Bear with me, it’s been awhile since I typed out a recipe. I’ve been making up my own recipes, and they’ve been coming out pretty good – if I do say so myself.
4 Pork chops
2 TBSP EVOO
3 cloves garlic, minced
1/2 medium onion (or shallot), minced
1 Cup watercress, chopped
8 oz. shittake mushrooms
2 TBSP dried parsley
salt and pepper, to taste
1/2 cup white wine
1/3 cup full fat coconut milk
Season the pork chops with salt and pepper. Put EVOO in the pan. Cook on both sides and then place in aluminum foil and put aside. Add a little more EVOO to the pan and add onion (or shallot) and garlic. Let that cook for a few minutes. Throw in the sliced shittake mushrooms, dried parsley, and watercress. After a minute or two, add the wine and coconut milk and let that cook down – scraping all the “good stuff” off the bottom of the pan.
Plate your pork chops and pour the mixture over the top.
For the salad.
Cut the beets into quarters and boil beets until soft (not too soft). Toast pecans or walnuts in a pan. After a few minutes, add a little bit of maple syrup and mix. Put mixed greens on a plate. When the beets are cooked, drain and place on top of the salad. Add goat cheese and pecans! Boom.
If you make this, send me pics and let me know how it came out!
“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
