Monday, August 10, 2009

Popover to my House (whenever you want)

I woke up this morning dreaming of the popovers and strawberry butter from Neiman Marcus. Wanting to give my brand new popover pan some action, I whipped together some ingredients, popped them in the oven, and let me just say, DE-LISH! Perfectly crisp on the outside and soft and gooey on the inside, these truly explode in your mouth. I added corn to make the meal more Summer-worthy. (Cranberry always strikes me as a Fall/Winter food).


Cranberry Spiced Pork Chops, Corn Popovers and Roasted Lemon Brussel Sprouts
(Serves 4)

Four 6-ounce boneless pork chops

1/2 T chile powder
3/4 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dry mustard powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper

3/4 cup jellied cranberry
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/4 cup balsamic vinegar
1-2 tbsp of stoneground mustard
1 T honey

Combine the dry ingredients together and season both sides of the pork chops. Set aside to make the sauce.

Mix wet ingredients in a small sauce pan over medium heat. Bring to a boil and whisk until smooth.

Place pork chops on a grill (or frying pan), cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side

Savory Corn Popovers
*Can be paired with delicious honey butter

Roasted Brussel Sprouts
1 lb brussel sprouts
3 tbsp good olive oil
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp fresh lemon juice

Preheat the oven to 400 degrees.
Cut off the ends of the Brussels sprouts, quarter, and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, the lemon juice and serve immediately.

PC:, Food Network


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