Chez le Chef Kymlee is at it again

Except for this is not french. I thought the name was just clever.

So my phone camera is finally working correctly again. I decided to take photos of my new recipe from scratch tonight.
I have this thing with just looking at whatever meat I’m cooking, and deciding last minute what I want to go with it and how I want to prepare it. I should really write some of these “recipes” down because some of them come out pretty fantastic! (Not gloating but they are definite yes’s in my household)

Like tonight for instance. I didn’t originally feel like cooking, but then I thought, well, it beats spending money on take out. So I threw some butter in my skillet to melt and looked at the boneless pork chops I had thawed for tonight’s dinner… and then voila! the recipe for  Boneless Pork in a carrot and red wine sauce was born.

Here’s what you do,

Melt about a tbs of butter in a skillet on high heat  (you can also add olive oil so the butter doesn’t burn the bottom of the pan like I did.)

Then take your boneless pork chops (I made 6) about 2 inches thick and place them in the skillet

let them cook a bit then turn heat to medium, then drizzle a LITTLE bit of soy sauce onto each pork chop, turn them over and do the same on the other side.

Then add about a half cup of Red cooking wine (or if you prefer, real wine)

Let simmer, turning the meat over occasionally for about 5-7 minutes

Now add some seasonings, and feel free to be a bit liberal with your choosing. I picked some chopped onions (dried) and also used a LOT of lemon pepper seasoning.

Here’s what I should have done, I should have waited until the meat was pretty much done to add the carrots. (I used canned carrots which are already soft and absorb much faster)

If you are using fresh carrots, add to the mix now, if you are using canned carrots, wait until the meat is barely pink inside to add otherwise they will come out a little bit too fermented and salty.

Warning, you are cooking pork, so it is very important that your meat is WHITE before it is done.

It should look like this while cooking….

I also decided to make pork stuffing

and some beets (which happens to be one of my most favorite vegetables)

The end result, should be a little like this….

I hope you decide to try this new recipe, and hopefully you and your families enjoy it. If you like your food on the saltier side, this fits the bill, but as long as you don’t overdo it on the soy sauce, it won’t be overpowering. This dish would also be complimented by mashed potatoes vs the stuffing if you wanted to add something less salty with the beets and pork.

With love and a happy tummy,

Kymlee

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