Pork overload!

We ate pork on 3 out of 4 days this week! Next week will be a pork-free zone to compensate. The chops turned out well, and Roo was a big ol’ fan of the sauce. I think mushrooms would have made it even better (I tend to say this about most things though)! This time, I must give Roo proper plating credit – he did such a good job!

Pork Chops with Mustard Cream Sauce
Recipe from Food & Wine


4 (10-ounce) pork rib chops, 1-inch thick
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 shallot, finely chopped
2 tablespoons red wine vinegar or sherry vinegar
1/2 cup veal stock or canned low sodium chicken broth
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 tablespoon finely chopped flat leaf parsley


1. Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.

2. Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.

Roasted Asparagus
Recipe from Tyler Florence


2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional


Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

3 responses to this post.

  1. […] THURSDAY: – pork chops with mustard cream sauce – roasted asparagus […]


  2. Posted by leeetz on March 27, 2010 at 10:14 pm

    he did the plating??



  3. Posted by gulez on March 28, 2010 at 2:43 am

    inorite? apparently, he’s been hiding this talent all along! hahaha


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