Spiced Pork Chops with Spring Vegetables

Inspired by Food & Wine Magazine - Melissa Clark, Dinner in One.

Ingredients:

4 cloves    garlic, minced or finely grated
2 tsp         Kosher salt
2 tsp         Garam Masala or other aromatic spice blend
1 tsp         Black Pepper
4               Bone-in, center-cut pork chops (12 oz each)
2 TBSP      INFUSED Harissa Olive Oil
3 TBSP      Butter
1 large      Shallot, thinly sliced
2 cups       Fresh or unthawed frozen English peas
1 cup         Radishes, thinly sliced
1/4 cup      water
1/4 cup      fresh cilantro, flat-leaf parsley, or mint
1 tsp          freshly grated lemon zest
to taste      Flaky sea salt

Preheat oven to 400 degrees.  Stir together garlic, Kosher salt, spice blend, and black pepper and INFUSED Harissa Olive Oil.   Rub mixture all over pork chops and let stand for 10 minutes.

Melt butter over medium-high heat i a large oven proof skillet   Add pork chops and sear, undisturbed, until dark golden brown on bottom, (about 4-5 minutes).   Flip pork chops and sear second side.   Transfer to a plate.

Reduce heat to medium and stir in shallots. Cook until lightly golden (2-3 minutes).   Add peas, radishes, stirring to coat with skillet juices.   Stir in water and scrape any browned bites from the skillet.

Nestle pork chops in pea mixture in skillet.   Transfer to preheated oven.   Roast until a thermometer inserted  n the thickest part registers 135 degrees.  (about 10-15 minutes).  Remove from oven and let rest for 10 minutes.

Serve with couscous.  (I like to make my couscous with chicken broth instead of water for a richer flavor).  Sprinkle evenly with herbs and lemon zest and garnish with flaky sea salt.  

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Crispy Smashed Mushrooms

Directions

Position racks in upper and lower thirds of oven: preheat to 450°F.

Wipe mushrooms clean and trim stems flush with caps. Score a 1/4-inch X across the cap of each mushroom. Place the mushrooms in a large bowl. Add oil, garlic powder, salt and pepper; toss until the oil is absorbed. Arrange the mushrooms, stem-side down, on a large rimmed baking sheet. Roast on the lower rack until browned and very soft, 18 to 20 minutes.

When the mushrooms are done roasting, remove them from the oven and turn the broiler to high. Turn the mushrooms stem-side up on the pan and use the bottom of a mason jar or sturdy glass to flatten each mushroom. Drizzle with vinegar and sprinkle with Parmesan. Broil on the upper rack until the mushrooms are crisped on the edges and the cheese has melted, 2 to 4 minutes.

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Peach-Basil Gazpacho

Ingredients:

Directions:

Blanch peaches to remove skins.   Remove pits and roughly chop before placing in blender.   Reserve one peach for garnish.   Place remaining peaches in blender with water, basil, lemon juice, oil, and vinegars.  Process until smooth.   Remove and set aside.

Roughly chop jalapenos, onion, and cucumber.   Place in blender or food processor and pulse until slightly chunky.  Add to peaches soup.  Season to taste with Kosher salt.   Chill for at least 1 hour before serving.   Serve in individual bowls and garnish with avocado and diced peaches.

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Spring Lemon Pasta

1/3 cup      INFUSED Lemon Olive Oil
1/2 cup       Mascarpone Cheese
6 oz.            Bella Cucina Preserved Lemon Cream
1 tsp            Kosher Salt
1/4 tsp        Fresh ground black pepper
                   Parmigiano-Reggiano shavings
1 lb             Peas (blanched, fresh or frozen)
1 lb             Tagliatelle or other pasta

⁠INSTRUCTIONS: 

In a large pot, bring 4 quarts of salted water to a boil. Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss with peas and serve, topped with Parmigiano-Reggiano shavings.

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