Friday, March 13, 2009

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire

I love a good pork chop...but like chicken, I am always searching for fun ways to prepare it. Tonight I made a quick Creamy Dijon sauce and broiled the chop. I served it with an artichoke with a zesty lemon butter...Yum!
I will never forget he first time I cooked my husband pork chops. He cut into the juicy chop, placed it in his mouth, and chewed it very slowly. He took another bite and looked up from his plate.
"What is this?" he asked
Perplexed, I answered "a pork chop."
He looked at me unbelieving and replied, "Pork chops don't taste like this, they are jerky...I don't like pork chops."

"Well," I said.."Is it good?"
"Yes," he answered.
"Then it's not a pork chop."

Creamy Dijon Pork Chops

6-10 pork thick cut pork chops
1/2 cup mayonnaise
1/4 cup honey
2 Tablespoons Dijon
2 Teaspoons chili garlic sauce
1 Tablespoon dried onion
salt and pepper to taste
6 artichokes

Lemon Butter Sauce

12 Tablespoons unsalted butter
zest of one lemon
2 garlic cloves, pressed
1 Tablespoon fresh parsley

Start your creamy Dijon sauce with 1/2 cup mayonnaise.

Add honey.

Add Dijon mustard-I like the coarse ground.

Add 1 tablespoon dried onion.

Add chili garlic sauce.

Mix everything together and set aside.

Preheat the oven to 500 degrees. Spray a broiler pan with non-stick cooking spray and arrange chops. Season with salt and pepper on both sides. Put the chops in the oven and turn to broil. Broil for 5 minutes and then turn. Broil for 5 more minutes.

Pull the chops out of the oven and slather them in the Dijon sauce. Return to the oven for an additional 5 minutes.

Look at these beautiful artichokes.

I remove the bottom leaves-they are tough and usually pretty beat up. I also cut the top right off-the tops usually are sharp.

If you want, you can cut the artichokes in half and remove the "choke"-this can easily be done with a spoon. I usually just leave them whole when serving my family, but when serving guests I halve them.

Pour 2 cups of water in a large pot. Arrange the artichokes in the pot and add salt generously. Steam for 25-30 minutes.

Meanwhile, for the artichoke butter dip, melt butter*,garlic, lemon zest, and parsley together. If you want a kick add a pinch of pepper flakes.
*I personally like to clarify the butter-Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom.

To finish the artichokes, I just spread the leaves open like a flower and drizzle them with the lemon butter sauce. I serve it with a lemon wedge as well.
Ohh baby they sure were tasty!


Anonymous said...

Dear Sara!
Greetings from Shizuoka, Japan!
By the way, I wa born in Dijon! no wonder I got interested in your recipe!
looking forward to visiting agin soon!

Sara said...

Cheers to you as well Robert. Thank you for your comment.

Kelsey@inspirationthief said...

Your story about the jerky chops made me laugh. I have tasted those at my MIL's home. Your jaw hurt from eating them! Your recipe has inspired me to put pork chops on my shopping list. I'll let you know how they turn out.

Kelsey@inspirationthief said...

I finally made these last night and they are fab! Thanks for another great recipe.

Sara said...

Thanks so much KVA for all of your kind comments. I am happy my recipes inspire you!