Tuesday, April 9, 2013

puh-con/pea-can

Pea-can or puh-con. Which ever way you say it they taste delicious all the same. 

But especially delicious double dipped in chocolate, sprinkled over ice cream, or in this case, coating a pork chop.


Every week or so I try to test run a new recipe to see if it's one that should be added to my artillery. Maybe Turbo just isn't that picky, because surely it's not that I'm just that fabulous of a cook, but the majority of "new" recipes have made the cut.

Sunday evenings I like to browse through pinterest for something new to try, I generally pin them but if you're anything like me you probably detest following recipes on your phone. 
Constantly, retouching the screen with grubby fingers for it to light back up again. Ug.

So I wind up scribbling down the main ingredients in a hurry.  Sometimes I'm lucky enough to make out what I write but more often than not I do some major ad libbing. 

This was an ad libbing success. And certainly husband approved.

{this is my first attempt at a recipe post so bear with me, I also hardly ever measure ingredients because that requires dirtying up extra things, and precision - which is not a strong point of mine, so these are fair estimates}


Pecan Crusted Pork Chop
with Creamy Mustard Sauce

Pork Chops:
        2-4 boneless pork chops (mine were about 1/4 in) 
        1/4-1/2 c. crushed pecans 
        1/4 c. cornstarch 
        salt, pepper, paprika, cayenne pepper - to preferred taste
        1/2 T. brown sugar 
        1 egg
        olive oil
Sauce:
        1/2 c. mayo
        1-2 good spoonfuls of yellow mustard
        1-2 good spoonfuls of dijon mustard
        1 tsp. white wine vinegar
        1 tsp parsely

Instructions:
Mix sauce and set in fridge. Preheat oven to 400*. Combine in food processor: pecans, cornstarch, spices, and brown sugar (optional - we enjoy the slight sweet taste with the flavor of the pecans) and pour in shallow dish. In separate bowl mix egg with a bit of water. Coat pork chop with egg and then dip in pecan mixture making sure to coat evenly. In a medium/high heat skillet add 1-2 T. olive oil. Cook pork chops for about 1 minute per side. Just enough for the pecan mixture to adhere. Then place entire skillet in over for about 5-10 minutes depending on width.
       This is a great tutorial on how to "pan sear".
Serve with mustard sauce. Garnish with parsley.


We enjoyed ours with a side of baked broccoli (our absolute favorite way to eat broccoli in the Turbo house), sauteed zucchini, and mashed potatoes.

I unfortunately am not my mother who can whip up a 10 pound bag of mashed potatoes in less than 5 minutes. So, for now, I stick to the trusted Idahoan brand instant.

Instant potatoes?? Oy. My mom is surely cringing.


And of course, no meal is complete without a heaping glass of your fave red wine!

Enjoy!

   the pork chop recipe was adapted from this
and the sauce from here.


4 comments:

  1. oh my, this looks AWESOME! I am so going to try this! thank you for the great recipe! Not bad for a first post, keep it up! Can't wait to see some more :)

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  2. This looks amazing! Lol and hey, everyone relies on instant once in awhile!

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  3. Holy crap that looks good. Anything mustard-related will make the cut in our house, but I've never had success cooking pork! My mom couldn't do it either--we're always churning out "pork pucks" when we try. Pan searing isn't a method we've tried before though; maybe I'll give it a go!

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    Replies
    1. Whoops, logged into my work account. My bad. That was me.

      Delete

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