January 3, 2014

Seared Porked Chops with Blue Cheese Topping

First fridgespiration from the new kitchen!  Loving having a gas stove again and of course plenty of room for lots of kitchen toys :)

The inaugural meal this evening was very much welcome after a very snowy couple of days and lots of shoveling.  It's one of my favorites so far!  You basically can't go wrong with topping seared meat with blue cheese in my book...

What's in the fridge:
2 pork chops
1/2 red onion
2 cups sliced mushrooms (baby portabella mushrooms used here)
4 TBSP blue cheese
1 large sweet potato
2 handfuls baby spinach
Balsamic glaze

- Cook sweet potato in boiling water for about 40 minutes or until soft
- Meanwhile, slice onion then saute in a pan on med-hi heat until they start to get soft (2-3 minutes)

Slice Onion
- Add mushrooms to pan and continue to saute.  Turn to low once mushrooms are done.

Saute mushrooms and onion
- Meanwhile, heat an iron skillet to high heat.  Cook pork chops 4 minutes each side.  Leave them be for the whole 4 minutes - no peaking!  Then, turn the heat to medium and cook them for 3 minutes on each side.

Sear pork chops
- For the side salad: Slice the sweet potato.  The skin should just fall right off.
- Plate the baby spinach, placing the sliced sweet potatoes on top.  Drizzle with balsamic glaze.

- Plate the main dish!  Do this by topping the pork chops with the mushroom / onion mixture then sprinkle with blue cheese.

Bon appetit!

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