
1. Pork Chops with Mushrooms & Thyme
2. Whole Wheat Dinner Rolls
They are new as in 'we made them for the first time ever', not new as in 'just found the recipes.' The pork chops recipe is one I cut out of The Pittsburgh Post-Gazette in December 2005. The dinner rolls recipe is from the Better Homes & Gardens Cookbook.
Around 4 pm on Sunday, we opened a bottle of Coppola Malbec, put on the football game, and started the dinner rolls. These dinner rolls involve yeast, which means you need to factor in time for the bread mixture to rise. Heat the milk, butter, sugar, salt, and seasoning (we used oregano) until warm:






We decided on a cloverleaf shape. Fortunately, we have 2 muffin tins since this recipe makes 2 dozen cloverleaf rolls. We greased each tin and we each took half the dough and rolled 36 mini balls. We placed 3 mini balls in each muffin cup. The muffin tins were again covered and placed in the oven for about a half an hour.


The pork chops are very easy to make. I don't like cooking meats by frying them in frying pans. Whenever I try to cook chicken or pork chops in a frying pan, I end up shriveling the meat into tiny, tough, flavorless blobs. I prefer to cook chicken breasts and pork chops in the oven and make the accompanying sauce in the pan. So we browned the chops in olive oil in a pan and then baked them in the oven and made the sauce separately. We did not pound them to 1/4" thick. Ours were about 1/2" thick.

I love cooked mushrooms. The mushrooms with thyme, Dijon mustard, and vermouth were very tasty. This is definitely a 'will make again' meal.


BONELESS PORK CHOPS WITH MUSHROOMS AND THYME
4 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (pound between sheets of plastic wrap with flat side of meat mallet or bottom of heavy saucepan)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
2 medium shallots, minced
3 cups sliced mushrooms (about 4 ounces)
1 cup dry vermouth
2 teaspoons Dijon mustard
2 teaspoons chopped fresh thyme
Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm. Swirl oil into the pan, add shallots and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon sauce over pork chops and serve immediately.
Serves 4.
"Healthy in a Hurry Cookbook"
That looks fantastic! The rolls look so professional! Good job!
ReplyDeleteThose rolls look perfect! You guys have some impressive bakery chops! (No pun intended, but considering the pork chops... yeah.) :)
ReplyDeleteThanks for the compliments! I hadn't baked from-scratch rolls in years, but YumYum helped and they came out really, well, yummy!
ReplyDelete