Amy is away for the weekend. This means that while she is in the land of pedicures and facials I am left behind to install lighting, repair dressers, move firewood and, most important of them all, make Chris Food. For those of you that have read some earlier Chris Food posts you understand my glee. For those of you that don't understand, Chris Food is the stuff that I only get to make when Amy goes away. It is usually something a bit off the main stream (anchovies, chicken hearts, goat, squid) or way-too-close-to-being-healthy (sprouts, fish, asparagus, eggplant). Put simply, it's food that I can eat year round but Amy reserves for special occasions. Or never. Which ever comes first.
Today's recipe was inspired by the fact that I bought a pork loin to smoke and share with the neighbors until I found out that they are leaving for a week. Not one to waste food I improvised by slicing a couple of boneless chops from the loin, hit them with a mallet and 'Voila' - a dinner I would make again. It has a pretty simple prep (10 minutes) and can be served within 40 minutes.
Pan seared garlic-basil pork chops with brussels sprouts baked in seasoned ghee and macadamia nutsServes 2
Ingredients:14 brussels sprouts
2 boneless pork chops (~1/2 thick)
1/2 cup of flour
3 tablespoons ghee
1 tablespoon olive oil (2)
1/4 teaspoon crushed basil
1/4 teaspoon garlic powder
1/4 teaspoon crushed rosemary
1/8 teaspoon red pepper flakes (I used Salemme pepper)
salt and papper to taste
Preheat oven to 350. Remove outer layer then wash. Cut in half lengthwise. Put in baking dish (I used a cast iron pan) with oil, rosemary, macademia nuts and red pepper flakes, salt. Mix. Scatter ghee across top of mix and place in oven for 40 minutes. Stir ocasionally to coat. Sprouts are done when they begin to caramelize.
Place chops on cutting board. Season both sides with garli powder, crushed basil, salt and pepper. Cover with plastic wrap and pound with mallet or heavy pan. Flip and repeat until meat is 1/4" to 1/2" thick. (This will only take a couple of hits.) Thoroughly coat with flour. Place in hot frying pan with 2 tablespoons of oil. Let meat sit until it moves when pan is shaken. Flip. Continue cooking for half of original time.
I made Brussels sprouts for the first time two Thanksgivings ago, and I've been hooked since. This looks like a great recipe!
Post a Comment