I hope you all have a great one!
I hope you all have a great one!
So I'll be the first to admit that pork chops aren't usually my thing. A lot of times they can be tough and dry, but mostly I hadn't really tried a recipe that I was crazy about... Until this recipe.
This dish is full of bright, fresh flavors, and the pork itself turns out incredibly moist and tender. The fresh fennel provides an unexpected element in both flavor & texture, and I really love it with the shallots, capers, and tomatoes. This is definitely one of my favorite dinner recipes right now!
Pork Chops with a Fennel Caper Sauce
- 4-6 boneless pork chops (about 2 pounds total), trimmed of extra fat
- 1/4 cup olive oil
- 2 fennel bulbs with fronds, thinly sliced
- 2 large shallots, thinly sliced
- 2 large garlic cloves, finely chopped
- 2/3 cup chopped fresh flat leaf parsley
- 1/2 cup white wine
- 1 (28 oz.) can diced tomatoes, with their juices
- 1/2 lemon, zested
- 2-3 Tbsp. capers
- salt & pepper
In a large, heavy pan or skillet heat the olive oil over high heat. Season the pork chops liberally with salt & pepper, and add the pork to the pan. Brown on both sides until they're golden brown, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
Turn the heat down to medium, and add the fennel, garlic, shallots, and half of the parsley - cook until just starting to brown, about 5 minutes. Add the wine, and scrape the brown bits off the bottom of the pan with a wooden spoon. Add the tomatoes and stir.
Add the pork chops back to the pan, nestling them between the fennel and tomatoes so that they are mostly submerged in the pan juices. Cook until the fennel and pork is tender, usually between 20-40 minutes.
When the pork is done, place on a serving dish. To finish the sauce, add the lemon zest, the remaining parsley, capers, and 1/2 tsp. each of salt and pepper. Stir to combine, and spoon over the pork chops. Serve immediately. I like to serve it over a quick and easy pasta of vermicelli noodles, olive oil, garlic salt, and basil, but it's also good served over rice or even mashed potatoes. Enjoy!
*Recipe adapted from Giada De Laurentiis
Happy Friday, all! I'm hitting the road early today for a friends wedding up in Humboldt! I'm definitely excited to celebrate my good friends nuptials, but am also looking forward to seeing lots of Northern California ocean and huge Redwood trees while there.
Wishing you a fabulous weekend!
The curved silhouette gives a definite nod to the past, yet also somehow manages to appear modern with it's clean, wrought iron lines. I love that they have a romantic air about them, and tend to elevate every space they're in - both literally in vertical space, and also in sophistication.
Here are a few of my favorite rooms with them:
via Traditional Home
via Elle Decor
via Real Simple
via C Magazine
Alternately, this recipe could be called "easiest and most delicious summertime dessert of all time". Seriously, I don't know of another dessert that's as fast & easy to throw together, yet tastes as good as this. I made it for Father's Day this weekend, and truthfully I'm a little embarassed about how fast it disappeared!
I love that it makes the fresh summer berries shine, and the lightly sweetened whipped cream combined with the light, fluffy angel food cake is just a match made in heaven (get it? angel food cake?... I'm sorry, I couldn't stop myself on that one). Anyway, please do yourself a favor and make this!
Berries & Cream Angel Food Cake
- 1/2 cup blueberries, rinsed
- 1/2 cup blackberries, rinsed
- 1/2 cup raspberries, rinsed
- 1/2 cup strawberries, rinsed & sliced
- 1 tsp. sugar (or splenda or stevia)
- 1 angel food cake (in the bakery, or sometimes the fruit section of your grocery store)
- 1 cup heavy cream
- 1 tsp. vanilla extract
- 1 Tbsp. confectioners sugar (or splenda or stevia - add more if you like yours sweeter)
Combine the berries and 1 tsp. sugar in a bowl and mix well. Next, whip the heavy cream in a chilled metal bowl with a whisk until stiff peaks are just about to form. *Note: I stick the metal bowl & whisk in the freezer for 10 minutes beforehand to make sure they're chilled. Next, add in the vanilla extract and confectioners sugar and whisk until stiff peaks have formed.
Cut the Angel Food cake in half, and spread some of the whipped cream onto the bottom half. Top with the berry mixture, and add on the top half of the angel food cake. Spread the remaining whipped cream around the entire cake, and top with the remaining berries. Slice, and enjoy!
Seriously, this thing is GOOD!
Happy Monday, all!
Summer weather sure hit with a vengeance this weekend, and with temperatures over 105 degrees, it was just too hot to spend any significant amount of time outside. Of course this meant that all I wanted to do was spend some time outdoors, and I was particularly taken with the idea of having a picnic. So, although it didn't happen this weekend, I'm determined to make it happen sometime this summer. I'm thinking something along these lines would be just about perfect...
I love this very French take on the classic picnic - from the blanket, to the fresh baguette, variety of cheeses & charcuterie, fruit and wine - this is truly my idea of the perfect outdoor meal. It would almost feel like you're dining in the middle of Provence, no?
Want to have an equally awesome picnic? Here are some of my favorite picks.
For the food, pick up some fresh baguette, cheese, fruit, and wine, and display it all in wooden wine crates. Scatter a few vases filled with fresh lavender, and you'd have a picnic straight from Provence! What's your idea of a perfect picnic?
I've always been more of a white or grey walls kind of girl, but as I mentioned last week, I'm thinking of going a bit more bold with dark blue walls. I'm definitely not totally sold at this point, but I think these examples make a great case:
Lauren Nelson Design via
via Lonny magazine
Brian Watford Interiors via
via Rue magazine
via Rue magazine
via Rue magazine
via House and Home
What do you think? I've never done dark walls before, but I'm thinking this might be a nice change!
Magenta and teal is not a color combination you often find in interiors, but I think it's done well in this case. I love all of the plush linen furniture, and that coffee table is amazing (also notice the large amethyst geode on the table!). One of the reasons I think the painting and the room are so successful is they both have enough neutral colors to balance out the bold shades of teal and magenta, creating a balanced, yet high-impact result.
I love soups and stews, but sadly they're not very appealing during the warm summer months. Of course, gazpacho is an exception to this rule since it's served cold. This soup is so flavorful and refreshing, and is delicious served alongside grilled meat during the hot summer.
While some gazpachos are completely smooth and blended, this version has some texture to it, due to the chopped veggies. Each bite is chock full of crisp cucumber, tomato, celery, bell pepper & onion, and honestly tastes like summer in soup form :) I hope you like it as much as I do!
- 2 1/2 cups tomato or vegetable juice
- 1 cup seeded, finely chopped fresh tomatoes
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped cucumber
- 1/2 cup finely chopped zucchini, optional
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped green onion
- 2 tsp. finely chopped fresh flat-leaf parsley
- 1 large clove garlic, minced
- 3 Tbsp. white wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
In a large glass or stainless steel bowl, combine all ingredients together. Cover and refrigerate at least 5 hours or overnight. Serve cold. If desired, garnish with a dollop of sour cream, sliced avocado, or croutons. Enjoy!