Pork Chops with Dijon Marsala Sauce

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Pork Chops with Dijon Marsala Sauce

Makes 6 servings

6 boneless pork chops trimmed of fat

4 tablespoons Dijon mustard

1 tablespoon oil

5 tablespoons butter

1 cup onion, chopped fine

3 cloves garlic, chopped fine

1 1/2 cup Marsala wine

2 tablespoon Dijon mustard

1 1/2 cup heavy cream or half and half

 

Preheat oven to 350 degrees

Coat pork chops with Dijon mustard

Heat oil in a large skillet over medium-high heat

Arrange pork chops in pan and brown each side

Transfer browned pork chops to a 9×13 greased baking dish

Bake lightly covered for 20 minutes

Flip pork chops and cook another 20 minutes

While the pork chops are baking, work on the sauce

Melt butter over medium heat in the same pan used to cook the pork chops

Cook the onions in the butter until soft

Add garlic and sauté a few minutes

Stir in Marsala, mustard, and cream (or half and half)

Cook until liquid is reduced by half

Spoon sauce over pork chops and serve

Enjoy!

 

If you want your sauce thicker, mix 1 tablespoon of cold water with 1 tablespoon of corn starch.  Whisk it into the sauce over medium high heat.  This will thicken the sauce.  Repeat process until you have the desired consistency you are looking for.

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Parmesan Stuffed Tomatoes

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Parmesan Stuffed Tomatoes

2 ripe Tomatoes, sliced

3 Tablespoons Mayonnaise

6 Tablespoons Parmesan cheese

1 Tablespoon Dijon Mustard

1 teaspoon Chopped Garlic

 

1 teaspoon dried oregano

salt and pepper to taste

1 teaspoon chopped fresh parsley

1/4 cup shredded mozzarella cheese

Seasoned bread crumbs

 

Slice tomatoes in half, clean out insides and lay out on a paper towel to let the liquid drain.  Topping will stay on better

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Arrange tomato slices in a single layer on a baking sheet

In a small bowl, mix together mayonnaise, Parmesan, Dijon mustard, and garlic

Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture

Season with oregano, and salt and pepper to taste

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Sprinkle with bread crumbs, mozzarella and then top with parsley

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Broil 5-10 minutes

Serve immediately

 

Waffles

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Waffles

Makes 12

 

2 cups Flour

4 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 teaspoon Cinnamon

1 Tablespoon Sugar

2 Tablespoons Brown Sugar

 

2 Eggs

1 3/4 cup Milk

1/2 cup Oil

1 teaspoon Vanilla

 

Mix dry ingredients together

Add wet ingredients and mix well

Pour mix to preheated waffle iron.  Do not overfill

My waffle iron takes about 6 minutes for a golden waffle

I mix my batter in a large measuring cup so it is easier to pour

Batter makes about 4 cups

 

Enjoy!

Cabbage Rolls

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Cabbage Rolls

Makes 6-8 servings

1/2 cup uncooked rice

2-3 pound head of cabbage

1.5 pounds ground meat, I used Pork

1/2 cup chopped onion

1 egg, slightly beaten

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon Adobo seasoning

2 tablespoons tomato sauce

Sauce

2 1/2 cups tomato sauce

3 tablespoons brown sugar

3 tablespoons lemon juice

1 tablespoon Worcestershire sauce

 

Cook rice according to package directions

In a large sauce pan, bring water to a boil

Add cabbage leaves and boil until soft, 4-6 minutes, and then drain

Mix together ground meat, rice, onion, egg, salt, pepper, garlic powder, Adobo and 2 tablespoons tomato sauce

Combine 2 1/2 cups of tomato sauce, brown sugar, lemon juice and Worcestershire sauce

Pour a small amount on bottom of 9×12 baking pan

Divide mixture evenly among cabbage leave and roll up.  Do not overstuff

Place rolls, seam side down in baking pan

Pour remainder of sauce over the top of the rolls

Lay any extra cabbage leaves on top of mixture, this helps keep the tops from drying out during baking

Bake, covered, in a 350 degree preheated oven for 1-1.5 hours until the rolls have an internal temperature of 160 degrees

Enjoy!