Tag Archives: pork chops

These Bourbon-Miso Pork Chops Made Me Want to Blog Again

28 Sep

Are you there blog? It’s me, Maddie.

It’s been so long, I forgot my WordPress password.

It’s been so long, I forget how to work my iPad.

It’s been so long that I was worried that I had forgotten how to cook.

I was only reassured after magically dreaming up this recipe. I made it twice just to make sure it wasn’t a fluke.

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It wasn’t.

Sss’uper Easy Bourbon-Miso Pork Chops

-2 Bone in chops
-4 tablespoons honey
-2 tablespoons miso paste
-2 cloves finely chopped garlic
-2 shots Bourbon
-black pepper
– maybe some water

1) pre-heat oven to 350 degrees
2) in small sauce pan sauté garlic until fragrant, add Bourbon and let simmer for two minutes, stirring frequently, then add miso and honey, stir often and let reduce. Keep simmering over low heat.
3) brown chops on both sides using a skillet over high heat (2 minutes on each side should do)
4) transfer to baking sheet and cover with 1/3 of the sauce. Bake in oven for 15 minutes, turning once halfway through, baste with other 1/3 of the sauce. Do not overlook!
5) when chops are done, finish with remaining sauce and top with crispy red onions or garish of choice.

These were juicy and the sauce is a nice combo of sweet/salty, my all time favourite combo. Also fast!

On account of laziness and circumstance, I apologize for being such a wild non-blogging-flake, but rest assured my undisciplined and non-cooking summer was nothing short of dreamy. I am, however, excited to be back in the kitchen and sharing again this fall. I hope you’ll join me!

M

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Almond Crusted Dijon Pork with Grilled Pear

20 Feb

What’s a girl to do on a statutory holiday when she runs out of breadcrumbs, and all nearby and walk-able stores are closed? Why, use ground almonds instead of course! So very sorry dear breadcrumbs, if I never look back…


  1. Marinate pork chops in the fridge for as long as time permits (these were 7 hours) in a mixture of garlic (2 cloves) olive oil (1 cup) mustard (2 tablespoons) parsley (1 tsp) salt (1 tsp) pepper (however much you like) Worcestershire (2 tablespoons) and soy sauce (1/3 cup). Refrigerate in airtight plastic bag or dish.
  2. Discard marinade and generously rub chops with favourite Dijon mustard (mine is So Natural, Organic Prepared Dijon Mustard. Yum
  3. Separately, finely grind about 1 cup of almonds in food processor and add a few heavy shakes of salt, generous grinds of black pepper and large pinch of dried parsley to mixture
  4. Dredge pork in almond mixture, and press into the meat, ensure it is evenly coated
  5. Fry chops in butter over medium high heat, being careful not to burn the almonds, about 8 minutes on each side until cooked through and golden. Try not to agitate too much, as not to loose the golden crust (losing a bit of the almond crust is fine though, because it will add a nutty taste to the  sauce to follow)
  6. When finished, cover pork with foil, and de-glaze hot pan with white wine to make the sauce (about 1/4 cup?) Add about 1 tablespoon of salted butter, 1/2 cup almond or coconut milk (or regular milk or cream, if you prefer) and 1 tablespoon of mustard to the pan and stir. Add sprinkling of nutritional yeast and dissolve into gravy for extra depth (I’m a huge fan of nutritional yeast- it really adds that full bodied umami to sauces and dressings, a lot like cheese does)
  7. Pour sauce over the pork and top with slices of grilled pear, black pepper and a drizzle of honey.

I was really pleased with the result of this dish!  Cooking with almonds adds a bit more richness, and is a great alternative for those looking for gluten-free options. This recipe could easily be made with chicken, fish or maybe even tofu!

So tasty. So tender. So flavourful.

P.s. Because this recipe is my own creation, the measurements may be slightly off as I tend to loose track while in “the zone”. Apologies!

Immy May

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