What you will need:
1 tsp butter
4 bone-in pork chops | 1 inch thick
1/2 tsp salt
1/2 tsp ground pepper
1/4 cup scallions | chopped
1 cup of low sodium chicken broth
10 oz sliced baby bella mushrooms
1 tbsp honey dijon
2 tbsp fresh parsley | chopped
In a large frying pan heat the butter over low heat. Season pork with salt & pepper. Add the chops to the pan and sauté for 7 minutes, raising the heat. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and keep in a warm spot.
Add scallions to the pan & cook for about 2 minutes. Add the stock to deglaze the pan, then stir in the dijon, 1 tbsp parsley and mushrooms | cook for about 3 minutes.
Put the chops on a platter & pour the mushroom sauce over the meat, top with parsley.
recipe adapted from: skinnytaste.com
Filed under Meat, Pork, Recipes
Now that my computer is working again, I can upload the Balsamic Pork Chop pictures & recipe. This is another recipe that I found on the William-Sonoma website. If you want dinner to be ready in 30 minutes, this is a recipe for you.
- 4 pork chops, each 1 inch thick
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 4 bacon slices, diced
- 1 red onion, sliced 1/4 inch thick
- 1 garlic clove, minced
- 2 Tbs. firmly packed dark brown sugar
- 1/2 cup balsamic vinegar
- 1 tsp. minced fresh thyme
- 1 cup low-sodium chicken broth
- Fresh rosemary leaves for garnish
Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.
Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately.
While the pork is cooking, I boiled water and made corn on the cobb as a side.
Time to EAT! serves 6-7.
Adapted from http://www.williams-sonoma.com Williams-Sonoma Kitchen.
On September 2nd I turned 24, awww I’m getting old! I had a wonderful birthday this year, it was alot of fun with friends & family 🙂 My birthday fell on a Thursday this year, so my cousin Mikara decided to have everyone over for a birthday dinner party (isn’t she cute)! It was wonderful she decorated her apartment, cooked & even had goodie bags 🙂 My sister Taia made three beautiful cakes & cupcakes. They both really outdid themselves! It was a birthday for a princess indeed 😉 A special thank you to everyone who made my birthday extra special!
Mikaras apartment decorated so cute!
Happy Hour 🙂
Mikara cooking up a storm 🙂
Prosciutto/Spinach/Breadcrumb Stuffed Pork Tenderloin, Tortelli Pasta & Salad.
Taias baking! Strawberry Cake with Fresh Strawberries & Vanilla Cake with fresh blueberries!
Thanks Again ❤
One Year Older=One Year Wiser 🙂
Filed under Meat, Pasta, Random
If you want to make a super fast & easy dinner…then this is the dinner for you! Just two steps to a fabulous dinner! Tonight I decided to try using the grill again, so I made a lemon garlic marinated pork tenderloin with spinach on the side.
What you will need:
- lemon garlic pork tenderloin (stop & shop sells them marinated)
- 2 bags of spinach
Turn the grill on medium (while it is heating up, heat oil & garlic on a skillet for 2 minutes)
Next, put the pork on the grill and let cook for 40 minutes. (20 minutes on each side)
Meanwhile, add the first bag of spinach to the oil & garlic skillet.
Cook until spinach wilts
(This is why I use two bags of spinach, one is not enough for four people) Time to add the 2nd bag of spinach
After both bags of spinach have wilted, remove from heat and set aside. Its time to flip the pork…
Cook Pork for the remaining 20 minutes for a total of 40 minutes on the grill.
Dinner is ready!
Crispy, Juicy & Delicious! enjoy.
So my plan tonight was to make baked pork chops, scratch that I came home to no electricity because of the rain! Luckily, Maddie reminded me that we had a grand new grill waiting to be used outside 🙂 I was a little nervous, because to be honest I’ve never used a grill alone before but as I said, there’s a first for everything! Usually when I make a meat I always have a vegetable on the side. Well tonight were having two, because greens are good for you! Or at least that is what I was told when I was young.
Grilled Pork Chops with grilled asparagus & potatoes
What you will need:
- 3 Pork Chops
- 4 baking potatoes
- 1 bunch of asparagus
- vegetable oil
- Pork Seasoning
- 2 garlic clove, minced
Wash potatoes & cut in thin slices. Drizzle with oil & season with salt and pepper. (I also used potato seasoning)
Next wash asparagus , then cut an inch off the bottom. Drizzle with oil & garlic.
Heat the grill on high! Place two pieces of tin foil on the grill, one for asparagus and one for the potatoes. Let the asparagus cook on grill for 10 minutes and potatoes for 20 minutes. (Watch & toss both as needed)
After you remove the asparagus from grill, add the pork chops. Season pork with the pork seasoning & let cook for 5 minutes on each side. When the pork is done, remove from grill.
YUM, I will definitely be grilling again!