Cider Dijon Pork Chops

I love, love, love using apple cider to flavor and tenderize meat. We begin with minced garlic and fresh rosemary sizzling in a pan full of butter. What’s not to love?! The rosemary and garlic will adhere to the chops as you brown them in the pan to create a beautiful crust. If your chops are fairly thick (as mine were) you may need to put finish them in the oven at 350F while the sauce is simmering. The sauce is simple to prepare — deglaze the pan with the cider, add the cream and Dijon, and allow that wonderful goodness to thicken. This is one of those dishes that will bring a smile everyone at your table. And I promise you that this recipe will fill your house with the most fantastic aroma as you prepare it. Served here with Apple Bok Choy Salad.

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CIDER DIJON PORK CHOPS (Serves: 4)

Ingredients

• 4 boneless pork chops
• 3 cloves garlic, minced
• 1-2 sprigs fresh rosemary, minced
• 3/4 cup apple cider
• 1/3 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon wholegrain Dijon mustard
• kosher salt and freshly ground pepper, to taste

Directions

1. Melt butter over medium-high heat and add minced garlic and rosemary. Cook for 1-2 minutes, or until fragrant.
2. Season pork chops generously with salt and pepper, then add to pan and sear on both sides until browned.
3. Once browned, remove pork to a plate and set aside.
4. Pour apple cider into the pan to deglaze, 1-2 minutes, then stir in mustard and heavy cream.
5. Reduce heat to medium-low and cook for 5 minutes, or until slightly thickened.
6. Return pork chops to sauce, making sure both sides are coated, then serve hot and enjoy.

~ AllRecipes.com ~

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Creamed Corn

You don’t know what your missing if you have never had fresh creamed corn! This recipe yields a beautiful creamy, rich, sweet corn that can’t be beat. I recommend that you use fresh corn, although you can used frozen if necessary. Just throw a couple of extra ears of corn in the next time you serve up some summer corn on the cob (1 cob = approx. 1 cup). I always think that I will be making enough to use some in a cornbread recipe, but there are NEVER any leftovers of this tasty dish.

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CREAMED CORN (Serves 8)

Ingredients

• 4 cups corn
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated Parmesan cheese

Directions

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
2. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
3. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

ARETHA FRANKENSTEIN’S – Chatanooga, Tennessee

ARETHA FRANKENSTEINS

518 Tremont Street

Chattanooga, TN

423-625-SOUL  (too cool – had to include this)

Over the river and through winding streets we drove looking for Aretha Frankensteins. Yes, Aretha Frankensteins – no apostrophe, thank you. This little spot lies at the corner of Tremont and Orr in the Normal Park subdivision of Chattanooga. Built in the 1920’s,  this neighborhood holds on to most of  its original charm with a slight urban twist. The same can be said of the restaurant itself.

Aretha’s was once a single family home. Open from 7 am until midnight, this place functions as a breakfast/lunch spot during the day and a bar at night. The converted space features wooden floors, wrap around porch, and a beautiful fieldstone fence.  The super funky interior is filled with artifacts of all kinds. Most notable are the Frankenstein memorabilia scattered throughout. Although there is seating inside, the outside seating is always a treat for me. The front lawn is now a patio area with tables scattered throughout. In addition, there are tall stools at the counter that runs around the perimeter of the front porch.

Be prepared for a long, long – did I say long?- wait. This is a wildly popular local eatery – and for good reason. The menu at Aretha’s  is full of traditional Southern fare: eggs, biscuits, shrimp and grits, pancakes. If you are able to stop by for  lunch you can enjoy their quesadillas, burritos, salads, and sandwiches as well.

We were finally seated at three of the bar stools on the porch. Rachel ordered biscuits and gravy with fried potatoes. (No eggs for Rachel. They come from chickens and that is verboten.) I had an omelette with ham, cheese, and tomatoes. Ron had the Waffle of Insane Greatness! (real name). The food was hot and plenty. My omelette did not disappoint. Rachel gave the biscuit a thumbs up. That’s a high compliment coming from the Queen of the Angel Biscuits. Ron’s waffle was beautiful. Thick, fluffy and toasted to a golden brown. It was almost like a big piece of cake. Delicious!

All in all it was a beautiful, peaceful morning. We left full, content and happy. What more could you ask for?

Definitely worth stopping by.