Lemon-Mustard Pork Chops
When I came across this one in a magazine, I wasn't so sure if I was going to try it. Lemon on pork chops just didn't sound right to me and my husband can't stand mustard. But, in the spirit of trying new things, and the fact I had everything on hand, I gave it a shot. It's now one of my favorite ways to do pork chops and everyone here loved them. None of the flavors are too over powering and there is just a nice kick to it. I broiled them like the recipe calls for, but I bet they would grill up nice too.
4 servings
4 boneless pork loin chops (but I used bone-in assorted chops)
2 tbsp lemon juice
2 tbsp fresh parsley, minced
2 tbsp Dijon mustard
1 garlic clove, minced
1 tsp grated lemon peel (just the yellow part, don't grate into the white fleshy stuff, it's bitter)
1/2 tsp dried rosemary, crushed
1/4 tsp salt
Lemon wedges
- Drizzle pork chops with lemon juice. Combine parsley, mustard, garlic, lemon peel, rosemary and salt; brush over both sides of chops.
- Place pork of greased broiler pan. Broil 3-4 in for heat for 4-6 minutes on each side, or until a meat thermometer reads 160 degrees.
- Serve with lemon wedges.
Salt-Crust Roast Beef
This is more of a technique than a recipe. A salt crust works like an oven within an oven. I've seen some recipes for a salt crust (more for fish) that is made up just of salt, but this is nice because you can completely seal in the heat and moisture around the beef. Its purpose is to make the meat tender and moist. I found this in a magazine and the recipe called for some crazy dried mushrooms that I could never find at the grocery store and lots of thyme. The meat came out so tender with a wonderful texture, but the flavor was just a little strange. So when I made this the 2nd time, I mixed a teaspoon each (all dried): oregano, sweet basil, onion powder, and black pepper; 2 teaspoons parsley, and 1/2 teaspoon thyme. I put more than half of the herb mix in a food processor with 3 garlic cloves, then while the thing was running, added about 3 tablespoons of olive oil. I then slathered it on the roast. The rest of the herb mix I added to the dough. You can season the meat anyway you would like, just make sure none of your seasonings has salt in it, the meat is going to be plenty salty from the crust. I ran out of kosher salt and substituted regular salt for the dough, but I don't recommend doing this. I had a hard time preventing holes in the dough, and I think it was because of the finer salt. Make sure your dough is moist enough to be elastic but dry enough to be solid. The whole goal with this is to create a solid seal around the meat so that no juices or steam can be released. If you do end up getting a hole, don't sweat it...when I got the holes, mine still came out delicious. I love this because you can have it hot for dinner, then with the left overs, slice super thin and viola, you have homemade, from scratch deli-style roast beef. Oh and DON'T eat the crust! With all that salt, it just might kill you.
8 Servings
2 1/2- 3 lbs roast (I buy whatever is on sale)
3 C all-purpose flour
2 C kosher salt
1 C water
whatever seasonings you choose
- Pre-heat oven to 375. Line a shallow baking pan with foil for easy clean up.
- Season roast if desired.
- In a large bowl, combine flour, salt and whatever seasonings you are using. Add water. Stir in water to form a dough. If dough is too dry, add additional water, 1 tablespoon at a time. Dough should be firm.
- Turn dough onto a floured surface. Roll out so that it is twice the size of the roast. Place roast on one side of dough. Fold remaining dough over roast. Wet seams a little with water, pinch and seal. (cut away any excess dough) Make sure there are no holes.
- Carefully place on foil-lined baking pan. Bake for 1-1:15, or until meat thermometer reads at least 135 (for rare). You can poke the thermometer through the salt crust.
- Remove from oven and let stand for 15 minutes.
- Remove salt crust by tapping with meat mallet or small hammer. Throw away crust and slice meat thin.
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