SANDRA’S PORK CHOPS with a MUSHROOM CHARDONNAY SAUCE

This was our most-excellent
 Sunday night dinner...Enjoy folks!

Servings: (4 to 6)
Prep Time: 5 Mins.|
Sear/Simmer: 1 Hr. - 25 Mins.

Posted by Sandra

INGREDIENTS

6 pork chops – 1” thick
2 teaspoons sea salt
1 teaspoon ground pepper
2 tablespoons olive oil
1 cup crimini mushrooms, sliced
1 small yellow onion, julienned
3 garlic cloves, minced
2 (10.75 oz. cans) cream of mushroom soup
1 cup milk
3 teaspoons worcestershire
1 cup of quality chardonnay (I used Matchmaker-San Luis Obispo County 2009)
¼ teaspoon dried rosemary
¼ teaspoon ground sage
1 bay leaf
2 tablespoons parsley, chopped; plus reserve a few whole sprigs for garnish
1/4 teaspoon cayenne
½ teaspoon of paprika

METHOD

Rinse pork chops, pat dry, lightly brush them on both sides with olive oil, and liberally season both sides with sea salt and ground pepper.

Heat the oil in a large heavy-bottom skillet over medium-high heat. Sear the pork chops undisturbed 5 minutes on the first side, just until lightly golden brown. Flip over the pork chops, and add the mushrooms, onions, and garlic over them, and then continue searing pork chops undisturbed for 5 minutes longer on the final side.

Meanwhile, whisk the cream of mushroom soup, milk, worcestershire, chardonnay, rosemary, sage, bay leaf, parsley, cayenne, and paprika in a medium bowl.

When pork chops have seared, cover them with the sauce mixture and bring to a boil, while scraping bits from bottom of skillet, and then reduce the heat to low, cover, and simmer, letting the pork chops gently cook for about 1 hr.-25 minutes, while occasionally moving them with tongs throughout cooking process to ensure the pork chops do not stick to bottom of skillet.

Prior to serving, taste the sauce for seasonings adding sea salt and ground pepper, if needed. Remove and toss bay leaf. Serve the pork chops and sauce, garnished with whole sprigs of parsley, along with your favorite sides. - Enjoy!


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Tip: We like to serve these scrumptious pork chops and sauce with smashed potatoes, maple-ginger glazed carrots, and of course a glass of chilled chardonnay!

MAX’S SUPERB DEER CHOPS

The most prized section of the 
deer is its venison backstrap...

Yields: (10 to 12 chops)
Prep: 5 Mins. |
Cook: 6 Mins. |
Stand: 5 Mins.

Posted by Max via Sandra

INGREDIENTS

1 side of boneless venison backstrap, cut evenly into 1” thick medallions
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
kosher salt, ground pepper, and garlic powder, to taste

Garnish:
--a handful of freshly chopped parsley

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the deer chops with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the medallions into skillet, not touching, and season each with kosher salt, ground pepper, and garlic powder, to taste. Sear for 3 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 3 more minutes. (Please do not overcook, or the deer chops will become tough and dry.)  Remove medallions to a plate, and lightly tent with foil and let the deer chops stand for 5 minutes to allow juices to redistribute.

To serve, sprinkle with freshly chopped parsley, along with your favorite steak sauce (A-1 for me, although Max swears by ketchup ;-)

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Tip: We served this with Sandra's Quicker and Flavorful Baked Sweet Potatoes, and Sandra's Caesar Salad with Fresh Croutons

SANDRA'S GRILLED RACK of LAMB with a HONEY-BALSAMIC SAUCE

I love to serve these lamb chops 
with garlicy smashed potatoes
and salad drizzled with light vinaigrette...

Serves: (4 = 2 chops ea.)
Prep: 6 mins. |
Grill: 20 to 24 mins.

INGREDIENTS

1/3 cup balsamic vinegar
1 garlic clove, chopped
2 tablespoons honey
1/2 cup fresh parsley leaves
3/4 cup vegetable oil
1 rack of lamb (with 8 chops intact), I have the butcher 'French' the bone ends
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

METHOD

Place a grill pan over medium-high heat or preheat a gas or charcoal grill, and oil the grates.

In a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended. With the processor running, slowly drizzle in the vegetable oil until the mixture emulsifies. Season with salt and pepper, to taste, and set aside; dividing sauce equally into two small bowls.

