Potato | Spinach Galette

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Since I had already made the pie crust and there was enough for two, I thought a savory galette might be good.  I am staying with a friend while waiting for my new home to close escrow next week, and we both love to cook.  I was looking online and found a recipe for potato galette.  We have been trying to order our food online with the COVET 19 and she sort of accidentally ordered way too many potatoes.  So instead of nine potatoes, she received nine pounds of potatoes.  How to creatively use more potatoes.

Use the other half of the pie crust recipe that I made yesterday:

Ingredients:

 

3 cups (375g) Plain Flour (unbleached and unfortified)
2 tbsp Sugar

1 tsp Salt

2 sticks (220g) of Butter
(small cold cubed)
1 beaten Egg mixed with
3/4 cup Milk (cold)

 

HOW TO PREPARE PASTRY:

  1. Mix flour, sugar & salt to evenly distribute the dry ingredients
  2. Add cold butter cubes with the flour mix and work with hands or pastry knives until it transforms into small pea-sized crumbs
    (Use cold utensils )
    3) Add egg and milk mixture till the mixture comes together
  3. Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture
    (do not knead)
  4. Incorporate all ingredients together to form a dryish dough
  5. Wrap it well with cling film & refrigerate for 1 hour
  6. Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
  7. Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
  8. Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
    Enjoy!

FILLING

2 potatoes ( I used Yukon) slice thinly with a Mandolin (1/8″ thick)

4 TB unsalted butter

1 Yellow onion ( I had half a red and a shallot) so used those

Bacon – you pick how much, but be cooked and cut up (Maybe 2 slices)

Spinach = (one big bunch) cooked down with garlic

1/2 cup Parmesan or Romano Shredded Cheese

Egg wash – one egg whisked with a little water

Kosher salt

2 tablespoons chopped chives

3 tablespoons white vinegar

Freshly ground black pepper

Flaky salt, for topping

 

HOW TO PUT IT TOGETHER

  1. Directions

    1. In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
    2. Meanwhile, preheat the oven to 375 degrees F.
    3. Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
    4. Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
    5. Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.
Potato | Spinach Galette

Peach | Cherry Galette

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This is so fun and easy to make.  I decided to try a new pie crust recipe that I had watched on YouTube a couple of weeks ago.  Cooking Italian with Joe has an interestingly different approach to making what might be a quite good pie crust using egg and milk.

 

Ingredients:

 

 

3 cups (375g) Plain Flour (unbleached and unfortified)
2 tbsp Sugar

1 tsp Salt

2 sticks (220g) of Butter (small cold cubed)

1 beaten Egg mixed with

3/4 cup Milk (cold)

HOW TO MAKE:

  1. Mix flour, sugar & salt to evenly distribute the dry ingredients
  2. Place mixture into a food processor
  3. Add cold butter cubes with the flour mix and give it a few pulses until it transforms into small pea-sized crumbs ( I do it all by hand or with two bakers paddles)Screen Shot 2020-05-25 at 2.53.02 PM
  4. (Use cold utensils if not using a food processor to not melt butter)
  5. Add egg and milk mixture to the processor while pulsing a few more times until the mixture comes together or take the mixture out to the work surface
  6. Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture
    (do not knead)
  7. Incorporate all ingredients together to form a dryish dough
  8. Wrap it well with cling film & refrigerate for 1 hour
  9. Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
  10. Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
  11. Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
    Enjoy!

I always save a little of the pastry to make a couple leaves and a simple rose for decorations.

The filling is easy:

Filling:

  • 1/2 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour or tapioca flour
  • 1/2 teaspoon ground cinnamon
  • 6 to 8 soft peaches, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges
    • I used frozen ones, just let them thaw and dried them well.  I had the cherries, so I added them in the mix for color.
  • I add cornstarch, as there is always a little too much liquid.  You can put a little on the pie crust before you add the fillings too!
  • I always add a little butter and sugar to the top, just because I can!

ENJOY!

Peach | Cherry Galette

 Champ de Noël

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Here is my version.  Not as perfectly neat, but it tastes amazing. IMG_2536.jpg

Have fun making this to impress family and friends with this modern twist on a classic bûche de Noël stolen from Fine Cooking Magazine.

This delightful looking cake was featured in the December edition of Fine Cooking, one of my favorite magazines.  I stole the photo from the article but will post mine tomorrow when it is decorated.

