Wednesday, January 12, 2011

Oven-Finished Pork Chops

Serves 2

2 free range pork chops

Olive oil or coconut oil

Sea salt and fresh ground pepper

Preheat oven to 350 F.

Season both sides of the pork chops with salt and pepper.

Add 1-2 tablespoons of oil to a cast iron or oven safe skillet.  Warm over medium heat and swirl to coat bottom of pan lightly with oil.  Add the pork chops and cook until lightly browned, 3-5 minutes.  Turn over and cook until other side is lightly browned, an additional 3-5 minutes.

Place pork chops in oven and cook 5-10 minutes, or until an instant read thermometer reads 155 F.

Let chops rest for several minutes, tented by foil, until ready to serve.

Blood Orange Salad

Serves 2

1 blood orange

1 head radicchio, quartered, separated and washed

1 head butter lettuce, washed and torn into bite sized pieces

2 celery stalks, cut into 1/4 think slices, diagonally

1/4 cup toasted walnut halves or pieces 

2 teaspoons extra-virgin olive oil

2 teaspoons white wine vinegar

Sea salt and fresh ground pepper

Supreme the orange.  Squeeze the juice from the peel and membranes into the bottom of your salad bowl.  You should have about 2 tablespoons of juice.  Whisk in the olive oil and vinegar.  Season lightly with salt and pepper.

Toss the orange segments with the radicchio, butter lettuce, walnuts and celery in the salad bowl until coated with the vinaigrette.  Add salt and pepper to taste.

Serve immediately.