Pork Chops in Mustard Sauce

There isn’t much to say about this recipe except that it was very tasty.  I think the fact that the pork chops I used were really great helped things. They came from my meat buying club.

Pork Chops with Mustard Sauce (Gourmet, May 2005)

  • 4 (3/4-inch-thick) pork chops
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup finely chopped shallots  *I used red onion*
  • 2 tablespoons unsalted butter
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup country-style Dijon mustard
  • 2 tablespoons heavy cream *I used unsweetened evaporated milk*
  • 2 teaspoons fresh lemon juice

Put oven rack in middle position and preheat oven to 325°F.

Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.

Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.


The Curtis Rum and Sprite

I promise this drink has a yellow hue to it once you make it.  Good rum is golden yellow, right?

Mount Gay Rum + Sprite + Fresh Mint + Lime +Ice = A celebration.

Take a tall glass and fill with ice.  Add 2-3 oz of Mount Gay Rum (brand not negotiable).  Fill the rest of the glass with sprite.  Squeeze in 1 lime wedge.  Stir.  Take 3-4 fresh mint leaves and rub them with your fingers to release the aroma, and stir into the mix.   Wha-la.

A Taste of Yellow is a food blogger event hosted by winosandfoodies to mark LiveSTRONG day 2008 on May 13th.  Everyone is now or will eventually be touched by cancer.   Cancer came into my life early, when my older brother battled and beat Hodgkin’s disease. Twenty years later it has come to wage war with my Mother-in-law.  One day we will put an end to this horrid disease. The best we can do in the meantime is to support each other through the roller coaster that is cancer and celebrate every day.

For the Curtis family, we try our best to continue with the life we knew before the cancer came.  The best way I can describe that life is that it is filled with smiles and laughter and celebrations of life.   I think it is truly a gift from God that not only did I get to marry my husband, but I got my in-laws in the deal.  So this drink is for them. We have shared many of them over the past few years.

I don’t know if my post necessarily fits the criteria for the Taste of Yellow event.  Either way, make sure to check out all of the great photos and recipes at winosandfoodies on May 13th.  I was going to post a pork chops and mustard sauce recipe. But Friday night rolled around;  Buffett came on the stereo and the Curtis special got rolled out to toast the end of the week.   This post just felt right.

Let’s raise a toast to the memory of those we have lost and those who keep on keepin’ on.  

Stay strong everybody.

   I will never understand why I can’t get myself out of bed on time during the week, but on the weekend I am wide awake at 6:30.  Thank God that doesn’t happen every weekend. 

It wasn’t too terrible to wake up early this morning because I got to enjoy the sunshine before the clouds rolled in.  There was also extra time to put this breakfast casserole together.  I know that this recipe is not original.  I was excited to try it because it let me use the breakfast sausage from Brad Moore’s Farm.  This is my first dish using any of the pork that he brought to our Farm to Fork meat buying club (see more info here).

I don’t normally like sausage all that much, but this stuff was great!  There are about 1 million different variations of this casserole, and you can put it together the night before and just pull it out and bake it in the morning.  I halved the recipe and it turned out fine. You could freeze the leftovers and pull them out during the week for a quick breakfast if you wanted.  The next time I will add some vegetables to the mix; tomatoes and green onions come to mind.

Weekend Breakfast Casserole

  • 4 cups of english muffins, cubed (you can use bread if that is what you have)
  • lb pork sausage;   crumbled, cooked and well drained
  • 1 1/2 cups grated sharp cheddar cheese
  • 10 large eggs
  • cups milk(I used 2% and it was fine)
  • 1teaspoon dijon mustard
  • teaspoon salt
  • pepper
  • Preheat oven to 350 degrees. Grease 9×13 inch glass baking dish. Place bread cubes in prepared dish, top with sausage and cheese. Beat together eggs, milk, mustard and salt.  Season with pepper.  Pour egg mixture over sausage mixture.   Bake casserole until puffed and center is set, about 50 minutes. Cut into squares and serve.



    Farm to fork large pork box

    I was so excited this week to get our first delivery of pork to the Farm to Fork meat buying club that we started at work! 

    Meat buying clubs are an opportunity for people to purchase organic and humanely raised meats directly from the farmer. You can find more information about programs like ours here and here

    Our group operates on a month to month basis right now, and for the first month we decided to go with pork. Our farmer was Brad Moore from Liberty, NC.  It was really great to finally meet him this week after we had been playing email-tag for so long.   It really puts lots of pressure on you to put the meat to good use when you meet the people who obviously take such good care of their animals! 

    Well, we got a large box of pork. The large order included 2 pork roasts, spare ribs, pork chops, bratwurst, breakfast sausage and a ham steak.  I have lots of recipes to find now!

    I plan to put all of our adventures with these great cuts of meat here on the blog.  Wish us luck!


    The daffodils are blooming here in North Carolina and that is the first herald of spring.  Easter is on its way, and my Mom spends many hours before Easter Sunday making loaves and loaves of Easter bread.  I went online this past week to find the history behind these recipes, but all of the recipes I found were savory breads.  The two recipes that come from our family are breakfast breads. They are sweet and go perfect with a nice hot cup of coffee or tea. 

    Vegetarian Chili

      Every year at work, we have a chili cook-off to kick off the start of March Madness.  The cook-off is always on a Friday, and it’s always during Lent.  For us Catholics, Lent is a time when we don’t eat meat on Fridays.  The only chili that I felt I made well enough to serve to other people has always had meat in it.  Leaving the meat out just didn’t taste right.  That meant I couldn’t eat my own chili during the potluck lunch! 

      This year, I thought I would do some research online for good vegetarian chili recipes.  This recipe base came from a recipe in Gourmet magazine. You can find it on epicurious.com.  It was highly rated, so I tried it out this week on my Hubby before I made it for the cook-off.  (Thanks for being my guinea pig, Love!)

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    Banana Blueberry Muffins 

    I found the basic recipe for these muffins inside a box of Land O Lakes light butter.  The basic recipe is good on its own, but we had blueberries on sale at the store, so I thought I would try throwing them in.   I also added some cinnamon to the recipe as well.  This muffins come together really quick and don’t require lots of ingredients.

     Banana Honey Muffins with Blueberries

    • 1 1/2 cups bran cereal
    • 3/2 cup milk
    • 1/2 cup Land O Lakes light butter, melted
    • 1/3 cup honey
    • 2 medium ripe bananas, mashed
    • 2 tsp cinnamon
    • 1 egg slightly beaten
    • 1 1/4 cups all purpose flour
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1 pint blueberries. 

    Heat the oven to 375 degrees.  Stir together bran cereal and milk in large bowl. Let stand 5 minutes.

    Stir light butter, honey, bananas and egg into bran cereal mixture.  Sift together the flour, baking powder and salt, then add to the cereal mixture. Stir until just moistened, then fold in the blueberries.

    Spoon batter evenly into muffin tin lined with paper cups. Bake for about 15 to 25 minutes until browned.

    Using the light butter, and estimating 12 muffins from the recipe, each muffin is 3 ww points.