Honey Mustard Glazed Pork Chops with Sauteed Apple Slaw

For years and years, my husband has insisted that he doesn’t really like pork chops. Not that he HATES them, but that he doesn’t enjoy them – and so, I have avoided buying them for our dinners. But, due to the fact that he suffers from a raging case of Plate Envy (you know – we go to a restaurant, he spends 20 minutes deliberating the pros and cons of 4 items, finally picks one… and then spends half our meal drooling over whatever I ordered?), he has ended up trying quite a few delicious pork chops that I’ve ordered at various places. Since I am not a huge red meat eater, pork tends to be a go-to dinner choice for me, especially at steakhouses and the like; and after a few years of him stealing bites of my pork chop over dinner, I finally decided to take the plunge and make some pork chops at home!

(Spoiler alert: he loved them.)

Honey Mustard Glazed Pork Chops with Sauteed Apple Slaw
serves 2-4

4 boneless pork chops, about 1″ thick, and 6oz each
4 T honey, divided
3 T apple cider vinegar, divided
3 T whole grain mustard, divided
2 T dijon mustard, divided
2 T vegetable oil
1/2 tsp kosher salt
1/4 tsp black pepper
one small, crisp apple (I like Honeycrisp, Jazz, or Pink Lady), cut into matchsticks

1.) About 45 minutes before you want to start cooking, mix up your marinade: add 2 tablespoons of honey, 2 tablespoons of apple cider vinegar, 2 tablespoons of whole grain mustard, 1 tablespoon of dijon mustard, 2 tablespoons of vegetable oil, and the salt and pepper to a gallon-size ziploc bag. Mix it all up until well-combined, and then add your pork chops to the bag; squeeze all the air out of the bag, and seal. Allow the pork chops to marinate at room temp for about 45 minutes, flipping them around a few times.

2.) While the chops marinate, go ahead and julienne your apple, and make your glaze. For the glaze, whisk together 2 tablespoons of honey, 1 tablespoon of whole grain mustard, 1 tablespoon of dijon mustard, and 1 tablespoon of apple cider vinegar. Set aside.

3.) When you’re ready to cook the chops, heat a large skillet over medium heat. Add about a tablespoon of vegetable oil or olive oil to the pan, and let that heat up. Add the pork chops to the pan, and let them cook for about 4 minutes on the first side before flipping.

4.) Once you’ve flipped the chops, brush the glaze over the top of them, and allow them to cook for another 4 minutes on the second side. After those 4 minutes, I like to flip them again, glaze them, let them sit for about 30 seconds, and then flip and glaze again. Remove the chops to a plate to rest for about 5 minutes.

5.) Turn the heat on the pan down to medium-low, and let it cool for a minute. Add the apples to the pan, and pour the remaining glaze over the top of them. Let them cook (tossing them often) for just a minute or two, until they’re slightly softened, but still have a bite to them (the cooking time will vary, depending on how finely you julienned them). Plate the pork chops, and top with the apples, and a spoonful of the glaze/juices from the pan.

These pork chops were absolutely delicious! The glaze and marinade have a bite from the apple cider vinegar, balanced by the sweetness of the honey, and sort of rounded out by the mustard. They stay nice and moist and juicy, too. (Side note: PLEASE do not overcook your pork! It is perfectly fine to eat pork medium or medium well, so there is no need to cook it until it’s stark white and dry as a bone; the inside should stay a bit pink, and that will help keep it moist.)

Served with some roasted tiny potatoes and some parmesan roasted green beans, this was a perfectly easy and delicious meal. Definitely worth a try, especially if you’re looking for an alternative to your usual weeknight chicken!

Pork chops are related to bacon, so they HAVE to be good,
Tina

Homemade Caesar Dressing

I know it will sound really, really boring to a lot of people – but I love a good caesar salad. A good caesar dressing contains many of my favorite things: garlic, parmesan cheese, lots of acidity (lemon juice and vinegar), and a good bit of salt (from salt itself, and also salty anchovies). A few years ago I started making my own caesar dressing, and despite the fact that I often forget about it for long stretches of time, it’s one of my very favorite things to make. A giant pile of romaine, topped with garlicky homemade croutons, big shavings of parmesan cheese, and delicious caesar dressing? Yes, please!

Homemade Caesar Dressing
makes about 1 – 1.5 cup

1 T anchovy paste*
2 T whole grain mustard
2 t worcestershire sauce
2 cloves of garlic
2-3 T red wine vinegar
juice of one lemon
zest of half a lemon
1/2 c freshly grated parmesan cheese
healthy pinch of salt
lots of freshly ground black pepper
1/4 cup olive oil

*Do not be afraid of anchovy paste. It is not fishy in the least, and it just adds a nice salty nuttiness to the dressing (this is coming from someone who hates anything even REMOTELY fishy). You can buy it in a tube, near the canned tomato products – it’ll usually be alongside tomato paste in a tube, crushed garlic in a tube, etc. Just do it, and thank me later.

Add all ingredients (except olive oil) to a blender (or a tall cup, if you’re using an immersion blender). Blend until everything is well-combined (scrape down the sides, and make sure all the garlic has been blended), about a minute.

With the blender (regular or immersion) running, slowly drizzle in the olive oil. Once it’s all been added, give the dressing a taste to check for seasoning. Adjust as necessary, and blend once more.

Toss with chopped romaine, croutons of your choice, some shavings of parmesan cheese, and some grilled chicken if you’re making a meal out of it. Enjoy! (This dressing will last in the fridge, in an airtight container, for about a week.)

