Dijon Caper Pork Chops with Mushrooms

Dijon Caper Pork Chops with Mushrooms
2 boneless center cut pork chops (mine was ~ .6 lbs)
2 cups sliced white mushrooms
1 TB olive oil
1/2 TB flour
1/2 cup chicken stock
heaping 1/2 tsp grey poupon
2 TB white wine
1 tsp minced garlic
heaping 1/2 TB capers
1 TB lemon juice

1. Depending on what you're having as a starch, you might want to get that started while you're cooking the pork and its sauce. You probably don't have to worry about your steamed vegetables until your meal is almost all ready.

2. Heat the olive oil in a nonstick pan over med-high heat. Sprinkle some salt and pepper over the pork chops, and once the oil has heated, add the chops to the hot pan. Cook for 4 minutes on the first side and then for 3 on the second side. Take the chops out of the pan, put them in a glass dish and cover with foil to keep warm while you make the sauce.
3. Mix the flour and 2 TB stock together to make a thick liquid that will help thicken the sauce later on. Also add the grey poupon to this mixture.

Homemade BBQ Ribs - Summer is here!

With a few days of some sunny warm weather it means it's peak grilling season! Forget about going out for dinner - we can have a feast right at home. We had a giant rack of baby back ribs on hand and with Bobby Flay's book, Boy Meets Grill, I got this idea from there. It was originally a recipe for chicken, but I liked the sound of the ingredients and thought, why not put it on the ribs instead.




Sherry Vinegar Brown Sugar BBQ Ribs
with grilled italian citrus vegetables and grilled potatoes

Sherry Vinegar Brown Sugar BBQ Ribs
1 TB olive oil
1/2 cup onion, minced/finely chopped
2 cloves garlic, chopped
1/4 cup white wine vinegar
1/4 cup sherry wine
1 TB dark brown sugar
2 tomatoes, chopped
3/4 cup chicken broth
2 tsp smoked paprika
salt and pepper
Full Rack of Baby Back Pork Ribs