Pork Chops Jubilee Style

Pork Chops with Rich Caper Sauce is magnifico! This recipe from the amazing cookbook "Jubilee" is intended for bone-in pork chops, but when I made it I only had thin boneless cutlets on hand. The dish worked beautifully with the thinner cut of meat. I just skipped placing the pork chops in the oven. 

This cookbook is such a treat. It focuses on the history and impact of the African-American community on the cuisine of the United States. I'm so glad to add this book to my collection and I look forward to cooking more from it.

This dish was enjoyed by my family. I will definitely try it again! The sauce is very flavorful.

It's a good plan to prep the sauce ingredients before cooking:

I also like to line up the chops and season them like so:

Be sure to cook in batches so that the meat browns nicely:

Pork Chops with Rich Caper Sauce

Serves 4

From "Jubilee" by Toni Tipton-Martin

4 bone-in pork loin chops (about 8 ounces each)

1 tsp. salt, plus more to taste

1/4 tsp. black pepper, plus more to taste

1/2 tsp. dried thyme

2 Tbsp. olive oil

4 Tbsp. (1/2 stick) butter, at room temperature

1 tsp. minced garlic

1Tbsp. minced shallot

1 1/2 tsp. all-purpose flour

1 cup white wine

1 1/2 cups chicken stock

2 Tbsp. capers, drained

1 tsp. freshly grated lemon zest

2 Tbsp. fresh lemon juice

1/2 tsp. hot pepper sauce (optional)

2 Tbsp. minced fresh parsley

1. Preheat the oven to 400 degrees Fahrenheit.

2. Place the chops on a board and pat dry with paper towels. Season with salt, pepper and thyme, rubbing with your fingers to press the seasonings into the meat. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering. Add the chops and cook until well browned, 3 to 4 minutes per side, Transfer the skillet to the oven and roast until a meat thermometer inserted in the chops registers 145 degrees Fahrenheit, 5 to 7 minutes, depending upon the thickness. Remove the chops from the oven, transfer to a plate, and cover to keep warm. Drain off and discard the fat.

3. In the same skillet, heat 2 Tbsp. of the butter until sizzling. Add the garlic and the shallot and saute until tender, about 1 minute. Sprinkle in the flour and cook for 2 minutes more. Whisk in the wine and the chicken stock and bring to a boil over high heat, scraping up the browned bits in the bottom of the pan. Reduce the heat to medium high and cook, uncovered, until the liquid is reduced by half, about 5 minutes. Stir in the capers, lemon zest, lemon juice, hot pepper sauce (if using), and parsley and simmer 1 to 2 minutes more. Add the remaining 2 Tbsp. butter to the pan 1/2 Tbsp. at a time, shaking the pan between additions until the butter melts and the sauce looks smooth. Season to taste with salt and pepper. Pour the sauce over the pan-roasted chops and serve. 

Please note: The Jersey Girl made this dish with thin boneless pork cutlets. Cutlets cooked 2-3 minutes per side. If using cutlets, you may omit transferring the skillet to the oven to further roast the meat. Cutlets may be set aside, covered, while you make the sauce. 

Parmesan Crusted Pork Chops over Baby Spinach Salad

 I'm always on the hunt for a main dish salad. I took Giada DeLaurentiis' Parmesan Crusted Pork Chops and combined them with my Baby Spinach Salad with Thyme Dressing, and it was a total knockout. 

Dipping the pork chops in parmesan before the egg and then the bread crumbs gives the chops extra crunch.

The lemon and thyme salad dressing is a bright flavor on top.

Feel free to change up your veggies with the baby spinach. Red onion is nice with this dressing, too. And some grape tomatoes would be fab.

Here you go:

Parmesan Crusted Pork Chops

4 servings

From "Giada's Family Dinners"

By Giada DeLaurentiis

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cup freshly grated parmesan cheese

4 (1/2 to 3/4-inch-thick) center-cut pork loin chops (about 10 to 12 ounces each)

Salt and freshly ground black pepper

6 Tbsp. olive oil

Lemon wedges

In a pie plate, whisk the eggs to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, coating to adhere.

Heat 3 Tbsp. of oil in each of 2 large, heavy skillets over medium heat. Add 2 pork chops to each skillet and cook until golden brown and just cooked through, about 5 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Baby Spinach Salad with Thyme Dressing
4 ounces baby spinach
1 carrot, peeled and chopped 
1 red pepper, chopped

Combine spinach, carrot and red pepper in a salad bowl.

For the dressing:
Juice of 1/2 lemon
3 Tbsp. extra virgin olive oil
¼ tsp. dried thyme
Salt and pepper to taste

Combine all the dressing ingredients in a small bowl. Whisk together. Pour over salad. Toss and serve.

