From Daryl aka Avery:
I'm on the road again. We just got a new baby in the family! A beautiful bouncing boy: Kayden Nicolas Wood. So excited. So I am spending a few days holding him and corralling his older brothers. What fun!
Therefore, I'm offering you a simple recipe that I made right before leaving town. So easy. So tasty. A perfect dinner for two during the holidays and beyond.
Serves 2-3
2 or 3 8-ounce pork chops
Salt and pepper
2 tablespoons
olive oil
2 green onions,
finely chopped
1 ½ tablespoons
white wine vinegar
1/3 cup chicken
stock
1/3 cup heavy
cream
1 tablespoon
Dijon mustard
1 teaspoon dried
parsley
Preheat
the oven to 400° F.
Season
the pork chops on both sides with salt and pepper.
In a
large skillet, heat 1 tablespoon oil until simmering. Add the pork chops and
cook over medium heat until golden, turning once, 8 minutes. You might want to
cover or top with foil to avoid splatter. Transfer the meat to a baking pan
lined with foil and roast until cooked through, about 10 minutes.
Meanwhile wipe
off the fat from the skillet. Add the second tablespoon of oil and heat until simmering.
Add the green onions and cook over medium heat until softened, 1-2 minutes. Add
the vinegar and cook until nearly evaporated, about 30 seconds.
Add the chicken
stock and cook until reduced by half, about 2 minutes. Add the cream and cook
over medium heat until slightly reduced, about 2 minutes. Add the mustard and
parsley.
Here's a bit about my latest book: A DEADLY ÉCLAIR.
I hope you have your copy.
Oh, get this, I downloaded a copy of it on Audible
so I could listen to my "narrator"
on the way to San Francisco.
She did a great job!
Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.
Praise:
"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings
*
Follow Avery on Twitter
A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is here. Can Mimi clear her name before the killer turns up the heat? Click here to order.
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.
FOR CHEDDAR OR WORSE,
the 7th Cheese Shop Mystery is out!
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.
The baby is delicious!!! Enjoy! What a wonderful holiday gift.
ReplyDeleteThese chops also sound good. ;o)
The baby is delicious. Had a great time holding him in my arms. So mellow! ~ Daryl
DeleteThis mustard sauce looks so good! I haven't cooked pork chops in ages.
ReplyDeletePat, pork is so easy, as long as you keep it moist. ~ Daryl
DeleteWhat a lovely baby and super recipe too! Lucky you, Daryl. Congrats and a big hug! XO
ReplyDeleteCongrats!! Have fun with the family. Does Sparky get to go too? Thanks for the recipe and the wonderful books you write!
ReplyDelete