Friday, July 29, 2011

To market, to market!

Vance is off work tomorrow - amazing! I think we are going to check out the Nashville Farmer's Market. I want to pick up some fresh fish, beef, cheese and vegetables to prepare for the week ahead. Recipes I have in mind for this week include...

Sliced seared tuna with an asian slaw
Fillet Mignon with pepper cream sauce, brussel sprouts and steak cut fries
Mediterranean orzo salad with rotisserie pulled chicken
Cream of tomato and basil soup and paninis

Last night, I made caramelized onion and apple pork chops - delicious and easy! Recipe is below - I made a few modifications and halved the recipe.

Plan to start the sauce a little early, since it takes about 15 minutes to caramelize the onions. The sauce and onions can be made earlier in the day; refrigerate until you start the pork chops.

  • 2 medium sweet onions, halved, sliced thinly
  • 2 tablespoons olive oil or vegetable oil
  • 1/4 cup brown sugar, packed
  • 4 tablespoons balsamic vinegar
  • 3/4 cup apple juice
  • 4 pork chops, about 3/4-inch thick
  • Salt and pepper
  • 2 to 3 tablespoons olive oil or vegetable oil
  • I also added half of a tart apple sliced thinly 


First, caramelize the onions and make the sauce. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil or vegetable oil. Add sliced onions and cook, stirring frequently, until onions are very tender and browned. From time to time, as the onions stick to the pan a bit, move them around with a spatula. I added the sliced apples and sauteed with the onions for about 6 or 7 minutes. When the onions are soft and light brown, add the brown sugar, balsamic vinegar, and apple juice. Bring to a simmer and simmer for 5 minutes to reduce the mixture.
Sprinkle the pork chops with salt and pepper and add them to the pan. Cook for about 3 to 4 minutes on each side, or until browned. Reduce heat to medium low, cover the pan, and simmer for a few minutes. Take a test to see that the juices run clear - you may want to simmer for about 10 minutes depending on how think your chops are. Serves 4.

Served with asparagus and honey roasted red skin potatoes. Partially peel and cube red skin potatoes, toss with OO, salt and pepper, few teaspoons of honey and about a half tea spoon or so of dijon mustard. Spread on a pan and bake at about 375 for 25 minutes - mmmm!

Enjoy your Friday!

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