What’s for dinner: Pork Chops in Wine Sauce

My sister-in-law, the future Dr. Merrett (who is also a future Mrs.) and I decided to get a little creative with dinner last night. Pork chops. Pork chops are an intimidating meat. We found a fun little recipe online featuring what I consider to be a fantastic main ingredient: wine. Other ingredients included sage, rosemary and garlic. We rubbed the pork chops with those tasties and a pinch of sea salt and pepper before placing them in a skillet with olive oil to cook for a few minutes on each side. Four minutes on each side, to be exact. Next comes the good part: add the wine. The recipe calls for 3/4 of a cup of dry white wine but merlot sounded really good to me. And don’t tell anyone but we might have added a lot more than 3/4 cup. Let it simmer in the wine for 25 minutes (we flipped them at the half point). During all that goodness, we boiled some peeled potatoes. Once the pork was ready the potatoes were too. Quite convenient. We simmered the wine sauce a bit and then poured it over the pork chop and potatoes. Oh, and also sprinkled sone parmesan on those potatoes. Remember, cheese makes everything better. Write that down. The potatoes are a bit bland which is good because the seasoning and sauce of the pork is insanely delicious. Trust me. The Dr. and I are happy our men weren’t around for tonight’s feast because it was unbelievably awesome and they might expect this ridiculously good food every night. Not possible. We are adding this to the “when I really need to impress people” recipe list. Plus, it was super easy to make, surprisingly enough. Just don’t tell anyone and they’ll be really impressed. Mumbles came home later and ate the leftovers. I think he loves me more because of this meal. Seriously.

Here are photos of each step and the final dish:

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Do you make pork for dinner? How do you make it? Leave your comments below!

Cheers!

What’s for Dinner: Sunny Day Salad

Last night was another one of those nights where I opened up the refrigerator, took a look at what was inside and just grabbed at what looked good.  Mumbles had been gone for a week and he’s a huge salad fiend so I knew there was going to be a whole lotta lettuce involved in his first dinner being back home.  And, since I missed him while he was gone and wanted to prove to him that he shouldn’t ever leave his doting wife for that long again, I decided to make the presentation impressive too.  Not only did the salad come out looking superb, I also donned my “honey, I’m home and don’t I look sassy in our kitchen makin’ you dinner” apron.  Okay, that’s not really what I call it, but that’s totally the message it sends.  It’s this here lovely from Anthropologie but in the half version (which totally defeats the purpose of an apron to protect your clothes, but looks super cute on, especially with heels. Write that down.).

So, here’s the final beautiful bowl of salad that we munched on together – two forks, one bowl.  [side note: should I ever have my own cooking blog/show/book, I will totally call it Two Forks, One Bowl. Cute, no?] 

Salad contents include: spring mix lettuce, celery, gala apples, sunflower seeds, pistachios (which i shelled myself because let’s be honest: isn’t it so much more gratifying?), two strawberry slices made to look like a pair of hearts [swoon, I know. although it doesn’t look like the hearts in this photo] and darling little yellow tomatoes sliced in half rounding the perimeter of the bowl like a frame, finished with a drizzle of grapeseed oil and balsalmic vinegar.  On the side I melted pepper jack cheese on some triangle slices of pita bread to help fork the salad goodies onto our forks and also because cheese really makes everything taste better. 

What’s for dinner

I subscribe to the cooking theory that adding what sounds good to you usually produces the most satisfactory meals. Mashed potatoes and shrimp don’t sound like they go well together? Well, they do to me! I made mashed potatoes with cream cheese to get them extra creamy and smooth, then sautéed shrimp with onions, red bell pepper, tomatoes, garlic, and lime all together in coconut oil for a light, subtle flavor. Cheers!

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