Pan Seared Garlic Herb Pork Chops

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What else does cast iron do SO well? Sear meat! Because cast iron gets very hot, you are able to create that perfect sear on a piece of meat to lock in juices and flavor! Aside from perfectly seared meat, this recipe utilizes herbs, lemon and white wine (our favorite flavors of summer!) to create an easy, and somewhat decadent meal that will require barely any clean up!

Pan Seared Garlic Herb Pork Chops

Makes: 4 servings
Total Time: 30 minutes

Ingredients
4 boneless pork chops
2 tablespoons butter
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon herbs de provence
kosher salt
freshly ground pepper
garlic white wine sauce2
tablespoons butter
2 cloves garlic minced
1 tablespoon flour
½ cup dry white wine
juice of 1 lemon
1/2 cup chicken stock
½ cup heavy cream
1 teaspoon herbs de provence
4 sprigs fresh thyme leaves

Directions
In a large bowl, whisk flour, garlic powder, onion powder and herbs de provence. Season
generously with salt and pepper. Set aside.

Heat 2 tablespoons butter in a large cast iron skillet over medium-high heat.

Dip each pork chop in the flour mixture, making sure to cover completely. Once the pan is hot, add dredged pork chops and sear 3-4 minutes on the first side — keeping on medium-high heat. After 3-4 minutes, turn the heat to medium and flip, cooking for another 3-4 minutes.

Remove pork chop from the pan and transfer to a plate. Cover to keep warm.

To make the sauce, return the skillet to medium heat and add 2 tablespoons butter and minced garlic. Cook for 1-2 minutes, until fragrant. Add flour to the butter mixture and whisk. Pour in wine and cook for 1 minute. Add lemon juice, stock, cream, herbs de provence and thyme. Season generously with salt and pepper. Simmer for 3-4 minutes, then taste and add more seasoning if desired.

Reduce heat to low and add pork chops back to the pan. Depending on the thickness, you may need to cook for several more minutes until pork reaches an internal temperature of 145°F. Drizzle each chop with sauce and serve immediately.

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creamy baked eggs and greens

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Who thinks this looks worth waking up for!? *Both hands raised!* This recipe utilizes one of the things we love so much about cast iron – creating perfectly sautéed greens on the stovetop then transferring to the oven for perfectly baked eggs! Want to go from stovetop to oven to table? Grab a lovely dishtowel, a trivet and some pot holders and breakfast is served!

Creamy Baked Eggs and Greens

Makes: 2-4 servings
Total Time: 30 minutes

Ingredients
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
kosher salt
freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons leek, white and light green part only, thinly sliced
2 tablespoons scallion, sliced
5 ounces fresh spinach
5 ounces fresh kale, stems removed, roughly chopped
1 teaspoon fresh lemon juice
4 large eggs
1 teaspoon fresh oregano, chopped
red pepper flakes (optional)

Directions
Mix yogurt, garlic and a pinch of salt in a small bowl and set aside.

Preheat the oven to 300°F. Melt butter with oil in a large, heavy 10″ cast iron skillet over
medium heat. Add leek and scallion, then reduce heat to low. Cook until soft, about 10 minutes. Add spinach, kale and lemon juice and sprinkle with salt and pepper. Increase heat to medium-high. Cook, stirring frequently, until kale and spinach are wilted, 4-5 minutes.

Make 4 deep indentations in the center of the greens. Crack 1 egg into each indentation,
carefully keeping the yolks intact. Transfer to the oven and bake until the egg whites are set, about 10-15 minutes.

Remove from oven and let eggs set for several minutes. Sprinkle with fresh oregano and red pepper flakes. Serve immediately with a dollop of yogurt.

farmers market guide

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Market season is here and we can’t wait to get our hands on some fresh local produce! There is something magical about getting up and heading into the local market and browsing through all of the local fruits, vegetables, meats, as well as talking to all of the wonderful farmers. Stay tuned, as I feature some of our favorite market recipes to use up all of the market goodies you pick up, as well as some shopping and preserving tips!

In the meantime…..

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tomato soup & grilled cheese roll-ups

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for the grilled cheese – using a rolling pin, flatten bread squares to 1/4 inch thickness. Place a cheese slice on top of each slice of bread, then roll up tightly. Melt 2 tablespoons butter in a large skillet over medium high heat. Working in batches, add roll ups to the skillet, cooking until all sides are golden brown and the cheese has melted, about 3-4 minutes, adding more butter as needed.

for the tomato soup –  Heat a medium saucepan over medium-low heat and add the butter. Add in the shallots and garlic, cooking until soft and slightly golden, stirring occasionally for 8-10 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.

Transfer the soup to a high-powered blender and carefully blend until pureed or your desired consistency is reached. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed. To serve, garnish with freshly grated cheese and fresh herbs.