I am so tired today. Not sure if its the emotion of the weekend and then the full force of work, which continues to overwhelm me. I did make it to dance class tonight and looked forward to getting home to cook. I had planned some menus for the week. Tonight I decided to do a pork chop and some asparagus. All went well, except that I keep burning myself on pots and pans. I have a huge burn on my arm from a frtittata on Sunday. Tonight I it was fingers on a hot meat thermometer. Duh. What was I thinking. I hope eventually I will improve and not hurt myself while trying to cook.
Both of these recipes are from The Little Black Apron, which has simple but tasty dishes for one person. If you like to have leftovers, you can always double the recipe.
Pork Chops with Figs and Honey from The Little Black Apron (page 121)
Serves 1
Total time about 30 minutes
1/2 Tbsp extra virgin olive oil
1 bone-in pork chop, excess fat trimmed
Salt and pepper to taste
2 Tbsp diced dry figs (about 2 whole figs)
1 tsp chopped fresh thyme
1 tsp honey
1 tsp balsamic vinegar
1/3 cup low sodium chicken broth
Heat oven to 350
Heat an oven-safe saute pan over mediim high heat and coat with olive oil
Season the pork chop with salt and pepper and place in pan
Sear pork chop for about 3 minutes per side or until a golden crust
Transfer pan to oven and cook pork chop for 5 to 7 minutes
Remove from pan, cover, and set aside
Place same pan over medium high heat, wiping out excess oil
Add the figs, thyme, honey, vinegar, and chicken broth
Bring to a boil and let the liquids reduce by half
Season with salt and pepper if ncessarry
Spoon the fig mixture over pork chop
I used some fancy honey that I had bought in France a year ago and I think it was too thin. It was certainly too expensive to be cooking with, but it was all I had. I would use a thicker regular honey next time. It was still delicious.
Grilled Asparagus with Fresh Lemon and Olives from The Little Black Apron (page 76)
Serves 1
Total time about 15 minutes
1/4 bunch asparagus
1/2 tsp extra-virgin olive oil
Salt and pepper to taste
Juice of a quarter lemon
1 Tbsp roughly chopped pitted black kalamata olives
Heat a grill pan or grill on medium high heat
Prep asparagus - hold a spear at each end and bend until the end snaps off. It will snap at the point where you need to trip the less tasty part of the stalk
In a bowl toss the asparagus in olive oil, salt and pepper
Place asparagus on hot grill and cook for about 2 to 3 minutes, then flip and cook other side
Place grilled asparagus
I used a little too much lemon juice and salt, but pretty much grilled asparagus is always good. I'm also a huge fan of kalamata olives so was psyched to find a recipe that used them. Just another excuse to eat more.
Both of these recipes are from The Little Black Apron, which has simple but tasty dishes for one person. If you like to have leftovers, you can always double the recipe.
Pork Chops with Figs and Honey from The Little Black Apron (page 121)
Serves 1
Total time about 30 minutes
1/2 Tbsp extra virgin olive oil
1 bone-in pork chop, excess fat trimmed
Salt and pepper to taste
2 Tbsp diced dry figs (about 2 whole figs)
1 tsp chopped fresh thyme
1 tsp honey
1 tsp balsamic vinegar
1/3 cup low sodium chicken broth
Heat oven to 350
Heat an oven-safe saute pan over mediim high heat and coat with olive oil
Season the pork chop with salt and pepper and place in pan
Sear pork chop for about 3 minutes per side or until a golden crust
Transfer pan to oven and cook pork chop for 5 to 7 minutes
Remove from pan, cover, and set aside
Place same pan over medium high heat, wiping out excess oil
Add the figs, thyme, honey, vinegar, and chicken broth
Bring to a boil and let the liquids reduce by half
Season with salt and pepper if ncessarry
Spoon the fig mixture over pork chop
I used some fancy honey that I had bought in France a year ago and I think it was too thin. It was certainly too expensive to be cooking with, but it was all I had. I would use a thicker regular honey next time. It was still delicious.
Grilled Asparagus with Fresh Lemon and Olives from The Little Black Apron (page 76)
Serves 1
Total time about 15 minutes
1/4 bunch asparagus
1/2 tsp extra-virgin olive oil
Salt and pepper to taste
Juice of a quarter lemon
1 Tbsp roughly chopped pitted black kalamata olives
Heat a grill pan or grill on medium high heat
Prep asparagus - hold a spear at each end and bend until the end snaps off. It will snap at the point where you need to trip the less tasty part of the stalk
In a bowl toss the asparagus in olive oil, salt and pepper
Place asparagus on hot grill and cook for about 2 to 3 minutes, then flip and cook other side
Place grilled asparagus
I used a little too much lemon juice and salt, but pretty much grilled asparagus is always good. I'm also a huge fan of kalamata olives so was psyched to find a recipe that used them. Just another excuse to eat more.
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