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Posts Tagged ‘pork chops’

Another great local dinner! The pork chops are from one of my favorite farms, Fickle Creek.  This time I made a quick spicy rub for the pork chops.

1/2  teaspoon  garlic powder

1/2  teaspoon  sugar

1/2  teaspoon  paprika

1/2  teaspoon  chili powder

1/2  teaspoon  freshly ground black pepper

1/4  teaspoon  salt

Just rub this all over the pork chops before you cook them in a large skillet.
The greens were braised with garlic and red pepper flakes.  A few splashes of red wine vinegar just before serving rounds out the flavor of the collards and chard.

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Saturday: Spicy Black Bean Soup

Sunday: Singapore Style Noodles with Shrimp

Monday: Leftovers

Tuesday: Habitant Pea Soup

Wednesday: Leftovers

Thursday: Maple Mustard Pork Chops with Baked Butternut Squash and Roasted Brussels Sprouts

Friday: Leftovers

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Saturday: Turkey Kebabs with Cabbage Slaw, Brown Rice

Sunday: Braised Collards with Tomatoes and Black Eyed Peas, Brown Rice

Monday: Leftovers

Tuesday: Halibut with Chimichurri, Roasted Broccoli, Brown Rice

Wednesday: Leftovers

Thursday: Habitant Pea Soup

Friday: Spicy Chard with Ginger, Pork Chops and Roasted Sweet Potatoes

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This was another one of those nights where things just didn’t quite go as planned. The recipe was Roasted Pork Loin with Parsley-Shallot Sauce from the always wonderful cookbook, The Food You Crave by Ellie Krieger. I had made this recipe before and it is really yummy. When I was getting ready to make dinner I realized I didn’t have any parsley or shallots, so there goes the sauce.  I decided to cut the pork loin into pork chops, and sorta followed the recipe from there. Here is what I did…..

2 cloves garlic, minced

1/4 tsp salt

1 tsp olive oil

2 tsp finely chopped fresh sage

2 tsp finely chopped fresh rosemary

2 tsp finely chopped fresh thyme

1/8 tsp black pepper

2 boneless pork chops

Mash the garlic and salt together to form a paste, transfer to a small bowl and combine with the olive oil, herbs and pepper. Rub the paste all over the pork chops.

Transfer the pork chops to a roasting pan and roast until 155F (about 20 minutes, depending on how thick the chops are). 

The pork was still really yummy even without the parsley shallot sauce. I served this with some kale sautéed with garlic, some roasted sweet potatoes and roasted butternut squash.

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