Mustard pork chops

Mustard pork chops
  • 2 pork chops, about 1-pound total weight
  • 2 teaspoons infused oil
  • ½ cup hard cider
  • 1 tablespoon grain mustard
  • ⅓ cup heavy cream
  1. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
  2. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
  3. Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
  4. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.


Chicken Fettucine Alfredo

Chicken Fettucine Alfredo
  • 6 skinless, boneless chicken breast halves - cut into cubes
  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccini pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • ⅓ cup all-purpose flour
  • 1 tablespoon salt
  • ¾ teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • ¾ cup grated Parmesan cheese
  • 8 ounces shredded Colby-Monterey Jack cheese
  • 3 roma (plum) tomatoes, diced
  • ½ cup sour cream
  1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.


Pork chops in Rosemary Cream Sauce

Pork chops in Rosemary Cream Sauce
You may also substitute chicken breast halves for the chops.
  • 4 bone in center cut pork chops
  • salt
  • pepper
  • garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons fresh rosemary – chopped
  • 1 small shallot – diced
  • 1 cup chicken stock
  • ½ cup heavy cream
  • handful parsley - chopped
  • Mushrooms
  1. Season both sides of the chops with Salt, Pepper and Garlic Powder. If you have a spice grinder you may substitute freshly ground dried garlic and salt for the salt and pepper.
  2. Over medium-high heat, add the olive oil to the saute pan or skillet. Once it is hot, sear the pork chops well for 3-5 minutes on each side. Remove chops from the pan.
  3. Add the rosemary, mushrooms, and chopped shallot to the pan. Give it a stir and add the chicken stock. Cook for about 10-15 minutes and add the heavy cream. Whisk the cream into the sauce. Place the chops back in the sauce and cook until the sauce and chops are hot.
  4. Garnish with the Parsley.
  5. Alternately, for a more caramelized flavor in the chops, you could finish them off in a 375 degree oven for about 9 minutes. Reduce the sauce by ½ on the stovetop and pour over the chops just before serving.


Beef Stroganoff

Beef Stroganoff
  • 1 to 3 tablespoons grapeseed oil, as needed to sear steaks
  • 1 (2 to 3-pound) beef bottom round roast, julienned
  • Salt and freshly ground black pepper
  • 1 tablespoon paprika
  • 1 large white onion, diced
  • 2 cloves garlic, lightly crushed with the side of a knife blade, and minced
  • 2 cups (about 6 ounces) white mushrooms, cleaned trimmed, and sliced
  • 2 cups red wine
  • 1 cup beef stock
  • 1 pound egg noodles
  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • 2 tablespoons minced fresh flat-leaf parsley
  1. Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef.
  2. Season beef with salt, pepper, and paprika, and set aside briefly.
  3. To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices.
  4. Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes.
  5. Bring a pot of water to a boil for the noodles.
  6. Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered.
  7. While the beef stock is reducing, boil the egg noodles until al dente.
  8. Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce.
  9. Drain egg noodles well and spoon stroganoff over. Garnish with parsley.