Boneless Pork Chops With Mushrooms & Thyme

Boneless Pork Chops With Mushrooms & Thyme

2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms, (about 4 ounces)
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.

Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.

Tonight I’m serving with roasted potatoes, garden salad and fresh fruit compote.

Skillet Gnocchi With Chard and White Beans and Sweat Italian Sausage

Skillet Gnocchi With Chard and White Beans and Sweat Italian Sausage

1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, or spinach (about 1 small bunch)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.

Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.

Stir in tomatoes, beans and pepper and bring to a simmer.

Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Tonight I’m serving with garden salad and Fresh fruit compote

Andouille Po’ Boy ‘Creolaise’

Andouille Po’ Boy ‘Creolaise’

  • 1/2 pound andouille sausage, cut into 1/2-inch rounds
  • 1/4 cup mayonnaise
  • 2 tablespoons Creole mustard, or whole-grain mustard
  • Hot sauce (optional)
  • 2 six-inch buns, like New Orleans-style French bread, split in half lengthwise
  • Sliced pickles, such as dill, sweet-hot bread-and-butter, or pepperoncini
  • 1/2 small onion, thinly sliced

Cook the andouille in a cast iron skillet set over medium heat until browned on both sides, about three minutes a side. They should give off enough fat to cook properly. Add a teaspoon of oil if it looks too dry. Drain the sausage slices on paper towels when done.

In a small bowl, mix together the mayonnaise, mustard, and some hot sauce to taste (optional). Spread this mixture on the cut-side of the top and bottom slices of the bread.

Divide the cooked andouille between the two bottom slices. Top each with some sliced pickles, onion, and the top slice of bread.

Tonight I’m serving with baked beans, French fries, garden salad and fresh fruit.

Thai Chicken & Mango Stir-Fry

Thai Chicken & Mango Stir-Fry

• 2 tablespoons plus 1 teaspoon soy sauce
• 2 tablespoons lime juice
• 1 1/2 teaspoons cornstarch
• 1-2 teaspoons brown sugar
• 4 teaspoons canola oil
• 1 pound chicken tenders
• 2 cloves garlic
• 1 teaspoon minced fresh ginger
• 1-2 fresh small red or green chile peppers, stemmed and sliced
• 4 cups bite-size broccoli florets
• 1/4 cup water
• 2 mangoes
• 1 bunch scallions
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 1 lime, cut into 6 wedges

Combine soy sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.

Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds.

Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes.

Add mangoes and scallions; cook, stirring, for 1 minute.

Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute.

Stir in cilantro, basil and mint. Serve with lime wedges, if desired.

Tonight, I’m serving with Jasmine rice, garden Salad and fresh fruit.