This pork chop dish is ssoo tasty. The secret is not to over cook them. Just cook long enough to brown them and sauté for a few minutes more, they are done.
pork chops sautéed
Ingredients;
2-4 pork chops, about 1.25 LBS, I like French style rib cut
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
large sweet onion, sliced thick
1 shallot, minced
1 clove garlic, minced
1 sprig fresh rosemary & sage
1 TBLS capers
Directions;
Heat the oil med hot in a skillet large enough to accommodate the chops in one layer.
Place the chops in the pan and brown on both sides.
Add the shallot, onion, and herbs. Sauté for a few minutes and add the balance of ingredients and sauté a few minutes more.
I call this Lemon Pound Cake Supreme because when you add the sour cream there is no better description than Supreme! Your guests will certainly be asking for the recipe. Pictured is shaped by a cake pan by Nordic Ware. They have the largest variety of decorative cake pans I’ve ever seen.
pound cake
Ingredients; 1 1/2 cups all-purpose flour, unbleached preferred 2 tsp baking powder 1/2 tsp kosher salt 1 cup whole milk sour cream 1 cup sugar 3 extra-large eggs 2 tsp grated lemon zest (2 lemons) 1/2 tsp pure vanilla extract 1/2 cup vegetable oil
Directions; Preheat the oven to 350 degrees. Grease and flour 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the sour cream, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Cool for at least an hour. Glaze: 1 cup confectioners sugar mixed with 1/2 tsp lemon extract and 2 TBLS water or cream or milk. Stir together and adjust the consistency to what you like. Drizzle over cooled cake.
