Pork Chops with Onion and Asparagus

I love a good pork chop, and Ryan has pretty much figured out the best way to make them! Season them with salt and pepper. Then sear them in a hot cast iron skillet on both sides. Finally, pop them in the oven for 10 or so minutes. Amazing! But since Ryan cooked this style for me last week, I thought I better change it up a bit this week. I went to delish.com to find a recipe, and I found Pork Chops with Onion Compote. I wanted to add some asparagus into the mix so below is my adjusted recipe.

Pork Chops with Onion and Asparagus 

4 T olive oil
1 medium onion (cut into 1/4 inch-thick rings)
2 pork chops (I used center-cut chops)
Sea salt
Freshly ground pepper
1/4 to 1/2 c. chardonnay
1/2 bunch asparagus, chopped into 1 inch pieces

Get out two skillets. I used the cast iron one for the pork chops and the non-stick one for the onions and asparagus. Heat two tablespoons oil in each pan on medium to medium-high heat. The non-stick skillet heats up faster than the cast iron; therefore, if using two non-stick skillets, start heating the one for the onions a couple minutes before starting the one for the pork chops.

After the oil has heated up in the non-stick skillet, add the onions to the pan. Season with salt and pepper. Saute for 10 minutes.

Meanwhile, season the pork chops with salt and pepper. Add them to the cast iron skillet. Sear both sides, about four minutes on each side (if using thicker pork chops, you will want to sear them for longer). Remove the pan from the burner and cover with foil to let the meat finish cooking. If using a non-stick skillet, keep the pan on the burner, but reduce the heat and cover with a lid.

After the onions have sauted for 10 minutes, add the asparagus. Season with additional salt and pepper, if desired. Cook for an additional 10 minutes. Add the wine and simmer until the liquid has almost evaporated, 2-3 minutes.

Place one pork chop on a plate and top with the onions and asparagus. Serve with the leftover chardonnay. Mmmm!

Sangria

Mmmmm...thank you, Ryan, for making this! :)  Delicious!

Sangria

• 2 lemons, cut into slices
• 2 oranges, cut into slices
• 1-2 oz pineapple juice
• 1 oz lime juice
• 2 bottles of Rojo Mojo Shiraz (or other red wine)
• 4 T sugar
• 4 shots of brandy
• Ginger ale

Note: When you are slicing the fruits, discard the seeds, if possible.

In a pitcher, squeeze most of the juice out of the lemons and oranges.  Pour in the pineapple and lime juices.  Pour one bottle of wine over the fruit and juices.  Stir well.  Pour the other bottle of wine in the pitcher, and stir again.  Pour in the sugar and brandy.  Stir until sugar is dissolved.  Let set in fridge for at least a couple hours (best overnight).  To server, mix wine with ginger ale to taste.

Sauteed Chicken Breasts with Rosemary Sauce

The other night my wonderful boyfriend made us this recipe for dinner. It was delicious! Wish I had pictures of it; it also looked amazing.

Sauteed Chicken Breasts with Rosemary Sauce

• 2 chicken breasts, split in half
• 1 c dry white wine
• 1 c heavy whipping cream
• 2 T minced fresh Rosemary (about 2 sprigs)
• 4 T butter
• Salt and Pepper
• Cooked whole wheat pasta
• Cooked broccoli or other vegetables
  

To make:
Season chicken with salt and pepper. Melt 1 T of butter in a medium to large skillet. Cook chicken breasts over medium heat, 4-5 minutes on each side, or until done. Set chicken aside and tent with foil to keep warm. Pour the wine into the warm skillet. Cook for a couple of minutes stirring occasionally. Add cream and bring to boil. Reduce heat to low and simmer until slightly thickened, stirring occasionally to prevent sticking. Stir in remaining butter and rosemary. After butter is melted, add salt and pepper to taste. Serve sauce over chicken and pasta. Top with veggies.