Thursday, September 12, 2013

Keep it Simple

Last night I decide to make pork chops with a beet salad & fingerling potatoes. I wanted to keep my cooking pretty simple in terms of flavor. I wanted to stay true to the main ingredients and just enhance the flavor...not smother it with a different flavor. I've been on a little bit of a beet kick these last few weeks. There are so many benefits to eating beets that I've been trying to incorporate them into our daily meals. They're pretty cheap and you can buy a bunch of them, roast them and keep them in your fridge to use throughout the week!

Pork Chops
1/4 cup of olive oil
2 bone in pork chops
salt & pepper
1 large shallot
3 tablespoons of butter
1/2 cup of chicken stock (low sodium)
1/2 cup of white wine
1/3 cup of chopped parsley

Beet & Orange Salad
1 large beet
1 large orange
1 head of radicchio
1 head of endive
Brianna's Vinaigrette

Potatoes
8-10 Fingerling Potatoes
Chicken Stock, low sodium (enough to cover the potatoes in a pot to boil)
1 tablespoon of butter
Chopped parsley
Salt & Pepper
Fennel (They were out at the store but shaved fennel would have been delish in this salad!)

For the Beets:
Pre-heat oven to 375 degrees. Wrap beets individually (you only need 1 beet for this salad but I usually roast more beets all at once so I have them for the week) in aluminum foil. Place in baking dish and bake for 45 min or until fork tender. Remove and let cool. Once the beet has cooled off, peel off the skin. Chop the beets, orange, radicchio & endive and toss with Brianna's Vinaigrette. (Fennel would be good here too!)

For the Potatoes:
Place potatoes in chicken stock (enough to cover) and bring to a boil. Boil until fork tender (about 12-15min depending on the size of the potato.) Drain the chicken stock and add 1 tablespoon of butter, salt, pepper and parsley and toss.

For the Pork:
In a skillet, heat olive oil over high heat. Season pork chops with salt & pepper. At pork to the skillet and brown on both sides, about 4 min on each side. Remove from pan and cover loosely with foil and set aside.

Add 3 tablespoons of butter and chopped shallot and cook over medium heat until the shallot starts to turn brown. Add the chicken stock & wine. Add the pork back into the pan and cook for another 12-15 minutes. Finish off with parsley.




























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