If you like dijon mustard, then you will LOVE the pork! It’s so flavorful. Also, I think the glaze would be really good on fish – I’ll have to try that soon. 🙂
– 2 tablespoons EVOO, plus more for drizzling
– 3 cloves garlic, finely chopped
– 1 large shallot, finely chopped
– Grated zest of 1 lemon
– Kosher salt and freshly ground pepper
– 2 shots dry white wine
– 1/2 cup chicken stock
– 1/3 cup honey
– 2 rounded tablespoons Dijon mustard
– Handful fresh tarragon leaves, chopped
– Four 1 1/2-inch-thick bone-in pork chops
1. Heat the EVOO in a small pot over medium to medium-high heat.
2. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the wine and cook for 1 minute.
3. Add the chicken stock and honey and simmer until reduced, 15 minutes.
4. Stir in the mustard and tarragon, then remove the glaze from the heat.
5. Heat a grill pan or griddle over medium-high heat.
6. Coat the pork chops with EVOO and season liberally with salt and pepper.
7. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
– 1 bunch broccoli, cut into bite sized pieces
– 1 pinch rosemary
– 1-2 tablespoon olive oil
– 1/2 cup breadcrumbs, approximately
1. In a frying pan heat olive oil.
2. Put in a pinch of rosemary and sauté until the scent gets very pungent.
3. Add broccoli and a couple of dashes of white pepper.
4. Sauté until the broccoli gets very green but looks crunchy/cooked.
5. Lastly, toss in bread crumbs a bit at a time while still sautéing. The crumbs will start to stick into the broccoli.
6. Once all or most of the crumbs are in the broccoli, sauté for 1 or 2 minutes longer to brown.
7. Serve right away.