We are a busy family. Really is there a family who isn’t busy? We have kids, home, jobs, school, activities, errands, bills…etc…etc. Life is hectic. Dinner shouldn’t be. Dinner is a time to unwind from the day, relax with a inviting plate surrounded by family. Weekday dinners have evolved into a joint effort in our home. Everyone slowly makes their way into the kitchen to take on his/her small part. The table is cleared, plates assesmbled and glasses filled. As we prepare for our meal we converse of our day, we laugh with hubby as he shares one of his work adventures and the girls’ begin to planning our weekend. Plates served, napkins set we take our places to enjoy our meal. As I load the dishwasher I think, I know these will be the moments I miss when my girls’ leave our sides to conquer their dreams. Read on dinner lovers…
When Crisco contacted me to share a recipe for “Que hay de cenar?” (“What’s for dinner?”) I immediately turned to one of my quick weekday meals. Pork Chops browned in a cast iron skillet, a splash of citrus and broth added to make a pan sauce. Serve alongside a simple salad or roasted potatoes, dinner made easy. This week let’s take time to enjoy our families, our loved ones and our friends with dinner. Life is hectic, dinner can reboot our body for the next busy day. Enjoy! Sweet Life!
After enjoying this quick recipe, head on over to Crisco to enter for a chance at fabulous prizes. This event is hosted by Michelle Bernstein who appeared on Food Network, Iron Chef America and Top Chef. Everyday Crisco will award 10 recipes a gift card and Crisco coupons for great dinner submissions and each recipe submitted in entered for a chance at the grand prize worth $1,000. Good Luck!
Oh hold on…you didn’t think I would end dinner without something sweet? A sweet ending to a quick meal is a must for reviving our sanity, don’t you think? I leave you with Magic Cookie Bars. Enjoy!
Skillet Chops with Cilantro Citrus Sauce
by Sweet Life
By Vianney Rodriguez
4 thick boneless pork chops
freshly ground pepper
extra virgin olive oil
2 tbsp butter
1 cup chicken broth
1 tbsp brown sugar
3 tbsp fresh squeezed lemon juice
juice from 1/2 orange
3 tsp dijon mustard
4 tbsp chopped cilantro and extra for garnish
2 tbsp water
1 tsp cornstarch
Begin by heating a cast iron skillet over medium heat, while you prepare your chops. Sprinkle each chop with salt and pepper. Add oil to your skillet, just enough to coat your skillet. When your skillet is heated through add your chops, two at a time. Cook about 6 minutes on each side. Remove and place a sheet pan in oven at 250 degrees to keep warm. Continue with your next two chops cooking with the same method, add more oil if needed. After all four chops are cooked, add chicken broth, sugar, lemon juice, orange juice and mustard to the pan. Continue to cook over medium heat, scraping pan to mix all brown bits into sauce. In a small bowl add cornstarch and water, mix. Add the water/cornstarch mixture to the pan and using a whisk combine well. Crank the heat to a boil and cook for a minute or until your sauce thickens just a bit. Add your butter and swirl through the sauce, add your chopped cilantro. Return your chops to the pan and simmer for 3 minutes. Serve with a drizzle of the sauce and garnish with cilantro.