Monday's Daily Recipe

Monday, Monday..... Tonight's recipe is a GREAT one and needs about at least an hour to marinate:  Thick Cut Pork Mustard Pok Chops with Caramelized Red Onions, Mashed Potatoes and Roasted Squash and Asparagus

Oh mercy!  This is good.  Add some rolls to this and your week will start on the right foot!  I recommend putting your chops in the fridge this morning or as soon as you get home from work.  The longer the pork chops sit in the marinade, the more intense the flavor. 

Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions s

Yields: 4 Servings


For the chops:
Ingredients
4 (10 to 12-ounce) bone-in pork chops cut 1-inch thick
1/4 cup olive oil
2 to 3 tablespoons Dijon mustard
Salt
Freshly ground black pepper
Leaves from a few sprigs fresh thyme


For the onions:
3 tablespoons vegetable oil
2 medium red onions thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper

Instructions
Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.

Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.

Serve chops with little heap of onions.

Mashed Potatoes (add Gouda cheese and chives)
OK - the easiest way out of making homemade mashed potatoes is buying the Country Crock potatoes in the over in the meat section of your grocery store and add a few things to make these yours...
Like a little milk, chicken broth or cream (they are thick), CHEESE - your favorite and something green (GREEN ONIONS, CHIVES, etc) and a pat of BUTTER

Roasted Squash and Asparagus
Serves:4
4 yellow squash
1 bunch of asparagus
1 small onion, sliced
2 Tbsp of Olive oil
salt and pepper
1 Tbsp of honey
Preheat oven to 400 degrees.  Slice the squash in about 1/4" slices.  Slice the onions, not too thin.  Break the woody ends off the asparagus.  Toss the veggies in a bowl in the olive oil, honey and Salt and Pepper.  You will need a bit of salt, be generous.  Throw the veggies in a 9x13 baking pan or even better a BIG cookie sheet.  The flatter the veggies are, they will roast better.  Roast in the oven for about 20-30mins.  Check at 15mins and give a stir.  Roast last 5-10 mins depending on how crunchy you would like the veggies.
You can add goat cheese at the end, sun-dried tomatoes, etc.

Enjoy!