Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction


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Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction
This recipe is every inch as mouth watering as it sounds. "pan seared" - "butter braised" - "pork chops" - "herb white wine reduction" - what we didn't include in the recipe name (since it was already crazy lengthy) was we topped it with FRIED SAGE. Oh mama. Everything good exists in this scrumptious recipe. Pork chops can be real buggers to cook - often becoming tough or flavorless or both - not these beauties. The right combo of the right methods makes these pork chops perfectly juicy and flavorful.
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Instructions
  1. In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
  2. Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
  3. At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
  4. Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
  5. After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
  6. Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
  7. Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
  8. Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
  9. Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
  10. Serve pork with a generous ladle of sauce and a couple fried sage leaves.
Recipe Notes

To fry sage:

Heat 1/3 cup olive oil in a small skillet over medium heat. Once it begins to pop, add a handful of sage leaves. Fry for 3 to 5 seconds (seriously, it fries crazy fast), then immediately remove and place on a paper towel covered plate. Continue until you have as much as you need. Season with a sprinkle of sea salt and you're good to go!

Parmesan Asparagus Risotto

Parmesan Asparagus Risotto


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Parmesan Asparagus Risotto
Nothing says late spring like big bright stalks of asparagus! Grilled, sautéed, ribboned, or, our favorite, in a creamy risotto - this seasonal dreamboat of a veggie takes center stage for a few weeks out of the year and we're here to give it it's leading role! Not only is risotto a classic Italian comfort food, but it also is an excellent costar for our dear asparagus. The smooth buttery and wine flavored rice highlights the best qualities in asparagus - cooked to perfection and still slightly firm (no one likes mushy asparagus) - the two just compliment each other perfectly. Don't take our word for it, test this recipe yourself! You'll be singing praises about this seasonal culinary debut in no time!
Course Main Dish
Cuisine Italian
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Servings
People
Ingredients
Instructions
  1. First, to "parboil" is to partially cook vegetables in boiling water. So when you parboil the asparagus, cook them in the boiling water for no more than 2 minutes, then immediately strain and rinse with cold water so they don't continue to cook, and set aside.
  2. In a large sauce pan, over medium heat, add broth. Bring to a simmer (just before boiling), then turn heat down to low.
  3. In a separate large sauce pan, heat ghee over medium heat. Add onion and cook until translucent - 2 to 3 minutes.
  4. Add rice and stir constantly to ensure all grains are evenly coated in oil, sauté for another 2 to 3 minutes.
  5. Add white wine to pan, continue to stir and cook until wine is fully absorbed.
  6. Then begin to add broth, one ladleful at a time. Stir continuously between each ladleful, and only once the broth is mostly absorbed do you add the next bit of broth.
  7. Once you're down to the last couple cups of broth, and the rice is slightly tender and still slightly firm to the bite with a creamy consistency, add the asparagus with the next couple ladlefuls of broth and be sure to reserve 1/2 a cup of broth.
  8. Turn heat down to low and cook for 3 to 5 minutes or until broth is mostly absorbed and asparagus is heated through. Then ad remaining ingredients: reserved broth, butter, Parmesan, and season with salt and pepper to taste.
  9. Serve immediately and enjoy!
Recipe Notes

To convert this into a paleo recipe:

Replace rice with 6 cups of cauliflower rice.

Only use 4 cups of broth, and it can be added at one time - just cook until mostly absorbed and cauliflower is tender and fluffs easily with a fork (since it cooks much faster than real rice, it doesn't require the same cooking method).

Then just replace Parmesan with nutritional yeast, and you're ready to go!

Brown Butter Dipped Lemony Radishes

Brown Butter Dipped Lemony Radishes


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Brown Butter Dipped Lemony Radishes
Spring and summer wouldn't be complete without heaps of radishes!!! And if you've never had radishes with butter - you are cheating yourself of such a perfectly simple and delicious treat! This is a great snack or appetizer or picnic food, and it's SOOO easy! So grab some radishes and let's get started!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In a small heavy bottom sauce pan over medium high heat, melt butter. Keep over heat until it begins to brown - whisking regularly. Keep a close eye on it because it can go from brown to burnt in a blink of an eye! Takes about 3ish minutes.
  2. Once brown butter is done, immediately transfer to a small bowl to prevent further cooking/burning. Allow to sit and cool slightly for about 5 minutes.
  3. Take radishes and dip them into the brown butter! Allow butter to cool and set on radish and then dip again (we popped them into the fridge between dippings to help cool butter faster). Repeat this process until you have a nice and noticeable butter sheath on your radishes!
  4. After the final dipping, while the butter is still malleable, dust each radishes with a sprinkle of lemon zest and flake sea salt! Allow to set, or cool in the fridge, one last time and then serve!
Oven Roasted Chestnuts (and my favorite way to enjoy them)

Oven Roasted Chestnuts (and my favorite way to enjoy them)

By: Leanne Ely

 

Tis the season for visions of candy canes and sugar plums and chestnuts roasting on an open fire. But how many of us have actually roasted chestnuts? Have you ever eaten a chestnut?

Many cultures enjoy chestnuts as a valued source of nutrition. Chestnuts have been harvested for centuries in Japan, China, Korea, Europe and the Mediterranean. Greeks put chestnuts above almonds, walnuts and hazelnuts in terms of quality. So, why don’t we eat more chestnuts here in North America?

Chestnuts can be roasted (but please use an oven-it’s safer than an open fire) or cooked in soups and stews.

nice edible chestnuts - food and drink

So, what’s so great about chestnuts?