I realize anchovies look creepy, but they TASTE delicious,
Tina

Smoky Parmesan Roasted Potatoes

Perhaps you noticed those tiny little potatoes in the bottom photo on my Chicken Piccata post. Whether or not you noticed them, I am here to tell you that they are the easiest, most delicious roasted potatoes I’ve made in recent memory (though, let’s be honest, I’m not sure anything can dethrone Ina’s mustard roasted potatoes).

Trader Joe’s sells what they call “Teeny Tiny Potatoes”, and basically, they are… teeny, tiny potatoes. The littlest potatoes you’ve ever seen in your life! In general, they are smaller than a quarter in diameter, which means they don’t need to be fussed with at all in order to roast them – no cutting whatsoever. Just toss them with your desired flavorings, and throw them in the oven!

(Of course, if you can’t find potatoes that small, you can always just cut up some small red or yellow skinned potatoes… but they won’t be as cute, unfortunately.)

Smoky Parmesan Roasted Potatoes
serves 4

1lb tiny potatoes (or non-tiny potatoes, cut into 1″ chunks)
1 T olive oil
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/3 cup grated parmesan (this is a good time for the non-fresh, powdered stuff)

1.) Preheat your oven to 400°. Line a rimmed baking sheet with foil (non-stick is easier, if you have it).

2.) Throw your potatoes onto the baking sheet, pour the olive oil on top of them, and then dump the salt, smoked paprika, and parmesan onto them. Using your hands, toss everything together until the potatoes are well-coated. The parmesan might clump up and just sit on the baking sheet, but if you just keep tossing it all together with your hands, the cheese will eventually break itself up and coat the potatoes.

3.) Roast for about 30-40 minutes, until the potatoes are cooked through, and the parmesan coating is crispy.

Couldn’t be any easier, right? And really, what could be better than the combination of a creamy, delicious potato with the nutty, smoky, salty crunch of the roasted parmesan cheese? Nothing, I tell you. Absolutely nothing. (In other news, I’ve used this same spice/cheese mixture on cauliflower, and it. is. awesome. So give that a try as well!)

Now I want to coat everything I roast in parmesan cheese,
Tina

Italian Sausage Frittata with Balsamic Roasted Cherry Tomatoes

I’ve had “frittata” on my “to make” list for quite a while now. Why it’s taken me this long to actually do it? I can’t really say. But, this weekend I finally pulled myself together for the 5 minutes it took to assemble the frittata, and I once again remember why I love them: because they’re so easy and delicious (and versatile)! Perfect for a rushed weeknight (I’m not kidding when I say the prep takes about 5 minutes), a relaxed weekend morning, or a big brunch with friends.

Italian Sausage Frittata with Balsamic Roasted Cherry Tomatoes
serves 2-4

1/4 lb Italian sausage (I used turkey)
1/2 pint cherry tomatoes
1 T olive oil
1 T balsamic vinegar
kosher salt
black pepper
1/4 c sundried tomatoes, chopped
3oz gruyere cheese, grated
1/4 c freshly grated parmesan, plus more for garnish
2 T minced parsley
6 eggs
1/4 c heavy cream

1.) First, we’re going to roast the cherry tomatoes. Preheat your oven to 400°; in a small baking dish, toss the cherry tomatoes with the olive oil, balsamic, and a pinch each of salt and pepper. Roast for about 15 minutes, until the liquid is bubbling and the tomatoes have burst.

2.) While the tomatoes are roasting, grab a small (8″ or so), oven-proof skillet, and cook your sausage, crumbling it as you go. Drain off any excess liquid or fat.

3.) Add your sundried tomatoes, and the roasted cherry tomatoes when they’re ready (no need to let them cool, but use a slotted spoon to transfer them to your skillet, so you leave the liquid behind). Toss everything together, and let it heat/caramelize a bit over medium-low heat. Lower the heat in the oven to 375°.

4.) In a small bowl, whisk together your eggs and heavy cream with a pinch each of salt and pepper. Once the eggs and cream are well-combined, whisk 2/3 of the grated gruyere and minced parsley into the egg mixture, and pour everything over the sausage and tomatoes in the skillet (make sure it’s all spread into a nice even layer, before pouring the eggs). Sprinkle the remaining 1/3 of the gruyere over the top of the frittata, and sprinkle the parmesan on top, too.

5.) Lower the heat on the skillet to low, and allow the frittata to cook on the stovetop for about 2-3 minutes. Carefully transfer the frittata to the oven, and bake for 15-20 minutes, until the frittata is lightly browned, nice and puffy, and the center no longer looks wet.

6.) Allow the frittata to sit for about 5 minutes (the puffiness will gradually decrease), and then slice and serve! Sprinkle with a bit more freshly grated parmesan, if you’d like.

As I mentioned before, frittatas are endlessly adaptable. You can use whatever you like, or have on hand – you could throw in some leftover roasted chicken, or maybe some chopped up ham. Use cheddar cheese, or monterey jack, or gouda! Chop some broccoli into small florets and add that, or caramelize some onions to add. Literally – whatever sounds good to you, just throw it in!

A frittata makes for a great, protein-filled meal – one that can be made as indulgent or as healthful as you want! They are great served warm, or at room temperature, and they reheat well, too. You could make a big frittata on Sunday afternoon, slice it and stick it in the fridge, and your breakfast for the week is already done – just reheat in the microwave for a quick minute, and you’re in business. As our girl Ina would say, how easy is THAT?

You don’t put ketchup on your eggs, do you?
Tina