The layers are vertical rather than horizontal, making for a very dramatic reveal. It is an “all-day” project or one you can do over several days.

[Get a PRINTER-FRIENDLY VERSION HERE with all step-by-step photos.]

This version looks cool, but all the classic elements and flavor pairings are here, so it’s guaranteed to be delicious. The vanilla sponge cake has a delicate texture, yet it’s sturdy enough to “literally” stand on end. The layers are doused with a boozy soaking syrup before they’re coated with a smooth-as-silk, espresso-spiked white chocolate ganache filling and coated with a dreamy, creamy and eggless double-chocolate buttercream.

Like the traditional bûche, the garnishes for this cake can be rustic, whimsical, or elegant. I like to use the tines of a fork to create a barklike design in the buttercream around the side of the cake. Just before serving, I may top the cake with a cluster or two of small meringue mushrooms along with chocolate shavings for bark. You can add silver or white dragées for ice crystals, sugar-coated cranberries for a pop of color, a mint sprig or two for signs of spring, chopped pistachios for lichen, and a dusting of confectioners’ sugar for snow. Extra meringue mushrooms look great arranged around the base of the cake.

Vertical variation

While the garnishes make the cake look spectacular, what people really want to know is how I make those magical vertical layers.
All in all, it’s a straightforward process: You use what could be called a “wrapping” technique to assemble the cake. After baking the sponge cake in a large rimmed baking sheet, cut it into five strips. To train the shape of the innermost strip of cake and avoid cracking in the final product, I roll up one strip in paper towels while it’s still warm, just as you would when you’re making a jelly roll. I then roll the remaining strips up in a tight spiral together to train them. The ends of these strips are cut on an angle to create beveled edges; this step helps the strips to lie flat as the cake is assembled.

Start building the cake by brushing the innermost strip with soaking syrup then coating it with white chocolate espresso ganache. After this centerpiece is rolled and positioned on a plate, brush, fill, and wrap the remaining four beveled cake strips one at a time around it. The technique sounds complicated, but as you’ll see, it’s an easy-to-follow
process.

 Champ de Noël

Explosion Cake

 

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My granddaughter and I saw this in a magazine, not knowing how “famous” it was and decided to make one.   If you have a collection of sprinkles you might like to use, it is a great way to use them all, or at least most of them.   It is a really fun cake to make, with all the different colors and layers.  It looks like a regular cake (with lots of sprinkles) till you cut the first piece.

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It is a very simple recipe and easy to make, but you do need six six-inch cake pans.  I actually only had five but had a springform, the right size for the sixth.  The only thing I did notice is that the springform, which was dark took about 2-3 minutes longer to cook, so that is something to aware of if you are using different colored pans.  I may just buy a sixth six-inch pan today.

The basic recipe is a simple white cake and if you are not a “baker”, you could use a boxed white cake.  I baked the cakes two at a time, so I did not crowd the cakes.  Luckily I have two ovens, so it did not take long.

FROSTING

8 ounces unsalted butter, at room temperature

16 ounces cream cheese, cold

1 tablespoon vanilla extract

32 ounces powdered sugar

CAKE

2¼ cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon table salt

3/4 cup unsalted butter, at room temperature

1½ cups granulated white sugar

3 large eggs

1 tablespoon vanilla extract

1⅓ cups milk

Food coloring

Nonstick cooking spray

 

Preparation

Cake:

1. Preheat your oven to 350°F and put the oven rack in the middle of the oven (if you are using a convection oven, set it to 325°F).

2. Combine the flour, baking powder, and salt in a large bowl and whisk until they are really mixed together. You have to mix all the dry ingredients together first so that there are no clumps in your batter, which will create white spots. Set aside.

3. In a separate bowl, use an electric mixer on medium speed to blend the butter and sugar together, until they become fluffy. Make sure to scrape the sides of the bowl with a spatula so it’s all mixed in from the sides.  Be sure all the butter is blended, so there are no lumps of butter.

4. Add the eggs, one at a time, to the butter-sugar mixture, with the mixer on medium speed.  Scrape the sides of the bowl.

5. Add the vanilla to the milk and set it aside.

6. Mix about 1/3 of your dry ingredients into the butter-sugar-egg mixture, then blend in half of the milk, always mixing on medium speed.

