Ingredients
1 T olive oil
1/4 cup dried cranberries, finely chopped
1/2 cup apricot preserves
4 1-inch thick boneless pork chops
Directions
Preheat oven to 400'. Combine cranberries and apricot preserves. Cut a slice almost all the way through the chops, horizontally. Stuff with cranberry/apricot mixture. Brown the chops over medium heat for 2-3 minutes per side. Transfer to a baking sheet lined with parchment and bake for 6-8 minutes.
Notes
Nice with oven-roasted veggies like carrots and potatoes.
Saturday, October 31, 2009
Pork Chops with Mustard Sauce
Ingredients
2 T olive oil
4 1-inch thick boneless pork chops
2 shallots, finely chopped
3/4 cup white wine
2 T heavy cream
1 T Dijon mustard
Directions
Preheat oven to 400'. Heat 1 T of the oil over medium heat in a large nonstick skillet. Saute pork chops for 2-3 minutes per side, then transfer to a baking sheet lined with parchment and bake for 5 minutes.
While the chops are in the oven, add the shallots and the remaining 1 T of oil to the pan and cook, stirring often, 3-4 minutes. Add the wine and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard and remove from heat.
Notes
Nice with rice or oven-roasted potatoes.
2 T olive oil
4 1-inch thick boneless pork chops
2 shallots, finely chopped
3/4 cup white wine
2 T heavy cream
1 T Dijon mustard
Directions
Preheat oven to 400'. Heat 1 T of the oil over medium heat in a large nonstick skillet. Saute pork chops for 2-3 minutes per side, then transfer to a baking sheet lined with parchment and bake for 5 minutes.
While the chops are in the oven, add the shallots and the remaining 1 T of oil to the pan and cook, stirring often, 3-4 minutes. Add the wine and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard and remove from heat.
Notes
Nice with rice or oven-roasted potatoes.
Friday, October 2, 2009
Jasmine Rice-Stuffed Pork Chops
Ingredients
2 cups rice
1/4 cup hoisin sauce
2 or more scallions, finely chopped
1 or more cloves garlic, minced
6 basil leaves, thinly sliced
2 t freshly grated ginger
4 boneless pork chops
3 T olive oil
Directions
Preheat oven to 375'. Prepare rice as usual, or use leftover rice. Stir in hoisin, scallions, garlic, basil, and ginger. Slice pork chops in half horizontally almost all the way. Lift flap and stuff with rice mixture (recipe makes lots of extra rice - only about half a cup is needed to stuff the chops).
In a large, ovenproof skillet, heat the oil over medium heat. Add the oil and saute the chops 2-3 minutes per side. Transfer the skillet to the oven and bake about 20 minutes.
Serve with extra rice and veggies like snow peas, carrots, broccoli.
2 cups rice
1/4 cup hoisin sauce
2 or more scallions, finely chopped
1 or more cloves garlic, minced
6 basil leaves, thinly sliced
2 t freshly grated ginger
4 boneless pork chops
3 T olive oil
Directions
Preheat oven to 375'. Prepare rice as usual, or use leftover rice. Stir in hoisin, scallions, garlic, basil, and ginger. Slice pork chops in half horizontally almost all the way. Lift flap and stuff with rice mixture (recipe makes lots of extra rice - only about half a cup is needed to stuff the chops).
In a large, ovenproof skillet, heat the oil over medium heat. Add the oil and saute the chops 2-3 minutes per side. Transfer the skillet to the oven and bake about 20 minutes.
Serve with extra rice and veggies like snow peas, carrots, broccoli.
Beef Satays with Peanut Sauce
Ingredients
2 cloves + 1 clove garlic, minced
1/4 cup + 1 t soy sauce
1 T toasted sesame oil
1 t brown sugar
1/2 t cumin
1/8 t red pepper flakes
1 lb steak (recommended: boneless rib roast), sliced
2 T canola oil
1/3 cup chicken or vegetable stock, or water
1/4 cup smooth peanut butter
1/2 t ketchup
1/4 t rice vinegar
Directions
Mix 2 cloves garlic and all other ingredients listed before steak; marinate steak for at least 45 minutes and as much as overnight.
Heat oil in small saucepan; soften 1 clove garlic for ~3 minutes. Add broth and 1/4 cup water; bring to a boil. Remove from heat and whisk in peanut butter, 1 t soy sauce, ketchup, and rice vinegar. Let cool.
Either thread steak onto skewers and barbecue or saute over medium heat, 1-2 minutes per side.
Serve with rice, veggies for dipping such as broccoli, carrots, or snow peas.
2 cloves + 1 clove garlic, minced
1/4 cup + 1 t soy sauce
1 T toasted sesame oil
1 t brown sugar
1/2 t cumin
1/8 t red pepper flakes
1 lb steak (recommended: boneless rib roast), sliced
2 T canola oil
1/3 cup chicken or vegetable stock, or water
1/4 cup smooth peanut butter
1/2 t ketchup
1/4 t rice vinegar
Directions
Mix 2 cloves garlic and all other ingredients listed before steak; marinate steak for at least 45 minutes and as much as overnight.
Heat oil in small saucepan; soften 1 clove garlic for ~3 minutes. Add broth and 1/4 cup water; bring to a boil. Remove from heat and whisk in peanut butter, 1 t soy sauce, ketchup, and rice vinegar. Let cool.
Either thread steak onto skewers and barbecue or saute over medium heat, 1-2 minutes per side.
Serve with rice, veggies for dipping such as broccoli, carrots, or snow peas.