Brush the rack of lamb with olive oil, and sprinkle with kosher salt, ground pepper, and rosemary. Lightly cover the exposed bones with tin foil to prevent burning while grilling. Cook, covered, for 10 to 12 minutes fat side up on grill, and turn with tongs, and continue cooking, covered, for another 10 to 12 minutes, or until meat registers 135 to 140 degrees for medium. Remove rack of lamb and tent with foil, and let the meat stand for 5 minutes before cutting into individual chops.

Cut the rack of lamb into chops, and arrange decoratively on a platter. Spoon half of the reserved sauce over top of chops; plus serve extra sauce on the side for dipping. Enjoy!

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Tip: For roasting in oven, preheat oven to 425 degrees. Prepare and season racks of lamb as directed. Place on foil-lined baking sheet fat side up. Roast for 20 to 24 minutes, just until meat registers 135 to 140 degrees for medium. Transfer the rack of lamb to a cutting board, and tent with foil and let stand 5 minutes before cutting.

SANDRA'S SMOKED PORK GREEN SOUP with STEAMED RICE

A new take on a traditional
recipe that I grew up making - We love it!

Servings: (4)
Prep: 10 mins. |
Cook: 12 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
3 smoked boneless pork chops, cut into ¾” cubes
½ onion, cut into quarters and julienned
1 garlic clove, minced
½ cup green pepper, finely chopped
1 jalapeno, finely chopped (remove seeds and ribs if you like less spice)
1 rib of celery, sliced on the diagonal
1” fresh ginger, grated
¼ teaspoon freshly ground pepper
4 cups low-sodium chicken stock
2 tablespoons rice wine vinegar
½ teaspoon sesame oil
2 tablespoons low-sodium soy sauce
1 teaspoon worcestershire
1 green onion, sliced diagonally
6 large romaine lettuce leaves, stacked, rolled into a cigar shape, and cut into ¼” strips
1 tablespoon freshly chopped parsley
1 egg, lightly beaten

--4 cups of prepared, steamed jasmine rice

METHOD

Heat a large skillet to medium-high, and add the olive oil and butter. Add the smoked pork and saute until lightly browned. Add the onions, garlic, green pepper, jalapeno, celery, ginger, pepper, and saute just until the onions are translucent. Deglaze by adding the chicken stock, while scraping the bottom of skillet. Add the rice wine vinegar, sesame oil, soil sauce, worcestershire; reducing to a simmer, and cook for 2 minutes. Add the green onion, romaine lettuce, and fresh parsley, and mix to combine. While stirring mixture in skillet in a continuous clockwise motion, slowly drizzle in the beaten egg to form ribbons. To serve, ladle green soup into bowls of steamed jasmine rice. – Enjoy!


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Tip:  You can also use regular pork chops in this recipe, just remove the bone and slice the meat into strips, and brown to ensure pork is cooked through.

SANDRA'S APRICOT-DIJON GLAZED PORK CHOPS

Super moist and delicious
method in which to prepare pork chops
for a quick and easy family meal...

Servings (4)
Prep: 5 mins. |
Cook: 25 mins.

INGREDIENTS:

Pork Chops:
4 pork chops, 1/2" thick
1 tablespoon olive oil
1 medium onion, cut into rings
Kosher salt and freshly ground pepper

Apricot-Dijon Glaze:
1 (11.5 oz. can) apricot nector (I prefer Kern’s)
1 tablespoon dijon mustard
½ teaspoon Italian seasoning herb blend

METHOD:

Trim excess fat from chops, and sprinkle with kosher salt and ground pepper. Heat a large skillet over medium-high heat, add oil oil, and sear chops on both sides. Remove chops to a plate. Reduce heat to medium, add onions, and cook, while occasionally stirring, until translucent. Slide onions to one side of skillet, and return chops to to the other side.

Combine apricot-dijon glaze ingredients in a small bowl, then pour over chops and onions.

Cover skillet and reduce heat to medium-low and simmer for 15 minutes, until meat is tender and cooked through (turning the chops mid-way), or until center reaches 155 degrees.

--(I like to serve the glazed pork chops with steamed brown rice, and sautéed zucchini & yellow squash.)--

**IMPORTANT**: If using thicker than 1” chops, cook covered over medium-low heat for 30 minutes (turning the chops mid-way), or until center reaches 155 degrees.

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TIP: This apricot-dijon sauce is also wonderful with halibut, salmon, chicken, or adding to pork roast to thicken drippings for gravy.

SANDRA'S PORK TENDERLOIN with a BALSAMIC GLAZE and side of WILTED SPINACH

Serves: (4)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra 

INGREDIENTS

1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey

METHOD

Preheat oven to 425 degrees.

Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.

Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)

Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.

Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!


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Tip: Feel free to serve with your choice of starch, i.e., potatoes, rice, etc.