Dinner for two...how to make a dinner he will remember?!
I want to make my fiancée a wonderful dinner, one that he will remember!. Something with boneless pork chops!. Nothing with fruits, or nuts!.!.!.sadly I'm allergic to them!. Please if anyone has something special please let me know!. Recipes, in full detail!.
Thank you!.Www@FoodAQ@Com
Thank you!.Www@FoodAQ@Com
Answers:
Fennel Pork
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed (you can also use rosemary or all purpose seasoning)
1 cup white wine
DIRECTIONS
Sprinkle garlic salt on both sides of the pork chops!. The garlic salt should pretty well cover the chops!.
Pour a little olive oil or other cooking oil into a skillet!. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops!. 10 to 15 fennel seeds per pork chop will probably do!. Let the underside of the pork chop brown then turn over!. Once both sides are browned flip again!.
Pour the wine into frying pan; cover and reduce heat!. Simmer for 10 minutes and flip the pork chops over!. Cover them again and let them simmer for another 10 minutes!. Make sure the wine doesn't completely evaporate or the pork chops will burn!. You may have to
add a little more wine to the pan!.
Yummy Green Beans
Green beans
red wine vinaigrette salad dressing
pour dressing over green beans!. serve!.
Mini Chocolate Lava Cakes
1 ? cups semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
butter cooking spray
1 tablespoon cocoa powder
8 strawberries, cut into slices- optional
Preheat the oven to 375 degrees F!.
Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted!. Stir in vanilla!.
In a large mixing bowl, combine sugar, flour and salt!. Sift these into the chocolate and mix well with electric hand mixer!. Add eggs one at time, fully incorporating each egg before adding the next!. Beat at high until batter is creamy and lightens in color, approximately 4 minutes!. Chill mixture for at least 2 hours!.
Coat the top and each cup of the muffin tin with cooking spray!. Dust with the cocoa powder and shake out excess!. Spoon mixture into pan using a 4-ounce scoop or ladle!. Bake for 10 to 11 minutes!. Outsides should be cake-like and centers should be gooey!. To remove: flip over tin onto a hard surface covered with wax paper!. Top with strawberries!.
*If serving, melt ? cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar!.
Www@FoodAQ@Com
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed (you can also use rosemary or all purpose seasoning)
1 cup white wine
DIRECTIONS
Sprinkle garlic salt on both sides of the pork chops!. The garlic salt should pretty well cover the chops!.
Pour a little olive oil or other cooking oil into a skillet!. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops!. 10 to 15 fennel seeds per pork chop will probably do!. Let the underside of the pork chop brown then turn over!. Once both sides are browned flip again!.
Pour the wine into frying pan; cover and reduce heat!. Simmer for 10 minutes and flip the pork chops over!. Cover them again and let them simmer for another 10 minutes!. Make sure the wine doesn't completely evaporate or the pork chops will burn!. You may have to
add a little more wine to the pan!.
Yummy Green Beans
Green beans
red wine vinaigrette salad dressing
pour dressing over green beans!. serve!.
Mini Chocolate Lava Cakes
1 ? cups semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
butter cooking spray
1 tablespoon cocoa powder
8 strawberries, cut into slices- optional
Preheat the oven to 375 degrees F!.
Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted!. Stir in vanilla!.
In a large mixing bowl, combine sugar, flour and salt!. Sift these into the chocolate and mix well with electric hand mixer!. Add eggs one at time, fully incorporating each egg before adding the next!. Beat at high until batter is creamy and lightens in color, approximately 4 minutes!. Chill mixture for at least 2 hours!.
Coat the top and each cup of the muffin tin with cooking spray!. Dust with the cocoa powder and shake out excess!. Spoon mixture into pan using a 4-ounce scoop or ladle!. Bake for 10 to 11 minutes!. Outsides should be cake-like and centers should be gooey!. To remove: flip over tin onto a hard surface covered with wax paper!. Top with strawberries!.
*If serving, melt ? cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar!.
Www@FoodAQ@Com
Appetizer Stuffed Mushrooms
12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter or margarine
1 slice bread, toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1 dash paprika
grated Parmesan cheese
Remove stems from mushrooms; set caps aside!. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use)!. In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated!.
Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well!. Stuff into mushroom caps!. Place on greased baking sheets!. Bake, uncovered, at 425 degrees F for 10 minutes or until heated through!. Sprinkle with Parmesan cheese!.
``````````````````````````````
Pork Chops with Blue Cheese Gravy
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled
Melt butter in a large skillet, over medium heat!. Season the pork chops with black pepper and garlic powder!. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes!. Turn occasionally to brown evenly!.
