Yum.
I made these two recipes last night, and together they were a delicious and fancy-looking meal! I had to share.
Balsamic Dijon Pork Chops
From SparkRecipes. Serves 2.
Ingredients:
2 pork chops/medallions
1 Tbsp black pepper
6 Tbsp balsamic vinegar
4 tsp Dijon mustard
1 Tbsp olive oil
Directions:
1. Coat pork chops on both sides with Dijon mustard, cover with fresh ground black pepper. Can be left for several hours in the fridge, or cooked immediately.
2. Drizzle olive oil in skillet over medium heat. Place pork in skillet; cook 8 min per side or until juices run clear - a thinner chop will take only 8 min each side, a thicker chop you may require an additional flip for approximately 5 min more. Remove from skillet and keep warm.
3. Whisk balsamic vinegar and approximately 1/4 cup water into the drippings in the skillet. Bring to bubbling; cook, stirring, until sauce reaches desired consistency. Serve immediately over pork.
Green Beans with Brown Butter
From Real Simple magazine. Serves 6-8.
Ingredients:
1 1/2 pounds green beans, trimmed (I couldn't find fresh ones, so I used a pack of frozen French-cut beans)
4 Tbsp unsalted butter
2 large cloves garlic, thinly sliced
1/3 cup (about 2 oz) pine nuts (I used slivered almonds)
Salt and pepper
Directions:
1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
2. Meanwhile, melt the butter in a skillet or small saucepan over medium heat. Stir as it starts to foam. Remove the butter from heat as soon as it begins to turn golden brown and smell nutty, about 1 minute.
3. Add the garlic, pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Swirl the skillet over heat for 30 seconds more to coat the nuts.
4. Spoon the mixture over the green beans and serve.
Balsamic Dijon Pork Chops
From SparkRecipes. Serves 2.
Ingredients:
2 pork chops/medallions
1 Tbsp black pepper
6 Tbsp balsamic vinegar
4 tsp Dijon mustard
1 Tbsp olive oil
Directions:
1. Coat pork chops on both sides with Dijon mustard, cover with fresh ground black pepper. Can be left for several hours in the fridge, or cooked immediately.
2. Drizzle olive oil in skillet over medium heat. Place pork in skillet; cook 8 min per side or until juices run clear - a thinner chop will take only 8 min each side, a thicker chop you may require an additional flip for approximately 5 min more. Remove from skillet and keep warm.
3. Whisk balsamic vinegar and approximately 1/4 cup water into the drippings in the skillet. Bring to bubbling; cook, stirring, until sauce reaches desired consistency. Serve immediately over pork.
Green Beans with Brown Butter
From Real Simple magazine. Serves 6-8.
Ingredients:
1 1/2 pounds green beans, trimmed (I couldn't find fresh ones, so I used a pack of frozen French-cut beans)
4 Tbsp unsalted butter
2 large cloves garlic, thinly sliced
1/3 cup (about 2 oz) pine nuts (I used slivered almonds)
Salt and pepper
Directions:
1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
2. Meanwhile, melt the butter in a skillet or small saucepan over medium heat. Stir as it starts to foam. Remove the butter from heat as soon as it begins to turn golden brown and smell nutty, about 1 minute.
3. Add the garlic, pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Swirl the skillet over heat for 30 seconds more to coat the nuts.
4. Spoon the mixture over the green beans and serve.