Pork Chops with Gorgonzola and Pears

Pork chops can be prepared in so many delicious ways, it's impossible to pick a favorite! This dish is frequently used in my home because of the nice mixture of flavors the fruit and cheese bring to the pork chops. Aftrer a meal this satisfying, you won't even want dessert!

Ingredients

• 4 pork chops, cut 3/4 to 1 inch thick
• Sea salt, kosher salt, or salt
  
• 2 Tbsp. olive oil
  
• 2 medium ripe pears, peeled, cored; each pear cut into 8 wedges
  
• 2 Tbsp. butter
  
• 1/4 cup dry white wine or apple juice
  
• 1/4 cup whipping cream
  
• 8 oz. creamy Gorgonzola or blue cheese, cut up
  
• Freshly ground black pepper
  
• Additional Gorgonzola cheese, cut into chunks

Directions:
Sprinkle pork chops with salt. In a 12-inch skillet cook pork chops in hot oil over medium heat for 5 minutes. Turn chops and cook 5 minutes more or until browned and juices run clear (160 degrees F). Transfer chops to a serving platter. Drain fat from skillet. In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter. For sauce, add wine and cream to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, 1 to 2 minutes until slightly thickened. Add the 8 ounces Gorgonzola; whisk until cheese is almost melted. Remove from heat. Serve with pork and pears. Sprinkle with pepper; serve with additional cheese. Makes 4 servings.
Source:Pork Chops, Cheese and Fruit

Filet Mignon with Orange Fennel Crust

This is a unique recipe to use if you are looking for a fresh spin on your steak. Filet Mignon can be substituted for any kind of steak you like.

Ingredients

• 1/4 cup fine dry bread crumbs
  
• 1/2 teaspoon fennel seeds, coarsely chopped
  
• 1/2 teaspoon finely grated fresh orange zest
  
• 2 tablespoons olive oil
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 4 (1 1/4-inch-thick) Filets Mignons
  
• 4 teaspoons Dijon mustard

Directions
Put oven rack in upper third of oven and preheat oven to 500°F. Stir together bread crumbs, fennel seeds, zest, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined well. Pat steaks dry, then sprinkle all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sear steaks until browned well on bottom, 3 to 4 minutes. Remove skillet from heat and turn steaks over with a spatula. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with bread crumb mixture. Transfer skillet to oven and roast steaks, without turning over, 5 minutes for medium-rare.
Source:Orange Fennel Crust

Scallop Sugar & Snap Pea Stir Fry

This is a great Asian style scallop recipe that's super easy to follow. I like using fresh peas in this one so I don't compromise the flavor. Bon Appetite!

Ingredients

• 12 ounces sugar snap peas, trimmed and blanched
  
• 1 lb dry sea scallops, rinsed and patted dry
  
• 1/2 cup fat-skimmed chicken broth
  
• 2 tablespoons mirin or rice wine
  
• 1 tablespoon cornstarch
  
• 2 tablespoons vegetable oil
  
• 2 tablespoons thinly sliced green onions
  
• 1 tablespoon minced garlic
  
• 1/4 teaspoon hot Chile flakes
  
• 1/2 cup slivered fresh basil leaves
  

Directions
Cut sugar snap peas on the diagonal into about 1/2-inch lengths. Cut scallops in half to form half-moon shapes. In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended. Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir in green onions, garlic, and Chile flakes. Stir until fragrant, 30 to 45 seconds. Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil. Serve with cooked rice.
Source:Sugar Peas

Cranberry Orange Pork Chops

This is a great fall recipe sure to bring a little color to your kitchen! The fruit pairs so well with pork chops for this one, it's a good thing the recipe makes 8 chops because they will go fast!

