Cooking for Two

The past couple of days we had some amazingly delicious meals for dinner. Last night, it was a shrimp pasta, tonight it was porkchops and spinach. Both were done rather healthy compared to how we normally eat. And for once – there were two nights in a row with NO LEFTOVERS! This is an accomplishment for me I promise.

The shrimp pasta, I took some help from the new Philadelphia Cooking Creme, the Italian Herbs and Spices kind. I mixed about half a tub of that with about a tablespoon and a half of prepared pesto, and another tablespoon of regular cream cheese. I added some dill and some thyme to that mixture and heated it on the stove. Then I threw in some leftover peas we had from the night before, and then halved some cherry tomatoes at the last minute and put those in as a topper. I cooked up some shell pasta, tossed it with half a block of grated mozzarella, and then the sauce mixture and finally about a half-pound of shrimp I sauteed until they were just pink.

These past couple of nights I’ve just been trying to take my knowledge of what tastes good together and running with it. And it’s worked out splendidly.

Tonight, we had a balsamic spinach and the best pork chops ever. (Mom you need to try cooking them this way!) I quickly declared that I had been making pork chops wrong my entire life, and my hunny said he’s never liked spinach until now…The secret is in the flour.

For the pork chops:

2 Bone-In Pork Chops (I’m sure you could use bone-less, but I have my barbarian moments and enjoy gnawing the meat off the bone that is impossible to get at with a fork and knife)

About 3 heaping tablespoons of flour

2 tablespoons of ground mustard

1 tablespoon of Montreal Steak Seasoning

A couple of dashes of ground oregano

2 tbsp of cooking oil (I used canola)

For the Spinach:

1 box of frozen spinach, thawed and squeezed to get rid of the majority of water

Balsamic vinegar, approximately 3 tablespoons

4 large cloves of garlic, thinly sliced

1/4 of a onion, thinly sliced

Garlic powder, about 1 tsp

ground sage, about 1 tsp

1/2 tsp of salt

1 tsp of pepper

1/2 tbsp olive oil

1 tbsp lemon juice

Parmesan cheese for garnish

Directions:

Start by saute-ing the onions and garlic on low in a small pan with the olive oil until they get very fragrant.

While those are working, mix the flour, ground mustard, steak seasoning and oregano on a paper plate. Heat up the canola oil in another pan on medium until the oil moves around the pan like water (quickly and easily). Put the pork chops in the flour mixture, and press and coat both sides, then put them in the heated canola oil.

Go back to the spinach pan, and once it’s all fragrant, put the spinach in there and turn the heat to medium low. Move it around the pan so it doesn’t stick and let it work.

After about 4 or so minutes, flip your pork chops. The edges should be just starting to get white.

Add the balsamic to the spinach mixture and stir it up well to combine it with the onions and garlic as well. Let that work for about a minute, then add the dried spices. Stir it all together.

About this time, your pork chops should be ready to flip again. Try not to move them around the pan when you’re not flipping them, because you don’t want the wonderful golden skin that is forming on there to break off. Dependent on the thickness of your pork chops, they should be ready in about 2 minutes.

Add the lemon juice to your spinach, stir it in, and then move that off the heat.

Plate the spinach first, and then top it with the parmesan. Put the porkchop on top of the spinach for a very pretty presentation.

Advertisements

One thought on “Cooking for Two

  1. Pork chops sound great but you father does not like cooked spinach at all no way no how.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s