Pork Chops Alla Pizzaiola

Pork Chops all Pizzaiola is the perfect din for a weeknight. It may not be easy to pronounce, but is totally easy to make.

The dish requires few ingredients, and all are items that I usually have on hand.

Pizzaiola means "in pizza style." Usually, steak is the meat of choice, but we don't eat a lot of red meat up in here so this recipe works for us.

The recipe calls for bone-in pork chops, but I often use boneless. It works just fine with either.

If you don't have Herbes de Provence on hand, you could easily substitute Italian seasoning.

This is super nice to serve with rice and a big salad or sautéed spinach. It's also easy to double, which is what I usually do.

Pork Chops alla Pizzaiola
(4 servings)
From "Giada's Family Dinners" by Giada DeLaurentiis

3 Tbsp. extra virgin olive oil
4-inch-thick bone-in center-cut pork loin chops (about 12 ounces each)
Salt and freshly ground pepper
1 large onion, thinly sliced
1 28-ounce can diced tomatoes in juice
2 tsp. Herbes de Provence
1/2 tsp. crushed dried red pepper flakes, or more to taste
2 Tbsp. chopped fresh flat-leaf parsley

Heat 2 Tbsp. of the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add 2 pork chops to the skillet and cook until they are browned and an instant read meat thermometer inserted horizontally into the chop registers 160 degrees Fahrenheit, 4 to 5 minutes per side.

Transfer the pork chops to a plate and tent with foil to keep them warm. Repeat with the remaining 2 pork chops, adding more oil to the pan as needed.

Add the onions to the same skillet and saute over medium heat until crisp-tender, about five minutes.

Add the tomatoes with their juices, herbes de Provence and 1/2 tsp. of red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 18 minutes. Season the sauce to taste with salt and more red pepper flakes if you like it spicier. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Heat until warmed through, a minute or so; do not overcook the chops.

Place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with parsley and serve.

Please note: The Jersey Girl used thick boneless pork chops instead of bone-in chops.

Dusting Off the Cobwebs from My Blog

What’s up, dear readers?

Hopefully my MIA-ness will subside as I wrap up piano lessons this week for my impending maternity leave. I can’t believe it’s here. I can’t believe HE will be here any day now.

I’m officially within the two-week mark of the Jersey Baby’s due date. And if he’s anything like his Daddy and moi, he will be very deadline oriented. At least that’s what I keep telling myself. And me and The Husband tell The Bump every night that we really want to meet him, so please don’t be late. He also was not permitted to come while the Phillies made their dismal World Series run. Nor is he allowed to make a push for this world on Sundays or Mondays due to Daddy’s newspaper deadline.

(I’m kidding about the World Series and Sunday and Monday thing.... Well, not really.)

So, I’m sharing with you a massive dinner that I cooked back during the tail end of summer. These days, everything kind of skeeves me. And I don’t think I could finish a din din this big and substantive.

Give me an apple and banana, and I’m happy.

First up is a Lidia recipe: Veal Chops with Spinach and Pecorino Romano. I actually made the dish with pork chops, because veal chops were nowhere to be found in my moving and shaking town of Hammonton. I would just like to say that I love living here, but sometimes finding the food products you need is such a challenge. Guess that comes with living in the sticks. And that everyone knows your bizness. And you’re likely related to or somehow within Six Degrees of Every Person who Lives in Hammonton.

Anyhoo, here’s the recipe:

Veal Chops with Spinach and Pecorino Romano
Makes 6 servings
From “Lidia’s Italian Table”
By Lidia Matticchio Bastianich

6 loin veal chops, each 1 to 1 ½ inches thick and about ¼ pound
Salt and freshly ground pepper
7 Tbsp. olive oil
4 garlic cloves, crushed
1 ½ lbs. fresh spinach, tough stems removed, well washed and drained
1 cup freshly grated Pecorino Romano
1 pint red or yellow cherry tomatoes, stems removed and cut in half
4 basil leaves, washed, dried and cut into thin strips

Prepare a charcoal grill or heat two large grill pans or cast-iron skillets over medium heat for 10 minutes.

Pat the veal chops dry with paper towels and season generously with salt and pepper. Rub 2 Tbsp. of the olive oil over the chops. Grill the chops or cook them in a skillet or grill pan, turning once, until both sides are well marked (or well browned if using a skillet) and just a slight trace of pink remains in the thickest part of the chop near the bone, 15 to 18 minutes, depending on the heat of the grill or pan and the thickness of the chops. Transfer the chops to a broiler pan or sturdy baking pan and preheat the broiler.