Ingredients

• 4 pork chops, cut 3/4 to 1 inch thick
• Sea salt, kosher salt, or salt
  
• 2 cups coarsely chopped peeled carrots
  
• 8 pork chops, cut 3/4 inch thick (about 1-3/4 pounds)
  
• 1 12-ounce package cranberry-orange sauce
  
• 2 tablespoons quick-cooking tapioca
  
• 1 teaspoon finely shredded lemon peel
  
• 1/4 teaspoon ground cardamom
  
• 3 fresh plums and/or apricots, pitted and sliced (about 8 ounces)
  
• 4 cups hot cooked white rice

Directions:
Place carrots in a 3-1/2 or 4-quart slow cooker. Place pork chops on carrots. Combine cranberry-orange sauce, tapioca, lemon peel, and cardamom; pour over meat. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Gently stir sliced fruit into pork mixture; turn off slow cooker. Cover; let stand for 5 minutes. Serve over cooked couscous or rice. Makes: 8 servings..
Source:Cranberry Ornage Pork Chops

Tarragon Crab Salad

Seafood salads are always fresh, light and tasty. I love making this recipe for summer grilling parties. Again, you can use any kind of crab you like for this recipe, but I prefer to use Jonah Crab because I can get it delivered fresh, already picked and cooked!

Ingredients

• 1 large egg yolk
  
• 1 tablespoon white-wine vinegar
  
• 1 tablespoon water
  
• 3 tablespoons mild olive oil
  
• 1 pound Jonah crab meat
• 2 teaspoons chopped tarragon
  
• 3 tablespoons chopped chives
  
• 2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
  
• 3 cups baby romaine leaves

Directions:
Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream. Toss crab meat with dressing, tarragon, and chives. Season tomatoes with salt and serve topped with romaine and crab.
Source:Tarragon Crab Salad

Pan Seared Filet Mignon

Filet Mignon is the most tender cut of steak available. If you are looking for a very juicy, flavorful recipe for your filet, this recipe is for you. It's quick, easy, and oh so gourmet!

Ingredients

• Olive oil
  
• 1 1/4 pounds plum tomatoes, halved lengthwise
  
• 2 large red bell peppers, halved lengthwise, seeded
  
• 5 tablespoons butter
  
• 4 large shallots, minced
  
• 1 14 1/2-ounce can low-salt chicken broth
  
• 1/2 cup dry white wine
  
• 3/4 cup chopped fresh basil
  
• 1/2 teaspoon dried crushed red pepper
  
• 8 6-ounce Filet Mignon steaks (each about 1 inch thick)
  
• 1/4 cup water

Directions
Preheat broiler. Brush large baking sheet with oil. Place tomatoes and bell peppers, cut side down, on prepared sheet. Broil until tomatoes and peppers begin to char and blister, about 5 minutes. Cool. Peel skins from 1 pepper half, then cut into thin strips; set aside. Chop tomatoes and remaining peppers (do not peel). Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add shallots and saute until tender, about 4 minutes. Add broth and wine; bring to boil. Add chopped tomatoes, chopped bell peppers, 1/2 cup basil, and crushed red pepper. Boil mixture gently until reduced to 2 cups, stirring occasionally, about 15 minutes. Cool slightly. Puree mixture in blender until smooth. Pour into strainer set over bowl, pressing on solids to extract as much liquid as possible; set aside. (Sauce can be made 1 day ahead. Cover and chill.) Heat heavy large skillet (preferably cast iron) over high heat. Sprinkle steaks with salt and pepper. Working in batches, add steaks to hot dry skillet and cook about 4 minutes per side for medium-rare. Transfer to platter; cover to keep warm. Add 1/4 cup water to skillet; stir to scrape up browned bits. Add sauce to skillet; reduce heat and simmer until heated through, about 4 minutes. Remove from heat. Whisk in remaining 4 tablespoons butter, then remaining 1/4 cup basil. Season sauce with salt and pepper. Place 1 steak on each of 8 plates. Drizzle sauce over. Garnish steaks with reserved pepper strips and serve.
Source:Saucy

Lemon Herbed Pork Chops

This is a great recipe for any week day night! Makes the perfect amount for the family, and does not create too many dishes, or require a lot of ingredients. These can also be made in the oven, just make sure your meat thermometer reaches 160 degrees!

Ingredients

• 1-1/2 teaspoons finely shredded lemon peel
  
• 1 teaspoon dried rosemary, crushed
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried sage, crushed
  
• 1/2 teaspoon black pepper
  
• 8 cloves garlic, minced
  
• 4 pork chops, cut 1-1/4 inches thick

Directions:
For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops.
Source:Lemon Herbed Pork Chops