Goat Chops With Cherries, Bourbon and Cream

APR 6, 2011

Goat rib or loin chops often are smaller than lamb chops, with little rounds of meat along the bone. Don’t make it a knife-and-fork affair; go for gnawing. The chops are quite lean, so there’s no need to trim them. Besides, that little extra fat will protect the surprisingly delicate meat over the heat.

Washington area halal markets tend to receive deliveries of fresh goat at the beginning and end of the week. We found lovely fresh goat at the Madina Super Halal Market in Gaithersburg (301-977-5700).

SERVINGS: 4

INGREDIENTS
1 tablespoon unsalted butter, preferably goat butter
Twelve 3/4-inch-thick goat loin or rib chops (about 1 1/2 pounds; see headnote)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced red onion
1 teaspoon minced rosemary
1/8 teaspoon ground cinnamon
1/2 cup pitted sweet cherries (defrosted or soaked in warm water, then drained; as needed)
1/4 cup low-sodium or no-salt-added chicken broth
1/4 cup heavy cream
2 tablespoons bourbon

DIRECTIONS
Melt the butter in a large, heavy, high-sided skillet set over medium heat. Season the chops with salt and pepper, then place them in the skillet. Cook for about 3 minutes, then turn them over and cook for 2 to 3 minutes; an instant-read meat thermometer inserted into the center of the chops should register 140 degrees. Transfer the chops to a large plate.

Add the onion to the skillet; cook for about 2 minutes, stirring often. Stir in the rosemary and cinnamon; then add the cherries, broth, cream and bourbon. In the unlikely event the bourbon ignites, cover the skillet immediately and remove it from the heat for 15 seconds.

Use a wooden spoon to stir the sauce, dislodging any browned bits from the pan. Once the sauce starts bubbling at the edges, return the chops and any accumulated juices to the skillet. Cook for 2 minutes, basting the chops frequently with the sauce to warm them through.

Divide among individual plates; serve hot.

RECIPE SOURCE

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Dean Felten.

Nutritional Facts
Calories per serving (using no-salt-added broth and goat butter): 300
% Daily Values*
Total Fat: 13g 20%
Saturated Fat: 7g 35%
Cholesterol: 130mg 43%
Sodium: 450mg 19%
Total Carbohydrates: 5g 2%
Dietary Fiber: 1g   4%
Sugar: 3g
Protein: 36g

https://www.washingtonpost.com/pb/recipes/goat-chops-with-cherries-bourbon-and-cream/12026/

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