Remove chops to a plate and keep warm!. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom!. Stir in blue cheese!. Cook, stirring constantly until sauce thickens, about 5 minutes!. Pour sauce over warm pork chops!.
```````````````````````````````
Parsley Red Potatoes
2 pounds red potatoes
1 1/2 teaspoons salt
1/3 cup butter, cubed
2 tablespoons minced fresh parsley
Peel off a strip around each potato if desired!. Place in a large saucepan; cover with water!. Add salt!. Bring to a boil; reduce heat!. Cover and cook for 15 minutes or until tender; drain!. Add butter and parsley; toss until butter is melted!.
``````````````````````````````````````!.!.!.
Sauteed Spinach and Peppers
1 large red bell pepper, coarsely chopped
1 tablespoon olive oil
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
In a large nonstick skillet, saute red pepper in oil for 1 minute!. Add onion and garlic; saute until tender, about 1-1/2 minutes longer!. Stir in the spinach, salt, pepper and sugar; saute for 1-2 minutes or until spinach is wilted and tender!. Serve with a slotted spoon!.
``````````````````````````````
Irish Cream Chocolate Mousse
4 ounces dark chocolate, chopped
3 eggs, separated
1 tablespoon Irish cream liqueur
1 cup whipped cream
chocolate shavings
Melt the dark chocolate in a small saucepan over low heat!. Remove from heat and allow to cool!. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream!. Fold in 1/2 of the whipped cream!.
In a separate bowl, beat the egg whites until stiff!. Fold the egg whites into the chocolate mixture!. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving!.
```````````````````````````````
Www@FoodAQ@Com
12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter or margarine
1 slice bread, toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1 dash paprika
grated Parmesan cheese
Remove stems from mushrooms; set caps aside!. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use)!. In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated!.
Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well!. Stuff into mushroom caps!. Place on greased baking sheets!. Bake, uncovered, at 425 degrees F for 10 minutes or until heated through!. Sprinkle with Parmesan cheese!.
``````````````````````````````
Pork Chops with Blue Cheese Gravy
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled
Melt butter in a large skillet, over medium heat!. Season the pork chops with black pepper and garlic powder!. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes!. Turn occasionally to brown evenly!.
Remove chops to a plate and keep warm!. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom!. Stir in blue cheese!. Cook, stirring constantly until sauce thickens, about 5 minutes!. Pour sauce over warm pork chops!.
```````````````````````````````
Parsley Red Potatoes
2 pounds red potatoes
1 1/2 teaspoons salt
1/3 cup butter, cubed
2 tablespoons minced fresh parsley
Peel off a strip around each potato if desired!. Place in a large saucepan; cover with water!. Add salt!. Bring to a boil; reduce heat!. Cover and cook for 15 minutes or until tender; drain!. Add butter and parsley; toss until butter is melted!.
``````````````````````````````````````!.!.!.
Sauteed Spinach and Peppers
1 large red bell pepper, coarsely chopped
1 tablespoon olive oil
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
In a large nonstick skillet, saute red pepper in oil for 1 minute!. Add onion and garlic; saute until tender, about 1-1/2 minutes longer!. Stir in the spinach, salt, pepper and sugar; saute for 1-2 minutes or until spinach is wilted and tender!. Serve with a slotted spoon!.
``````````````````````````````
Irish Cream Chocolate Mousse
4 ounces dark chocolate, chopped
3 eggs, separated
1 tablespoon Irish cream liqueur
1 cup whipped cream
chocolate shavings
Melt the dark chocolate in a small saucepan over low heat!. Remove from heat and allow to cool!. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream!. Fold in 1/2 of the whipped cream!.
In a separate bowl, beat the egg whites until stiff!. Fold the egg whites into the chocolate mixture!. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving!.
```````````````````````````````
Www@FoodAQ@Com
these are delicious served with a wild rice pilaf or risotto and glazed carrots!. Make brownies for dessert - you can "fancy them up," by cutting into triangles & drizzling chocolate sauce or syrup on the plate!. Top with whipping cream & a sprig of mint!
