Tuesday, April 3, 2018

PORK CHOPS WITH HERB GOAT CHEESE ENJOY DAN:


            PORK CHOPS WITH HERB GOAT CHEESE by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless pork chops
2 tablespoons olive oil
2-tablespoons butter
1 teaspoon EACH fresh thyme, chopped and fresh rosemary chopped
1/2- teaspoon lemon juice
3/4-teaspoon black pepper
1/3-cup crumbled goat cheese
1 bunch asparagus

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   Spray a baking sheet with Pam.
2.   Layer asparagus evenly, end trimmed.
3.   Drizzle with olive oil and sprinkle with garlic powder salt and pepper.
4.   Combine butter and next 5 ingredients in a bowl; set aside.
5.   Heat olive oil in a skillet over medium-high heat and when sizzling.
6.    Sprinkle chops with lots of adobo seasoning.
7.   Place seasoned side down in the skillet
8.   Cook 3 minutes and seasoned the uncooked side, then turn over.
9.   Cook for an additional 4 minutes.
10  Top each pork chop with 1/3-of the goat cheese butter.
11  Serve with a side of asparagus.

ADOBO RUB SEASONING:
1 tablespoon EACH cumin seeds, coriander seeds, mustard seeds, and fennel seeds
1/2-dried pasilla Chile, stemmed, seeded, deveined, and torn into small pieces
1/2-dried ancho Chile, stemmed, seeded, deveined, and torn into small pieces.
2 tablespoons dried Mexican oregano
1/2-teaspon EACH garlic powder, and onion powder
1-Tablespoon paprika

ADOBO SEASONING DIRECTIONS:
1.   In a dry cast-iron skillet over low-heat.
2.   Pour in all ingredients and toast, stirring until aromatic and seeds are popping.
3.   Set aside until cool and in a spice, grinder grind all ingredients until smooth.

ENJOY DAN:                                                       BE HEALTHY EAT SPICES!!


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