Here's the dealio - I got a job in a gourmet cheese store making prepared lunches for the people of... a certain town that this store is in. So you guys (and Steve) are my guinea pigs! You get to watch every failed attempt at creating a menu!!!
Hoorah.
Pork Tenderloin Sandwich ahoy.
*** In all seriousness, this sandwich was delicious, but the biscuit fell apart on the bite after I turned off the webcam. Pork and Apple Fennel Salad are a delicious combination... just have to find the right bread. Mom votes Rye.***
Ingredients:
Pork
A Shallot, minced
Flour, as needed
1 TB Buttah
Wine
Stock
To cook the pork: Salt and pepper it a lot more than you think is necessary. Heat up a pan of oil and preheat your oven to 350. Brown Porky on all sides, and cook until a thermometer reads 155. Let rest.
Heat the pan back up with all the greasy yumminess. Throw in the minced shallot and sweat until soft. Add butter and melt. Add flour in small amounts until it looks like pancake batter. Do not eat. Add a sploosh of wine and some chicken or vegetable stock and let reduce until it is the consistency you want. Gravy!
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Saturday, May 14, 2011
Thursday, July 1, 2010
Orange Maple Glazed Pork Chops
Here's a new fact about me - I have never eaten pork chops before. In fact, the only way I think I have eaten pork is in Pork Fried Rice or Pork Lo Mein. Odd, right? Anyhoozles, I went surfin' on the internet (again... that's what you do when your job ends in June.) and found a delectable recipe for Pork Chops that sounded very nommable.
Fo' shizzle, they wuz hawt. Ok, shake it off, J-Ho. I'm so excited to have found pork chops - they're like three bucks a package and taste like steak. Holy moly.
Ingredients:
2 Thick Cut Pork Chops
1 Cup Orange Juice
1/2 Cup Maple Syrup
(The second time I made this, I also grated in some Ginger)
Salt and Pepper
Olive Oil and Buttah
Preheat oven to 400 Degrees.
Salt and Pepper your Pork Chops liberally on both sides. Heat up a cast iron skillet (or any oven safe pan) and drop in your Olive Oil and Buttah. Put in your chops and sear on one side for a few minutes until brown and mouthwateringly gorgeous. Flip over, stick in a thermometer, and put in the oven until the chops reach 150 degrees.
Remove chops to a plate to rest and tent with foil. (Don't touch the thermometer - it is HOT. I learned that the hard way.) Put skillet back on the heat and deglaze with Orange Juice and Maple Syrup (and whatever else you think would be tasty - I added Ginger the second time I made this... maybe cinnamon?) Let reduce by half and pour over your choppies.
Visit The Humble Gourmand for the original recipe.
Fo' shizzle, they wuz hawt. Ok, shake it off, J-Ho. I'm so excited to have found pork chops - they're like three bucks a package and taste like steak. Holy moly.
Ingredients:
2 Thick Cut Pork Chops
1 Cup Orange Juice
1/2 Cup Maple Syrup
(The second time I made this, I also grated in some Ginger)
Salt and Pepper
Olive Oil and Buttah
Preheat oven to 400 Degrees.
Salt and Pepper your Pork Chops liberally on both sides. Heat up a cast iron skillet (or any oven safe pan) and drop in your Olive Oil and Buttah. Put in your chops and sear on one side for a few minutes until brown and mouthwateringly gorgeous. Flip over, stick in a thermometer, and put in the oven until the chops reach 150 degrees.
Remove chops to a plate to rest and tent with foil. (Don't touch the thermometer - it is HOT. I learned that the hard way.) Put skillet back on the heat and deglaze with Orange Juice and Maple Syrup (and whatever else you think would be tasty - I added Ginger the second time I made this... maybe cinnamon?) Let reduce by half and pour over your choppies.
Visit The Humble Gourmand for the original recipe.
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