Maybe this is nothing new to you experienced cooks out there, but since I am going to J&W Sept '03 I have decided I need to cook more often. So far I've prepared two dishes for my family. This recipe is from foodnetwork.com, but I thought I'd ask you all if it looks as good as it tasted :)
Recipe courtesy Cheryl Smith
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4 - 1/2 in. thick Pork Chops
S&P to taste
Peanut Oil
Unsalted butter
Pineapples, medium dice
2T brown sugar
2T shallots, minced
1/2 cup coconut rum
1 cup chicken stock (forgive me, i used chicken broth from a can!)
1t garlic, chopped
2T fresh lime juice
1 small tomato seeded/diced fine
HOT pepper sauce
So you sear those pork chops in the peanut oil until they are golden brown (season them of course), and after they are seared stick them in the oven for 6-8 minutes (mine were pretty well done after 8 mins)
Next add some unsalted butter to the skillet and let it brown, then add pineapples. Wait for them to caramelize, then add brown sugar and mix it into the pineapples. Now add your challots and garlic and bring the mixture to a simmer. Add some Malibu Rum (oh i love this stuff) and flambe (it sucks not having an open flame burner--i attempted and failed using a match).
Add chicken stock after the flame dies down and bring to another simmer. Add lime juice, tomato, hot sauce (i used three droplets of REALLY spicy stuff and it had the perfect afterkick). Now add some more unsalted butter to thicken up the sauce and let reduce by 1/2.
While this was all happening I blanched some fresh green beans (the ones you buy in the veggie section, not the can). Added some melted unsalted butter a slight bit of pepper to them, and voila.
Recipe courtesy Cheryl Smith
----
4 - 1/2 in. thick Pork Chops
S&P to taste
Peanut Oil
Unsalted butter
Pineapples, medium dice
2T brown sugar
2T shallots, minced
1/2 cup coconut rum
1 cup chicken stock (forgive me, i used chicken broth from a can!)
1t garlic, chopped
2T fresh lime juice
1 small tomato seeded/diced fine
HOT pepper sauce
So you sear those pork chops in the peanut oil until they are golden brown (season them of course), and after they are seared stick them in the oven for 6-8 minutes (mine were pretty well done after 8 mins)
Next add some unsalted butter to the skillet and let it brown, then add pineapples. Wait for them to caramelize, then add brown sugar and mix it into the pineapples. Now add your challots and garlic and bring the mixture to a simmer. Add some Malibu Rum (oh i love this stuff) and flambe (it sucks not having an open flame burner--i attempted and failed using a match).
Add chicken stock after the flame dies down and bring to another simmer. Add lime juice, tomato, hot sauce (i used three droplets of REALLY spicy stuff and it had the perfect afterkick). Now add some more unsalted butter to thicken up the sauce and let reduce by 1/2.
While this was all happening I blanched some fresh green beans (the ones you buy in the veggie section, not the can). Added some melted unsalted butter a slight bit of pepper to them, and voila.
