Monday, September 28, 2009

Project Porkchop

Whew- what a busy weekend! I've got a lot of blogging to do... and, unfortunately, the little one has decided that one nap is sufficient. So I've got about two hours to attend to all my business, get everything organized, put away, and ready for this afternoon.

And.... GO!

Thursday night, my friend, Erin S., my sister, Shannon, and I gathered to watch Project Runway. While the season has been kinda disappointing so far (a result of the switch to Lifetime?) it's always fun to get together and ooh-and-eh (yes, eh) over the designers' creations.

We chowed down on some yummy pork chops- dressed up even fancier than Tim Gunn.

Event: Project Porkchop

Parmesan Porkchops
Spicy Sweet Potato and Russet Wedges
Steamed Green Beans

Garlic Parmesan Pork Chops (Should be called Pork Chops with a Garlic Parmesan Cream Sauce)
6 1/2 inch thick boneless pork loin chops
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 c milk
2 tbsp dijon mustard
1 c italian seasoned breadcrumbs
1/4 c butter or margarine, divided
1 1/2 tsp jarred minced garlic
3/4 c whipping cream
1/3 c white wine
1/2 c grated parmesan cheese

Preheat oven to 375.
Sprinkle pork chops with salt and pepper on both sides. In a small bowl, stir together milk and mustard. Dip pork chops in milk mixture; dredge in breadcrumbs. Place on broiler pan. (Or foil-covered roasting pan- note: with this method, you'll get one pretty side and one gnarly looking side. Which doesn't really matter, because you're gonna drizzle the the pork chops with sauce anyway!)
Bake at 375 for 25-30 minutes, until cooked through and golden brown.
Meanwhile, melt 1 tbsp butter in a small saucepan over medium high heat. Add garlic and saute 2-3 minutes. Stir in wine. Add cream and cheese and reduce heat to low. Simmer 3-4 minutes. Do not boil. Whisk in remaining 3 tbsp butter until melted and combined in sauce. Ladle generously over chops... or all over plate!

Spicy Sweet Potato and Russet Wedges
2 Sweet Potatoes
2 Russet Potatoes
3 tbsp extra virgin olive oil
3/4 tbsp chili powder
3/4 tbsp paprika
1/2 tbsp kosher salt
1/2 tbsp garlic powder
1/2 tbsp black pepper
1/8 tsp cayenne (or more, for kick!)
Preheat oven to 375 (if serving with pork chops, start potatoes 15 mins before pork)
Cut all potatoes into 1/4 inch thick wedges. Combine all remaining ingredients in a large bowl. Add potatoes and turn to coat. Pour potatoes onto a foil covered baking sheet. 
Bake for 45 minutes, turning every 15 minutes to cook evenly.

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