Well, hello there! I'm going to be frank -- my time in front of the computer has been reduced drastically since Sunday so I haven't had loads of time to properly compose lengthy posts and recipes.
Clarification: I could have had the time, but I've been too busy camped out watching filming for the new Batman movie that's taking place right outside my apartment/office building!!!
How absolutely exciting and cool, right?! The city is buzzing with Dark Knight fever. In fact, Matt and I sat in the lobby of the building watching fight and escape scenes with pyrotechnics (!!!) for almost 4 hours on Sunday evening. Mesmerized, I tell you! Just type "Dark Knight Rises filming" into your favorite search engine, and you'll have no trouble finding loads of pictures, videos, and other behind the scenes info.
So, from Batman to dinner, you're thinking "Where is she going with this?" Well, you caught me. There is absolutely no transition I can come up with to go from a comic book hero to dinner. Except possibly that the occasion -- the first meal eaten at our brand new dining room set -- was a photo-worthy event in its own way :)
Doesn't he look so
Quick and easy, and rather impressive despite the first two adjectives.
Season the chops. Cook the mushrooms and shallots with chicken broth. Serve together with a side of rice (to soak up all of that delicious sauce) and marvel at your new/existent dining arrangement.
One Year Ago: Blueberry boy bait cake
Pork Chops with Mushrooms and Shallots
(adapted from Gina's Skinny Recipes)
1 teaspoon butter
4 pork loin chops, 1 inch thick, trim all visible fat
1/2 teaspoon salt
Fresh ground black pepper
1/4 cup chopped shallots
1 cup fat free chicken stock
10 oz sliced baby bella mushrooms
1 Tablespoon Dijon mustard
In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat. (Leftovers can be kept in the fridge up to 3 days. I think they actually improve with time.)