I love beginnings, when everything is fresh and new and has the potential to be wonderful. New office supplies and clothing often go untouched for fear of making them less pristine. The first of each month and year seems as though everything is going to go according to plan – and it does for a few days.
September is no different. I have a new notebook I purchased to keep track of my recipes. Thus far I have written one recipe in it – for pasta with caramelized onions. I haven’t written anything else out of fear that I will do something ‘wrong’ and need to erase the page or rip it out entirely. Carver swears I am crazy, but he also says that when I rewrite my calendar once all the details are in so then it is clean… I’m not alone here, right??
This state of bliss lasted exactly FOUR days. Four. That is including August 31… So by September 4, my optimism dissipated and left in its wake was hellfire and brimstone. Or that’s how it felt come September 5. September 5 I not only got in to a muddy ‘play session’ with Cody but I also managed to ride my bike with Cody in-tow into a tree… All are fine – myself, Cody and even the tree escaped major damage. My pride, however, was sorely bruised. We had Carver’s Turkey Chili for dinner last night, which was delicious as always (we only made a half-batch). Carver insisted it was far too warm to eat chili, but it was football night and in my mind football and chili go together like chocolate and peanut butter.
A few days ago I made one of my favorite go-to items. Since I didn’t cook last night and the recipe is a repeat I will share this previous one instead. For delicious balsamic pork chops.
Take some pork chops, season them up.
Cook them in butter until crisp on the outside and incredibly juicy on the inside.
Add some liquid to the pan and make a sauce.
Rosemary-Balsamic Pork Chops
- 2 (5-ounce) boneless pork chops
- 1 spring fresh rosemary, chopped
- 1 tablespoon butter
- 1/3 cup low-sodium chicken or vegetable broth
- 1 1/2 tablespoons balsamic vinegar
- Season pork with salt, pepper and rosemary on either side. Spray skillet with nonstick cooking spray and preheat over medium-high heat.
- Add pork and cook about 2 minutes; top each with 1/4 tablespoon of butter and cook 2 additional minutes (4 minutes total). Repeat on other side. The internal temperature of the pork should be 160 degrees. Remove from pan and let rest on a plate – then cover with aluminum foil.
- Add broth and vinegar to skillet; bring to a boil. Be sure to scrape up the browned bits on the bottom of the pan. Boil the mixture down until it is thickened, approximately 3 minutes.
- Add pork back to the skillet and heat through, about 1 minute on either side.
- Serve with a whole grain and a double serving of vegetables. On this particular night, we did 2 cups of a vegetable mix (green beans, mushrooms and cherry tomatoes all sautéed in the same pork pan) and a 2 ounce whole grain roll. We like the ones from Alexia.
- Yields 2 servings – 4 points per serving for the pork and sauce. I added an additional 1 point for the veggies (for any extra fat they collected from the pan) and 3 points for the dinner roll. All in all, a delicious 8 point meal.
My kitchen helpers – Carver on dishes, Cody on spot cleaning.