Two Faced Chef

I love Fresh Direct.  I love how the food is always fresh, it shows up at my door when I want it, and how reasonable the prices are.  What I love even more is being part of the Chef’s Table, a club that gives giant discounts on something different every week or two.  This week?  Pork.  I have this weird emotional connection to pork chops.  They are cheap, tasty, and usually absorb everything you throw on them quite well.  Also, I’ve always thought that a good woman should know how to make a good pork chop.  It’s right up there with a good steak.   However, a steak tastes good as a steak, a pork chop–you gotta dress right.  And let me tell you, these chops are styled.

I included broccoli in the original recipe, but it absorbed wayyyy too much marinade.  Don’t do it, it’s like Campbell’s high sodium soup and an old broccoli plant are trying to camp out in your mouth.

Ingredients:

• 4 boneless pork chops, about an inch thick
• 6 tablespoons soy sauce (low sodium, please!)
• 2 tablespoons water
• 1/4 cup Dijon mustard
• 1/4 cup Worcestershire sauce
• 1 cup sliced mushrooms
• 1 small onion, sliced
• Olive oil Pam

Everyone has their own little trick on how to slice an onion without crying.  My way?  Close my eyes.  It’s really safe, and makes it much more of a game than just slicing an onion.  Or, you can just run the onion under cold water first.  Either or.

Whisk together the soy sauce, water, mustard, and Worcestershire sauce.  Marinate the pork chops for about 15 minutes to a half hour.  Heat up a high sided skillet with some Pam. 

I am going to take this searing interlude to ask if I am the only person who is sick of Lindsay Lohan?  Yes, she’s a drug addict.  Yes, she looks like she’s 400 years old.  But come on people, am I the only person who saw these sudden breakdowns coming?  Trust me, if I was a child star with crazy parents I would pull one of these phases too.  Then when I got better, I would pull a Britney comeback and make a boatload.  And get to be Britney.  But I digress.

Sear the pork chops for about 2 minutes on each side.  Add the mushrooms and onion and let cook for about 3 minutes.  Pour in the rest of the marinade.  Bring the marinade to a boil, cover and lower the heat to a simmer.  Cook for about 10 minutes, or until the pork and veggies are cooked through.  Each 4 ounce chop is around 180 calories.