Pork Chops Au Poivre with Sugar Snap Peas

This is such a simple and delicious and light meal.  This recipe is a play off a Steak Au Poivre recipe that my best friend's dad (Poppie!) makes.  I lightened it up a bit and paired it with boneless thick cut pork chops. 

I start by patting the pork chops dry and seasoning both sides with salt and pepper.  In a large non-stick skillet I added 1 tablespoon of olive oil over med-high heat.  When the oil is hot add the meat.  I have learned that to get that good brown crust on meat that does not have skin on the outside it is better to turn the meat frequently.   Turning the meat frequently lets that color gradually start to develop so you get a nice brown crust and not a black crust.  Brown crust = Super flavor! Black crust =Burnt!  This is also true for making a good brown roux for gumbo.  All of the wonderful nutty flavor is at its highest point right before it burns.  A good dark roux is also something that cannot be rushed, but that is for another day. 

Here are the pork chops as the brown color starts to develop.

This is a good golden brown color.  Once they are firm to the touch, they are done, about 10-12 minutes depending on thickness.  Take them out of the pan and put them on a plate to rest.

Meanwhile I added half of an onion thinly sliced and a teaspoon of olive oil and cooked them over medium heat until they softened, about 5 minutes.  Then I added in 2 tablespoon of spicy brown mustard and 1/3 cup of beef broth.  Using a wooden spoon scrape all of the brown bits off the bottom and let sauce simmer for a few minutes until thickened.  When it is thick, remove from heat and add a couple of tablespoons of fat free half and half.  It actually does add a good creaminess factor without the fat.  Salt and pepper to taste.


The snap peas couldn't be simpler.  I got fresh ones from our produce market and added them to a skillet with two teaspoons of melted butter. Some people trim the ends, but this was a weeknight dinner and I could not be bothered to do that! Besides, they came out great.  Cook for about 5 minutes over med-high heat, stirring frequently, salt and pepper to taste. Done! 

 Pour some of the sauce over your pork chop, add some snap peas on the side and all that is left to do is eat! The sauce makes enough for 2-3 people or 1 greedy person.  Enjoy!

Strawberry Raspberry Champagne Jelly

I love when a fantastic recipe comes together without any planning ahead.  I found myself at home with my two girls, two pints of fresh strawberries, leftover champagne and everything necessary for homemade jelly.  I wanted to recreate some wonderful fresh strawberry jam my sister had made not too long ago but I wanted a thicker consistency.  I planned on making the basic jam and adding some pectin to help thicken it up.  As I looked around my kitchen I noticed I had half a bottle of champagne in my refrigerator and half a bag of frozen raspberries in my freezer and the idea was born...Strawberry Raspberry Champagne Jelly, yes ma'am, don't mind if I do! I got my favorite two helpers together, we put on our matching Anthropologie aprons and got to work.  With kids I have learned that having someone get the spoon out of the drawer is considered helping me so anything I let them do they are thrilled with.  The oldest helped me cut the strawberries with a butter knife and the baby got to put them in a bowl.  Now I am not a baker by any means, measuring ingredients is almost something I have to force myself to do.  I am much more comfortable "eye-balling" it.  So this recipe had a little bit of "eye-balling" it but it came out great.  Hope you enjoy making and eating it as much as we did!

Strawberry Raspberry Champagne Jelly
4 envelopes fruit pectin, no flavor
2 pints strawberries, chopped
1 cup frozen raspberries
1/2 cup champagne
1 lemon, zested and juiced
1 cup sugar

Add half of strawberries, raspberries, lemon juice and sugar in a sauce pan over medium heat.  Cook, stirring frequently, until sugar is melted about 10 minutes.  When sugar is melted add champagne and pectin and stir to combine, cook additional 5 minutes.  Add remaining strawberries and remove from heat.  Adding the rest of the strawberries at the end will ensure some firmer fresh pieces in the jelly.  Pour into waiting sterilized mason jars, add lids to seal. 

P.S. I sterilize my jars on a baking sheet in the oven at 250 Farenheit for 45 minutes.  I keep them in the oven until I am ready to fill them and they stay warm.  MUCH easier than boiling them. 

Enjoy!