Tuesday, July 21, 2015

"Shake & Bake" Pork Chops with Mustard Sauce

These vaguely French pork chops have a tangy mustard sauce that pairs well with steamed or roasted green beans and a crisp white wine.


Recipe Notes
Recipe courtesy of Southern Living magazine.  The recipe calls for bone-in pork loin chops.  I used smaller boneless ones and had great results.

  • 1-1/4 c. panko bread crumbs
  • 3 tbsp. olive oil
  • 1/2 tsp. fried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 2-1/4 tsp. salt, divided (kosher recommended)
  • 1-1/8 tsp. pepper, divided
  • Four 1/2-inch thick bone-in pork loin chops
  • 2 tbsp. butter
  • 1 large shallot, finely chopped
  • 1 c. chicken broth
  • 1/4 c. Dijon mustard
  • 2 tbsp. heavy cream
  • 2 tsp. fresh lemon juice
  • 1 tbsp. chopped fresh flat-leaf parsley
1.  Preheat oven to 425 degrees.
2.  Stir together bread crumbs, olive oil, oregano, parsley, garlic powder, onion powder, 2 tsp. salt, and 1 tsp. pepper in a bowl.  Transfer mixture to a gallon zip-top plastic freezer bag.
3.  Sprinkle pork chops with remaining salt and pepper.
4.  Place pork chops, two at a time, in the bread crumb mixture.  Shake well to coat.
5.  Place chops on a baking sheet lined with aluminum foil and coated with cooking spray.  Repeat with remaining pork chops.
6.  Bake at 425 degrees for 15 minutes.  Turn pork chops over and bake 10 minutes more or until pork is done.  Let stand 5 minutes.
4.  Melt butter in a medium skillet over medium heat.  Add shallot and saute until softened (approx. 3 minutes).
5.  Increase heat to medium high.  Add chicken broth and bring to a boil for one minute.
6.  Add mustard, cream, and lemon juice.  Cook, stirring occasionally, for 2-3 minutes or until sauce is slightly thickened.
7.  Stir in chopped parsley.  Serve immediately with pork chops.

Wednesday, July 1, 2015

Grilled Chicken Salad with Strawberries & Feta

This is a very simple summer salad that is both healthy and a great way to repurpose grilled chicken leftovers.  Just grill a couple of extra chicken breasts the night before and dinner is halfway made the next evening.


Recipe Notes
Recipe courtesy of Cooking Light.

Nutritional Information (per serving - serves 4)
358 calories - 17.3 g. fat - 39 g. protein - 10 g. carbohydrates - 2 g. fiber

  • 3 tbsp. extra-virgin olive oil, divided
  • 3 tbsp. white balsamic vinegar, divided
  • Four 6-oz. boneless, skinless chicken breasts
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 tsp. sugar
  • 2 c. halved strawberries
  • 4 c. baby arugula
  • 1/2 small red onion, thinly sliced
  • 1/3 c. feta cheese (crumbled)
1.  Combine 2 tbsp. olive oil and 2 tbsp. white balsamic vinegar in a zip-top plastic bag.  Add chicken and seal.  Marinate for 10 minutes, turning occasionally.
2.  Heat grill pan or grill.  Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper.  
3.  Grill until chicken is done (approximately 5 minutes on each side).  Let cool and thinly slice.
4.  Combine remaining 1 tbsp. olive oil, 1 tbsp. white balsamic vinegar, 1/4 tsp. salt, 1/4 tsp. pepper, and sugar in a large bowl.  Stir with a whisk until well incorporated.
5.  Add strawberries and toss to coat. 
6.  Add arugula and red onion to strawberry mixture.  Toss gently to combine.
7.  Divide salad among four plates and sprinkle with feta cheese.  Top evenly with sliced chicken and serve.