Chef Doru's Blog

Pork chops with rosemary and garlic sauce will be another very easy and tasty recipe for people who don’t want to spend too much time in the kitchen preparing the dinner.

Ingredients:

4 pork chops
spices at your choice (I used: garlic powder, Piri-Piri and salmon spice)
1 small onion, finely chopped
4 oz. red wine
1/2 oz. vinegar
1/2 red pepper, chopped
Chopped parsley
1 tbsp. flour
4 tbsp. oil
3 clove garlic, chopped
1 tsp. rosemary
4 oz. chicken or pork broth
1/2 apple, finely chopped
Salt and pepper to taste

Dust the pork chops with the flour and spices. BBQ the pork chops to the wanted doneness or just pan fry them with some oil. In another fry pan heat 2 tablespoons of oil and sauté the garlic and onion for 3 minutes. Add the apple, wine, broth, red pepper, rosemary, vinegar, salt, and pepper for 5 minutes. Add the pork chops and cook for approx. 5 minutes longer. Serve hot, sprinkle with chopped parsley.

Pork chops with rosemary and garlic sauce-1

Pork chops with rosemary and garlic sauce-2

Kitchen Workout #13: Porchetta that will knock your guests socks off (pugtato.com)
White Wine and Herb Marinade (cookingcellastyle.com)
Mustard Pork Tenderloin (dianaclausen.wordpress.com)
Smothered Pork Roast Over Rice (dianeabroad.com)
Pre-Cooked Goodness (ramblingsofamamatomany5.wordpress.com)

First of all, I will need to apologize to all my readers, fans and followers for not posting for 23 days, but I was on a 3 weeks diet wich included raw vegetables and other “good” stuff so I didn’t cook anything or anything interesting.

Last weekend we had very special guests for dinner, so I started to cook again. The chicken breast with orange sauce was one of the main courses we had along with: all kind of fancy cheeses, fruits, roasted beets salad, Romanian style devil eggs, endives with cream cheese and smoked salmon, olives, butternut squash soup, Chateaubriand and a delicious chocolate-mouse cake.

Another interesting thing happened this week – my one year anniversary as a blogger. Wow!!! Time flies!!!

Happy Anniversary Chef Doru

Let get to this recipes of the chicken breast with orange sauce:

Ingredients:

30 ml (1 fl oz) 1/8 cup rapeseed oil
3 tbsp olive oil
4 x 225 g (8 oz) chicken supreme (I used regular breasts)
150-200 ml (1/4 pint) 2/3 cup orange brandy (I used Grand Marnier as has more flavour than the regular brandy)
15 g (1/2 oz) 2 tbsp plain (all-purpose) flour
150 ml (1/4 pint) 2/3 cup freshly squeezed orange juice
25 g (1 oz) courgette (zucchini), cut into matchstick strips (I used 1/2 medium size zucchini)
25 g (1 oz) red (bell) pepper, cut into matchstick strips (I used 1/2 medium size red, green and yellow pepper)
25 g (1 oz) leek, cut into matchstick strips
400 g (14 oz) dried wholemeal (whole-wheat) spaghetti
3 large oranges, peeled and cut into segments
rind of 1 orange, cut into very fine strips
3 tbsp chopped fresh tarragon
150 ml (1/4 pint) 2/3 cup fromage frais or ricotta cheese (I didn’t use any cheese)
salt and pepper
fresh tarragon leaves, to garnish

Directions:

Heat the rapeseed oil and 1 tablespoon of the olive oil in a frying pan (skillet).
Add the chicken and cook quickly until golden brown.
Add the orange brandy and cook for 3 minutes.
Sprinkle over the flour and cook for 2 minutes.
Lower the heat and add the orange juice, zucchini, all the peppers and leek and season.
Simmer for 5 minutes until the sauce has thickened.
Meanwhile, bring a pan of salted water to the boil; add the spaghetti and 1 tablespoon of the olive oil and cook for 10 minutes.
Drain the spaghetti, transfer to a serving dish and drizzle over the remaining oil.
Add half of the orange segments, half of the orange rind, the tarragon and fromage frais or ricotta cheese to the sauce in the pan and cook for 3 minutes.
Place the chicken on top of the pasta, pour over a little sauce, garnish with orange segments, rind and tarragon.