Today I will share a couple of these dishes that worked out well and were easy to throw together. The first focuses on using up the red pepper jelly that you received as a hostess gift last holiday season.
Pork Chops with Red Pepper Jelly
4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 large jalapeño pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
Cauliflower Soup with Shrimp Gremolata Serves 4 to 6 depending on your appetite
1 large head of cauliflower, broken into pieces
1 large yellow onion
4 garlic cloves, pressed
1 tbsp. ground cumin
5 cups chicken or vegetable broth
salt and pepper to taste
1 lb. med or lg. shrimp
4.5 tsp lemon zest, finely grated
3 cloves minced garlic
1 tsp. hot paprika
1/4 tsp coarse salt
1 tbsp butter
1 tbsp fresh lemon juice
1 tbsp. finely chopped fresh tarragon
Saute onion and garlic over a low-ish flame until it justs starts to brown around the edges. Add cauliflower, cumin and broth. Cover the pot with a lid and let simmer for 30 minutes. When the cauliflower is soft, puree with an emersion blender. Taste for salt and pepper.
While the soup is cooking, stir together the shrimp, zest, garlic, paprika and salt. Melt butter in a skillet over med-hi heat. Add shrimp and cook until they begin to turn pink. Add juice and stir for one minute. Remove from heat and add tarragon.
Pour soup into bowls and spoon a third cup to one half cup of the gremolata into the middle of each bowl. YUM.