Whew! After a weekend with little ones, I am so happy I have the day off from work. We had the cowboy birthday party and most everyone came dressed up with hats and bandannas...lots of denim and boots! There were stick pony races and a gold rush hunt for gold coins. What grandparents don't do for their grandkids! It turns us to mush!! What a great time we had though. And the food was great! My daughter's friend made a cake shaped like a horsehead...how cute it was. But today it is nice and quiet. Only one grandbaby in the house now. She and my other daughter are here from Atlanta...it is so fun to see them.
So now it is back to regular cooking and comfort food. We are having pork chops tonight. This is pretty easy so it should go together quicky and that allows us to get a few fun things done today including me being able to go to my exercise class!
Tomorrow I get to meet my blogging friend, Shelby from The Life and Loves of Grumpy's Honeybunch. We are going to watch one of her family members perform in a traveling Broadway show, The 25th Annual Putnam County Spelling Bee. Can't wait!
Hope you all have a good Monday!
Garlic-Thyme Pork Chops
Source: Better Homes and Gardens
Start to Finish: 30 min.
Ingredients
4 loin or rib pork chops (bone in) 1-1/4 to 1-1/2 inches thick
1 cup dry white wine, vermouth, or apple juice
1/2 tsp. cornstarch
1/2 tsp. water
3 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. snipped fresh thyme or basil
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
3 medium, red onions, quartered
Directions
Preheat broiler, but do not preheat broiler rack (preheating can cause broilerrack to warp).
Place pork chops on the unheated rack of a broilerpan. Arrange onions around pork chops. Broil 4 inches from the heat for 9 minutes.
Meanwhile, for glaze, in a medium saucepan bringwine or apple juice to boiling; boil uncovered onhigh for 4 to 5 minutes or until reduced by abouthalf. Meanwhile, combine cornstarch with the 1/2 teaspoon water; stir into wine or apple juice. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the thyme or basil, pepper, and salt. Measure out 1 tablespoon of glaze. Set aside.
Turn pork; broil 9 to 13 minutes more or until juices run clear, brushing pork and onions with glaze during the last 5 minutes of cooking.
Remove onions to a small serving bowl. Remove pork chops to serving platter. Stir the reserved glaze and thyme or basil into onions. Pass with pork chops. Makes 6 servings.
Nutritional Information
Nutritional facts per servingcalories: 236, total fat: 11g, saturated fat: 3g, cholesterol: 51mg, sodium: 139mg, carbohydrate: 5g, fiber: 1g, protein: 21g
So now it is back to regular cooking and comfort food. We are having pork chops tonight. This is pretty easy so it should go together quicky and that allows us to get a few fun things done today including me being able to go to my exercise class!
Tomorrow I get to meet my blogging friend, Shelby from The Life and Loves of Grumpy's Honeybunch. We are going to watch one of her family members perform in a traveling Broadway show, The 25th Annual Putnam County Spelling Bee. Can't wait!
Hope you all have a good Monday!
Garlic-Thyme Pork Chops
Source: Better Homes and Gardens
Start to Finish: 30 min.
Ingredients
4 loin or rib pork chops (bone in) 1-1/4 to 1-1/2 inches thick
1 cup dry white wine, vermouth, or apple juice
1/2 tsp. cornstarch
1/2 tsp. water
3 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. snipped fresh thyme or basil
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
3 medium, red onions, quartered
Directions
Preheat broiler, but do not preheat broiler rack (preheating can cause broilerrack to warp).
Place pork chops on the unheated rack of a broilerpan. Arrange onions around pork chops. Broil 4 inches from the heat for 9 minutes.
Meanwhile, for glaze, in a medium saucepan bringwine or apple juice to boiling; boil uncovered onhigh for 4 to 5 minutes or until reduced by abouthalf. Meanwhile, combine cornstarch with the 1/2 teaspoon water; stir into wine or apple juice. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the thyme or basil, pepper, and salt. Measure out 1 tablespoon of glaze. Set aside.
Turn pork; broil 9 to 13 minutes more or until juices run clear, brushing pork and onions with glaze during the last 5 minutes of cooking.
Remove onions to a small serving bowl. Remove pork chops to serving platter. Stir the reserved glaze and thyme or basil into onions. Pass with pork chops. Makes 6 servings.
Nutritional Information
Nutritional facts per servingcalories: 236, total fat: 11g, saturated fat: 3g, cholesterol: 51mg, sodium: 139mg, carbohydrate: 5g, fiber: 1g, protein: 21g
Posts
Hi Linda! I am glad your cowboy party was fun. That cake sounds so cute!
ReplyDeleteThose pork chops sound wonderful. Thanks for the recipe. Have fun with your daughter and grandbaby - how fun!
XOXO
Jen
It sounds like ya'll are wonderful grand parents! I'd love a b-day party like that!
ReplyDeleteOh I love pork chops!
ReplyDeleteI love pork!! Apple juice? I like that idea!
ReplyDeleteCan't wait to try your Pork Chops. Thanks for sharing your recipe.
ReplyDeleteHave a great time with Shelby at the show!
ReplyDeleteWhat a great time you all had. I'm tired reading about it. :) Thanks for the recipe. I just stocked our freezer with pork due to the B1G1 at Albertson's
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