BONELESS PORK CHOPS
1 lb!. boneless pork chops, 1/4 inch thick
butter for frying
Pepper
1/4 c!. minced green onion
2 tsp!. Dijon mustard
1 c!. canned chicken broth (College Inn brand is good)
2 tbsp!. pure maple syrup or more to taste (I use 4)
1 tbsp!. red wine vinegar
Have butcher cut chops 1/4-inch thick or flatten between wax paper!. Pepper both sides!. Melt butter in skillet!. Saute pork 4 minutes per side!. Remove from pan!. Saute green onion in same pan 30 seconds!. Mix in mustard and chicken broth!. Cook 5 minutes!. Stir in maple syrup and vinegar and cook another 5 minutes!. Put chops back in skillet and heat through about 2 minutes!. Serve chops with sauce poured over!.Www@FoodAQ@Com
BONELESS PORK CHOPS
1 lb!. boneless pork chops, 1/4 inch thick
butter for frying
Pepper
1/4 c!. minced green onion
2 tsp!. Dijon mustard
1 c!. canned chicken broth (College Inn brand is good)
2 tbsp!. pure maple syrup or more to taste (I use 4)
1 tbsp!. red wine vinegar
Have butcher cut chops 1/4-inch thick or flatten between wax paper!. Pepper both sides!. Melt butter in skillet!. Saute pork 4 minutes per side!. Remove from pan!. Saute green onion in same pan 30 seconds!. Mix in mustard and chicken broth!. Cook 5 minutes!. Stir in maple syrup and vinegar and cook another 5 minutes!. Put chops back in skillet and heat through about 2 minutes!. Serve chops with sauce poured over!.Www@FoodAQ@Com
User "Michelle" above me gave you a great recipe for the chops, for sides you can add his favorite veggie and mashed potatoes or baked potatoes!.
Do a starter of shrimp cocktail and whatever his favorite dessert!.
Don't forget the candles on the table and maybe a small bouquet of flowers!. Www@FoodAQ@Com
Do a starter of shrimp cocktail and whatever his favorite dessert!.
Don't forget the candles on the table and maybe a small bouquet of flowers!. Www@FoodAQ@Com
Both pork chop recipes are good, but don't forget to brine the pork chops!. Sumbmerge the porkchops in a liquid consisting of salt, sugar, a little vinegar and water!.Www@FoodAQ@Com
I love to get the boneless butterly porchops and stuff them and bake in the oven!.
Another easy thing is sear them in a pan and then bake then topped with a cream of soup!. Canned or homemade!. Www@FoodAQ@Com
Another easy thing is sear them in a pan and then bake then topped with a cream of soup!. Canned or homemade!. Www@FoodAQ@Com
Candles, wine, soft lighting and soft music!. A gooey dessert!. He'll forget what the main course was!.Www@FoodAQ@Com
He will be more interested in what's for dessert!Www@FoodAQ@Com
A simple dish, maybe some shrimp pasta,but a spectacular dessert!!!Always works!.!Www@FoodAQ@Com
sorry i mostly grill but lemon pepper gives them a very good taste!!!Www@FoodAQ@Com
Grilled Pork Chops with Clams and Chorizo
Ingredients
2 medium heads garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 Turkish or 1 1/2 California bay leaves
1 medium onion, finely chopped (1 cup)
1 medium carrot, finely chopped (1/2 cup)
1 celery rib, finely chopped (1/2 cup)
2 oz Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/3 cup)
1/2 cup drained canned diced tomatoes (from a 14 1/2-oz can)
2 tablespoons tomato paste
3 whole cloves
3/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon black pepper
2/3 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
24 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), shucked, reserving 2/3 cup juices
Vegetable oil for oiling grill
4 (1-inch-thick) bone-in rib pork chops
2 teaspoons kosher salt
1/3 cup finely chopped fresh flat-leaf parsley
Special equipment: an instant-read thermometer
PreparationPut oven rack in middle position and preheat oven to 400°F!.
Cut 1/4 inch off tops of garlic heads and put heads, cut sides up, on a sheet of foil!. Drizzle with 1 tablespoon olive oil and wrap tightly in foil, then roast in oven until garlic is soft when pierced with tip of a knife, about 45 minutes!.
While garlic roasts, heat remaining 1/4 cup olive oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking!. Add bay leaves and cook, stirring, until leaves begin to brown, about 10 seconds!. Reduce heat to moderate, then add onion, carrot, celery, and chorizo and cook, stirring occasionally, 2 minutes!. Add tomatoes, tomato paste, cloves, red-pepper flakes, and black pepper and cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes!. Add wine and bring to a boil, then add broth and reserved clam juice!. Simmer, uncovered, until reduced to about 2 cups, about 15 minutes!.
While tomato sauce simmers, squeeze pulp from garlic cloves and force through a medium-mesh sieve into a bowl using a rubber spatula, discarding solids!. Whisk purée into tomato sauce!. Discard bay leaves and cloves, then keep sauce warm while grilling chops!.
