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crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Wednesday, June 1, 2011

Wedding Brandy Pork Chops

Pork Chops with Mushrooms and OnionsWhat is the most interesting wedding you have ever been to? I went to a wedding recently and it was very interesting. I was actually going as a girlfriend's date. There were a few hours in between the ceremony and reception, so everyone gathered at a guest's house to watch the Kentucky Derby and have some mint juleps. About 30 minutes before the wedding, I learned my 'date' would not be joining me. Well...I went to the wedding anyway and had an absolute blast. The best part was that I won a scavenger hunt and the prize was a bottle of XO Brandy. I don't drink brandy, so I searched for a recipe that included it in a savory way. For the record, I found in the hunt an iphone, a shoe with a bow, photo of the married couple and a gas receipt for less than $15.
Wedding Brandy Pork Chops

2 teaspoons olive oil
1/3 pound assorted mushrooms, sliced
1 tablespoon plus 1/3 cup canned low-salt chicken broth
½ large onion, thinly sliced into rounds
2 1-inch-thick pork rib chops
¼ cup brandy
½ teaspoon rosemary, chopped
½ teaspoon thyme, chopped

Preheat oven to 350 degrees. Heat 1 teaspoon oil in heavy large ovenproof skillet over medium-high heat. Add mushrooms; sauté until beginning to soften, about 2 minutes. Add 1 tablespoon broth. Cover skillet; cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Transfer to bowl. Add 1 teaspoon oil and onion to same skillet. Cover; cook until onion browns, stirring occasionally, about 8 minutes; add to mushrooms.

Sprinkle pork with salt and pepper. Add to skillet; sauté over medium-high heat until brown, about 3 minutes per side. Remove pork, set aside. Add remaining broth, then brandy, rosemary and thyme to skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Return pork to the pan and cover.

Bake pork until tender, about 25 minutes. Spoon mushrooms and onion over. Cover; bake 5 minutes longer.

Adapted from Bon Appetit
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