Tag Archives: chicken broth

Pork the Other White Meat

This past year or so we have definitely explored pork more often and in a varied of ways; and thoroughly enjoyed the journey.  I am not sure when or who said pork apples and mustard sounds delicious let’s put them together; but damn were they right.  Some of the recipes I have tried and loved are in my monthly and sometimes weekly meal plans.  BBQ Pulled Pork with Homemade Coleslaw on a bun is outstanding and simple – I had no idea.

Growing up I knew that we had applesauce with our pork chops but I was pretty sure that was to add some liquid to the chewy dry overcooked piece of meat we were served.  Thankfully we are now able to have a juicy cooked to perfection chop, loin, bone-in, boneless vehicle to add so many different combinations of flavors – I am hooked!

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Pork Chops with Cider-Dijon sauce

4 center-cut-bone-in chop
Kosher salt and freshly ground black pepper
2 tablespoon unsalted butter
1 apple – Fuji, Gala or Granny Smith halved, cored, and cut into small diced pieces
1 medium shallot, chopped
½ teaspoon fresh thyme
½ cup apple cider
½ cup chicken broth
1 tablespoon Dijon mustard (coarse-grain if you have it)

Position rack in the center of the oven – pre heat at 425’F Line a large rimmed baking sheet with aluminum foil. Season the chop with 1tsp kosher salt and ½ tsp pepper. Melt the butter in a large skillet over medium-high heat.  If needed working in batches, sear the chops on both sides, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone. About 8-10 min.

Lower heat to medium and add the apples, shallots and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes.  Add the cider, scraping any bits off the bottom of the pan, cook until reduced by half, about 2-3 minutes. Add the broth and mustard and continue cooking until slightly reduced, about 2-4 minutes. Remove from heat and season to taste with salt and pepper.  Serve the sauce over the chops.

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Roast Pork Loin with Apples

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme and/or
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, Fuji, Gala, or Granny Smith, cored and cut into slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.  Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but note that this lean cut will not be as moist at the higher temperature.

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
Slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

Ham & Asparagus Soup

Who doesn’t need to use up some of the leftover ham from Easter?  I swear the weather this weekend also helped dictate what I ended up making.  It has been rainy, raw and just plain chilly, kind of like a fall day.  It also helps that one of my favorite soups is creamy ham and asparagus.  It is so satisfying, it is simple to make and warms you from the inside out.   I also make this when I have leftover asparagus; I guess pretty much any excuse works for me.

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I do know many people who are not soup people, I don’t get that at all, and I kind of feel bad for them? Maybe they have never had a good tasting soup?  Maybe when they were little soup was their meatloaf & peas (two of my childhood nightmares) I do like peas now but I still refuse to eat meatloaf.  I love meatballs but no loaf.  It’s a mental thing I know. That must be it!  On the other spectrum  I have had a few people come up to me at work while I was re-heating my yummy soup for lunch and really want to make homemade soups but have had terrible luck so have given up; which is really sad.  I have had a soup class and hope to again – I will help and or convert as many as will let me.

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Passing it on – My son was looking around the kitchen to see if we had any canned soups.  I convinced him that he could make a delicious tomato soup, fairly easily and would taste a million times better than anything he could get from a can.  I got out all the ingredients and while sitting at the island working; I guided him through the process.  He wanted to make the soup all on his own, that’s my boy!

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If you have some things to use up in the fridge and a little time I believe soup is a great way to feed yourself and your family.

Creamy Ham & Asparagus

1 ½ Cup fresh asparagus

2-3 carrot, julienned

2-3 tablespoons butter

2-3 small white or 1 large onion, diced

2-3 cloves of garlic, minced

2-3 tablespoons butter (equal to your butter)

2 cups milk

2 cups chicken broth

1 cup fully cooked ham, cut into bite size pieces

Salt and Pepper to taste

Grated Parmesan cheese, optional

Trim asparagus and place in a saucepan, cover with water and cook till just crisp-tender.  Drain and set aside

In a heavy saucepan, sauté carrots in butter for 3-5 minutes; add onions and garlic and sauté a couple of minutes longer or until tender.

Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes, add broth, ham and reserved asparagus.

Reduce heat and simmer. Add salt and pepper to taste. Garnish with freshly grated parmesan cheese.

Slight variation – You can also add a couple of potatoes if you wanted a little heartier soup, you could also add your favorite herb to change it up a bit.  If you add raw potato, cut them up small and simmer long enough to cook them probably 20-30 minutes.  Increase the chicken stock for a lighter soup or a little more milk.  if you wanted a really creamy soup, substitue 1 cup of half and half for 1 of the cups of milk – BUT do not boil the soup once you add the half and half. You can let it simmer to heat through but do not let it boil.