Rosemary Pork Chops with Grapes and Parsnips

rosemary pork chops with parsnips and grapes
Yesterday was rainy and dark.  A cold front moved in yesterday afternoon and cooled everything down a few degrees and it put me in the most severe autumn mood.  I bought the ingredients for this dish at the beginning of this week because the forecast said there was a chance of rain every day and it just felt like fall had officially arrived!  I found this extremely autumnal recipe a few years ago in an issue of Martha Stewart Living and it became a very frequent dinner occurrence for us.  It takes literally 15 minutes from start to finish – maybe 20 if you include peeling the parsnips.   It’s perfect for a family on a budget as I can usually find discounted pork chops no matter when I go to the grocery store.  Parsnips may be hard to find at a mega grocery store, but if you can’t find them, you can substitute in carrots.  Parsnips are like carrot’s albino cousin.  Maybe slightly more bitter, but they mellow out while cooking.  The combination with the sweet grapes is perfect, though, so if you can find them, branch out and try them!  For babies, simply steam come cubed up, or puree after steaming with a little water or chicken stock!

pork chops with grapes and parsnips

Pork Chops with Parsnips and Grapes*
serves 4

2 tablespoons olive oil
4 boneless pork chops, about 1/2″ thick
salt and pepper
2 or 3 large parsnips, peeled and sliced 1/4″ thick
1 cup red grapes
3 tsp fresh chopped rosemary

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary, and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serve pork with parsnips, grapes, and pan juices.

*recipe adapted for quantity from Martha Stewart Living

Glazed Pork Chops with Home Fries and a Fried Egg – The Ultimate Breakfast for Dinner

brunch-pork chops, home fries and a fried egg
We made this brunch meal a few weeks ago and it has stuck with me as one of the most satisfying meals I’ve had in a long time.  A salty/sweet glazed pork chop with home fries and a fried egg – the perfect brunch!  The pork recipe comes from Serious Eats and we followed it to the letter.  So I will give you my home fries recipe, here, and let you follow the Serious Eats link to make the rest.   This was just as good as any brunch you might get on Sunday at a nicer restaurant and best of all – it only took about 30 minutes!  Serious Eats is one of our favorite sites for recipes.  There are certain, very popular sites (don’t want to drop names but it starts with a M and ends with an artha Stewart dot com)  that don’t have reliable recipes.  You can tell when a recipe has just been thought up but not tested thoroughly.  Not so at Serious Eats.  You can bet that each recipe has been done a few times and you can rely on the promised outcome!

That’s another thing I love about writing this blog and reading most food blogs – the author is posting things she has literally tried at home!  So even if something goes wrong here or there, you can ask questions in the comments and be a part of the unofficial test group in helping to refine the recipe!  And I hope you all who read my blog will tell me when you hit road bumps.  I’m learning every day how to be better at this craft and it’s not helping me one bit if you stay silent when a recipe goes wrong for you!

Happy cooking and when in doubt, fry up some potatoes…

Pork Chops with Home Fries and a Fried Egg

Seasoned Home Fries
makes two servings (plus 1/2 for the little tater tot at your table)

1 large baking potato
2 tablespoons olive oil
1/2 tsp seasoned salt
1/4 tsp fresh cracked pepper

Scrub the potato and dice evenly into 1/2″ square dice.  The more evenly you chop, the more evenly your potatoes will cook!  Heat a large saucepan filled with water over high heat till boiling.  Drop the potatoes and cook until partially cooked – still a little firm, but getting softer on the outside when pierced with a fork.  Remove the potatoes and spread out on a cookie sheet lined with paper towels and pat the potatoes dry.

