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Pork Chops in Cranberry Shallot Sauce

Pork Chops in Cranberry Shallot Sauce

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with Garlicky Roasted Potatoes & Green Beans

Yield: 2 Servings

Cranberry shallot sauce: Sweet, tangy cranberries with savory shallot give pork pizzazz.
Prep: 5 Min Cook: 35 Min Calories: 580

  • 12oz potatoes
  • 1tsp garlic powder
  • 1oz dried cranberries
  • 6oz green beans
  • 1shallot
  • 1TBS flour
  • 10oz pork chops
  • 1oz chicken stock concentrate
  • 4tsp cooking oil
  • ½TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Tip: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.

Prep pork:

Place flour in a shallow dish, season with salt and pepper. Pat pork dry with paper towels and season all over with remaining garlic powder, salt, and pepper. Working with one piece at a time, press pork into seasoned flour until fully coated.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first), cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Lower heat if pork begins to brown too quickly. Turn off heat, transfer pork to a plate. Wipe out pan and let cool slightly.

Make sauce:

Heat a drizzle of oil in same pan over medium-low heat. Add shallot, cook, stirring, until softened and lightly browned, 2- to 3-minutes. Add dried cranberries, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until thickened, 2- to 4-minutes. Turn off heat, stir in ½ TBS butter. Taste and season with salt and pepper if desired.

Finish & serve:

Add pork to pan with sauce and turn to coat. Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve. Add chicken or steak to pan with sauce and turn to coat.

Sautéed Mixed Vegetables

Sautéed Mixed Vegetables

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Yield: 4 Servings (double or half to suite)
Scott Nowell

This is a simple sauté for mixed vegetables. You can substitute about any vegetables you like here. Asparagus and Pea Pods both work well. Harder vegetables like carrots will need a little blanching before you start. Add other seasonings to suit the rest of the meal. Try a few red pepper flakes or some minced garlic added when the cover is removed, and the sauté time starts.  That’s easily enough for 4 in the photo above.

  • 1TBS olive oil
  • 1onion, sliced (red is nice for this)
  • 4-8oz mushrooms, thick sliced
  • 8oz green beans, trimmed.
  • 1/2cup water
  • salt and black pepper
  • grated parmigiana cheese, optional

Put olive oil in a cold 10- to 12-inch sauté pan. Turn heat to medium high. Add vegetables and water. Cover and heat over medium high heat for 8 minutes. Most of the water should boil off.

Remove cover, sauté 3-5 more minutes, tossing occasionally.

Season with salt and pepper. Option: sprinkle with a little parmigiana

Note:  If using medium to large asparagus, cut off the bottom 2 to 3 inches and peel the next two inches. If using pea pods, remove the string along the spine of the pods.

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

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Yield: 6 to 8 servings
J. Kenji López-Alt / Serious Eats

Nov 2014: Probably should rename this to feature the onions first. They really are the star of this dish. A bit of a lenghty cook for beans, but the onions and mushrooms make this a winner for a special meal. We used it first for Thanksgiving.

  • 4TBS unsalted butter or extra-virgin olive oil, divided
  • 1lb Cipollini onions, trimmed and peeled
  • Kosher salt and freshly ground black pepper
  • 2lb green beans, trimmed
  • 2TBS canola or vegetable oil
  • 1lb button mushrooms, washed, trimmed, and cut into quarters
  • 1medium shallot, finely chopped
  • 4medium cloves garlic, minced (about 4 tsp)
  • 1tsp picked fresh thyme leaves
  • 1tsp soy sauce
  • 1tsp juice from 1 lemon

Melt 3 tablespoons butter (or heat olive oil) in a large non-stick or cast iron skillet over medium heat. Add Cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.

Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.

Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter (or olive oil) and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine. *

Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.

* Can be made ahead through this step, refrigerate until ready to serve. To serve, combine beans, mushrooms, and onions in a large skillet and cook over medium-high heat, stirring, until hot.

Fettucine with Shrimp & Sun-dried Tomatoes

Fettucine with Shrimp & Sun-dried Tomatoes

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Yield: 2 to 3 Servings
Scott Nowell

2016: This is a great tasting combination that is easy to put together. It’s titled Fettucine, but any pasta would be fine.

  • 6oz fettuccine, (any kind of pasta will work)
  • 1lb shrimp, peeled and deveined, shells reserved.
  • ½packet unflavored gelatin
  • ¼cup water
  • 5-6cloves minced garlic
  • ½cup sun-dried tomatoes, chopped
  • handful of green beans, frozen or blanched.
  • olive oil
  • 2TBS butter

Start water boiling for pasta.

Sprinkle gelatin over ¼ cup water in a small cup to bloom.

Shrimp stock:  Meanwhile, sauté shrimp shells in a teaspoon of olive oil in a 10-inch skillet. Sauté for a couple of minutes until shells are pink. Add a cup of water and a bay leaf to the pan. Bring to a medium boil. Boil until water reaches boil. Pour through a strainer into small bowl. Pour gelatin mixture into bowl with shrimp stock and stir well.

Add salt to taste to pasta water. Add pasta and cook until al dente.

Shrimp: Add a TBS of olive oil to skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté for a minute or so on each side. Add sun-dried tomatoes to skillet and saute for a minute or two. Remove from heat.

When pasta is nearly done, add a handful of green beans to pasta water and return to boil. Drain and return to pan over medium heat.

Add shrimp stock to pasta and beans. Bring to a boil and stir. Add shrimp and tomatoes to pasta. Add butter, stir, remove from heat. Adjust seasoning with salt and pepper as necessary.

Serve.

Grilled Green Beans

Grilled Green Beans

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Yield: 4 Servings
myfridgefood.com

July 2014:  Trudy Sullivan posted the link to these beans on Facebook.  I couldn’t resist.  Just be careful  not to overcook.

  • 8oz fresh green beans
  • 1TBS lemon juice
  • 1TBS extra virgin olive oil
  • 1tsp garlic powder
  • ½tsp kosher salt (optional)
  • pepper to taste
  • parmesan cheese

Mix all ingredients except the Parmesan cheese in a large Ziploc bag. Let flavors marinate for 10 minutes or so.

Put on a grill over medium heat, turning frequently until crisp tender. About 10 minutes. (Use one of those special grill baskets or a cast iron skillet if you are worried about losing beans through the cracks.)

Remove beans from heat, sprinkle with Parmesan cheese. Easy!

Roasted Autumn Vegetables

Roasted Autumn Vegetables

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Yield: 4 Servings
Gayle Nowell, adapted from …

Gayle found this in… Sunset or some similar magazine. We’ve adopted and adapted it many times. Goes great with a holiday dinner.

  • 1lb yellow potatoes, sweet potatoes or mix, cut into chunks
  • 2lb baby carrots, halved lengthwise
  • 1-2red, yellow, or sweet onions, cut into wedges
  • olive oil or duck fat
  • salt and pepper to taste
  • 2lb haricots verts or green beans, trimmed

Options:

  • 2parsnips
  • 3TBS rendered duck fat instead of olive oil
  • Sprigs of fresh rosemary or sprinkle with dry

Preheat oven to 425°F.

Line a baking sheet with foil and coat with nonstick spray.

Toss potatoes or parsnips, carrots, and onion in oil to coat. Season with salt and pepper, then transfer to prepared baking sheet and roast 30 minutes.

Meanwhile, toss beans with oil, salt, and pepper; after 30 minutes, arrange beans on the roasted vegetables and cook 15 more minutes, or until potatoes are tender.