When Marcelo has a day off from work I don’t have usually have a big “Honey-Do” list for him. But I do gently “encourage” him to make dinner on these nights. I mean, it’s only fair! I can’t say he’s the most seasoned home chef, but give him a recipe and he can usually manage (Although he might require some help navigating the grocery aisles).
This past week I gave him a honey-do dinner assignment, and he picked this recipe, from Eatingwell.com. Pork chops are one of those dishes that always sound good, but we’re never sure how to prepare them just right. This recipe was simple and surprisingly delicious! We served it with a side of No Yolks egg noodles and steamed fresh veggies.
Here’s the scoop on how my honey got dinner done!
Creamy Pork Chops with Marsala Wine (not to be mistaken for Marsala cooking wine)
Stuff You Need:
- 1/2 cup Marsala
- 2 teaspoons cornstarch (fun stuff we can talk about more at a later date)
- 1/4 cup all-purpose flour
- 4 thin boneless pork loin chops* (see my note below)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 4 thin slices chopped prosciutto (you can also use bacon or thin-sliced ham)
- 1 onion, halved and sliced thin
- 3 teaspoons chopped fresh oregano or 1 teaspoon dried (we like dried, more budget-friendly)
- 3 teaspoons chopped fresh chives, divided (wouldn’t go dried with these)
- 1 cup low-fat milk (we used skim, worked perfectly)
Putting Together Dinner
1. Combine the cornstarch and 2 tablespoons of the marsala wine in a bowl and set aside.
2. Put the flour in a flat dish. Season pork chops with salt and pepper and then dredge in the flour.
3. Heat olive oil in a nonstick skilled on medium-high heat. Reduce to medium and add the pork chops. Cook pork chops until browned on both sides (approx. 2 min each side), then transfer to plate.
4. Add the prosciutto to the pan and cook until browned. Add the onion and cook until translucent. Now add in the rest of the Marsala, the oregano and 1 1/2 teaspoons chives. Bring to boil and be sure to scrape all the yummy bits off the bottom and sides of pan.
5. Now add the milk and the cornstarch mixture that you set aside. Bring the heat down to simmering and cook until the sauce is thicker and reduced (about 5 minutes). Add the pork chops back in and coat both sides in sauce. Continue cooking 1-2 minutes.
Serve it Up
Serve the pork chops on egg noodles topped with extra sauce and a sprinkling of chopped chives (we forgot that part). Add a side of steamed veggies and enjoy!
There’s just something about slow-cooked, saucy, sloppy BBQ that comforts like nothing else.
I was in the mood for some BBQ this morning, so I decided to finally make use of the massive, 10-pound contraption that has been consuming the entire bottom shelf of our pantry. It’s like the mac daddy of Crock-Pots, given to me by my mother-in-law this past Christmas. We have only used it once so far. Despite the implied convenience of a slow-cooker, its size almost makes it an inconvenience for me. (YOU try lifting that sucker off the bottom shelf). Let’s just say I was feeling all muscly this morning!
I picked up a small bottom-round roast at the big P this morning, and had all the other ingredients on hand. I checked out this recipe from Southern Living, but of course added a few tweaks of my own. Here’s the deal:
Sarah’s Sloppy Slow-Cooked BBQ Beef Sandwiches
- Small bottom-round or eye of round roast (I used a 2-pounder, but you can use up to 3 lb. roast)
- 1 cup ketchup; catsup for you country-folk (the hubby and I only use Heinz)
- Dash of Worcestershire sauce, you know, Lea & Perrins®
- 1/2 cup packed brown sugar—dark or light
- 1 cup beef broth (I used chicken—whatever you have on hand works)
- 1/2 cup lemon juice
- 2 cloves garlic—smashed, minced or chopped
- Tablespoon of Dijon mustard…”Pardon me, do you happen to have any Grey Poupon®?”
- Kosher salt and pepper to taste, plus salt for seasoning the roast
- 1/4 of a sweet onion, cut in large chunks
‘Greds for Serving
- Hearty hamburger buns, rolls, white bread— whatever you want!
- Bread & butter pickle rounds
1. Put everything but the beef in a medium-sized bowl. Whisk together.
2. Trim beef roast of excess fat and “uglies,” and cut in half so you have two shorter pieces of roast.
3. Add half of the sauce mixture to a large slow-cooker and layer on half of the onion chunks.
4. Place the two chunks of beef right on top of the sauce and onions.
5. Place the remainder of the onion around the beef and top it all off with the reserved sauce mixture.
6. Pop the lid on that baby and set to cook on high setting for 7 hours.
8. Using two forks, shred the beef in the slow-cooker, and let it soak in the saucy goodness until ready to serve.
Serve on top of toasted buns with as much or as little juice as you want and bread & butter pickle rounds.