Pork Chops with Agrodolce Sauce

When I saw this on Confections of a Foodie Bride, I knew I had to try it. I have never brined a pork chop before and after having it, I doubt I will ever eat a pork chop that hasn't been brined again. It was so good, moist, tender, flavorful. Sadly, C wasn't a fan of the sauce at all, "You know I don't like vinegar." Except for the fact that we dipped our bread in balsamic and olive oil at nearly every restaurant we ate at in Italy. So sadly, I won't be making this again for a family dinner.   Which is really too bad because I really loved the sauce.  It thickens up so nicely and melts so nicely onto the hot pork.

Pork Chops with Agrodolce Sauce

¼ cup balsamic vinegar
¼ cup honey
2 green onions, sliced
1 large clove of garlic, chopped
1 tablespoon butter
2 brined pork chops (recipe follows)
1 tablespoon olive oil
Red pepper flakes
Salt
Black pepper

Preheat oven to 425.

In a small sauce pan, stir together balsamic vinegar, honey, white and light green parts of the onions, and garlic over medium-high heat. Bring to a boil and let cook for ~10 minutes, reducing heat as necessary to prevent boil overs. Remove from heat, stir in butter until melted, and set aside to cool and thicken.

Heat olive oil over medium-high heat in an oven-safe pan. Liberally season both sides of the pork chops with red pepper, salt, and black pepper. Sear for 3 minutes, flip pork chops, and finish in the oven to an internal temp of 150. Remove and let rest in the pan for 5 minutes. Serve topped with a generous spoonful of Agrodolce sauce.

Pork Chop Brine

6 cups cold water
¼ cup of kosher salt
¼ cup molasses
1 teaspoon black pepper corns
1 teaspoon dried rosemary
2 pork chops, 1 1/2-2 inches thick

Add salt and molasses to water in a large Tupperware container. Add roasemary, peppercorns and pork chops. Cover tightly and refrigerate up to 24 hours. Remove from the brine and pat the pork chops dry before preparing.

Adapted from Confections of a Foodie Bride

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Chicken Marsala

This used to be one of my most favorite dishes to order whenever I went out for Italian. My tastes evolved and I haven't ordered it forever. I came across this recipe from Emeril and I knew I had to try it. So off to the store I went to get a bottle of Marsala wine and I was ready to go. C said he didn't like Chicken Marsala and asked me to make something else, but I had spent $10 on a bottle of Marsala and we were going to eat Chicken Marsala. After he ate it, he said it was 'alright', which is certainly an upgrade from not liking it. I loved it, it was better than any Chicken Marsala that I have ever had in a restaurant. It was phenomonal.

Chicken Marsala

½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon oregano
½ teaspoon thyme
2 boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
¾ cup Marsala
1 cup chicken stock

In a shallow bowl or plate combine the flour and spices and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.

Adapted from Emeril Legasse

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Pork and Butternut Squash Stew

With this recipe, I have used the last butternut squash from my farm share. It adds a sweetness to the stew. There is a lot of chopping involved in the prep for this dish, but it is really simple...just set in in the crockpot and forget it. The butternut squash nearly melts away into the chicken broth to create a rich broth. This dish works well in the winter months for when you are looking for a comforting stew, but are looking for a twist on your standard stew.

Pork and Butternut Squash Stew

1 ½ pounds boneless pork, cut into ½ inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
½ teaspoon salt
½ teaspoon dried rosemary, crushed
½ teaspoon rubbed sage
1 bay leaf
2 cups cubed butternut squash
1 large potato, peeled and cubed
2 cups carrots, peeled and diced

Add all ingredients to the slow cooker. Cook on high for 1 hour, then reduce heat to low and simmer 4 hours, or until tender.

Adapted from AllRecipes

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