Pork Chops with Pickles & Mustard Sauce

Pork Chops with Pickles & Mustard Sauce

This entree was inspired from a French Restaurant I visited years ago.  It was the first time I came home and tried to re-create what I had eaten without a recipe.  Over the years, I’ve tweaked it a few times.  Now I’ve modified it for the slow cooker.

Ingredients:

10 thick cut pork chops

1 yellow onion, sliced

1/4 cup of honey

2 Tbsp of dijon mustard

1 cup of chicken broth

1/4 cup of water

1/4 cup of flour

1 jar of dill pickle “stackers”, julienned

2 Tbsp of pickle juice

salt and pepper to taste

Place onion, honey, mustard, broth and pork chops in a slow cooker.  Cook on low for 6 hours.

Remove pork chops and cover with foil.

Meanwhile, to make the sauce, pour all the juices from the slow cooker into a large skillet.  Cook over medium heat.  In a separate bowl, mix flour and water to create a slurry.  Add the slurry to the juices and bring to a boil.

Add julienned pickles and pickle juice.  Cook another 5 minutes or until sauce begins to thicken.

Place pork chops on a serving plate.  Pour sauce and pickles on top.

Battered Fish Tacos with Chipotle Cream

Battered Fish Tacos with Chipotle Cream

These are tacos Baja-Style. Fried fish, slaw, chipotle cream, and many more toppings make these irresistible. You’ll never settle for that store bought taco kit again!

Ingredients:

3 large cod fillets, dried and cut into pieces

1 cup of flour

1/2 tsp of baking powder

1/4 tsp of cayenne pepper

1 egg

Vegetable oil

1 cup of sour cream

1 chipotle pepper in adobe sauce

1/2 red onion, sliced

1 jalepeno, sliced

2 cups of cabbage slaw

1 tomato, diced

flour tortillas

Begin by making the batter.  Combine flour, baking powder and cayenne pepper in a bowl. Separately beat an egg with the water and then add to the flour mixture.  Mix well.

In a large pot over medium heat add oil for frying the fish.  (About 2 inches of oil)  When the oil reaches 380 degrees, it is ready for frying.

Pat the pieces of fish dry and coat them in batter.  In small batches, place them in the oil and cook until they are golden brown.  Remove and allow to drain on a wire rack.

For the Chipotle Cream:

Remove one chipotle from a small can of chipotles in adobe sauce.  Dice it finely.  Place it in a bowl with sour cream.  Add a tablespoon of adobe sauce and mix well.

To Garnish the Fish Tacos:

Place 2-3 pieces of fish on a flour tortilla.  Top with slaw, tomatoes, chipotle cream, jalepenos and cilantro.  Give a nice squeeze of lime to the top.