Pork Chops with Fresh Spring Greens, Sugar Snap Peas & Roasted Blood Orange

When was the last time you cooked a special dinner just for yourself? Sometimes a party of one is all you need.

It doesn’t matter if you are married, dating, or happily single with a boat load of friends.  This can be for a new job/client -or- a promotion you earned -or- for no reason at all. Pick a day and put it on your calendar under “ME time.”  

After all, we give so much energy and time to so many people.  Why not treat yourself to nice meal? Try making a day of it. Saturdays or Sundays are the best.  Begin with a hike, then hit the farmers market and your favorite wine store. Come home, pop open a good book followed by an afternoon nap.  When you’re ready, put on your favorite music and head to the kitchen…

I believe that time with yourself is an important investment in your life.  So, I have a bit of inspiration for you to make your shopping and preparation as easy as possible.

 

First, let’s begin with wine.  

This is the first thing you do before preparing your meal.  Cheers to you! For such a special occasion, I recommend Le Crema Pinot Noir.  It is one of my favorites because it never disappoints.  

As always, I am sharing the wine notes for enthusiasts and the curious 🙂  

On the nose RED CHERRY, plum, pomegranate and sweet tobacco.  On the palate, multi-layered red, blue and black berry fruit, PLUMS and cherries, and a hint of BLOOD ORANGE underpin subtle layers of EXOTIC spice and toast. Fine tannins and BALANCED acidity drives along finish.

Now, for your meal.  Are you ready? How about pork chops with fresh spring greens, peas and roasted blood orange.  I know…it’s a meal fit for the queen or king that you are. Here’s how you make it…

 

Pork Chops with Fresh Spring Greens, Peas and Roasted Blood Orange

Yield 4 servings

These pork chops are crispy on the outside and so very juicy on the inside. They are easy to prepare and offer a surprising presentation full of vibrance.

Ingredients

Pork Chops - Ingredients

  • 4, 1-2”-thick bone-in pork rib chops
  • 87g (⅓ cup + 2 tablespoon) butter, separated
  • 1 teaspoon ground coriander
  • Sea salt + fresh cracked pepper
  • 8 small 2” long sprigs thyme, rinsed, stems cut half way through
  • 15g (3) garlic cloves, peeled, smashed
  • ¼ cup Sonoma Coast Pinot Noir
  • 1 handful arugula
  • 1 cup snow peas, sautéed
  • 2 tablespoons olive oil
  • 1 small bunch Mint
  • 1 oz fresh lemon juice
  • 2 blood oranges, sliced ¼” thick
  • Garnish:  1 cup sugar snap peas, thinly sliced through lengthwise

Directions

  1. Preheat oven to 425. Line baking sheet with one sheet of parchment paper.
  2. Slice 2 blood oranges into ¼” thick slices. Spread out on the baking sheet and place in the oven for 12-15 minutes. Then flip the slices over and cook for another 5 minutes. Remove and set aside.
  3. Season pork chops with salt and pepper on both sides.
  4. In a large skillet over medium-high heat, melt 3 tablespoons butter. Sprinkle coriander over butter, toss in thyme sprigs and stir.
  5. Cook pork chops until bottom side is golden brown, about 2 minutes. Turn and cook on other side for 2 minutes, turn one more time for an additional 2 minutes, for a total of 6 minutes. When just light brown, remove from pan and set aside (note: chops will finish cooking at step 9)
  6. Over medium heat in same pan used in step 4, add garlic and remaining 3 tablespoons butter. Stir and allow butter to start to toast, 1-2 minutes.
  7. Add pork chops back in with ¼ cup Sonoma Coast Pinot Noir. Cook, without turning another 1-2 minutes at most.
  8. Transfer pork chops to a side plate and cover. Reserve drippings from pan in small bowl to the side.
  9. In large bowl, toss arugula, snow peas, mint, olive oil and lemon juice. Season with a pinch of salt. Set aside.
  10. Back over medium heat, in the same skillet, melt 1 tablespoon of butter. Add snow peas, toss to coat and cook for 1-2 minutes. Pull pan from heat and set aside.
  11. In a deep baking pan or beautiful platter, arrange tossed greens. Lay on pork chops alongside slices of roasted blood orange and sugar snap peas.
  12. Serve immediately. Store leftovers in an airtight container for up to 2 days.

 

Enjoy a glass of Pinot Noir as you wait for your meal to cook.  When ready, put your feet up and watch a movie on your laptop during or after dinner.  Just simply relax and feast : ) .

 

[Post is sponsored. All opinions are my own.]

 

Get These Posts in Your Inbox