Prepare grill for cooking!. If using a charcoal grill, open vents on bottom of grill, then light charcoal!. Charcoal fire is medium-hot when you can hold your hand 5 inches above grill rack for 3 to 4 seconds!. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate!.
Pat pork chops dry and sprinkle on both sides with salt!. Grill pork chops on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted 2 inches into center of a chop (do not touch bone) registers 145°F, 12 to 14 minutes total!. Transfer chops to a plate and keep warm, loosely covered with foil!.
Add clams to sauce and cook just until clams plump and edges begin to curl, 30 to 45 seconds!. Stir parsley into sauce along with any meat juices accumulated on plate!.
Serve chops topped with clams and sauce!.
Cook's note:
If you aren't able to grill outdoors, chops can be grilled in a hot, lightly oiled, well-seasoned ridged grill pan over moderately high heat!.
------------------
Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains
For salad
1 (14-oz) can hearts of palm (not salad-cut), drained
1/4 medium red onion, thinly sliced
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
3/4 teaspoon black pepper
For plantains
1 (11-oz) box frozen ripe plantains
For pork
3 to 4 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning
1 tablespoon olive oil
8 thin boneless center-cut pork chops (about 1/4 inch thick)
Special equipment: a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)
PreparationPut oven rack in middle position and preheat oven to 375°F!. Line a baking sheet with aluminum foil!.
Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion!. Rinse well under cold water and pat dry!. Transfer to a large bowl and toss together with remaining salad ingredients!.
Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes!.
While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking!.
Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat!. Grill pork, turning over once, until just cooked through, about 3 minutes total!. Serve pork with salad and plantains!.
---------------
SOME SIDES:
Roasted Potatoes and Shallots
6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
PreparationPreheat oven to 400°F with rack in lowest position!.
Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly!.
Roast, stirring occasionally, until shallots are golden, about 30 minutes!.
Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots!.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes!.
-------------------
Romaine with Parmesan Vinaigrette
1/4 cup fresh lemon juice
3 tablespoons grated Parmesan cheese
2 teaspoons whole grain mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
2 hearts of romaine
PreparationMix first 5 ingredients in jar!. Place lid on jar; shake to combine!. Add oil!. Replace lid; shake!. Season with salt and pepper!. DO AHEAD: Can be made 3 days ahead!. Keep chilled!. Bring to room temperature before using!.
Shake vinaigrette to blend!. Trim ends of romaine, then slice lengthwise!. Arrange on plates and drizzle with vinaigrette
------------
Citrus-Glazed Carrots
subscribe to Bon Appétit Ingredients2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
2 cups (or more) water
1 cup fresh orange juice
1/2 cup sugar
1/4 cup fresh lime juice
2 tablespoons (1/4 stick) butter
2 1/2 teaspoons finely grated orange peel
2 teaspoons finely grated lime peel
1 teaspoon salt
1 tablespoon chopped fresh parsley
PreparationCombine carrots and 2 cups water in heavy large skillet!. Add all remaining ingredients except parsley!. If needed, add enough water to just cover carrots!. Bring to boil, stirring until sugar dissolves!. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes!. Using slotted spoon, transfer carrots to medium bowl; cool!. Boil cooking liquid in skillet until slightly reduced, about 5 minutes!. Transfer to small bowl!. DO AHEAD: Can be made 1 day ahead!. Cover carrots and cooking liquid separately; chill!.
Bring reserved cooking liquid to boil in large skillet over medium-high heat!. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes!. Season with salt and pepper!. Transfer to serving bowl!. Sprinkle with parsleyWww@FoodAQ@Com
Ingredients
2 medium heads garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 Turkish or 1 1/2 California bay leaves
1 medium onion, finely chopped (1 cup)
1 medium carrot, finely chopped (1/2 cup)
1 celery rib, finely chopped (1/2 cup)
2 oz Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/3 cup)
1/2 cup drained canned diced tomatoes (from a 14 1/2-oz can)
2 tablespoons tomato paste
3 whole cloves
3/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon black pepper
2/3 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
24 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), shucked, reserving 2/3 cup juices
Vegetable oil for oiling grill
4 (1-inch-thick) bone-in rib pork chops
2 teaspoons kosher salt
1/3 cup finely chopped fresh flat-leaf parsley
Special equipment: an instant-read thermometer
PreparationPut oven rack in middle position and preheat oven to 400°F!.
