Seared Pork Chops in Mustard Cream Sauce
MUSTARD CREAM SAUCE
Ing 3/4 c. dry white wine tbl minced shallot 1 c h/cream 3 tbl Dijon Salt/white pepper to taste
In a small heavy saucepan boil/reduce wine/shallot to about 2 tablespoons. Add cream. Bring just to a boil and simmer 2 min til thickened slightly. Strain thru fine sieve into a bowl and whisk in mustard, white pepper, and salt to taste. Serve over pork chops seared done over high heat.Add parsley garnish.
Got a whole freezer full of chops from our recent hog purchase. How YUMMY is that cream sauce? Very! :)
Would also be delish on the Pork Steaks that are in there, too. I could see adding some fresh Rosemary (I have some rooting, plus a live plant) in lieu of the Parsley* garnish.
*I have never been a Parsley Fan as far as herbs go. Not sure why. I do grow it for the Monarchs, though, THEY seem to like it, LOL!
Exercising my “ask the audience lifeline” here .... :-)
I made Nagi’s Red, Green & White Christmas Salad for yesterday’s luncheon. I love the blanched vegetables part & the dried cranberries & feta were good. I was not wowed by the dressing: olive oil, Dijon, lemon juice, honey. Any suggestions for a tastier substitute that would still get along with the dried cranberries & feta?
https://www.recipetineats.com/red-green-white-christmas-salad/
No Bake Peanut Butter Cheesecake / topped w/ White Chocolate Peanur Butter Ganache
An incredible combination: creamy, velvety peanut butter in a peanut butter cookie crust.
Ing Crust: 2 1/2 c 1 Oreo p/butter cookie crumbs, ½ c melted butter. Cheesecake: 18 oz cream cheese (cold), 3/4 c powdered sugar 1 tsp vanilla 3/4 c creamy peanut butter 1 ¼ c heavy cream, cold. Peanut butter ganache-3/4 cup + 2 tablespoons creamy peanut butter 1/2 c + 2 tablespoons white chocolate chips. Garnish Chopped peanuts
Instructions Mix crumbs and melted butter to resemble wet sand. Add to 8” springform baking pan, pushing down into a compact even layer with the back of a spoon; chill 30 min.
Cheesecake: Add cream cheese, powdered sugar, vanilla and peanut butter to mixer bowl; elec/mixer with paddle on med til combined. Pour in cream and switch to the whisk attachment. Beat on med til thick, holds shape. Spoon atop Crust; spread evenly. Gently tap pan on counter top to get rid of bubbles. Chill 6-24 hours; preferably overnight--run sharp knife at inside edge to loosen. Unclip springform and gently lift onto server.
Peanut Butter Ganache Add the peanut butter to one bowl and the white chocolate chips to another. Microwave each in 30 seconds bursts until melted. Stir together the runny peanut butter and melted white chocolate. Leave to cool for 5 minutes. Pour the ganache over the top of the cheesecake. Spread it right up to the edges with an offset spatula or knife, then use a small spoon to gently push small amounts of the ganache over the side of the cheesecake at roughly 1 ½” intervals, allowing it to drip down. Garnish w/ chopped peanuts. Fridg 30 min before slicing.