Meanwhile, divide the 3 tablespoons of the olive oil between two large, heavy skillets. Add 1 garlic clove to each skillet and cook over medium heat until golden, about 3 minutes. Add half the spinach to each skillet and season very lightly with salt and pepper. Cook, stirring, until the spinach is wilted and tender, 3 to 4 minutes. Season again with salt and pepper. (Alternatively, the spinach can be prepared in one skillet in two batches.) Drain the liquid from the skillets and remove the garlic cloves.

Arrange the spinach evenly over the veal chops. Sprinkle the spinach with the grated cheese and set aside.

In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining 2 garlic cloves and cook until lightly browned, about 2 minutes. Add the tomatoes and basil and season lightly with salt and pepper. Cook, tossing the tomatoes in the skillet, just until wilted, about 2 minutes. Season with salt and pepper and remove the garlic cloves. Remove the skillet from the heat and cover it to keep the tomatoes warm.

Meanwhile, broil the chops until the cheese is lightly browned and crisp, about 3 minutes. (If a broiler is not available, set the baking pan in a preheated 475 degree Fahrenheit oven for about 5 minutes.) Transfer the veal chops to plates. Spoon the tomatoes alongside the veal chops and serve hot.

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The chops were awesome. And the broiler makes the spinach get a crispiness on. I loved that.

The second dish is Whole Grain Spaghetti with Pecorino, Prosciutto and Pepper. I used regular pasta instead of whole grain. The dish was fantabulous. Very peppery. I had fun grinding the peppercorns with my mortal and pestle.

Both the Lidia and Giada recipe can easily be cut in half. And, I have to say they really worked well together. I thought I was at a fancy pants Italian restaurnt. Kidding.

Here’s the pasta recipe:

Whole Grain Spaghetti with Pecorino, Prosciutto and Pepper
By Giada De Laurentiis

1 pound whole-grain (or whole-wheat) spaghetti

2 tablespoons mixed colored peppercorns, coarsely ground
1/4 cup extra-virgin olive oil
1 1/2 cups grated (6 ounces) pecorino
6 ounces thinly sliced prosciutto, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.


While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.

Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.

Garnish with the remaining pecorino, parsley, and basil.

And the end result:

Dinner 1, 2, 3

So, we all have those go-to dinners that we make when there isn’t enough time in the day to put a ton of thought or pressure into the cooking.
This is one of those instances.

I’m presenting to you Pork and Lemon Orzotto from Giada De Laurentiis’ cookbook, “Everyday Pasta.”

I have so much love for this recipe. You can make the sauce ahead and it needs no heating up. So, there aren’t too many pots and pans to wash up when finished. Love that.

Lemon, basil and parsley are the stars of the vinaigrette. The flavors blend together fabulously, and the pork chops are a blank canvas so that the bright green and golden sauce is front and center.

I often like to use the thin-cut pork chops for this, but the recipe calls for a much thicker cut. If you use thin, or scallopine-style pork chops, just cook for about 3 to 4 minutes on each side.

The orzotto is really yummy. The dish uses orzo pasta, but it is cooked in the same way that risotto is prepared. I often make Rachael Ray’s Cheesy Orzo recipe to go with the pork chops instead, because it is less time consuming. In addition, the orzotto recipe makes a huge amount of pasta, and when cooking for two, it isn’t necessary. I am listing the orzotto recipe below, but click here if you would like the Cheesy Orzo recipe.

Pork and Lemon Orzotto
(4 to 6 servings)
From “Everyday Pasta”
By Giada De Laurentiis

Orzotto
3 ½ cups reduced-sodium chicken broth
3 Tbsp. unsalted butter
¾ cup finely chopped onion (about 1 onion)
1 pound orzo pasta
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
½ tsp. salt
½ tsp. freshly ground black pepper

Herb Vinaigrette
Zest and juice of 1 large lemon
½ cup extra virgin olive oil
3 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh thyme
¼ tsp. salt
¼ tsp. freshly ground black pepper
Pinch of cayenne pepper

Pork Chops
3 Tbsp. olive oil
4 boneless pork loin chops, about 2 inches thick
Salt and freshly ground black pepper
1/2 cup reduced sodium chicken broth

For the orzotto, in a medium saucepan, bring the 3 ½ cups of broth to a simmer over medium-high heat. Cover the broth and keep hot over low heat.

Melt 2 tablespoons of the butter in a large, heavy saucepan over medium heat. Add the onion and cook until tender but not brown, about 3 minutes. Add the orzo and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the pasta, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the pasta is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.

