Tuesday, November 13, 2012

Baby-ful! And quick Pork Chop recipe

Dudes! I gave birth to a beautiful baby boy. So many pictures, it's hard to pick the one I want to show off.  But motherhood is tough - and time...is limited.  So - I finally found time to post one of the recipes I use to cook a dinner for me and my baby daddy when he's able to watch the baby. It takes 30 min start to finish. Pictures may happen next time I make this dinner.  For now, just use your imagination.  Plus, my baby is cuter than pork chops any day.

Tummy time!  
Dijon cream pork chops with hand cut chips
Prep time: 15 minutes
Cook time: 15 minutes

2 pork chops
olive oil
salt and pepper

1 tbsp butter
1 cup milk or cream
1/4 cup onion, minced
1 or 2 cloves of garlic, minced
1 tsp flour or cornstarch
2 tsp dijon mustard
salt and pepper

1 potato, sliced into thin chip like slices
duck fat
herbs de provence
salt and pepper

In a saucepan on low heat, melt the butter, and add garlic and onion. Add milk/cream and simmer until bubbling while stirring occasionally to prevent the milk from burning. Season with salt and pepper and add the flour to thicken the sauce to desired consistency. Add mustard and stir evenly.  If you want a smooth cream sauce, strain the sauce to take out the onion and garlic.

Coat the pork chops with olive and season with salt and pepper.  On high heat, fry the pork chops until browned.  Wrap (tent) with tin foil and place in a preheated 250 degree (toaster) oven for about 15 minutes (or until done).

While the pork chops in the oven, using the same pan, heat up butter and duck fat on medium to medium-high heat.  Place a layer of potato slices in the pan, avoid overlap. Season with salt and pepper, herbs de provence and fry until golden brown, then flip and fry up the other side.  Repeat with rest of the chips if needed.

1 comment:

  1. With the fresh veggies coming soon you'll have to start blogging again! ;)