Monthly Archives: August 2019
Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…
Honey Mustard Pork Chops with Parsnip and Broccoli
- 2 Pork Chops, Thick cut bone in pork chops
- 400 g Parsnips (omitted this time) *
- 350 g Broccoli
- 1 Tbsp Strong English Mustard
- 1 Tbsp Wholegrain Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Honey
- 35 g Butter
- Salt and Pepper, to taste
- Bring a pan of water to the boil and add a generous amount of salt. *
- Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
- Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
- Break your broccoli down into florets.
- After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
- Heat a pan that will transfer to the oven over a high heat.
- Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
- Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
- Season the pork chops with salt and pepper and nestle into the pan.
10.Pour over the honey and mustard sauce.
- Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
- Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F
“Honey, I’m home!” (for all of those familiar with that old greeting from some TV show?) Welcome back former followers. Your encouragement is appreciated. A recent house sitter left behind some really nice frozen shrimp and (Pinterest to the rescue) I decided to thaw them out- 24 beautiful specimens which only required peeling and deveining. Once done, I put them in some cold water with a little salt and put them back in the refrigerator awaiting dinner prep. Some fresh asparagus was also waiting to be used. Everything came together with very little prepping…
- 1 pound medium raw shrimp peeled and deveined
- 2 Tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan
- 4 cloves of garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
- Cocktail sauce for dipping (1/2 cup ketchup + 2 tablespoons horseradish)
Heat the oven to 350 degrees F. Coat a baking sheet with oil.
Place the shrimp in a single layer on the sheet. Evenly distribute olive oil, Parmesan, garlic, oregano and basil. Season with salt and pepper. Toss together with your hands and spread out again.
*Place the pan in the oven and roast the shrimp until just pink, firm and cooked. This should take 9 minutes. When done sprinkle with lemon juice and serve with whatever side you have chosen.
*NOTE…since the oven was on I also roasted the asparagus which was drizzled with olive oil, salt, pepper and 1/2 cup shredded Parmesan. If you choose to do the asparagus, put it in the oven 10 minutes before the shrimp and leave them in until the shrimp are done.