Juicy Pork Chops with Sweet and Sour Peppers

Once again we forgot al about time and suddenly it was dinnertime. We are not that good at eating at the same time every night, and most often we use several hours in the kitchen, experimenting and having fun cooking.

Today has been nothing like that. Chris has been working late followed by an hour or two on his other hobby (designing and producing furnitures in metal and old wood), while I (Ann) has been in bed due to neck pains from an old whiplash.

As we had forgotten al about time, we decided to make something easy and quick but still delicious. It took less than 25 minutes (including prepping) and tasted fabulous 🙂

 

Ingredients (4 servings)

Pork chops

4 pork chops

4 cloves garlic, roughly chopped

1 handful thyme stems

1 tbsp. butter

Salt

Pepper

 

Sweet & Sour Peppers

1 tbsp. olive olie

2 red peppers

2 yellow peppers

2 red onions

1 jalapeños

1 cup edamamme beans

1 lime, juice and zest

2 tbsp. sugar

1/2 cup red wine vinegar

Salt

Pepper

 

Begin with prepping the vegetables. Remove the seeds from the peppers and cut them lengthwise. Then cut the onions and the jalapeño into thin slices. We are both chili lovers so we rarely remove the seeds and stems from the chilies, but if you like it more mild, you can remove it (or leave out the jalapeño).

Add olive olie to a frying pan and heat. Then add the peppers, onions, jalapeños and edamamme beans and sauté for 2-3 minutes. Add sugar and sir to combine. When the peppers get a glazed surface add the red wine vinegar and juice and zest from the lemon. Season with salt and pepper. Turn down the heat and let simmer for about 10 minutes or until all the fluid had thickened.

While the sweet and sour peppers are simmering you can make the pork chops. Season the pork chops with salt and pepper. Heat a frying pan and add butter, garlic and thyme. When the butter begins get brown and smell like nuts, add the pork chops and fry for about 4 minutes before turning it. Fry 4 minutes on the other side too, while pouring some of butter over the top. This will give the meat a love nutty taste on the surface and prevent it from drying out in the frying process.

Arrange the sweet and sour pepper mix on a plate and top with a delicious and juicy pork chop and serve with bread or rice.

Image

 

Bon Appétit Friends!

 

Ingredients (4 servings)

Pork chops

4 pork chops

4 cloves garlic, roughly chopped

1 handful thyme stems

1 tbsp. butter

Salt

Pepper

 

Sweet & Sour Peppers

1 tbsp. olive olie

2 red peppers

2 yellow peppers

2 red onions

1 jalapeños

1 cup edamamme beans

1 lime, juice and zest

2 tbsp. sugar

1.25 dl red wine vinegar

Salt

Pepper

 

Creamy Shrimp and Spinach Spaghetti

This is one of my absolute favorite spaghetti dishes that I make as often as Chris will allow it 😉 It is both quick and easy and then it tastes delicious – what more can one demand after a long day?

Actually I think that we had an extremely long day when I made this sunday evening… We spent last week driving from Atlanta to Austin Texas and back again – 15 hours each way! Well, we didn’t take it all on day but drove from Atlanta to New Orleans to celebrate Chris birthday and our 2nd wedding day, then drove to San Antonio to visit a friend followed by Austin. 45 minutes north east of Austin is a charming little town named Taylor. Taylor is one of those small towns that lost the Wallmart battle and many shops are closed and buildings abandoned. We drove all the way there from Atlanta to eat brisket at Louie Mueller BBQ and oh man, we were not led down. The place was as authentic as one can imagine when thinking of Texas BBQ and meat was prepared by a handful of artists. Actually they have all attended culinary school, but the beauty about this place is, that everything is made from the intuition of the cooks – there is not a single thermometer in the restaurant and the electric oven is only turned on to bake peach cobblers!
So if are ever in or around Austin, I can highly recommend this place for an authentic Texas BBQ experience 🙂 However, I must warn you a little bit… Don’t go there if you have hygiene issues. When I say it is authentic, I mean really authentic – there are no air conditioning and don’t be surprised if you find a cockroach or two in the dining room. But again, it is the best BBQ I have ever had, and I am definitely going there again some time.

Well to get back to this delicious spaghetti dish, we had a long drive home and non of really wanted to cook so we decided on something easy and quick. If you buy pre-washed spinach this dish does not take more than 15-20 minutes to make and it tastes wonderful. If you want it to be even quicker, you can buy shrimps that is already cleaned and ready to cook.

Hope that you like it and feel free to leave a comment with your thoughts and or suggestions 🙂

 

Ingredients (4 servings)

1 tbsp. butter

3 large banana shallots

1 red chili

2 garlic cloves

1 tbsp. fresh thyme

14 oz. spinach

1 lemon, zest

1/3 cup cream

1/4 cup parmesan cheese, shredded + more for serving

17 oz. spaghetti

20 wild caught tiger shrimps

Salt & pepper

 

First step is to prepare the spaghetti as recommended on the package label. I will, however, recommend that you cooked it a little less than described, as it will cook a little bit more when it gets into the spinach mixture. Pour into a colander when cooked.

Next step is to clean the shrimps from sand and intestines. The easiest way to do that, is to cut it open in the back with a scissor, removing the shell and rinsing it in ice cold water. Place the clean shrimps on some paper towel on a plate in the fridge.

Begin by washing the spinach very carefully and let it dry on paper towel or something similar while preparing the other ingredients. If possible, I will highly recommend that you buy pre-washed spinach as it is much easier and faster to work with and I honestly think that it is worth the extra dollar.
Then slice the shallots and chili and grate the garlic cloves. Remove the stem and seeds from the chili if you prefer a very mild chili taste or leave it in, if you are like me – a true chili fan 🙂

Next step is to melt the butter a medium-high heat (I made this portion on our Big Green Egg, but you can of cause make it on a regular stove as well) in a relatively large sauté pan – remember that all your ingredients including the cooked spaghetti will go in to the pan. Add shallots, chili, garlic, lemon zest and thyme to the melted butter and stir once in a while during the sauté process. Turn down the heat to medium and add the spinach when all the butter has been absorbed into the onions and stir to combine. Place a lid on the pan and leave it like that for 3-4 minutes – this gives the spinach time to release all the water without you interrupting it by stirring all the time (this was a mistake I made for many years cooking spinach – the more you stir, the more you ruin the texture of the spinach).

Shrimp and Spinach Pasta collage 1

Take the lid of the pan and let some of all the spinach water evaporate for a minutes or two before adding cream, parmesan and fresh black pepper. Stir carefully to combine and then leave it for a few minutes while you make the shrimps.
Fry the shrimps in a little bit of vegetable oil or butter or place them on the grill like I have done here. They only need a few minutes on each side, so make sure that you don’t forget while preparing the rest of the dish.

Shrimp and Spinach Pasta collage 2

Add the cooked and spaghetti to the spinach mixture when almost all the cream has evaporated. Stir carefully and season with salt and even more fresh black pepper.

Divide the spaghetti and spinach dish on four plates and place 4 shrimps on top of each. Then garnish with a little bit of grated parmesan cheese and serve with a warm French baguette and a cold glass of Chardonnay 🙂Shrimp and Spinach Pasta 11

Bon Appétit Friends!

Ingredients (4 servings)

1 tbsp. butter

3 large banana shallots

1 red chili

2 garlic cloves

1 tbsp. fresh thyme

400 g spinach

1 lemon, zest

80 ml cream

0.6 dl parmesan cheese, shredded + more for serving

500 g spaghetti

20 wild caught tiger shrimps

Salt & Pepper