Saturday, April 17, 2010

Braised Pork Chops with Two Wines, Carrots--Sicilian Style, Pan-Roasted Potatoes

This meal kind-of came together very last minute and very much off the cuff. I deviated a bit from my menu, hoping to stretch it a bit so that I didn't run short next week. I had some pork chops in the freezer, potatoes in the pantry, and several bags of carrots in the fridge. Combine it with some garlic, some wine, some parsley, and of course olive oil, and Voila! Dinner!

The pork chops braised in marsala wine and white wine. The recipe called for red wine, but I didn't have that one had. I switched out the fennel seeds for dried rosemary and thyme, since that it what I had on hand. Have I ever mentioned that I love marsala wine...?!

There isn't anything overly Italian about the potatoes--just diced and baked in the oven. Salt and pepper to taste and sprinkle some fresh parsely over them.

The carrots were blanched then sauteed in olive oil, butter, and garlic until tender. Toss in some marsala wine to deglaze. Yum....!!!

The best, best, part of this meal was the helper that I had with me in the kitchen! He was great! He stayed focused and excited to learn the next thing! Even when hot oil splattered on him, he kept his cool and persevered! Of course, he thought that all the individual ingredients smelled horrible, but he raved while he was partaking in the meal that he cooked! I loved the time spent with him in the kitchen!
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