7. Mix in the second third of the dry ingredients, then the remaining milk mixture.

8. Stop the mixer for a few seconds and use a spatula to push down anything sticking to the sides of the bowl as you go, then mix in the last of the flour mixture. Make sure it’s all mixed in from the sides and everything is smooth. You don’t want any lumps, but don’t overmix it so stop the mixer as soon as the batter is smooth.

9. Divide the batter evenly into six portions. They don’t have to be exactly identical, but you want them to be close: You can use any small bowls that are all the same size: Just slowly pour the batter into each of the bowls a little at a time until they are all at the same height (it’s about 1 cup of batter per bowl).

10. Color the batter individually in rainbow colors: I used purple, turquoise, green, yellow, orange, and pink for our six-layer cakes. Start with a tiny drop of food coloring, stir it in completely, then add more until it is your desired color (the baked cake will come out pretty close to what you see the outside will be a little brown, but that gets covered with frosting).

11. Spray six 6-inch round baking pans with cooking spray, then pour the colored batter into the greased pans.

12. Bake the cakes two at a time for 8 minutes without opening the oven door. Then rotate each pan so the front faces the back. Bake for another 8 minutes, or until a toothpick comes out clean when you insert it into the middle of the cake (cakes are very sensitive. The less you open your oven, the better your cake will come out! I don’t know exactly why, but I know it).

13. Let the cakes cool in the pans for 5-10 minutes (when they’re warm, they’re really fragile, and that’s when they tend to break.) Then flip them over onto a baking sheet or cooling rack and let them cool completely before you frost them.

Frosting:

Use an electric mixer on medium speed to blend the butter until it is smooth. Add the cream cheese and blend it together until there are no lumps. Then add the vanilla. Stop the mixer and use a spatula to push down anything sticking to the sides of the bowl, making sure it’s all mixed in from the sides and everything is smooth.

Mix in the powdered sugar a little bit at a time on the lowest speed otherwise, it will fly everywhere! Use the spatula to push down anything sticking to the sides of the bowl, making sure it’s all mixed in from the sides and everything is smooth.

Be sure it is all perfectly blended or you may lumps when you go to frost the cake.  It is a fun project.  We used the cutouts in the middle to make what I called the “The Leaning Tower of Caka.”

Assembling:

This is the fun part:  Cut a circle using a 2 inch or so biscuit cutter on five of the six layers.  Put a little frosting on the plate, so the first layer will adhere.  I use commercial cake cardboard available at Walmart, Joanns or Michaels.  Add the first layer, then frost it with nothing in the middle.  Continue to the top layer.  I do a thin coat of frosting over the entire cake, then put in the refrigerator till it is hard.  That makes it easier to put on the final layer of frosting.  There are several YouTubes online that walk you through how to do it.

The outside is a little tricky.  I put the entire cake in a big bowl in my kitchen sink and handful by handful, from the bottom up, added the sprinkles.  It was amazingly easy this way and quick.  Add a little touch-up and you are done.  The fun part is cutting the first piece of this cake.

Be ready as it can make a mess!  I think I am still cleaning up sprinkles!   I put ours in a tray with higher edges, so it would not go all over the floor. We photographed and delivered it to our local Fire Department.

Explosion Cake

Jambalaya

Jambalaya has its origins in several rice-based dishes well attested in the Mediterranean cuisines of West Africa, Spain, and France, especially in the West African dish Jollof, the Spanish dish Paella (native to Valencia), and the French dish known as Jambalaia (native to Provence).

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I combined a couple of recipes and added a few ingredients of my own.  I didn’t have chicken but would have added that to enhance the flavor. I love shrimp and would have added it at the end, but my husband does not eat it.

