Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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Pan Seared Pork Chops (for 2)

August 15, 2017

 

 

These pork chops are tender and juicy since they were left to brine overnight.To keep the flavor  fresh and light, I made a quick tomato/basil salsa that morning to accompany the pork. Paired with some Haricot Vert, it was a light and tasty meal.This is quick and easy to prepare.

 

Brine:

2 double cut bone-in pork chops

1 1/2 T Kosher salt

1 T sugar

2 T pepper corns (I used green)

1 T fennel seeds (lightly crushed using the bottom of a pan)

3 c water

Combine everything and stir to dissolve the sugar and salt. Place the chops into a container that can be covered. I used a plastic container with lid. Pour the brine mixture over the chops making sure the chops are completely covered. Put the container into the fridge.

 

Tomato/Basil Salsa (this may also be made the night before and taken out of the fridge 1 hour prior to serving)

3 Med Tomatoes

2 Cloves Garlic

12 Basil Leaves

1 lemon (you will use the zest and juice)

Olive Oil

S & P

 

Dice the tomatoes and put into a glass bowl. Mince the garlic and add to the tomatoes. Finely chop the basil and add to the tomato mixture. Zest the lemon into the tomato mixture and then add the juice. Add enough olive oil to combine (about 3T), mix everything together. Now add about 1/2 t salt and pepper, mix, cover and place in the fridge (if making ahead). No need to add a lot of salt because this will be going with the pork chops and you want it to taste fresh, not salty.

 

Pork Chops:

Pork chops

1/2 c Wine to deglaze the pan (I used Marsala)

 

Remove chops from brine and let drain on paper towels 1 hour prior to cooking.

Heat a medium size pan over med high heat. Once very hot, add a little oil, swirl it around and put each chop in and allow to cook for 4 minutes. Cover lightly with a piece of foil. Turn and cook the other side for 4 minutes. Cover lightly with foil.

Remove chops from pan and put on plate and tent with foil.

Deglaze pan with wine, Stir to get any browned bits from bottom of pan. Turn heat to low and put chops back in, turn to coat the chops. Remove from heat. Tent chops in pan and let rest 10 minutes.

 

Haricot Vert:

haricot vert (the amount is whatever you would like to serve)

3 cloves of garlic sliced thin

3 T olive oil

1/2 t red pepper flakes (optional

 

Steam the haricot vert and then in a small pan on top of the stove heat the garlic, red pepper flakes and olive oil together over low heat. Once you smell the garlic, remove from the heat. Put the green beans in bowl and toss with the garlic oil mixture.

 

You can add some grilled bread brushed with olive oil to accompany the meal. I just used a grill pan on top of the stove, otherwise you can brush the bread with oil and then put it directly on the oven rack to toast and then flip to toast the other side.

 

Simply plate the meal after the meat rests.  Top with the Tomato/Basil salsa. Enjoy!

 

Leftover pork may be sliced and used in a sandwich the next day with some of the tomato salsa.

 

 

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