Pork Loin Chops with Mushroom Cream Sauce
Here's what you will need:
· 1 pkg. Celebrity Pork Loin Chops,
center cut (4 chops)
· 2 cups sliced fresh mushrooms
· 1 Tbsp. butter or olive oil
· 1 tsp. Dijon mustard
· 1 1/2 cups sour cream
· 1/2 cup chicken broth
· salt and pepper
· 1/2 cup parsley, chopped
Salt and pepper frozen chops. Heat butter or olive oil in skillet with cover and add frozen chops. Brown on each side for about two minutes each side, then remove and keep warm. Add sliced mushrooms to pan and cook over medium heat for about 3 minutes until mushrooms relax and release some of their juices. Return chops to pan with mushrooms. Add chicken broth to pan and cover. Turn heat to low and cook for about 5-7 minutes until chops are cooked through. Remove chops from pan and keep warm. Add sour cream and Dijon mustard to the pan and stir to combine. Pour mushrooms in cream sauce over chops and top with chopped parsley.
Cranberry, Walnut & Goat Cheese Salad with the Perfect Vinaigrette
Here's what you will need for the Perfect Vinaigrette:
(Kitchen Hint: Makes several servings.
Store in refrigerator up to one week)
· 3/4 cup extra virgin olive oil
· 4 Tbsp. red wine vinegar
· 1 shallot, minced fine
· 1 tsp. Dijon mustard
· 1/2 tsp. sea salt
· Freshly ground black pepper to taste
Place all the ingredients except oil in a glass jar. Secure with lid and shake until ingredients are fully blended. Slowly add oil and shake again until oil and vinegar mixture are blended. (Kitchen Hint: You will need to reshake each time you use the vinaigrette, as the vinegar and oil will separate quickly.)
Here's what you will need for the Salad:
· 1 head frisee lettuce, chopped (or 4 cups mixed greens of your choice)
· 1/4 cup dried cranberries
· 1/4 cup chopped walnuts
· 1/4 cup soft goat cheese, in small pieces
· Enough vinaigrette to lightly coat the lettuce (less than 1/4 cup)
Gently toss the lettuce with the vinaigrette, then add the cranberries and walnuts and toss again. Plate and garnish with goat cheese.
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