Ingredients:

2 TBL olive oil (EVOO)

1 pound sausage ( I used mild Italian that I made)

1 onion (chopped)

1 red or yellow bell pepper (chopped)

3 stalks celery (sliced thinly)

3 garlic (chopped)

2 TSP Cajon seasoning

1 TSP oregano ( I prefer fresh)

Pinch of Cayenne

1 TSP Scallions (white part) and save the green and slice for serving

14 oz chopped tomatoes with chili

Beef stock ( one container) I used homemade chicken stock

2 cups cooked rice

1 cup of okra (fresh or frozen-thawed)

Add some shrimp if you like it

  1.  Sauté chicken in olive oil until cooked and the sausage is lightly browned.  Set aside.
  2.  Sauté the onion, bell pepper, celery,  and garlic until soft.
  3. Add rice, liquids, and seasonings.  Add the cooked rice, chicken (or beef) stock, crushed tomatoes, Cajun seasoning, oregano, cayenne, and bay leaf.  Give everything a good stir.
  4. Cover and cook.  Then cook for 20 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
  5. Add the okra and shrimp and cook for 5 minutes or until the shrimp is pink and opaque.
  6. Taste and season with salt and pepper (add Cajun seasoning, if needed).
  7. Serve warm.  Garnished with green sliced scallions and enjoy!
Jambalaya

Sausage & Chicken Soup

Since we have a lot of sausages leftover from my birthday, I am attempting to find creative ways to use it, so we don’t get tired of it or waste it. This soup was rich and very delicious and I would definitely make it again.  Add a little crust of bread for dipping and it is a wonderfully easy dinner.  You could add a little rice or pasta of preference if you need more substance to your meal.  I used all low-sodium products to make it healthier than the original recipe.  I threw a little shave Parmesano Reggiano on top, but I do that to a lot of dishes.   Enjoy this Fall soup!

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Ingredients

 to Add all ingredients to list

Direction

  1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Sausage & Chicken Soup

Tarta de Santiago Recipe – Spanish Almond Cake

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An authentic recipe for the Spanish Almond Cake found on the Camino de Santiago.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course: Dessert, Snack
Cuisine: Gluten-Free

Ingredients

  • 1/2 pound (1 3/4 cups) whole almonds, preferably blanched
  • 6 large eggs separated
  • 1 1/4 cups superfine sugar
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 drops almond extract
  • Confectioners’ sugar for dusting

Instructions

  • Finely grind the almonds in a food processor.
  • With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
  • With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to fold it quite a bit).
  • Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour or spray with cooking spray. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
  • Just before serving, dust the top of the cake with confectioners’ sugar. Or, if you like, cut a St. James Cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners’ sugar, then remove the paper.

Notes

Stencil the top of the cake using the traditional cross symbol of Saint James.
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Tarta de Santiago Recipe – Spanish Almond Cake

Paleo Sausage & Cauliflower Casserole

1.jpgIngredients

1 head of cauliflower, cut into florets

1 tbsp extra virgin olive oil

8 oz. Italian sausage, casings removed

1 medium yellow onion, diced

5 cloves garlic, minced

4 sprigs thyme

1 28-oz. can whole peeled tomatoes

1/2 cup almond flour

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

Directions

  1. Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
  2. Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste.
  3. Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9×13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.
Paleo Sausage & Cauliflower Casserole

The Art of Turning 70 Years Old!

Turning seventy is a pretty big marker in your life, kind of like a “land-mine”.  You are there, it is the climax, as unfortunately, it is mostly downhill after 70, with health issues, brain issues and with what personally worries me the most: stamina!

As we go through life we make wonderful friends, have wonderful adventures and experiences, enjoy our family time and spend a lot of time working at some job to support our lifestyle and our hobbies, adventures, and family.  We live hectic busy lives racing from event to event, sport to sport, meeting to meeting and don’t realize we love it, till it is done and our children are grown and live elsewhere. But the memories and the joy of them remain.

I am lucky enough to have one beautiful granddaughter that spends time with me throughout the year, but does not live closeby; so I do miss the everyday experiences with her and regret she does not live closer.  Still, at eight we have a wonderful and loving relationship.

This year I decided to have a party for my Birthday, which I have not done since I was sixty and will not do again unless I turn 100. (But I will be too senile by then to know if I had one or not) . Ha Ha

My youngest son and granddaughter and I made seven types of sausage one summer day and ate the “go-betweens” for dinner.  That is called “not changing and cleaning the sausage stuffer between recipes”.  They were so good, my husband and I made two more kinds one night after he got home from work.  It was a lot of fun and over 100 sausages of all different kinds were made.

