Mustard and pork chops + red cabbage = great dinner! Another Pinterest find which turned out really well. I omitted the starchy potatoes since I did not have any. Not sure it would have turned out any better?
Mustardy Pork Chops with Roasted Red Cabbage and Potatoes (optional)
- 4-5 medium potatoes, Yukon Gold, scrubbed clean
- 1 small head of red cabbage (about 1 pound)
- 3 Tbsp. canola oil
- 2 bone-in pork chops, thick cut (about 1 pound each)
- 100 g / 3.5 oz. crème fraiche or sour cream
- 2 Tbsp. fresh, chopped dill, plus some for garnish
- 1 Tbsp. Dijon mustard
- ¼ tsp. granulated sugar
- fine sea salt and fresh ground pepper to taste
- Heat the oven to 230 C / 450°F. Chop the potatoes into bite-sized pieces, leaving the skins on. Spread the potatoes in a single layer in a roasting pan or rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat well. Roast for 20 minutes.
- Cut the red cabbage into 2.5 cm / 1-inch slices, remove thick core and discard. Brush with 1 Tbsp. oil and add to the roasting potatoes. Reduce heat to 200 C / 400 F and roast for another 25 minutes.
- In a small bowl mix crème fraiche, dill, mustard, sugar, salt and pepper. Set aside.
- Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season the pork chops with salt and cook each side until golden brown, about 2-3 minutes per side.
- Remove the baking pan from the oven. Place the pork chops on top of the potatoes and red cabbage and coat evenly with the mustardy crème fraiche.
- Transfer the baking pan back into the oven and roast until the pork chops are tender, this takes about 8 to 10 minutes or until an instant-read thermometer inserted into the thickest part registers at least 65 C / 145 F.
- Sprinkle with dill, salt and fresh ground black pepper before serving.
Have a friend visiting who is Gluten Free and Lactose Intolerant, except for goat cheese! Since we had smoked salmon on hand, Pinterest was the perfect place to look for dinner! It never fails me. This is a great recipe with lots of flavour. Serve it up with a nice green salad. It would also be great for a brunch.
Crustless Quiche with Smoked Salmon and Goat Cheese
- 1 teaspoon olive oil
- 1 white or yellow onion, thinly sliced
- 1 tablespoon olive oil
- 8- 10 eggs depending on size
- ¾ cup full-fat milk (or coconut milk)
- 6 ounces wild caught smoked salmon, chopped
- 4 ounces goat cheese, crumbled
- ¼ cup roughly chopped fresh dill, (divided)
- Sea salt and black pepper, to taste
- Capers, for serving
- Preheat the oven to 300ºF. Grease a 8 x 10 Pyrex baking dish very well with olive oil. Set aside.
- In a medium-sized heavy bottom pan heat the olive oil over a medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Reduce the heat to medium or medium low if the onions begin to brown too quickly. Don’t stir too often, let them brown. Continue to cook until the onions are caramelized and lightly golden brown. About 15-20 minutes.
- Arrange the onions in a single even layer in the greased sheet pan.
- In a large-bowl beat the eggs. Add the milk and a small amount of each the smoked salmon and goat cheese and all but 1 tablespoon of the fresh dill. Season with black pepper and just a little pinch of sea salt. Combine.
- Pour the mixture over the onions in the prepared sheet pan. Arrange the remaining smoked salmon and goat cheese evenly on top and place in the center of the oven.
- Bake until the eggs are set, about 30 minutes. Check if it needs more time. Let cool 5 minutes before cutting and serving. Serve with the remaining fresh dill as well as capers.
My usual recipe is with chopped rosemary and garlic – Tuscan tuna steaks. Time for a change and I found this one on Pinterest. Its really straight forward and turned out really well. I chose to serve it with a few cremini mushrooms, fried lightly with olive oil, a little butter and lots of garlic. Of course, you could serve it with rice.
Lemon Dill Tuna Steaks
1. 1 Lb. Ahi Tuna Steaks (thawed)
2. 2 Tb Olive Oil
Lemon Dill Sauce
1. Juice of 1/2 Lemon
2. 1 teaspoon Fresh Chopped Dill
3. 2 Tablespoons Olive Oil
4. Small Pinch Salt/Pepper
5. 1/2 teaspoon Whole Grain Dijon Mustard
6. 1 teaspoon Honey
1. Allow tuna steaks to sit at room temperature for 30 minutes before cooking.
2. Coat tuna steaks with olive oil, salt and pepper while preheating skillet over Medium heat.
3. Cook steaks approximately 2-3 minutes per side (depending on thickness)
4. Combine all lemon dill sauce ingredients until fully blended.
5. Serve tuna steaks with lemon dill sauce.