Pork Chops with Dijon Herb Sauce & Twice Baked Potatoes

Here’s another recipe I tried from Skinnytaste.com. I absolutely LOVE this site, because she counts all of the calories, carbs, weight watchers points, etc… Her food is delish and the site makes staying on top of your diet a snap!  I highly recommend taking a look! (Here’s the actual recipe)
As I’ve mentioned before, I don’t love cooking with meat. It’s extremely rare that I ever really “crave” it, and it grosses me out touching it. In fact, even when I do want something meaty, it’s usually ground. (Read: This girl likes her burgers!) Anyway, enough about my eating preferences. I decided to try this out for Bear’s sake because he is most certainly a “meat and potatoes” kind of guy. I barely had to handle the meat, so that part was pretty easy and the potatoes were simple too! (Although Bear refused the broccoli.)
pork with dijon herb sauce and twice baked potatoes

PORK CHOPS WITH DIJON HERB SAUCE
The Stuff:
  • 1 tsp butter
  • 4 pork chops (trim all visible fat)
  • 1/2 tsp salt
  • fresh ground pepper
  • 3 tbsp chopped onion
  • 3/4 cup fat-free chicken stock
  • 1 tbsp dijon mustard
  • 2 tbsp chopped, fresh parsley and chives
The Process:
Prep it up… Heat butter in a large pan over medium heat. Season pork with salt and pepper.
After you raise the heat to medium, throw on your chops. saute for about 7 minutes. Then flip ’em and do it again. (Should be about 7-8 minutes on both sides for a total of 14-16 minutes.) Set them aside, but do your best to keep them warm.
In the same pan (with all the yummy porky juices) add your onions to the pan and saute for 3-5 minutes until they are nice and soft. Add in the stock and let it reduce. (It took mine about 4 minutes.) Then stir in your mustard, herbs and pepper.
Place your chops on a serving platter. We don’t actually have a “serving platter” yet so I just used a regular ol’ plate. (Although, I can see that someone has purchased a platter for us from our registry Weeeee!) Pour sauce over the pork chops and serve!
The potatoes, were all me. I confess, I was afraid that I wouldn’t love the pork chops, so I wanted something else I could eat that would fill me up. Since Bear also loves potatoes (Remember, meat and potatoes guy?), I thought “Ok, so I’ll do potatoes and everybody wins.” They’re not nearly as healthy as something you’d see on skinnytaste.com, but I figured I deserved a treat since I was making something meaty out of the goodness of my heart.
TWICE BAKED POTATOES
The Stuff:
  • two potatoes, medium-sized
  • shredded cheddar cheese
  • salt and pepper to taste
  • fresh broccoli florets
  • whipping cream (I eyeballed it.)

The Process:

Poke the potatoes a few times with a fork and bake in the oven at 425 for an hour. While those are baking, cook your broccoli in boiling water in a covered pan for about 5 minutes. Remove broccoli and set aside. When your potatoes are complete, remove them let cool.
Lower the oven’s temp to 400 to get ready to bake the potatoes again. Cut the potatoes length wise, take out the meat and add it to a mixing bowl. The shells go onto a baking sheet to await their stuffing. Now for the fun part. Mash those potatoes! (Imagine my surprise when I realized we didn’t have a masher! I had to be crafty. I think I used the bottom of a wine bottle or something equally ridiculous.) Add in whipping cream, cheese, and salt and pepper to taste. (I would recommend adding the cream slowly because there’s no going back if you add too much.)
Spoon this mix back into the potatoes so it’s heaping over the tops a bit. Top with broccoli and any remaining cheese and back for 10 minutes. Done! Now you’ve successfully fattened up you’re otherwise healthy meal of pork. (Sorry not sorry.)

Enjoy!

 

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