Plans Change, Tasty Results Ensue

I bought already-shelled pomegranate seeds--and if you've ever slaved away at unlocking a pomegranate you'll understand why. And I was super excited. Because they're pomegranate seeds--and if you've ever slaved away at unlocking a pomegranate you'll understand why. Oh, I had such grand plans for those pomegranate seeds--heating them over a dry skillet so they started to gush their juices before adding a little honey and a splash of wine to make compote...

But it was not to be. When I opened the package they had fermented. It smelled like a vinegary disgusting mess, like a gym sock had mated with corked wine. Sigh. But all was not lost. I still had some very ripe, luscious roma tomatoes and an open bottle of red wine. Together, these two would compliment my seared pork chops in albeit a different way that originally planned. Success!

Pork Chops & Tomato Burgundy Sauce
--2 pork chops, bone-in, 3-4 oz. each
--kosher salt and cracked pepper
--2 TSP olive oil
--1 shallot, minced
--1 cup dry red wine
--1 cup beef stock or broth
--2 medium ripe roma tomatoes, chopped into thumbnail-sized pieces

Heat a stainless or cast-iron skillet over high heat. Season the pork chops on both sides with the salt and pepper, using your fingers to press the seasoning into the meat. Reduce the heat on the skillet to medium and add one teaspoon of olive oil to the pan, swirling to coat. Sear the pork on both sides for 3-4 minutes, until a nice crust is formed (this will lock the juices in).

Place the pork chops in an oven proof dish and continue cooking at 250 degrees while you make the sauce.

In the same skillet used to sear the pork chops, add one teaspoon olive oil and the shallot. Sauté 2 minutes before adding half of the wine. Use the wine to de-glaze the pan before adding half of the beef stock.

Change the heat to high and bring to a boil. Reduce to a simmer and cook until it reduces. Add the tomato pieces. Add wine and stock as needed to make more stock.

Remove the pork chops from the oven and nestle them into the sauce pan. Remove from heat and let sit one minute before serving. Plate the pork chops and spoon the sauce and tomatoes over the top of the chops.

Dammit Jim, I'm a cook, not a doctor...
Time: 25 minutes
Serves: 2
Calories: 439 per serving

Quitting A Chicken Marsala Habit

First, allow me to confess that I love chicken marsala. If I see it on a menu at a restaurant I feel compelled to order it, even if there are other and seemingly better options. Worse, it often occurs in the kinds of places where one should never order chicken marsala, like that airport where the dish definitely came from a vacuum packed NASA or Army-type ration meal... Second confession, I've never attempted to make chicken marsala at home. It would be too devastating if I failed miserably as my taste buds have long ago decided exactly what a chicken marsala should taste like.

Also, chicken marsala is a heavy dish, especially restaurant style, and is laden with butter, oil, flour, wine, and probably sherry. So this dish is like chicken marsala-light. It has the essence of the dish--mushrooms, chicken, wine--but is a lighter, different dish all on its own. It doesn't quite taste exactly like a chicken marsala, but it's close enough to fool me into thinking that I've quelled that craving for the time being.

Chicken with Mushroom Pasta
--1/2 cup dry bowtie or penne pasta
--2 cloves garlic, sliced into thin intact pieces
--1 cup sliced button mushrooms
--2 TBSP butter
--4 boneless, skinless chicken breast tenders
--3 TBSP cup flour, seasoned with garlic salt & fresh black pepper
--1 egg, beaten
--cooking spray
--1 shallot, diced fine or minced
--1 cup dry white wine, divided
--2 cups chicken broth, divided
--1 cup cherry tomatoes, halved

Cook the pasta omitting any oil.

In a medium skillet, sauté the mushrooms and garlic slices in the butter over medium heat until soft and tender.

While the mushrooms and pasta cook, dredge the chicken alternately in the egg and flour until evenly coated. In a cooking spray-coated medium skillet on medium to medium-high heat, cook the chicken tenders for 4-5 minutes on each side. Add 1/2 cup of the wine and 1 cup of the chicken broth and allow the sauce to boil and reduce. Set the chicken aside and pour any remaining sauce over the top of the chicken.

Spray the same skillet the chicken was cooked in with a little more cooking spray. Add the shallots and sauté until browned, stirring regularly. Add the remaining wine to the skillet. Use a wooden spoon to scrape up any bits before adding the rest of the chicken broth. Allow the sauce to reduce a little so that it is less liquid but not so much that it is too thick.

Drain the pasta and return it to the pot. Pour the mushrooms into the pot and add the tomatoes. Pour the sauce into the pot and stir to combine.  Plate the pasta and then add 2 chicken tenders to each plate. Drizzle any remaining sauce onto the chicken and serve. Garnish with fresh parsley and 1 oz. of grated Parmesan, if desired.

Dammit Jim, I'm a cook, not a doctor...
Time: 25 minutes
Serves: 2
Calories: 607 per serving

Wine's The Way To Go

I drink enough wine, it's about time I spent more time cooking with it! So recently I have begun experimenting with making various wine sauces. Wine sauces are an easy way to add a nice rich flavor to dishes. I made dinner for family last weekend and decided a pork tenderloin with a white wine sauce was the way to go, adding some dried cherries that friends from Michigan sent us to give the dish a sweet little pop.

Cooking for groups can be tricky, especially as kids tend to be pickier, many people have allergies or dietary restrictions, and some of us are more adventurous with our food than others. This meal was a filling, healthy, tasty combination we all could agree on. Success!

Pork Tenderloin w/ Glazed Cherries Sauce
--2 lbs. lean pork tenderloin, any excess fat or skin removed.
--salt & pepper
--2 tsp olive oil, divided
--1 medium shallot, minced
--1 cup white wine
--2 cups chicken broth or stock
--1/4 cup dried cherries

Heat the oven to 375 degrees.

Heat a medium skillet over medium-high heat. Add 1 teaspoon of the olive oil and swirl to coat the pan. Season the pork with a few sprinkles of salt and pepper and sear the pork tenderloin on all sides for 2 minutes each. Searing the meat will help to lock in the juices. Place the meat in an oven safe dish and place into the oven for 20 minutes. After 20 minutes turn the pork loins and cook another 7 minutes. Use a knife plunged into the thickest part of the pork loin to check doneness. You want the interior of the pork to be a light pink in color as the pork will continue to cook while it is resting. When the pork is done remove it from the oven and allow it to rest for 4-5 minutes before slicing.

Heat the remaining teaspoon of olive oil in the pan, again, swirl to coat. Add the shallot and sauté over medium-high heat for a few minutes, stirring regularly, until the shallot is soft and begins to brown. Add the wine and the stock/broth.

Up the heat if necessary to bring the liquid to a boil. Then, reduce it to a simmer and cook until the sauce begins to reduce.

Add the cherries and stir to combine. You may wish you add a little more wine or stock as needed to make more sauce. If your sauce is thin and not thickening or reducing well, you can add 1/2 teaspoon of cornstarch blended well with 2 TBSP of warm water (mix this together well before adding it to the sauce). Slice the pork into 1/2" thick rounds and serve with the cherries sauce spooned over the pork rounds.

Dammit Jim, I'm a cook, not a doctor...
Time: 40 minutes
Serves: 4
Calories: 442 per serving