This is a Cooking Light recipe and here's my version:
4 3/4 inch thick pork chops
3/4 cups flour
1 t Italian herbs
salt
a lemon
2 shallots
parsley
Take each pork chop to a cutting board and pound it with the bottom of a mason jar/glass or a meat mallet until it's about twice the area. Soak with lemon juice. Set aside.
Mince the shallots and a quarter bunch of parsley. Set aside.
Mix flour, spices, salt in a plate. Dredge the pork through this flour mixture and immediately saute on medium in olive oil for two minutes a side.
Put the finished pork chops on a plate.
Put some chicken broth or white wine in the bottom of the pan, the shallots, and the parsley and about a third of the juice of a big lemon, salt and pepper. Let this simmer for about three minutes. Put the pork chops back in and let them heat through.
Mmmm. Serve with rice, lentils and rice, or roasted potatoes and a big green salad. Easy, but a little fancy for a weeknight.
Thursday, March 17, 2011
Monday, March 14, 2011
Swiss Macaroni and Cheese
This (click link) looks great but I really am trying not to put a cup of cream into anything. So I made my own version:
1 pound macaroni boiled with a t olive oil in salted water, and drained
4 T butter
3 T flour
6-8 oz Swiss or Emmenthal, shredded (don't buy already shredded)
2 country ham steaks gently pan fried but not too long
a 10 oz bag frozen peas
Parmesan
4 C milk
bay leaf
nutmeg or cinammon
Heat oven to 350F.
In a large bowl of cold water, rip the two ham steaks into bite sized chunks. Rinse them in the cold water until it runs clear and let the ham soak for 30 minutes (this will make it less crazy salty).
Melt the butter in a saucepan. Add the flour and stir until no lumps are left. Add the milk and whisk constantly over med-high heat until it becomes thick. Add a dash of nutmeg and pinch of salt. Add a bay leaf and if you like a slice of onion. Let the milk steep with these for about 10 minutes off the heat, whisking every minute or so. Take out the leaf and the onion. Add all but 1.5 cups of the Swiss. Whisk.
Pour this over the macaroni, add the peas. Drain off the ham and add it into the pasta/cream mixture. Put it in an oiled 9 by 13" pan. Top with remaining cheese and a generous sprinkling of Parmesan.
Bake at 350 for half an hour, then at 400 for another half an hour. Should be bubbly and golden. Mmm!
This is acutally a Swiss dish; I'm not just calling it Swiss on account of the cheese.
1 pound macaroni boiled with a t olive oil in salted water, and drained
4 T butter
3 T flour
6-8 oz Swiss or Emmenthal, shredded (don't buy already shredded)
2 country ham steaks gently pan fried but not too long
a 10 oz bag frozen peas
Parmesan
4 C milk
bay leaf
nutmeg or cinammon
Heat oven to 350F.
In a large bowl of cold water, rip the two ham steaks into bite sized chunks. Rinse them in the cold water until it runs clear and let the ham soak for 30 minutes (this will make it less crazy salty).
Melt the butter in a saucepan. Add the flour and stir until no lumps are left. Add the milk and whisk constantly over med-high heat until it becomes thick. Add a dash of nutmeg and pinch of salt. Add a bay leaf and if you like a slice of onion. Let the milk steep with these for about 10 minutes off the heat, whisking every minute or so. Take out the leaf and the onion. Add all but 1.5 cups of the Swiss. Whisk.
Pour this over the macaroni, add the peas. Drain off the ham and add it into the pasta/cream mixture. Put it in an oiled 9 by 13" pan. Top with remaining cheese and a generous sprinkling of Parmesan.
Bake at 350 for half an hour, then at 400 for another half an hour. Should be bubbly and golden. Mmm!
This is acutally a Swiss dish; I'm not just calling it Swiss on account of the cheese.
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