Heat the olive oil in a non-stick skillet over medium high heat until it shimmers.  Season the potatoes with season salt and pepper and toss in the skillet.  Let them brown evenly on each side and then remove from heat, adjust seasoning as you wish and serve with pork chops and a fried egg!

brunch

 

Rosemary Crusted Pork Chop with Coconut Milk Braised Carrots

Rosemary Pork and Carrots006

This is a good meal for many reasons.  The pork chops were actually a good thickness, and lean, and were buy one pack, get another pack for free (4 really thick chops in each package.  I get ridiculously excited for discounts in the meat department.)   I bought a 5 pound bag of carrots two weeks ago, and so I am currently looking for different ways to prepare them, and found a stunningly simple and flavorful way on one of my favorite blogs, French Foodie Baby.  Say what you will about my French obsession, but those people KNOW their food, and from a very loving depth that centers around family and love of pure ingredients.  Helene, from FFB, is one of the best writers in the myriad of food blogs out there. I literally exhale with relaxation when I read her posts.  She challenges me and inspires me and makes me want to be better at being thoughtful about what I put on the plate for my family.

The braised carrots in coconut milk was from her blog and I just took the concept and did it in a much bigger batch on my stove so that I’d have leftover finger foods for Olive for the week.  And so I could use up the never ending bag of carrots.  I swear that thing is multiplying.

I don’t know much, but I do know that pork and rosemary are best friends.  So when I saw that Helene put rosemary in with her coconut milk to braise the carrots, I thought: instant pan sauce!  And it turned out wonderful!  The extra sauce from the carrots made an amazing garnish for a thick, crispy, rosemary-infused pork chop!  I was happy with this meal and wanted to share its simplicity and comfort-food qualities with you today!

Rosemary Pork and Carrots002

 

Rosemary Pork and Carrots005

Rosemary Crusted Pork Chop with Coconut Milk Braised Carrots
serves 4-6

4 boneless pork chops, thick cut, if you can find them (the ones I found were about an inch thick)
1/4 cup flour
Salt and pepper – about a half teaspoon of each
2 tbs chopped fresh rosemary – I would think dried would be fine, but it wouldn’t be as aromatic
4 tbs butter or olive oil for pan frying the chops

For the carrots:
1 lb carrots, peeled and chopped into half inch rounds
1 can of coconut milk
2 cloves of garlic, crushed but left mostly in tact
two sprigs of fresh rosemary
salt and pepper to taste

Get the carrots on the stove to braise first, as they take the longest.  In a deep skillet, heat the coconut milk over medium heat along with the cloves of crushed garlic and the rosemary sprigs.  Add in the carrots and let it simmer on the stove until the carrots are tender, about 20 minutes.  I put a lid on halfway through as to not lose too much moisture.  When the carrots are done, remove the pan from the heat and set aside.

For the chops: pat them dry with paper towels and season both sides with salt and pepper.  Put the flour and rosemary and a few dashes more of salt and pepper in a bowl and toss well to combine.  Coat each side of the chops in the flour mixture and set aside.  Heat the butter or olive oil in a non-stick skillet over medium heat until shimmering (or bubbling if using butter) and add in the chops, cooking about 5-6 minutes per side.  If they are browning too quickly, reduce the heat after you get a good sear/crust on each side of the chop.  If your chops are really thick, you may need to transfer them to a preheated oven to finish cooking.  I had to do this for one of the chops because it was way bigger than the rest and wouldn’t cook through without burning the crust.  At any rate, you need a meat thermometer for this because we no longer have to cook our pork to death to be safe.  Some farmer told me that no one’s gotten sick from pork in years, but everyone is still cooking it like they could.  A pink center is fine – I made sure mine got up to 150-160 and called it good, regardless of how the centers looked.

Place the chops on plates and for the sauce garnish, move the carrots to a bowl, reserving about a 1/2 cup of the coconut milk in the pan.  Taste for salt and season as necessary.  Remove the rosemary sprigs and the cloves of garlic and spoon the sauce over each chop and serve alongside the carrots.  If you don’t cook the chops too much, they will be soft enough for a baby to chew, given she has at least 3 molars, which mine does.  She loved the carrots (she’s 15 months old) and ate a few pieces of pork and called it good.  And lately, that has to be good enough for me!  For smaller babies, the carrots would be IDEAL pureed or just left in tact for finger foods.  They are so soft, sweet and a little salty – perfect! I would have blended up the pork with some coconut milk back in the 6-9 month days for Olive.

Enjoy!