Orange Parsley Porkchops

This past weekend I had the opportunity to go to the butcher that is like a mile from the house (Fergusons). I love this place!!! I know that the meat is fresh and that you can get a great deal. I also like being able to choose the amount of meat that I want. I loaded up on meat for the week and spent less than $30!!! One of the items that I bought were thick boneless pork chops. I figured I would find a recipe when I got home...which I did :-)

One thing that you should know about me is that I don't care for plain chicken or pork...not sure who does?! One of the easiest and quickest ways to add some great flavor to either of these meats is to make a compound butter to put on top. You don't have to marinade the meat for hours...you just grill and top with the butter. Honestly, it sounds pretty fattening but my butter to ingredient ratio only ends up having you eat MAYBE 1/4 T butter. Anyway, I found a recipe that had orange and parsley (which is a staple in my house) so ta-da!!

Ingredients:
2 bonesless porkchops (mind were really thick so I had the butcher butterfly them)
2 T butter, softened
1/4 cup finely chopped parsley
1 T orange rind
juice of 1/2 navel orange
1 teaspoon minced garlic
salt and pepper to taste

Season your pork with SPG (remember I always have a combo of salt, pepper, and garlic powder). Cook pork until done...on medium high for about 5-6 min per side. Use a meat thermometer to indicate doneness (is that a word?)

Meanwhile, in a small bowl combine softened butter, parsley, zest, juice, garlic, salt and pepper. Once pork chops are done put about 1T of mixture on top. Enjoy!!

*Notice the ratio of butter to other ingredients...the butter is pretty much just to combine everything.

** THIS WOULD ALSO BE DELICIOUS ON CHICKEN OR SEAFOOD!!!!

Chicken Noodle Soup with Lemon

When I go to the gym and run on the treadmil I watch the Food Network :-) You'd think watching cooking shows while exercising would make you hungry and un-motivated. For me it gives me ideas of meals to make for my family. I was watching Giada the other day and she made a Chicken noodle soup with lemon and it just sounded delicious! I had all of the ingredients at home from a meal earlier in the week so why not? Its a quick and delicious way to use up leftovers and have a good quality meal. I pretty much followed the recipe exactly...the only thing I didn't have was a cheese rind. Here is the recipe...

Ingredients

• 6 cups low-sodium chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 dried bay leaf
• 1 (2-inch) piece Parmesan cheese rind, optional
• 2 medium carrots, peeled and sliced into 1/4-inch pieces
• 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1 cup grated Romano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

Directions

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 8 minutes.
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
*Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.