A Chef of Your Own will be in the Altamont Fresh Market today, October 22, from 3-6. Stop by to try an awesome fall salad and pork dish.
Garlic Sage Pork Chops with Butternut Squash Sauce
Serves 4, Ingredients:
1/4 c T FM Extra Virgin Olive Oil
6 whole sage leaves
4 Center Cut Boneless Pork Chops,
seasoned with salt and pepper
1 shallot, minced
2 garlic cloves, minced
⅓ c Kim Crawford Sauvignon Blanc
1 jar D ave’s Gourmet Butternut Squash
Pasta Sauce
1 c cream
In a heavy saute pan, heat olive oil for 2 minutes, until hot. Add
sage leaves, and fry for 2 minutes each side, until crispy. Remove
and set aside. Lower heat to medium, add pork chops and cook for
5 minutes, flip, and cook for an additional 3 minutes until juices
run clear. Remove to a platter and keep warm. Add shallots and
garlic, saute for about a minute, and take away from heat to add
wine, scraping up any browned bits. Add pasta sauce, cream and
combine. Serve by pouring sauce over rested pork chops and placing
sage leaves over top.
Fennel Salad with Blood Orange Vinaigrette
Serves 4
Ingredients:
4 c mixed salad greens
1/2 c chopped walnuts
1 fennel bulb, sliced thinly- reserving fronds and chopping them
1 blood orange, or navel orange, peeled and segmented or sliced
1 large Honeycrisp Apple; cored and diced
1/4 c dried cranberries (optional)
1 clove garlic, minced
1/4 c Cuisine Perel Blood Orange Vinegar
1/4 tsp each Sea Salt and fresh cracked pepper
2 tbsp T FM Extra Virgin Olive Oil
Combine in a large salad bowl, the greens, walnuts, fennel
and fronds the apple and orange. In a small bowl, combine
garlic, blood orange vinegar, salt and pepper. While whisking
gently, pour in olive oil to incorporate. Pour over salad
mixture, toss lightly to coat the leaves and serve immediately.
If using dried cranberries, toss them in last.
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