Sunday, February 21, 2010

Mapled Pork Chops, Winter Squash, Green Beans

Maple Pork Chops
4 pork chops (boneless or bone-in, I used boneless)
-season with salt and pepper, sear on medium heat for 4 minutes/side

Remove chops from pan and cover loosely with foil.
To pan, add:
2 tbsp finely chopped shallots + tbsp butter and saute until carmelized
1/2 cup chicken broth/stock
2 tbsp dijon mustard
2 tbsp maple syrup
Let sauce reduce a little

Place chops back in pan and heat for about 1 minute on low heat

Maple Winter Squash
12 oz. package of cooked winter squash
1/4 cup of chicken stock/broth
Grate a little orange rind in (1/2 tsp?)
1/2 tbsp butter
dash of nutmeg
salt & pepper to taste
tsp of maple syrup
Cook on stove top on low heat until heated through

Green Beans
1 package of frozen petite green beans
2 tbsp finely chopped shallot
1/4 cup of chicken stock
1/3 can of stewed tomatoes, roughly chopped (minus juice)
Salt and Pepper

Saute shallot in a little butter/oil for a minute or 2. Add chicken stock, green beans, stewed tomatoes, salt and pepper. Cover and cook for about 5 minutes until green beans are at desired consistency.

Rating: We really liked the winter squash. The green beans are an old favorite french recipe. The sauce on the pork chops wasn't my favorite but it was alright and I'd probably have it every now and then for variety.

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