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Saturday, August 8, 2009

Pork Chops, Sweet Potato Fries, Creamed Spinach Heaven

Our dinner was so good last night. I would be cheating on you if I didn't share the recipe for the pork chop. It really was good and so easy. I didn't marinate it but I am sure you could if you wanted.

Balsamic Dijon Pork Chops

Pork Chops

For each pork chop you will need:

1/2 tbsp olive oil

2 tbsp Dijon Mustard

Black ground pepper

3 tbsp balsamic vinegar

1/8 cup of water

Coat pork chop on both sides with dijon mustard, cover with ground black pepper. (Marinate if you want...) Drizzle olive oil in skillet over medium heat. Place pork in skillet. Cook 8 minutes per side or until juices run clear. Note this is for a thinner chop so if you use thicker cuts increase the time. Remove from skillet. Add balsamic vinegar and water to skillet and whisk ensuring to get the drippings incorporated into the vinegar/water mixture. Bring to a bubbling boil, and cook until sauce reaches desired constistency. I added the pork back into the pan at this point and cooked for an additional minute on each side to let it soak in the vinegar. Enjoy pork chop with some of the vinegar sauce over it.

This really was a simple recipe. As for the sweet potato fries, they just had some olive oil and greek seasoning on them and then were baked at 450 for 20 minutes. The trick to getting the skins crispier is to heat the baking sheet in the oven before putting the fries on it.

The spinach is a recipe from a weight watchers cookbook and uses cream cheese to make it creamy.

This meal really hit the spot. Unfortunately we are eating pork again for dinner today because we are getting together with his family but at least the pork with be pulled so there will be a change in taste.

And for those of you who missed my new blonde highlights here is a teaser. Hopefully I will remember to take more photos today and will share. Have a great weekend.

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