Sage Compound Butter
Ingredients:
2 sticks unsalted butter
2 Tbs. chopped fresh sage
1 Tbs. red chili flake
½ tsp. salt
½ tsp. black pepper
Juice of 1 lemon
Method:
Place softened butter in mixing bowl or food processor, add all ingredients and mix thoroughly. Separate into 2 equal parts, roll and wrap in plastic wrap and refrigerate for 2 hours. Slice and place on top of pork chops.
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Balsamic Braised Swiss Chard
Ingredients:
2 Bunches of “Red” swiss chard
2 shallots sliced
2 Tbs. balsamic vinegar
1 oz. olive oil
Salt and pepper to taste
Method:
Trim end of swiss chard and rough chop (including stem). Heat olive oil and quick sauté shallots. Add swiss chard and sauté for 1 minute. Season with salt and pepper and add the balsamic.
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Roasted Root Vegetables
Ingredients:
2 turnips
4 parsnips
3 new potatoes
2 carrots
¼ cup olive oil
½ bunch parsley chopped
Salt and pepper to taste
Cont………….
Method:
Preheat oven to 375 degree. Peel and dice turnips, parsnips and potatoes into “dice” size pieces, toss in olive oil, salt and pepper. Place on sheet pan and roast in oven until soft. Toss roasted vegetables in parsley before serving.
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Granny Smith Apple Compote
Ingredients:
3 Granny Smith apples
¼ cup packed brown sugar
¼ cup honey
¼ cup apple cider vinegar
½ Tbs. cinnamon
¼ stick butter
Method:
Large dice Granny Smith apples. Melt butter in pan and add apples. Sauté for 2 minutes, add rest of ingredients and cook until soft but retain shape. Refrigerate for 1 at least hour.
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Pan Seared Pork Chop
Ingredients:
7-8 oz. pork chop
1 Tbs. olive oil
Salt and pepper to taste
Method:
Preheat oven to 375 degrees. Salt and pepper pork chops to taste. Heat olive oil in oven safe pan. Sear pork chops for 1 minute on each side and place in preheated oven for 6-8 minutes.
