Friday, December 2, 2011

O' Christmas Tree, O' Christmas Tree....

I have yet to put up the big tree but the lights went on the outside of the house and looking very festive at night.  I've been working on quilts yet, my bedroom still in disarray and nothing getting done very fast!  On Wednesday I had been to Trader Joe's in Columbus and picked up a stalk of brussel sprouts!  We haven't had fresh ones in a long while so simply had to get some!



  But first, not before I had fun decorating them briefly. hee hee


They eventually got cut from their stalk and were cut in half.  I tossed them in some olive oil and some fresh chopped rosemary.  They were roasted in the oven for about 20 min.  OH so yummy!  

Along with the sprouts, we had sweet potato fries and some delicious pork chops.  I must say, this is one of my favorite ways to make them.  I hope you will try them too!  Enjoy!

Pork Chops with Rosemary-Vinegar Sauce

  • 4 large boneless pork loin chops (about 5 ounces each)
  • 1 teaspoon fresh rosemary, minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1 cup canned low-salt chicken broth
  • 1/4 cup dry white wine
  • 1/3 cup whipping cream
  • 4 teaspoons raspberry vinegar or red wine vinegar (I omitted this and they were still fabulous!)


Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.



8 comments:

Regina said...

Love the Brussells Sprout tree! I always steam them, I am going to try it your way. Thanks and have a good weekend.

Pam said...

My mouth is watering. I have copied the recipe to use the next time we have pork chops.

Very creative tree too!!!!

Pattyskypants said...

Okay, maybe after a couple of glasses of cabernet that tree looks good. However, I prefer the scent of pine. LOL! You crack me up! xxoo

Ann said...

aren't you sweet to share that yummy looking recipe!! thanks!!
i do love the brussells sprout tree!!..couldn't it be sprayed with something so you could leve it up?..a great kitchen table or counter tree!!!..seriously!!! i'm not kidding! i think its fabulous!

Mary Helen-Art Saves Lives said...

I love this Christmas tree...I think you are on to something...a tree we enjoy and then EAT! Good Ideas. Peace, Mary Helen

Janine said...

Hi hi these brussel sprouts look great as a christmas tree,
but i will never like to eat it.. hihihi

Norma Soulet (AZArtist) said...

Oh Wanda, you just had TO PLAY WITH YOUR FOOD FIRST! LOL
Love it! :)
Thanks for the recipe.
By the way I uploaded some photos of "Christmas Around my Home!", Go have a look and don't forget the comment. :)
Lots of hugs

Sandra's Fiberworks said...

Oh, I like the idea of roasting the brussel sprouts! I've been sautéing them for the first time, but this sounds even better. And love the brussee tree!