The inspiration for this dish comse from the classic Yeager Schnitzel. Our favorite German Restaurant servers it with a rich mushroom sauce. This is my light version which can be easily whipped up for weeknight dinner.
Boneless Pork chops
1 Tbsp of dry rosemary
1 shallots, slices
8 oz baby bella mushrooms, slices
2 tsp of flour
1/2 Tbsp of Worcestershire sauce
1/2 cup chicken stock
1 Tbsp of olive oil
salt and pepper to taste
Heat oil in a caste iron skillet.
Season porch chop with rosemary, salt and pepper.
Sear the pork chops in a medium high skillet, on both sides, till golden brown.
Remove seared chops and add shallots and mushrooms to the same skillet.
Saute till golden and add salt, pepper, Worcestershire sauce and flour. Cook for another 2-3 mins. The mixture will look very dry and will stick together.
Stirring continuously, add the chicken stock and the pork chops.
Simmer on medium low till pork 160 F at the center. Remove chops and continue to thicken the sauce to your liking.
Serve the chops with a generous smothering of the mushroom sauce. Sauteed green beans are a wonderful side with this dish !
Just because the weather has warmed up does not mean I am going to give up on a classic pairing such as pork chops and apples. Here is yet again, another speedy dinner recipe that you can have on the table in 1 hr.
Marinade pork chops with 1/4 cup apple cider vinegar, 1/4 cup white wine, 2tsp ginger, cinnamon and 1tsp of crushed red pepper flakes. Add in a bunch of rosemary, toss to combine and let it marinade on the counter for 20 mins.
After they have marinaded, toss the pork chops in some flour (season with salt and pepper) and fry in some olive oil in a cast iron skillet. Once the outside is golden brown, set aside.
In the same skillet, saute 1/2 of an onion with some rosemary, salt and pepper. Deglaze the pan with either 1/4 cup white wine, water or chicken stock. Stir in 6oz of apple sauce. Add the pork chops and allow to simmer till chops cook through. Adjust salt and pepper. If the stock tastes to sharp from the vineger, add some baking soda to it.
Serve with green beans and the spoon the sauce over the chops !
No real recipe here. Only goes to show that you can get an elegant dinner in 1hr on a weeknight. Featured in this meal are sauted green beans, baked potato and lemon pepper swordfish.
A unique blend of fruity, nutty and spicy. Best of all–all these flavors and textures were approved by the boy, so I know this recipe is a keeper !
Ingredients for the sauce:
4, 16oz bags of frozen raspberries
1, 7oz can of chipotle in adobo
1 tbsp of fresh thyme
1 tbsp of brown sugar
Blend the berries and chipotle peppers and strain into a sauce pan. Add thyme and sugar and cook till sauce is thick and reduced. You will get more than what you will need for this meal, so jar it and save it for later. It is a wonderful marinade for grilled chicken.
For Pork Chops:
4 large pork chops, pounded to medium thickness
2 cups of ground pecans
1 cup of ground rice cereal
salt and pepper to taste.
Season pork chops with salt and pepper.
Dip in egg and then the pecan and rice cereal mixture.
Place on a wire rack on top of a cookie sheet and bake for 30 mins at 375F.
Plate the pork chops on top of roasted green beans and add the sauce on the side.
Recently I met up with a dear friend of mine who happens to be from Italy. Of all the things that she gave me were two cans of really good italian tuna packed in good olive oil. I looked through my pantry and some ingredients called for a traditional French Nicoise salad, but then some of the others screamed Italian, so this is what I can up with. Barely no cooking involved, just a combination of good ingredients and super healthy. Should you choose to be a purist I am attaching a link to Julia Child’s Salade Nicoise recipe.
For my rendition you will need:
Hard boiled eggs
Flash steamed green beans (I would go for fresh beans, even though I used canned beans)
Good Tuna packed in good Olive oil. You could also get adventurous and poach tuna fillets in olive oil and then flake them.
salt and pepper for seasoning.
Now assemble according to your taste.