Cut 1/4 inch off tops of garlic heads and put heads, cut sides up, on a sheet of foil!. Drizzle with 1 tablespoon olive oil and wrap tightly in foil, then roast in oven until garlic is soft when pierced with tip of a knife, about 45 minutes!.
While garlic roasts, heat remaining 1/4 cup olive oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking!. Add bay leaves and cook, stirring, until leaves begin to brown, about 10 seconds!. Reduce heat to moderate, then add onion, carrot, celery, and chorizo and cook, stirring occasionally, 2 minutes!. Add tomatoes, tomato paste, cloves, red-pepper flakes, and black pepper and cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes!. Add wine and bring to a boil, then add broth and reserved clam juice!. Simmer, uncovered, until reduced to about 2 cups, about 15 minutes!.
While tomato sauce simmers, squeeze pulp from garlic cloves and force through a medium-mesh sieve into a bowl using a rubber spatula, discarding solids!. Whisk purée into tomato sauce!. Discard bay leaves and cloves, then keep sauce warm while grilling chops!.
Prepare grill for cooking!. If using a charcoal grill, open vents on bottom of grill, then light charcoal!. Charcoal fire is medium-hot when you can hold your hand 5 inches above grill rack for 3 to 4 seconds!. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate!.
Pat pork chops dry and sprinkle on both sides with salt!. Grill pork chops on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted 2 inches into center of a chop (do not touch bone) registers 145°F, 12 to 14 minutes total!. Transfer chops to a plate and keep warm, loosely covered with foil!.
Add clams to sauce and cook just until clams plump and edges begin to curl, 30 to 45 seconds!. Stir parsley into sauce along with any meat juices accumulated on plate!.
Serve chops topped with clams and sauce!.
Cook's note:
If you aren't able to grill outdoors, chops can be grilled in a hot, lightly oiled, well-seasoned ridged grill pan over moderately high heat!.
------------------
Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains
For salad
1 (14-oz) can hearts of palm (not salad-cut), drained
1/4 medium red onion, thinly sliced
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
3/4 teaspoon black pepper
For plantains
1 (11-oz) box frozen ripe plantains
For pork
3 to 4 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning
1 tablespoon olive oil
8 thin boneless center-cut pork chops (about 1/4 inch thick)
Special equipment: a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)
PreparationPut oven rack in middle position and preheat oven to 375°F!. Line a baking sheet with aluminum foil!.
Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion!. Rinse well under cold water and pat dry!. Transfer to a large bowl and toss together with remaining salad ingredients!.
Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes!.
While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking!.
Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat!. Grill pork, turning over once, until just cooked through, about 3 minutes total!. Serve pork with salad and plantains!.
---------------
SOME SIDES:
Roasted Potatoes and Shallots
6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
PreparationPreheat oven to 400°F with rack in lowest position!.
Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly!.
Roast, stirring occasionally, until shallots are golden, about 30 minutes!.
Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots!.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes!.
-------------------
Romaine with Parmesan Vinaigrette
1/4 cup fresh lemon juice
3 tablespoons grated Parmesan cheese
2 teaspoons whole grain mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
2 hearts of romaine
PreparationMix first 5 ingredients in jar!. Place lid on jar; shake to combine!. Add oil!. Replace lid; shake!. Season with salt and pepper!. DO AHEAD: Can be made 3 days ahead!. Keep chilled!. Bring to room temperature before using!.
Shake vinaigrette to blend!. Trim ends of romaine, then slice lengthwise!. Arrange on plates and drizzle with vinaigrette
------------
Citrus-Glazed Carrots
subscribe to Bon Appétit Ingredients2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
2 cups (or more) water
1 cup fresh orange juice
1/2 cup sugar
1/4 cup fresh lime juice
2 tablespoons (1/4 stick) butter
2 1/2 teaspoons finely grated orange peel
2 teaspoons finely grated lime peel
1 teaspoon salt
1 tablespoon chopped fresh parsley
PreparationCombine carrots and 2 cups water in heavy large skillet!. Add all remaining ingredients except parsley!. If needed, add enough water to just cover carrots!. Bring to boil, stirring until sugar dissolves!. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes!. Using slotted spoon, transfer carrots to medium bowl; cool!. Boil cooking liquid in skillet until slightly reduced, about 5 minutes!. Transfer to small bowl!. DO AHEAD: Can be made 1 day ahead!. Cover carrots and cooking liquid separately; chill!.
Bring reserved cooking liquid to boil in large skillet over medium-high heat!. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes!. Season with salt and pepper!. Transfer to serving bowl!. Sprinkle with parsleyWww@FoodAQ@Com