Pork 2 Ways

This is not your mama’s pork chop. Up until recently, I had a stigma against pork chops as being thick, dry and bland. But through restaurants such as Bix, I have discovered they can actually be tender and full of flavor.

This pork chop recipe comes from Todd English’s cookbook Olives. I dined at Olives in Vegas over my birthday last year, and my sister-in-law gave me the book as a present. The gourmet recipes are easy to follow and use fresh and simple ingredients. I am brining the pork chops in advance, so that will make them extra juicy. Brining is a great do-ahead trick to tenderize your meats before cooking.

Here is the menu for Sunday, February 20^th:

{Starter}

Beet and Citrus Salad

A refreshing way to squeeze in some healthiness into the meal, topped with crumbled feta and a light vinaigrette

{Main}

Pepper-Crusted Pork Chops (Pork Way #1)

The fancy French name for the pork chops is actually “Au-Poivre”, but  putting names on things that I don’t understand  is not my style,  so pepper crusted = “Au Poivre”

Leek and Apple Puree

An amped up applesauce to go with the chops

Bacon, Cheddar and Chive Biscuits (Pork Way #2)

Served with honey which makes for a great sweet and salty combo

{Dessert}

Stout Floats

A kid classic turned into an adult treat topped with homemade chocolate sauce and whipped cream. Does anyone have a preference or recommendation of stout?