Friday, February 4, 2011

Recipe 1..... Lets give this a try!

So last night I had full intentions to post this... HOWEVER. I had to make 6 pounds of chicken salad and 5 pounds of pimento cheese for this weekend. We are leaving to go to the mountains with some friends in Blue Ridge, GA right after work to celebrate a great friend's Birthday! Happy Birthday Jason!

Also I didnt hear back from anyone on my post about doing a recipe a week... Hello? This thing on? Anyone out there? I need a name for this recipe thing!

Well today is Maple Mustard Pork Chops. We adapted this recipe from Cooking Light Magazine. Needless to say, it might not be so "light" anymore. BUT it is damn good- and that is all I know.

So here we go... Get out your pots and pans friends.

What ya need:
4 (6 oz) Bone in Center Cut Pork Chops- (JM wants you to make sure to get THICK Pork Chops- they complete him.) (OR you can do this with ONE Pork Tenderloin)
2 tablespoons of butter
4 shallots (or more) diced.
1 1/2 cup of chicken stock
1/2 cup of dijon mustard
1/2 cup of maple syrup. (OK you HAVE to use the "Grade B Maple Syrup" it is not as sweet- trust me here!)
3 tablespoons of fresh flat leaf parsley (or you can just toss in a handful like I do!)
Salt and Pepper (duh.)

What ya do:
In a sauce pan you will make marinade and the sauce. (Chill out- they are the same thing.)
Season BOTH SIDES of the pork chops with salt & pepper and sit aside...

Over medium- high heat begin to melt the butter. Once the butter melts toss in the shallots and add some salt and pepper. Let cook for 3-4 minutes.
Then add chicken stock to the pot and bring to a boil.
Once it is boiling, whisk in mustard and maple syrup.
TASTE. I know it is hot, but taste it. You have to check the seasonings- and make sure you like it! If it needs more mustard, add it. If it needs more maple syrup add it. Make sure seasonings are right. If you would like it to be a little sweeter- then add a tablespoon of brown sugar. Again trust me on that one! Delish!
Let this boil for 5 minutes and reduce heat to low. This is when you toss in the parsley. If you dont like parsley- then you are missing out and dont add it. If you love it- go crazy with it.

This is fun right? crickets... hello? anyone out there today?

Once you add the parsley and it cooks down for about 15 minutes turn off the heat and cool to room temperature.
You will use half of this for the marinade and the other half to cook the meat in!

Once it has cooled down pour half over the pork. And let sit for at least an hour or more if you have time.

Get out your Dutch Oven! We want to sear the pork on BOTH SIDES! If you do not have a Dutch Oven , then use a deep frying pan, or cast iron skillet. (We do this IN the Dutch Oven and on the grill. JM's Big Green Egg also completes him.)

To sear the pork chops, drizzle a little bit of olive in the bottom of the HOT Dutch Oven (or pan) and place meat in there side by side. Cook meat on both sides until it has caramalized on both sides. You dont want to cook the meat through. Remove the pork from the pan.
Add the other half of the sauce to the Dutch Oven/pan and bring back up to a boil. If you need to add more chicken stock, mustard, or maple syrup this is the time to do it!
Once it has reached a boil, return the meat.

Then you will cook the meat though while it bathes in the goodness of the sauce. This is key to keep the meat moist and tender. It is KEY to pretty much have the bone fall right out!
Cook for about 20 minutes in the sauce.

Serve the Pork on a platter and cover it with the remaining sauce that was in the pan. Dont waste all of that goodness. You will regret it!

This goes great with Sweet Potatoes and green beans... Just sayin'

MOST OF ALL... Dont forget to say "thank you" when everyone tells you how wonderful of a cook you are!

NOW you have to let me know what you think...
Remember this is not the "Cooking Light" 300 calorie version. There's was boring and without butter. I can give it to you if you want, but hell, everything is better with butter. My pants may not agree... but I didnt ask them anyways.

In other news: Look what I did.

NO it is NOT a wig. My hair really is THAT long. For all for $13 whole dollars I got 2 boxes of hair dye and I cut my hair myself. JM talked me into the bangs, and I love them so far... We will have to see.
As for the long hair. When does hair get TOO long??

I hope that you all enjoyed this first installment of the Recipe of the Week. Let me know what you want to see next!

Have a great weekend!


  1. mmmm... Those porkchops look DELISH! And I am loving the new hair! So cute! xoxo

  2. WOW!!!!! I almost didn't recognize you!!!!! The hair is amazing!!!!!!!! I might have to try the pork chops, but I don't like mustard :( I'm hoping to get me some kitchen "tools" as wedding gifts so I can tackle the kitchen like you two!!!

  3. I love, love, love the hair!!!!!!!