Pork chops with mustard onion sauce

This was good. Not my favorite pork chop prep, but it was a true 30 minute meal from Cooks Country Magazine.

Ingredients:
5 tablespoons olive oil (I think I halved this)
6 garlic cloves, pressed (ditto)
2 tablespoons low sodium (gluten free!) chicken broth
2 tablespoons white wine vinegar
2 teaspoons spicy brown mustard
1 teaspoon brown sugar
1 teaspoon minced fresh thyme
8 thin cut boneless pork cutlets
1 onion, sliced thin

Combine oil and garlic in the bowl. Pop it in the microwave for a minute to combine flavors. The recipe suggested that you use half of the oil now, half later. I used it all now since I didn't want to cook with FIVE tablespoons of oil - blech. Combine the broth, vinegar, mustard, brown sugar and thyme in a separate bowl.

Pat pork chops dry with paper towels and season with salt and pepper. Heat the oil in a medium saucepan, then add the chops to the pan. Cook for 1-2 minutes per side (if they're indeed thinly cut), then transfer to a plate.

Add the onion, 1/2 teaspoon salt, 1/4 teaspoon pepper and cook for a few minutes until the onion gets soft. Stir in the broth mixture, cook for around 2 - 3 minutes.

Add the pork chops back into the pan and cook just long enough for the pork to soak up some juices and get hot again. Then you're ready to serve!

Chicken Enchiladas with Red Sauce

This is my third recipe for enchiladas on this blog. I love both the enchiladas verdes and beef enchiladas, but both are pretty time consuming. For the verdes, you have to roast and peel the peppers before you start. For the beef, you have to simmer the sauce for 90 minutes. I wanted a weeknight enchiladas recipe, and this is the closest I've come.Not surprisingly, this is a Cooks Illustrated recipe.

Ingredients:
1.5 tablespoons veggie oil
1 medium onion, chopped fine
3 medium cloves garlic (I halved this, since Doug won't eat food once it's crossed the line into garlic-y)
3 tablespoons chili powder
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon salt
2 teaspoons sugar
12 ounces boneless, skinless, diced chicken. CI suggested thighs, but I used chicken breasts.
2 cans of tomato sauce (pureed tomato, not marinara) leaves
1/2 cup chopped cilantro
1 can pickled jalapenos, drained and chopped
8 ounces shredded cheddar cheese.
10 corn tortillas (most corn tortillas are GF - flour tortillas are NOT)

Preheat oven to 300 degrees. Heat oil over medium heat in a saucepan. Add onion and cook for a few minutes until soft and starting to brown.

Add garlic, chili poweder, coriander, cumin, salt and sugar. Cook for another 30 seconds. Add chicken and cook, stirring constantly, for another 30 seconds. The chicken should be totally coated with spices. Add tomato sauce and 3/4 cup of water. Cook, uncovered, for around 8 minutes until the chicken is cooked through. Dump the whole thing into a bowl lined with a mesh strainer to separate the filling from the sauce. Transfer the chicken to a bowl and put in the fridge or freezer until cool enough to combine with cilantro, cheese and jalapenos.

Spread  1/2 - 1 cup of sauce over the bottom of your baking dish. Heat the tortillas up in either the microwave or the oven. Fill each tortilla with one tenth of the filling (around 1/3 cup) and line seam side down in the baking dish. Cover the rolled enchiladas with the remaining sauce and shredded cheese. Bake for 20 - 25 minutes and serve! You can serve with whatever staples you pick - sour cream, avocado, lettuce, etc. I also think it's crucial to make mexican rice with enchiladas! The recipe for mexican rice can be found at the bottom of the beef enchiladas post.

Newton Center GF Pizza!!

Hooray! I was already tired of hiking out to Needham center for Stonehearth GF pizza. OK, it isn't that far, but getting a quick pizza should be easy!

I was running down Beacon Street through Newton Center a few days ago. Bright purple writing on the window of old favorite Bill's Pizza caught my attention:

Woohoo! Doug and I went the following day for a gluten free pizza lunch. GF toppings excluded anything from the grill, so we went with ricotta, caramelized onions and green olives on half.  

It was delicious! Stonehearth makes very good GF pizza, but this was better.

 
I don't think they have GF info on their website yet - but here it is if you want to check them out!