Valentine’s Day Pork

porkFor Valentine’s Day, the Hubs and I always stay in and cook. This year with a newborn at home we wanted to go with something straight forward, in case Charlotte decided to grace us with her famous witching hours of the past. For those of you that don’t know, Valentine’s Day marked the 13th week of Char’s life, which we were both eager to cheers over, because when you have a baby everyone keeps telling you over and over, “just survive the first 12 weeks, I promise it gets so much easier after that”. So here we are at week 13, pulling out some Silver Oak wine (thank you Michelle), ready to go!

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Dressed in her Valentine’s day best!

This delicious pork dish was inspired by Food & Wine magazine, accompanied with a beet puree and swiss chard. The beet puree was our favorite part, as the sweetness really balanced out the savory pork chop and salted chard. You’ll notice in the picture Nick’s first attempt of ‘smearing’ the puree. I’d have to say it looks pretty darn close to a restaurant’s plating.

 

Pork with beet puree and swiss chard

Ingredients: serving for 2

  • 2 bone in pork rib chops
  • 2 lbs of swiss chard (it shrinks a lot when you cook it)
  • 2 garlic cloves
  • 2 large beets
  • 2 medium yukon potatoes
  • 1 stick of butter
  • 3 table spoons of olive oil
  1. Peel & quarter both the beets and potatoes. In a large sauce pan combine the two. Add enough water to cover them and bring the water to a boil. Cook for about 30 minutes. Transfer veggies into the food processor and blend until smooth, adding 2 tablespoons of butter along the way.
  2. Prep pork chops with olive oil, and salt & pepper. Heat skillet to high and cook pork chops for about 7-9 minutes on each side or until golden brown.  Simultaneously, add 2 table spoons of butter and chopped garlic to the pan covering the pork. Once the meat is finished, remove and let sit.
  3.  Add 2 more table spoons of butter to the heated plan, a few dashes of olive oil, and slowly add in the swiss chard. Try not to add it all at once, rather throw a quarter at a time on the pan and let it wilt. Season with salt & pepper and let wilt for about 5 minutes total.
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