Meanwhile, combine all the vinaigrette ingredients in a small jar or tight-sealing plastic container. Shake well and set aside.

For the pork, heat the olive oil in a large, heavy skillet over medium-high heat. Season the pork with salt and pepper. When the oil is hot, carefully place the pork chops in the skillet. Sear the pork until a golden crust begins to form, turning once, about 8 minutes per side. Remove the pork from the pan and cover loosely with foil to rest. Pour off the excess oil from the pan and return it to medium heat. Pour the ½ cup of chicken broth into the skillet and, using a wooden spoon, scrape the brown bits off the bottom of the pan. Turn off the heat.

To finish the orzotto, remove the pan from the heat. Stir in the broth from the pork skillet, the Parmesan cheese, the remaining tablespoon of butter and the salt and the pepper.

Spoon the orzotto onto a serving platter (or onto individual plates.) slice each chop into ½-thick strips and arrange the meat on top of the orzotto. Drizzle with the herb vinaigrette. Serve immediately.

Please note: The Jersey Girl likes to make this dish with scallopine thin-cut pork chops. The thin-cut chops needs to brown on each side for 3-4 minutes. She also likes to serve the chops and vinaigrette with Cheesy Orzo. For the recipe, click here.

Getting Down with the South

Hey, y’all.

Oh Lord. Who am I kidding? I am so not a Southerner. But Southern food is delish, so I thought I’d give it a whirl.

According to the husband, the outcome was a success.

On the menu last night was: smothered pork chops, skillet corn bread, sautéed spinach and a salad.

I know, I know. Collard greens are way more appropriate, but I was trying two new recipes and didn’t want to stress out over a third, especially since my cookery was part of a photo shoot for all y’all.

The pork chops are courtesy of Tyler Florence. Love him. Seriously. I don’t think I’ve ever made a bad Tyler Florence recipe. He is so underrated on the Food Network. Tyler is a genius. Plus, his kitchen is fab and he rocks crazy copper pots, which I envy from a distance. Copper pots cost so much and are so pretty, I would be scared to use them. But, they are the mac daddy of pots. Maybe I need to get over this.

Anyway, here’s the pork chop recipe on the FN Web site. And as you’ll see from the reviews, my husband and I are not the only people lovin’ on Tyler’s pork chops.

To go with the pork chops, I made some crazy corn bread. I have to admit, I was mentally prepared for failure, letdown or disaster. But I totally succeeded.

Take that, corn bread.



Isn't it pretty?

So, in order to make my fabalicious golden, crusty, moist corn bread, I rocked out with my gorgeous le Creuset cast iron skillet. I received this marvelous pan courtesy of my amazingly awesome mother-in-law. She knows I have a major addiction to le Creuset and cookbooks and shoes and J. Crew and Sudoko, so she usually helps me out by keeping those addictions alive and well during Christmas and my birthday.

Maybe the next time she eats at my house for dinner, I'll serve her some fab corn bread. Of course, the true test would be serving it to my brother-in-law Jason, a.k.a. The Rebel. He comes from Confederate territory and knows his down home eats.

This recipe is based on the Moist Cornbread recipe from "The Cast Iron Skillet Cookbook," by Sharon Kramis and Julie Kramis Hearne. My mother-in-law bought the cookbook for me from Crate and Barrel. The recipe does not call for cheese, but I added 3/4 cup of grated cheddar. The recipe in the book does call for 2 Tbsp. sugar, which I did not add.

Here's how I did it:

Cornbread

1 cup finely ground yellow cornmeal
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp chili powder
2 extra large eggs
1/2 cup sour cream
1 cup half and half
4 Tbsp. and 2 Tbsp. butter, melted separately and cooled a little.
2/3 cup fresh corn. You can use frozen instead.
3/4 cup grated cheddar cheese

Place an oven rack in the middle of the oven. Preheat to 400 degrees.

Butter the bottom and sides of your 8- or 10-inch cast iron skillet.

In a large bowl, combine all the dry ingredients: cornmeal, four,baking powder, baking soda, salt and chili powder. Whisk together.

In a medium bowl, whisk together eggs, sour cream, half and half, 4 Tbsp. melted butter. Add corn and cheese. Mix a little.

Combine the wet ingredients into the dry ingredients. Fold gently. Don't overmix or beat. That will lead to tough and dry and yucky cornbread.

Heat your skillet over medium heat for about 5 minutes. Pour the batter into the pan, and smooth out so that it's even.

Place pan in oven for 10 minutes. Remove skillet from oven and brush the remaining melted butter on the top of the corn bread with a pastry brush. Bake for another 10 minutes.

Let the cornbread cool, and serve straight from the pan.