Marinated Pork Chops with Tomatillo Herb Sauce

SONY DSC

Marinated Pork Chops with Tomatillo Herb Sauce
 
Prep time
Cook time
Total time
 
I like to use nice thick chops for this recipe and let them marinate for at least 3 hours. The citrus tones with the herb sauce are a wonderful combination. Grilling is a must!
Author:
Recipe type: Main
Serves: 3
Ingredients
  • Ingredients for Marinade
  • ¼ c Olive Oil plus 2 tablespoons
  • Zest of one lemon and juice of 2
  • 1 heaping tablespoon of chopped fresh rosemary
  • 4 garlic cloves, minced
  • Healthy pinch of ground pepper
  • 2 or 3 thick Pork Chops
  • Ingredients for Tomatillo herb sauce
  • 1 tablespoon drained capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 c flat leaf parsley
  • ½ c basil leaves
  • ½ c mint leaves
  • 1 large fresh Tomatillo, rough chop
  • Salt to taste
Instructions
  1. In a large bowl, whisk the olive oil with the lemon zest and juice, rosemary and 1 of the garlic cloves minced, season with salt and pepper. Add the pork chops and turn to coat. Let sit at room temperature for at least 2 hours, turning every 30 minutes.
  2. In a food processor, pulse the garlic, capers, mustard and vinegar to combine. Add the parsley, basil and mint and pulse to chop. Add the remaining 2 tablespoons of olive oil and pulse jus to combine. Transfer the sauce to a bowl and season with salt and pepper. Light your grill!
  3. Remove the pork from the marinade and lighting season with salt and pepper. Grill over high heat and turn only once, just until cooked. About 4 minutes per side. A perfect thick pork chop temp should reach 145.

 

Mustard Herb Crusted Chicken Breast

SONY DSC

Mustard Herb Crusted Chicken Breast
 
Cook time
Total time
 
I never tire of trying recipes with mustard. My husband loved this recipe and says this one everyone should definitely make. A simple and fast recipe with a lot of flavor that the whole family will love.
Author:
Recipe type: Main
Serves: 2
Ingredients
  • Ingredients for the crust
  • 2 slices of sourdough bread (any is fine too) crust removed
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary, chopped fine
  • ¼ c finely grated Parmesan cheese
  • Pince of salt and pepper
  • ¼ c extra virgin Olive Oil
  • 2 large Chicken breast skin removed
  • 2 heaping tablespoons of Dijon mustard
Instructions
  1. Directions
  2. Preheat oven to 400
  3. In a food processor, pulse the bread until finely shredded. Add the garlic, rosemary and cheese, season with salt and pepper and pulse until combined. Add 3 Tablespoons of the oil and pulse until the crumbs are evenly moistened. Add more oil if needed. Put in bowl and set aside.
  4. In a ovenproof skillet, heat the remaining oil on high heat till shimmering. Lightly season the chicken breast with salt and pepper on both sides and add to the skillet. Cook the chicken on each side till golden about 6 mins. Remove from heat.
  5. Spread 1 tablespoon of mustard on each chicken then carefully spoon the bread crumbs on top of the mustard spread, patting them on with the spoon. Transfer the skillet to the oven and roast for about 15 minutes and the crumbs are golden and crisp. Chicken temp should reach 165.
  6. Serves 2 about 35 minutes

 

Pork Chops with Mustard Mascarpone Cheese Wine Sauce

IMG_0323jpg

Pork Chops with Mustard Mascarpone Cheese Wine Sauce
 
Comfort food always brings warmth and a smile to me. So will this easy tasty recipe.
Author:
Recipe type: Main
Ingredients
  • 4 half inch thick Pork chops
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 5 tablespoons butter, divided
  • ¾ cup chopped onion
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons minced garlic
  • 1 cup dry Marsala wine
  • 1 cup (8 ounces) mascarpone cheese
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
Instructions
  1. Season the pork chops with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the pork and cook just until brown, about 4 minutes per side. Transfer the pork to a plate.
  2. Meanwhile, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Return the pork and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the pork is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
  3. Serve over mashed potatoes and spoon the pork mixture over top. Garnish with parsley sprigs and serve.