Recipes: Share 'em if You Got 'em
There are a few times in life when you stumble across a recipe that makes a lasting impression on you. It's when you can then take that recipe and share it with someone else that the circle is complete. I never understood chefs who hold onto their recipe box with a death grip. If all it took to be a brilliant chef was to follow a recipe word for word and line by line, the world would be full of brilliant, well-fed people. No one would be forced to eat frozen prepared meals or canned pasta to survive. It takes a sense of adventure and a certain love of cooking to make a recipe really come to life. Not everyone possesses these qualities.
I however, have a rule when it comes to my food. Show an interest, ask me how to make something, and I will share what I know with you. It makes me feel good to share the things that I enjoy, that make me happy, that make me smile.
I encourage all of you to do the same.
The following recipe is one of my favorite pork recipes. It balances the delicate taste of pork loin with some of my favorite ingredients: mushrooms, cheese, bread and wine. I first made if for one of my boyfriends over four years ago. I watched him melt in his chair, along with his heart.
Made with black pepper, bread crumbs, Parmesan cheese, parsnips, parsley, mushrooms, butter, garlic
Serves/Makes: 4
- 4 boneless pork loin chops, about 1 inch thick
- 1 1/2 teaspoon salt
- 1 dash ground black pepper
- 3 tablespoons fine bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 parsnips
- 2 tablespoons butter
- 2 tablespoons chopped parsley
***Mushroom Stew***
- 1/2 pound mushrooms
- 1 tablespoon butter
- 2 cloves garlic
- 1 1/4 cup whipping cream
- 1 egg yolk
- 1/3 cup white wine
- 1 dash salt
- 1 dash black pepper
Peel and slice parsnips (turnips or linguine can be substituted). Boil in lightly salted water until soft. Drain and keep warm.
For Mushroom Stew: Clean and slice mushrooms, then saute in butter with garlic until lightly browned. Add the cream a little at a time and cook over medium-low heat until thickened.
Beat egg yolk and wine together. Add to mushrooms. Season to taste. Heat but do not boil or stew will curdle. Set aside.
Combine salt, pepper, bread crumbs and grated Parmesan. Dip meat slices in mixture.
In a skillet, pan-fry meat in butter over medium-high heat until golden brown on both sides and meat is cooked to your liking.
Place hot parsnip slices on a hot serving dish. Add tenderloin chops and mushroom stew. Sprinkle with parsley and serve.
VARIATION: For a thicker and richer sauce with a little bit more oomph, you can put about 2 tbsp sour cream in the sauce after the cream.
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1 comments
This was absolutely delicious Jerri! I was searchin the internet for a pork recipe that was a bit more interesting than your average pork chop and this was perfect! I really hope you continue to write more for CDkitchen your articles and recipes rock! PS - I'm literally your biggest fan. You are easily one of the most memorable characters from Survivor ever! And no matter what anyone says to me you've always just been the honest, assertive woman that wasn't afraid to tell people how you felt. I like that in a woman. Good Luck and Thanks for the recipes!
Comment posted by Brandon
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