There are tons of recipes out there for pork chops! Even though this one seems to have a lot of ingredients, it makes enough for TWO chops, but can easily be doubled. Once they have marinated, it only takes about four minutes a side to fry them. They came out moist and tender.
Pork Chop Marinade
1-2 pork chops
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
1 tablespoon spicy brown mustard (can substitute with Dijon or yellow mustard)
1 tablespoons lemon juice
1 tablespoons apple cider vinegar
2 cloves garlic (minced)
1/2teaspoon onion salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon smoked sea salt (can substitute with kosher salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme (if using fresh thyme, increase amount to 1 T)
1/4 teaspoon dried parsley flakes (can substitute with Herbs de Provence)
1. Whisk together marinade ingredients to fully combine.
2. Add marinade to resealable plastic bag and marinade pork for a minimum of 1 hour up to overnight.
3. Discard any excess marinade prior to cooking meat
Imagine my surprise at finding more butternut squash at our Favourite supermarket, Superama, here in Mexico. It is highly unusual, so much so that I bought all seven of them! They were hidden among the pumpkins which had just arrived. Those of you who live in northern climates will easily find these everywhere this time of year. Pinterest to the rescue with this recipe…
Butternut Squash Coconut Curry
4 cups butternut squash, peeled, deseed and diced
1-2 tablespoon coconut oil
1 medium onion, finely chopped
4 cloves garlic minced
1 teaspoon fresh ginger, grated
2 tablespoons curry powder
1/2 teaspoon paprika
1 teaspoon dried thyme
1 14-ounce can coconut milk
1 cup vegetable broth, or 1 vegetable bouillon plus 1 cup water
1/4 teaspoon Cayenne pepper, optional
1 teaspoon sea salt, or to taste
2 tablespoons fresh cilantro leaves
1. Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
2. Cook until onion is soft, about 3 minutes.
3. Stir in curry powder, paprika and thyme. Cook for 1 minute.
4. Stir in squash, coconut milk, vegetable broth.
5. Bring to boil, Cover and reduce to a simmer on low heat.
6. Cook for 15 minutes until squash cubes are tender but not mushy
Finally got together with our two new friends from Vermont and since I had a lovely pork loin roast in the freezer, some very fresh cauliflower and four sweet potatoes, it was a no-brainer! Bonus – after thawing the roast I didn’t have to marinade it! Start it off with a crisp Caesar salad…actually this meal would be great for Easter...
Honey Dijon Pork Loin Roast
Servings 8 serves
3- pound pork loin
1 tablespoon olive oil
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and fresh ground pepper, to taste
4 cloves garlic, minced
1/4 cup honey
3 tablespoons low-sodium gluten free soy sauce
1 tablespoon Dijon mustard
1 tablespoon olive oil
Preheat oven to 375˚F.
Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
Pat dry pork loin with paper towels.
In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
Take the spice mix and rub it all over the pork loin.
Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
Brush remaining honey mixture over the pork loin.
Roast for 45 minutes or until internal temperature of the pork loin reaches 145˚F
When you wake up an hour or so before your spouse you might as well make a nice breakfast, right? If you have too many eggs and spinach you might as well put them to use. “Alexa, what can I make?” Oops, I forgot I don’t use Alexa. “Pinterest, what can I make?”
Firstly if you did not already know it, a frittata is essentially an omelette which you prepare in an ovenproof skillet and finish in the oven. This can be used for breakfast, lunch or dinner…so give it a try!
I N G RE D I E N T S:
5 large eggs
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash of hot sauce (optional)
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced
2 cloves garlic, diced
8 ounces cremini mushrooms or whatever you have on hand, thinly sliced
2 cups baby spinach fresh or a small package of frozen unthawed
1 Roma tomato, diced
small red pepper chopped for colour
Preheat oven to 425 degrees F.
In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
Heat a large ovenproof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate. (OR cheat and use precooked bacon)
Add garlic and mushrooms to the skillet (adding a little oil if using precooked bacon), and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
Place into oven and bake until top is set and golden brown, about 14-15 minutes.