RELATED CATEGORIES
SHOP IT HERE
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.

Pork 2 ways

Fork-tender pork belly 2 ways... Super easy and delicious!

Way 1: Pork chop and grilled vegetable with mustard sauce

 

 Ingredients

 

Pork chops

Asparagus

Tiny Potatoes

1 Large Shallot

Butter

Olive oil

White wine

Chicken stock

Salt and pepper to taste

Fresh Thyme

Coriander seed

Dijon mustard

Dijon mustard whole grain

 

 Directions

  1. Seasoning pork chops both sides with salt, pepper, coriander seed and thyme. Set aside.
  2. Warm the large skillet with medium-high heat, add olive oil and butter. Roast pork chops on both sides, transfer the meat to the oven, roasting at 400 oF for 10 minutes.
  3. In the same skillet, add butter and minced shallot, stir-fry for a while, pouring in white wine and chicken stock. Whisk Dijon mustard whole grain, Dijon mustard and butter in. Mixture well until the sauce turns creamy. Transfer in to a bowl.
  4. Warm a small skillet with medium-high heat, add olive oil, grilling the asparagus and chopped tiny potatoes. Seasoning with salt and pepper. Transfer to the plate.
  5. In the same plate, placed the roasted pork chops on, topped with the creamy sauce and serve.

 

 

Way 2: Creamy Cajun Pork Chops with homemade semi dried tomatoes

 

 Ingredients

 

Pork chops

2 tbsp Butter

1 small yellow Onion, diced

1 cup sliced Mushrooms

3 cloves Garlic, finely chopped

1 cup Chicken broth

2 Bay leaves

1 cup Sour cream

White wine

1 1/2 tbsp Cajun seasoning

1/2 tsp Paprika

Semi-dried tomatoes

Tomatoes

Fresh Thyme

Olive oil

Salt and pepper to taste

 

 Directions

 

  1. Season chops with plenty of black pepper to taste and sprinkle with a little

kosher salt.

  1. Heat tablespoons butter in a large skillet over medium-high heat. Brown chops. Remove chops to a plate and set aside, leaving fat in skillet.
  2. Add onions and mushrooms to skillet and sauté until softened, Add garlic

and cook until just fragrant, about 30 seconds.

  1. Add the White wine deglaze the pan, stirring up any browned bits. Add chicken stock. Seasoning with salt. Turn down the heat to a simmer, add the bay leaves and nestle the chops back in the sauce.
  2. Cover and simmer on low for about 15-20 minutes until the chops are cooked through.
  3. Remove cooked chops to plate. Increase heat to high and bring pan juices

to a boil and reduce by about half.

  1. Remove bay leaves and turn heat down to low. Whisk in sour cream, Cajun seasoning and paprika until smooth and creamy, be careful not to boil.
  2. Add chops back to pan and coat in sauce and heat another minute. Serve

with sauce, semi tomatoes and chopped fresh parsley.

(*Home made Semi dried tomatoes: Halved fresh cherry tomatoes, placed on baking tray, seasoning with salt, thyme and olive oil. Transfer to an oven, bake at 250 oF for 1hr 40min-2hr.)