Friday, September 24, 2010

thursday - pork chops, kale & bacon salad, roasted potatoes

Last night I prepared pork au poivre based on this recipe from Ellie Krieger at She used pork tenderloin in her recipe, but I opted for pork chops to reduce a couple of steps. I also used white wine instead of red wine. Overall, it was good, but I prefer this recipe for pork chops au poivre from

I also made a kale and bacon salad from this month's Bon Appétit. Yum! This was delicious, and I loved the texture of the kale after blanching and shocking it. I cut back on the amount of bacon and bacon drippings, and, due to an oversight on my part, I left out the olive oil entirely, and it was still very flavorful.

I roasted potatoes as an additional side dish--toss unpeeled, 1-inch chunks of potatoes with olive oil, rosemary, salt, and pepper and roast at 425° F until golden brown and crisp, about 30 minutes, stirring occasionally.

Pork Chops Au Poivre

2 4-ounce boneless pork chops, trimmed
1 teaspoon Dijon mustard
1/2 tablespoon coarsely ground black pepper
2 teaspoons olive oil
1/4 cup low-sodium chicken broth
1/4 cup dry white or red wine
Kosher salt

Spread mustard over both sides of pork chops and rub in pepper, pressing gently so it adheres well.
In large skillet, heat oil over medium heat. Put pork chops in pan and cook for about 10 minutes or until an instant-read thermometer registers 150° F, turning once. Transfer pork to a plate and tent with foil to keep warm.
Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about 1/4 cup. Season with salt. Pour sauce over pork.
Makes 2 servings.
Kale & Bacon Salad
2 slices smoked bacon
Kosher salt
1 bunch kale, center stems removed, leaves torn into large pieces
2 tablespoons red wine vinegar
1/4 cup chopped shallots (about 1 large)
1/2 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Special equipment: Salad spinner
Cook bacon in medium skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.
Fill large bowl with ice water. Bring large pot of salted water to boil. Add kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.

Combine vinegar, shallots, and mustard in small bowl. Whisk 1 teaspoon bacon drippings into vinaigrette. Season vinaigrette with salt and pepper. Toss salad with vinaigrette.

Makes 4 servings.

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