Tag Archives: pork

In the Kitchen with Mom

Me & My Beautiful Mom!

Mom and I made a special dinner for Grandma, Dad, Bryan and Jordan last night. We found super thick, boneless pork chops at the grocery store for a great price. Then we paired it with a squash medley and sweet carrots. Yum! I love cooking with my mom! We both learned how to cook by sitting on the kitchen counter, watching our moms. Some day, we’re going to write a cookbook together!

We started by rubbing 1/2 tsp. of the Sweet & Spicy Rub on each of the pork chops.

Sweet & Spicy Rub Recipe here.

Heat pan with 2 Tbsp. olive oil and 1 Tbsp. butter until melted. Then add pork chops and cook till golden brown on each side (about 5-6 minutes).

Next we sliced 4 zucchini, 2 yellow squash and 1 onion and put in 2 different pans with olive oil, butter, sea salt, and cracked pepper. We cooked over medium low heat with lids on till soft and lightly browned.

For the carrots, we steamed about 3 c. of baby carrots. Then we drained them and added 2 Tbsp. butter, a pinch of salt, 3 Tbsp. brown sugar, and 2 Tbsp. orange marmalade. Fold together till melted and all carrots glazed.

Sweet Carrots and Squash Medley

We served the pork chops with my homemade Cranberry BBQ Sauce (recipe from Whole Foods).

Cranberry BBQ Sauce recipe here.

Bon Appetit!

Pork Tenderloin and Mushroom Risotto

Tonight, Team McKinnon cooked dinner. My husband Bryan was the grillardin (grill chef) and I was the entremetier (chef responsible for hot side dishes, including pasta). We like to make double portions and reserve half for the next day’s lunch. If you have a family of four, this recipe will be perfect for one meal.

Pork Tenderloin
Purchase 12 oz. pork tenderloin and slice into four even pieces, or purchase 4 boneless pork chops. It’s the same cut of meat, just packaged differently.
Bryan heated 1 Tbsp. of butter and 1 Tbsp. of olive oil in a pan on the stove.
Then, he added 2 cloves of minced garlic, salt and pepper. Sear the meat for 2 minutes on each side (Medium High heat), then reduce temperature (Medium Low to Low) and cover with lid and allow to finish cooking for 10-12 minutes. The lid keeps the moisture in the pan, so the meat won’t dry out. Sprinkle with grated Asiago cheese before serving.

Mushroom Risotto
If you’re not familiar with Risotto, it looks like rice but is actually a pasta. You’ll find it in the pasta aisle at your local grocery store! It’s a nice change from the normal rice or pasta dish. Now, for the recipe…

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil over Medium heat until butter is melted. Add 10 sliced white mushrooms (or about 3/4 c. to 1 c. of your favorite mushroom). Sprinkle with garlic powder, sea salt, and cracked pepper (to taste). Remember, don’t overdo the seasoning, as the pork is quite flavorful. Continue to cook, stirring often, until mushrooms are a golden brown.

Meanwhile, bring 2 1/4 c. beef bouillon to boil in a medium saucepan. Pour in 1 lb. uncooked risotto, bring to boil again, then reduce to low and simmer for 9-11 minutes, uncovered. Add mushrooms and 2 Tbsp. dried parsley flakes. Grate parmesan cheese over top. Serve hot.

Cranberry Poppyseed Salad
For a simple side dish (and a splash of color to the table), I threw together some romaine lettuce, dried cranberries, and a splash of poppyseed dressing (all organic ingredients, by the way). It complimented the entree beautifully.

Bon Appetit!