PORK CHOPS WITH WINE & MUSHROOM SAUCE

ingredients

6 thick cut pork chops

salt and pepper, to taste

2 tbsp olive oil

2 cups sliced mushrooms

1 shallot, minced

1 clove garlic, minced

½ cup white wine

1 cup half and half

½ cup chicken stock

1 tbsp chopped chives, to garnish

instructions

Heat the oil in large skillet.

Salt and pepper the pork chops then fry the pork chops over medium heat until cooked through.

Transfer the pork chops to a plate and cover while you prepare the sauce.

Add sliced mushrooms to the pan and cooked until browned.

Add the shallots and garlic in with the mushrooms and cook about a minute.

Add the wine to the pan and stir the mushrooms around.

Stir in the half and half and cook until the sauce is thickened up a bit. Then add the stock. Season as necessary.

Add pork chops back to the pan to warm back up and serve with chives sprinkled on top.

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GARLIC LEMON PASTA AND SHRIMP!

ingredients

12 ounces thin spaghetti or linguine

3 tablespoons olive oil

1 1/2 pounds large shrimp, peeled and deveined

Salt and freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon crushed hot red pepper flakes, or more to taste

1 1/2 tablespoons fresh grated lemon zest

1/4 cup white wine

1/4 cup fresh lemon juice (or the juice of one lemon)

1/2 cup fresh grated Parmesan cheese

3 tablespoons toasted pine nuts (optional)

instructions

1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente.

2. While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over, add the remaining tablespoon of oil, the garlic, and red pepper flakes. Stir constantly for 1 to 2 minutes. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Stir in the lemon juice.

3. Ladle 1/3 cup of the cooking water into a large serving bowl. Drain the pasta and add to the bowl. Pour the shrimp with the sauce over the pasta. Add the pine nuts and Parmesan and toss to mix and coat. Serve with a drizzle of olive oil and extra red pepper flakes on each serving, if desired.

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SWEET PORK ENCHILADAS

ingredients

for the sauce

3 tablespoons butter

4 tablespoons flour

1½ cups chicken broth (or 1½ cups water plus 2 teaspoon chicken bouillon)

1¾ cup (one 10 ounce can) red enchilada sauce (mild or medium)

¾ teaspoon cumin

½ teaspoon onion salt

2 tablespoons brown sugar

2-3 cups shredded sweet pork

4-8 flour tortillas

1-2 cups shredded cheese (monterey jack, mild cheddar, or mexican blend)

½ cup chopped cilantro

instructions

Preheat oven to 400.

In a medium sauce pan melt butter over medium heat. Whisk in flour. Add chicken broth and whisk until smooth. Stir in enchilada sauce, cumin, salt, and brown sugar. cook about 5 minutes until thick and all ingredients are well combined. Remove from heat. Pour ½ cup sauce into the bottom of a large baking dish/or casserole dish.

Fill each tortilla with about ¼ to ⅓ cup shredded pork. Top with shredded cheese and chopped cilantro. Roll tortillas and place end-side down side by side into prepared baking dish. Pour 1 cup of the sauce over enchiladas. Top with additional cheese to taste. Bake 15 minutes or until cheese is melty and begins to brown slightly. Serve hot with additional cheese, cilantro, and sauce if desired.

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Crispy Pork Carnitas – These “Little Meats” are Special Treats

There’s nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they’re crispy on the outside, while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you’re probably enjoying the world’s best taco.

I said probably, since these things can be debated forever, and who has that kind of time when there are carnitas to make? This is a very simple recipe to adapt to the home kitchen, and as long as you cook the pork until it’s fork tender before crisping, you’re almost guaranteed a gorgeous pile of memorable meat.

I show how to do a whole pan at once under the broiler, but you can just as easily crisp up small batches in a frying pan set on medium-high heat. Just spoon in some reserved fat, and cook until crisp. Either way, this is a very important step, and not to be skipped.

There are hundreds of different spice combinations you can use here, and I often switch things up. I always include the salt, pepper, orange, garlic, and cinnamon, but then see where my mood takes me. Having said that, this is a pretty typical ingredient list, except for maybe the Chinese 5-Spice.

Mine contained cinnamon, fennel seed, clove, ginger, and star anise; so if you can’t find any, just add a pinch of each of those things instead. It seemed to add a little extra sweetness to the meat, and I may even use more next time. Besides that, oregano and/or thyme are nice additions, as are various chili powders.

If you’ve never tried to make carnitas at home, I really hope this inspires you to try. If you’ve never had carnitas at all, I need you to call in sick tomorrow, and make this recipe immediately. It’s that good. And don’t forget the fire-roasted salsa. Enjoy!

Ingredients for 6 servings Carnitas:

3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes

1 tbsp kosher salt (this needs to be salted generously!)

1 tsp fresh ground black pepper

3/4 tsp cinnamon

1 tsp ground cumin

1/2 tsp Chinese 5-spice

1 orange, peel and juice

8 cloves peeled whole garlic

2 bay leaves, torn in half

1/4 cup olive oil

- Roast at 275 F. for about 3 1/2 hours or until fork tender