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by Silvia Violet
This month's column is short and sweet. Here are the recipes you need to make a quick, tasty weeknight dinner. Pork Chops with Apples and Shallots
8 wafer thin pork chops 1) Melt butter in skillet over medium heat. Sauté shallots until soft. Add wine and apples. Cover and simmer 5 minutes. Remove cover and cook about 5 minutes more until liquid is mostly evaporated and apples are soft. 2) While apples cook, preheat broiler. Season chops with salt and pepper and place on a rimmed baking sheet. Broil 3 minutes on each side or until cooked through. Top chops with apple mixture to serve. |
Wilted Spinach with Nutmeg
16 oz fresh spinach
2T butter
1/4t nutmeg*
salt and pepper
Melt butter in a skillet over medium heat. Add spinach and cover. Cook five minutes or until wilted, stirring once during cooking. Season with nutmeg, salt, and pepper.
*Fresh whole nutmegs (as opposed to pre-ground nutmeg) gives the best flavor. You simply grate the amount you need for each recipe and store the remainder in an airtight container.
Garlic Bread
Slice a baguette and place slices on a baking sheet. Butter each slice, sprinkle with garlic powder, and broil 2-3 minutes or until toasted.
Enjoy!