1:16 PM
Felipe
I have been making this for a few years for our famous VD Party (it stands for Valentine's Day), and people seem to like it. It does require some time, and a little effort, but it is so worth it!
Friday, February 18, 2011
Boneless Pork Chops With Mushrooms and Thyme
here is another great recipe that is a favourite of felipe and i: boneless pork chops with mushrooms and thyme. we serve them with either stuffing or uncle ben's wild rice. yummy! the dish itself is even *fairly* low in fat and good for you. unless you serve it with stuffing. i like to serve it with a lovely chilled sauvignon blanc from new zealand.
Ingredients
Directions
SERVE WITH A LOVELY WHITE WINE, IF DESIRED!
Ingredients
- 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 medium shallot, minced
- 1 1/2 cups sliced mushrooms
- 1/2 cup dry vermouth
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
Directions
- Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
Hint: instead of adding the juices from the pork, I simply start step 2 in the pan after I've removed the pork chops. That way all the juice and flavoring from the pork is there.
SERVE WITH A LOVELY WHITE WINE, IF DESIRED!
Tuna Tartare in Cucumber Cups
welcome to my first food blog! i believe i stole this recipe from Instyle magazine, for a christmas party. the recipe goes a little something like this:
2 seedless european cucumbers, cute crosswise into 3/4 inch thick pieces
1 lb sushi quality tuna (918 peeps - Bodeans seafood market is a great place)
2 tsp chopped green onion
1tsp finely chopped shallot
2 tbsp olive oil
1 tbsp soy sauce
1/2 tsp hot pepper sauce
2 oz cavair, for garnish (yours truly skips this)
2 tsp thinly sliced fresh chives, for garnish
1)to make cucumbers, scoop out center of each piece with melon baller. be careful not to scrape too deep and leave a hole in your cucumber. huh-huh!
2)combine tuna, green onion, shallot, oil, soy sauce, and pepper sauce in large bowl
3)spoon 1 heaping tsp tuna tartare mixture into ech cup; garnish with caviar and chives
a better photo, taken by my hubs the photog:
served with jalepeno cilantro margaritas, courtesy of melanie's hubby. recipe to follow???
2 seedless european cucumbers, cute crosswise into 3/4 inch thick pieces
1 lb sushi quality tuna (918 peeps - Bodeans seafood market is a great place)
2 tsp chopped green onion
1tsp finely chopped shallot
2 tbsp olive oil
1 tbsp soy sauce
1/2 tsp hot pepper sauce
2 oz cavair, for garnish (yours truly skips this)
2 tsp thinly sliced fresh chives, for garnish
1)to make cucumbers, scoop out center of each piece with melon baller. be careful not to scrape too deep and leave a hole in your cucumber. huh-huh!
2)combine tuna, green onion, shallot, oil, soy sauce, and pepper sauce in large bowl
3)spoon 1 heaping tsp tuna tartare mixture into ech cup; garnish with caviar and chives
a better photo, taken by my hubs the photog:
served with jalepeno cilantro margaritas, courtesy of melanie's hubby. recipe to follow???
