I so sabotaged my Squash, Been & Corn Stew this week that we've been eating it for breakfast! I had planned it with those Prime Rib 'sushi' things, but was too full. Then last night we were going to have it with a sausage pizza and the pizza was so good, we just ate that.
(I made all kinds of sausage yesterday - 2 lbs. each of fresh Chorizo, fresh Kielbasa, spicy Italian and 2 1/2 lbs. breakfast sausage - so we're all set for a while.)
So stew again this a.m. and for tonight's dinner, I developed a new recipe for the next book - and if anyone would like, I would love for any/all of you to try it and let me know what you think.
Jammed Up Pork Chops
4 ea pork chops, bone in or boneless, 3/4" thick
8 oz jar of fruit/jalapeno jam (I used Black cherry/jalapeno)
1 T. Dijon Mustard
1/2 c beef stock or broth
Preheat oven to 350 F.
Flour and season the pork chops and brown in an oiled skillet over medium high heat until golden; turn over and saute 1 more minute.
While the chops are browning, mix together the jam, Dijon and the beef stock. Season with a little salt.
When chops have cooked for one minute on second side, remove the pan from heat and spoon the jam mixture over the chops; cover as completely as possible.
Cover the skillet and bake in the oven for 20-30 minutes or to an internal temperature of 145F.
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Notes:
cj tips: if thicker chops are used, increase cooking time.
Check out side dishes to suggest: fennel, rice w/, something different
Description:
"I developed this Jan. 23, 09"
-----
So, that's what we're having tonight. We taste tested it yesterday and it's really tasty!
What's everyone else up to?
(I made all kinds of sausage yesterday - 2 lbs. each of fresh Chorizo, fresh Kielbasa, spicy Italian and 2 1/2 lbs. breakfast sausage - so we're all set for a while.)
So stew again this a.m. and for tonight's dinner, I developed a new recipe for the next book - and if anyone would like, I would love for any/all of you to try it and let me know what you think.
Jammed Up Pork Chops
4 ea pork chops, bone in or boneless, 3/4" thick
8 oz jar of fruit/jalapeno jam (I used Black cherry/jalapeno)
1 T. Dijon Mustard
1/2 c beef stock or broth
Preheat oven to 350 F.
Flour and season the pork chops and brown in an oiled skillet over medium high heat until golden; turn over and saute 1 more minute.
While the chops are browning, mix together the jam, Dijon and the beef stock. Season with a little salt.
When chops have cooked for one minute on second side, remove the pan from heat and spoon the jam mixture over the chops; cover as completely as possible.
Cover the skillet and bake in the oven for 20-30 minutes or to an internal temperature of 145F.
------
Notes:
cj tips: if thicker chops are used, increase cooking time.
Check out side dishes to suggest: fennel, rice w/, something different
Description:
"I developed this Jan. 23, 09"
-----
So, that's what we're having tonight. We taste tested it yesterday and it's really tasty!
What's everyone else up to?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com