Mustard Pork Chops

Ingredients:

2-4 pork chops (depending on size, about 1 lb)
2 Teaspoons of garlic oil *see below
1/2 cup Hard Cider
1 T whole-grain mustard
1/2 C heavy cream

Cut fat off the pork chops. Beat them briefly with a mallet between two pieces of wax paper or plastic wrap to make them thinner.

*Garlic oil: Heat olive oil in a saute pan with a couple/few cloves of crushed garlic.

Heat oil in pan (make sure that the garlic cloves have been removed), and cook pork chops on med high for a few minutes each side (depending on thickness; 3-5 minutes). Remove chops to plate and keep warm.

Pour the cider into the pan and deglaze the pan. Let it bubble for a about a minute, then add the mustard and cream. Cook for a few more minutes.

Pour sauce over plated pork chops.

The sauce is great with gnocchi, and you can add these to the pan to coat them with the sauce before serving on the plate.


This is a great dish to make when you don't want to mess with a lot of ingredients, and you don't have a ton of time, but you still want something interesting and tasty!

Bacon & Onion Quiche

Serves 6

• 3 oz. chopped bacon (cooked)
• 1/2 cup chopped onion
• 5 oz. shredded Swiss cheese
• 3 oz. grated Parmesan cheese
• 1 (9") deep dish frozen pie crust
• 4 eggs lightly beaten
• 1 cup half-and-half

1. Preheat oven to 400
2. Mix the bacon, onion and cheeses in a bowl. Place into unthawed pie crust
3. Mix the eggs and half-and-half and pour over the cheese mixture
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 and bake for 35 minutes or until top of quiche is brown and a knife stuck in the center comes out clean
5. Let quiche stand 10 min before serving. Serve warm.

This was AMAZING! Hands down best thing I've made yet. I did a few things different from the recipe. I stabbed the frozen pie crust all over (used Marie Callendar's crust) and baked for 12 minutes before adding the toppings to keep the crust from getting soggy. I used a lot more onion, half a large onion worth. I used extra sharp cheddar and romano cheese that I grated myself, and put some extra cheddar on top. I used half regular milk and half half-and-half. I also added some garlic powder, fresh ground pepper and paprika to the egg mixture. We will definately have this again. I can't wait to heat up some for breakfast tomorrow!

Slow Cooker: Asian Shredded Beef (or Pork)

Serves 5-6 hungry adults! (great the next day as leftovers!)

• Boneless Beef (or pork) roast. *I used a 4lb Beef Roast
• 1/2 C Hoisin Sauce
• 1/2 C Soy Sauce
• 6T Honey
• 6T Ketchup
• 2T Chinese 5-Spice
• 2T Garlic powder (or 2 cloves minced)
• * I added 1 yellow onion cut in rings

1. Place the roast in your crock
2. Sprinkle the spice on the roast
3. Combine the rest of the ingredients in a bowl, mix and pour over the roast
4. Cook on High for 4-6 hours or Low for 7-9 hours. * I cooked on Low for 8.5 hours

Serve over jasmine rice, shredded cabbage or you can make "Asian tacos" like we did with four tortillas, RF sour cream, cold shredded cabbage (cole slaw mix) and the beef.

We thought this was really good. I will omit the Chinese 5 spice next time. I didn't realize till it was too late that it has anise in it, and I HATE licorice. Even with the licorice taste I thought it was really good.