Grilled Pork Chops with Pan Sauce

Adapted from Chef Mommy Blog

I pinned this a while back but just got around to making it. I had a pork loin which I had frozen, but it did not look so good when I defrosted it. Therefore, I decided to use this marinade for some thick pork chops instead. They turned out really delicious with a lot of flavor. I served them with wild rice which soaked up the pan sauce, yum. Definitely give this a go! NOTE: This recipe is how I prepared the pork chops, so the cooking time and preparation varies from the original.

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
3 thick cut pork chops (this can vary based on the size)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziploc bag and let marinate for at least 3-4 hours. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of the pork chops for 2-3 minutes. Place in the oven and cook for 20-25 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork chops.

 

Lemon Dill Chicken

Courtesy of Eating Well

Ah, Pinterest. You're good for so many things, but especially recipes. I came across this one last week and decided to give it a shot this week. I really liked this dish -- it's somewhat simple and also healthy, but the sauce is just really tasty. I served this with my Roasted Cauliflower, but I think it would be really good with rice (to soak up the delicious sauce). I could eat it with a spoon, and I may have done a little of that. This is a great week night meal and would also be great leftovers, although I had none b/c I was feeding myself and two dudes. Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
• Salt & freshly ground pepper, to taste
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• 1/4 cup finely chopped onion
• 3 (or more if you like garlic) cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2-3 teaspoons flour (I ended up using 3)
• 2 tablespoons chopped fresh dill, divided
• 1-2 tablespoon lemon juice (I used a whole lemon, but I love lemon)

Directions:

1. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

 

Roasted Cauliflower

Courtesy of One Perfect Bite, Inspired by Emeril Lagasse

I know I just posted a recipe for cauliflower last week, but it's becoming one of my new favorites...and it's in season! I still roasted the cauliflower, but switched up the ingredients a little with this recipe. The verdict of the boyfriend was that this one was better -- I think I like them both pretty equally :) This recipe is very easy and delicious, so give it a whirl!

Ingredients:
1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced (I minced mine)
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Directions:
Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese. Serve immediately.

 

Crock Pot Pesto Ranch Chicken

Courtesy of Picky Palate

At first glance, this recipe seemed a bit odd to me, just in terms of ranch and pesto together. However, I love both so I decided to give it a go! This meal came out falling off the bone (if my chicken thighs had bones), but you catch my drift. The best part is that it was super easy because it involved the crock pot. This is the first time I've gotten it out all year, so that was exciting :) I only used 4 chicken breasts and kept the rest the same, and it turned out just fine. I matched this with smashed potatoes and a salad as well, but you can do whatever you fancy!

Ingredients:

• 8 boneless skinless chicken thighs
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth

Directions:

1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
2. Serve with a side of mashed potatoes and a simple salad.

 

Healthy Shrimp Scampi

Courtesy of smokedngrilled.com

In an attempt to get back on the healthy wagon this week, I thought this would be a good recipe to kick it off. I love shrimp scampi but it's usually full of butter. This recipe caught my eye because there's no butter at all. It was very light and had some great flavor. I served this with brown rice just to have some substance. The rice absorbed the sauce and was delish!

Ingredients:
4 tsp olive oil
1 1/4 pounds med shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
1 bag brown rice, prepared according to box

Directions:
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Makes 4 servings.

Creole Mustard & Herb Wrapped Beef Tenderloin

Courtesy of Emeril Lagasse

Get excited, get very excited...the season premieres of Dexter & Homeland deserve a special meal. Beef Tenderloin was the first thing to come to mind, and thankfully it was on a crazy sale at the store! I decided to try a new recipe (the previous beef tenderloin recipes are also very yummy)...I just wanted to do something new with the fresh herbs I had. This turned out really delicious and moist and the mustard gave it just what it needed (although I'm sure it would be good even without that). I think this would also be really good on a pork tenderloin -- maybe I'll try that next :) Do you and your family/friends a favor and make them a beef tenderloin!!! NOTE: We like ours cooked Medium, so I aimed for 130 and then let it rest.

Ingredients:

• 3 tablespoons vegetable oil
• Salt
• Freshly ground black pepper
• 1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 pounds)
• 1/2 cup Creole mustard (I mixed Emeril's Horseradish Mustard with Dijon & Whole Grain)
• 8 cloves garlic, finely minced or pressed
• 1 bunch fresh rosemary, finely chopped
• 1 bunch fresh thyme, finely chopped

Directions:
Preheat the oven to 425 degrees F. In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary.
Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.

Balsamic & Parmesan Roasted Cauliflower

Courtesy of Eating Well, January/February 2008

I just started eating cauliflower in the last year or so. I'm not sure why I wasn't a fan before, but I'm sure I had no good explanation. This recipe caught my eye and seemed simple enough to throw together on a Sunday night when I felt lazy. It really came out well and had lots of great flavor. My friend happened to be coming over to watch the premieres of Dexter & Homeland with us <insert a lot of excitement here>. She's a vegetarian, so I felt pretty good that she was raving about this and wanted the recipe :)  I aim to please. Enjoy!

Ingredients:

• 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram (I used Herbes de Provence)
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• 1/2 cup finely shredded Parmesan cheese

Directions:

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.