Meats

Frenched Double Chops w/ Vidalia Dijon Cream Sauce

Ingredients

• 1 Tbsp olive oil
• 4 Double cut pork chops
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Sauce
• 1 large onion, cut into strips
• 1 Tbsp Dijon mustard
• 1 Tbsp olive oil
• 1 cup chicken stock or bouillon
• 1/4 cup cream
• salt and pepper
• chopped parsley for garnish

Preparation

• French each chop by scraping all the meat and fat from each bone down to the loin.
• Place chops in a brine solution of salted water with equal amounts of sugar. Let brine for 1 hour. Removed and thoroughly pat dry with a paper towel.
• Preheat oven to 350 degrees.
• Brush chops lightly with olive oil.
• Mix seasoning in a bowl. Sprinkle seasoning mixture aggressively on chops to coat evenly.
• Preheat grill or grill pan on medium high heat. Sear chops until nice grill marks are evident and meat is browned.
• Remove chops and place in a foil lined baking pan. Place in oven and bake for 20 minutes. Remove from oven. Tent with foil and let rest for at least 5 minutes.
• While chops are baking preheat a frying pan to medium heat. Add olive oil to pan and heat for 1 minute. Add onions to pan and sautee until onions are soft and translucent with a touch of brown color. Add mustard to pan and toss onions to coat. Continue cooking for 2 minutes. Add chicken stock. Bring to a boil and let reduces for 3 minutes. Add cream and let reduce for an additional 2 minutes or until you reach desired sauce thickness. Season with salt and pepper to taste.
• Spoon sauce on a plate and place 1 pork chop in the middle. Garnish with chopped parsley

Turkey and rice meatballs

 

Ingredients:
*Lean ground turkey
*Package dry mushroom and onion lipton soup
*Bread crumbs: I blend up one bread end and add to turkey.
*1/2 cup finely chopped broccoli
*1/2 chopped small yellow onion
*two cloves dices garlic cloves or two cloves put through garlic press.
*1 1/2 c instant brown rice

 

Directions

Season with sea salt & pepper ball into a ball a little smaller than a baseball. Place in 9x13 pan. Top with one can fiesta nacho cheese soup and two cans healthy request cream of mushroom soup. Bake at 350 for 45 min or until meat is cooked through. Serve with baked potato and used excess soup from meatballs to top potato. Side with a veggie.