I had decided to have a 70th Birthday party, so sent out Evites and Emails to about 150 friends and family.  I used to have parties with my women friends when I was in my late forties and early fifties and single, and more than one hundred people would show up.  I would make the entree, and everyone would bring food and wine.  It was easy and great fun!  One year everyone had to wear red, so my whole house was a sea of red.  One year it was a “silly slipper” party and the best slippers won a price.  Invitations were mailed and each person could meet a friend.  We all made lots of new friends this way and had fun and lots of laughs.  I had expectations of this being the same for my 70th!

My dear friends of forty years came up from Del Mar for the celebration, and friends of fifty years came, even after recent back surgery.  Most of my book club, my Table Five Women’s group, and a variety of neighbors, ex-students and local friends came and we had a lovely evening.  But it was not the hundred or more that used to arrive.

Glam shortened 3

The Evite card had a photo of me at 30 saying the “Glamour is Gone”, but the party has just begun.   In many ways that is just not true.  I believe the quiet time of life has just begun.  Since I am no longer working, I awake when I desire. (not too late with new puppy) and enjoy my days painting, cooking and reading  (Seventy-five books last year and fifty-one so far this year). I no longer participate in Rotary or the local Chamber and interestingly enough only one person attended from those years of service.

This Birthday is the last of the big parties I will attempt to have.  We may be eating sausage for the next ten years anyway.  I so very much appreciate my friends that took the time to stop by and love the cards and several gifts.  I have come to the realization, that as our friends grow older, they travel more, spend time with newly extended families and do not respond to invitations.  In life, we are always learning. I love all the Birthday Greetings that I receive via Social Media and accept that Social Media is beginning to replace or attempting to replace meaningful relationships.

I remember when, before cell phones with contact lists, I had over a hundred telephones memorized and now I cannot even tell you those of my spouse or my sons without referring to my cell phone.  Email and text and messages via Facebook have replaced many happy phone calls and coffee dates with friends.  Thinking about this I wonder what it will be by the time I turn eighty?

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None of this is a complaint!  It is a realization that life changes as we age.  Our families live all over the world.  Our friends are busy with their families traveling all over the world to stay close to them. My summer birthday date sends people to weddings and the births of grandchildren; the last hurrah of good weather for those traveling in this area and people so much on the go there is not enough time for everything.

I had really wanted to just go to Ireland, but that was not in the cards.  From now on I am going to be traveling on my birthday and enjoying it.  No more weeks of prep for a party or a day or two of clean up afterward.  I am accepting that I am too old and too dang tired.

I have always been lucky in life that I have wonderful friends and I intend to keep them close and love them more than ever, but I am going to put “me first” for once and save my money and travel and paint.

So Happy Birthday to Me and thank you to all my family and friends for making it wonderful!!!

 

 

 

The Art of Turning 70 Years Old!

Cantalope, Tomato & Avocado Salad with Butter Garlic Baked Pork Chops

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Servings 4

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

Calories 192

Carbohydrate 22g

Protein 3g

Fat 13g

Ingredients

  • 3 tablespoon(s) lime juice
  • 4 teaspoon(s) honey raw
  • 2 tablespoon(s) olive oil
  • 1/2 teaspoon(s) sea salt coarse
  • 1 medium cantaloupe(s) quartered and seeded
  • 1 medium avocado(s)
  • 1 cup(s) tomato(es) cherry or grape, halved

Instructions

  1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
  2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon, discard skin. Slice each wedge lengthwise into 1/2 inch pieces.
  3. Cut each avocado in quarters lengthwise and then into 1/2 inch thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat.

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Garlic Butter Baked Pork Chops (Super easy to make!!!)

Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe.

INGREDIENTS

2 medium-sized heritage breed pork chops

kosher salt and freshly ground black pepper

4 tablespoons grass-fed butter — melted (use ghee if you’re doing whole30)

1 tablespoon fresh thyme — chopped

2 cloves garlic — minced

1 tablespoon extra virgin olive oil

INSTRUCTIONS:

1. Preheat oven to 375°F.

2. Season the pork chops with salt and pepper, and set aside.

3. In a small bowl, mix together the butter, thyme, and garlic. Set aside.

4. In a cast-iron skillet, heat the olive oil over medium heat.

5. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.

6. Pour the garlic butter mixture over the pork chops.

7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-12 minutes. The time depends on the thickness of your pork chops.

8. Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

Cantalope, Tomato & Avocado Salad with Butter Garlic Baked Pork Chops