PORK CHOPS WITH SAUTEED VEGETABLES

WONDERFUL VEGETABLES!

SEARING THE PORK CHOPS

FANTASTIC RECIPE!

PORK CHOPS WITH SAUTEED VEGETABLES

You won’t believe how this recipe turns out! The vegetables are absolutely outstanding and the meat tastes so good! Pair with a wonderful red wine such as Chateauneuf-du-Pape from the Southern Rhone region! Enjoy!

Preparation: 45 min; cooking time: 1 hour 15 min.

Serving 4

4 thick-cut pork chops (ribs)

1 lb. petites red potatoes

8 sprigs of thyme

4 carrots, peeled and julienned

1 lb. snow peas

½ lb. green beans

15 green onions, peeled, green part discarded and sliced

8 garlic cloves, with their skin

4 oz. bacon, diced

Fresh parsley for garnish

1 ½ tbsp olive oil

2 tbsp butter

½ cup white wine

½ tsp of sugar

Salt and pepper

Wash, dry and cut the potatoes in half.

Cook the carrots, snow peas and green beans separately in salted boiling water until tender. Drain and set aside.

Season the pork chops with salt and pepper.

In a Dutch oven, heat the olive oil on medium heat. Add the pork chops, green onions, garlic cloves and thyme. Cook the pork chops 3 minutes on each side, until golden brown. Stir often.

Add the potatoes. Cover and cook on medium-low heat 10 minutes. Turn the pork chops over and potatoes and cook 10 more minutes.

Add the white wine in the Dutch oven and bring to a boil. Add also ¼ cup of water for the juice. Season the preparation with salt and pepper.

Melt the butter in a large frying pan. Add the bacon and cook 5 minutes on medium heat until golden. Add all the vegetables and sugar. Combine. Cook 5 minutes, stirring often.

Serve the pork chops over the vegetables in individual plates. Garnish with fresh parsley. Coat the meat and vegetables with the juice.

Bon Appétit!

STUFFED PEPPERS WITH PRAWNS

MELTS IN YOUR MOUTH...

STUFFED PEPPERS WITH PRAWNS

This original recipe is perfect for summer dinners! Invite the sun at your table! Pair this delicious dish with a tasty Viognier, white wine from the South of France. Enjoy!

Preparation: 45 min; cooking time: 1 hour

Serving 4

4 big red peppers

1 lb. prawns, heads on

1 ¼ cup of rice

4 cups lobster bouillon

1 pinch of saffron

1 onion, peeled and diced

3 garlic cloves, peeled and minced

2 bay leaves

2 tbsp olive oil

Salt and pepper

Cut the stems of the peppers and take the seeds off. Keep the stems of the peppers.

Peel and deveined the prawns and take their heads off. Crush the heads and shells in a bowl.

Heat 1 tbsp of olive oil in a medium saucepan on high heat and color the heads and shells of the prawns. Reduce the heat to medium and add one bay leaf. Cook 5 minutes, stirring constantly.

Add the lobster bouillon and simmer 10 minutes. Strain the bouillon in a bowl.

Heat the other tbsp of olive oil in a large saucepan on medium heat. Add the onion, garlic and the other bay leaf. Cook 5 minutes until pale gold. Add the prawns, saffron and rice. Season the preparation with salt and pepper. Add half of the bouillon and reduce the heat to low. Simmer 20 minutes.

Preheat the oven to 430 F.

Stuff the peppers with the rice and prawns. Put the stems back on the peppers and place the stuffed peppers in a baking dish with the rest of the bouillon. Season with salt and pepper. Bake 20 minutes.

The peppers must be very tender.

Bon Appétit!

French Recipes and Cuisine