Fiber. There is more fiber in a serving of chestnuts (3 grams per 100 gram serving) than there is in a serving of walnuts, pecans or pistachios.

Fatty acids. Chestnuts are full of linoleic acid and other essential fatty acids like palmitic and oleic acid, which are great for heart health.

Nutrients. Chestnuts contain potassium, magnesium, copper and high levels of Vitamin C. They also have lots of amino acids and antioxidants.

Chestnuts aren’t only nutritious, but they also have a pleasant taste.

So, how do you eat chestnuts?

Well. First, you take your chestnuts and cut an X on the flat side with a very sharp paring knife.

When the nuts are all scored with their X, pop them on a baking sheet and roast for 15-20 minutes in a 425 degree oven. This will make the X open a bit and the skins will peel easily off of your chestnuts. At this point, you can use them in soups or side dishes, but if you want to actually roast the chestnuts, keep them in the oven for another 20 minutes.

Peel the chestnuts while they’re still warm. Once they cool, the skins are difficult to remove.

I like chestnuts sautéed with Brussels sprouts and bacon. Mmmm!

While they do contain lots of nutrients, chestnuts are pretty starchy. They’re actually used in many cultures more as a vegetable (think potato substitute), so use them sparingly.

Do you enjoy eating chestnuts?

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8 surprising uses for cranberries

8 surprising uses for cranberries

By: Leanne Ely

 

Not only are they gorgeous, but cranberries are full of nutrition: Vitamin C, Vitamin E, potassium, iron, magnesium and folate. They also contain antioxidants and phenols that can protect you against all kinds of things, including urinary tract infections.

Since it’s cranberry season, you should stock up on as many of these gorgeous (tart) red orbs as you can. Don’t forget that cranberries freeze beautifully, so buy them now when they’re nice and fresh, and store as many as you can for the winter!

You might not realize it, but there are all kinds of uses for cranberries outside of turkey!

Here are 8 surprising ways you can make use of cranberries:

•Toss 1/3 cup of cranberries to your next smoothie. This measurement will make sure the tartness of the berries won’t totally overpower the drink.
•Smash some cranberries in your cocktails to take down the sweetness a bit.
•Shake things up by adding a cup of cranberries to your next apple pie.
•Add a few cranberries to your breakfast in your oatmeal or yogurt.
•Make your cranberries savory, and roast them with some shallots and a couple cloves of garlic.
•Chop a handful of cranberries into your favorite spicy salsa.
•Boil your cranberries in water with a bit of added honey. This will give you a lovely reduction to serve over pancakes or waffles.
•Puree a cup of cranberries, and whisk them into a your favorite balsamic vinaigrette for a healthy, delicious and beautiful salad dressing.

8waystouseCranberriessmaller

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The Power of a Little Nutmeg

The Power of a Little Nutmeg

By: Leanne Ely

 

Nutmeg comes from the seed of the nutmeg tree, which is native to the Spice Islands of Indonesia. These egg-shaped nutmeg seeds have a beautiful, lacy reddish covering and that covering is where another spice called mace comes from. Who knew? It’s no wonder nutmeg and mace are such complimentary flavors.

Nutmeg is a staple in holiday cooking, found in traditional favorites like eggnog, gingerbread and pumpkin pie and grated over festive cocktails.

But there’s more to this egg-shaped spice than its familiar woody scent and complex flavor.

Once upon a time, nutmeg was used only by the most wealthy Europeans-everyone who could afford it had their own nutmeg grater.

Nutmeg was worth its weight in gold in these times and was believed to prevent the bubonic plague.

We don’t worry too much about the plague these days, but nutmeg can still benefit our health.

Ground nutmeg spice in the wooden spoon closeup

Nutmeg contains manganese and copper, which keep our skeletons healthy and strong. Copper boosts immunity while manganese helps our bodies to synthesize sex hormones.

Nutmeg seeds also contain chemicals that may fight the growth of cancer cells.

To get the most nutrition from your nutmeg, purchase the seeds and grate them with a microplane or a very fine grater at the time you’re using the spice. That way, the nutmeg stays much fresher than it does in its pre-ground state.

Nutmeg can be used to flavor smoothies, baked goods, Greek yogurt and so on and so forth. You can even grate some nutmeg in your coffee for a tasty holiday treat.

But you would be cautioned against taking in too much nutmeg. It contains Myristica oil, and this spice was once used as a psychoactive drug, causing the user to have hallucinatory effects when taken in large quantities! Myristica oil poisoning can also cause chest pain, sore stomach and confusion, and anyone with Myristica oil poisoning should get to the hospital asap.

Now that you know nutmeg is so good for you in small doses, I have to tell you a bit about this spice’s dark and bloody history.

Spice trading was big business in the Middle Ages. England and Holland once battled for control of Southeast Asia’s spice-producing islands, including the small nutmeg-covered islands called Run and Ai. According to historians, tens of thousands of the original inhabitants of the Spice Islands were killed by the Dutch with the survivors being enslaved in the nutmeg groves.

The British handed over Run in 1667 in exchange for what was considered a useless far off island known as New Amsterdam or, as we know it today, Manhattan. (Who do you think got the better deal?!)

The British attacked the Dutch-controlled islands again in the 1800s and controlled the Spice Islands long enough to remove nutmeg seedlings and plant them in other places around the world under British control.

Eventually, the price of nutmeg started coming down and even members of the middle-class could afford to use the spice in holiday baked goods and curries.

Isn’t that just a wild history?

I hope you appreciate that nutmeg you have in your cupboard just a little bit more now!

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