Lemon Herb Pork Chops

If delicious, tender and juicy pork chops are what you are after then this is the recipe you must try. Searing the pork chops before placing them into the oven may seem unnecessary however it is worth the effort, as it makes for a tastier, flavourful chop. You may try different herbs if you wish however the thyme and lemon pair perfectly here, giving a balmy burst of summertime savour.    

Lemon Thyme Pork Chops

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4 boneless pork chops, 1 inch thick and 6 - 7 ounces each

salt

ground black pepper

1 - 2 tablespoon olive oil

2 teaspoons fresh thyme leaves, chopped or dried thyme 

1 lemon, cut into wedges

Take the pork chops from the refrigerator and place on a clean cutting board or large plate. Season both sides of each chop with salt and pepper. Set aside to rest for about 30 minutes.

When you are almost ready to cook the chops, preheat the oven to 375ºF (190ºC).

Heat the oil in a large frypan over medium-high heat.

When the oil is hot and shimmery, pat the pork chops dry and add them without moving them until golden brown, about 2 to 3 minutes, on one side. While the pork sears, sprinkle half the thyme over the side of the pork chops facing up. Notes: You do not want to over crowd the chops in the frypan so sear in batches, 2 chops at a time, if your frypan cannot accommodate all of the chops at once. If the pork has a fattier edge, use tongs to hold the chops fat-side-down until they sizzle and brown slightly, about 30 seconds. 

Flip the pork so that the seared side faces up and scatter with the remaining thyme. Sear the other side for 2 minutes then transfer pork chops to an oven proof baking dish. If you are doing the chops in batches, transfer the pork chops as you go in batches to the oven proof baking dish. Once all the chops have been seared and in the baking dish, arrange the lemon wedges around the pork chops. Save the residue in the frying pan to make a glaze, see Frying Pan Glaze recipe below.  

Bake for 8 to 15 minutes or until a thermometer reads 145ºF/63ºC when inserted into the thickest part of the chop. Cooking time depends on the thickness of the pork chops and you roughly want to check after 5 minutes of cooking time. You will know when the chops are done if the juices run clear when cutting into them and they have reached the internal temperature stated above.  

Transfer the baked pork chops to a plate, cover loosely with aluminum foil and let the chops rest for about 5 minutes. Serve with the roasted lemon wedges and pan juices on top if you haven't made a glaze using the leftover brown bits from the frying pan.

Frying Pan Glaze:

When the baked pork chops are resting on the plate. Place the fry pan you used to sear the chops in, there should be some brown bits or sizzling residue left in the pan, over medium-high heat and add 1/2 cup water, 1/2 cup low sodium chicken stock, 2 teaspoons honey, 1 teaspoon low sodium soy sauce and 1 tablespoon butter. Use a wooden spoon to scrape the bottom of the fry pan so that any stuck bits come up. Bring to a simmer and cook until reduced. Taste and adjust the seasoning according to your preference, with more salt or pepper, honey or soy sauce. Take the fry pan off the heat and carefully spoon the glaze into a heat proof measuring cup for serving.   

   

Chicken & Leek Soup

 

A bright soup that will soothe the soul and hearty enough to curb the most hungriest of appetites. It's an undemanding midseason meal to comfort and nourish and served with homemade dinners rolls adds to its rustic appeal. I have made this soup without beef but more bacon for a somewhat lighter soup, still it's flavourful with an exceptional savoury herb flavour.  

Chicken & Leek Soup

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3 1/2 pounds Frying Chicken, cut into 8 pieces

1 pound Beef Shanks, cut into 1" pieces

3 - 5 slices of thick cut bacon, cut into chunks

2 medium carrots, peeled and chopped

6 - 8 cups chicken broth

1 tablespoon dried thyme

2 bay leaves

3/4 cup pearl barley

1 1/2 cups chopped leek, white parts only

salt and pepper, to taste

2 tablespoons chopped parsley, optional

Put the chicken, beef, bacon, chopped carrots, broth, thyme and bay leaf in a heavy stockpot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside.

Remove chicken from the pot and when cool enough to handle debone and set aside.

Add leeks and cooked barley to the pot, and simmer for 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered for 5 minutes more. Season with salt and pepper and garnish with parsley, if you wish.

Tourtière

 

Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America. 

This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.  

Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)

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Pastry for 2 pies

1 lbs. minced pork

1 lbs. minced beef

1 onion, minced

1 cup water

1 cup mashed potatoes

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

garlic salt, optional

Cook meat with onion and spices with water for half hour until water is reduced.

Add potatoes and mix well.

Chill.

Place in prepared pastry line pans.

Cover with pastry. Brush with milk.

Bake at 350ºF for half hour until golden brown.

Cheese and Herb Biscuits

 

A crispy cheesy buttery biscuit that deliciously compliments any cheeseboard or afternoon tea.  

Crunchy Cheese and Herb Biscuits

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makes approximately 24

115 grams (4oz) butter, softened

115 grams (4oz) mature cheddar cheese, grated

1 teaspoon fresh thyme

1 teaspoon summer savoury

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

175 grams (6oz) plain flour

1 to 2 tablespoons water, if needed

Cream the butter for 1 minute, then add the cheese, thyme, summer savoury, salt and pepper and mix to combine. Add the flour and combine for about 1 minute until the mixture is crumbly. If the mixture is a bit dry, add 1 tablespoon of water, at a time, to help bring the dough together. You want the dough to be thick but not sticky. 

Turn out the dough onto a work surface lightly dusted with flour and press into a ball. Roll the ball into a 23-cm/9 inch log. Wrap in clingfilm and chill for at least 30 minutes.

Meanwhile, preheat the oven to 350ºF/180ºC/Gas Mark 4. Line a baking tray with baking parchment paper. Cut the log into 24 rounds and place them on the prepared tray.

Bake in the preheated oven for 22 minutes until golden brown, turning the tray halfway through cooking. Leave the biscuits to cool on the tray for about 5 minutes, then transfer to a wire rack and leave to cool completely.  

The sun and warmer temperatures have returned just in time for the weekend. Hope everyone is well and staying safe. - JD 

Cheesy Herb Bread

This savoury bread may be enjoyed anytime with pretty much anything. Different herbs and different cheeses will change the deliciousness of this loaf however it is all for the better.   

Cheesy Herb Bread

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1 2/3 cups self - rising flour 

1 teaspoon English mustard powder

2 tablespoons fresh or dried chives

1 teaspoon fresh or dried summer savoury

1 teaspoon fresh or dried thyme

2 teaspoons fresh or dried parsley 

2 cups strong Cheddar cheese, grated

1/2 stick (1/4 cup) of butter

1 egg, beaten

2/3 cup water

Pre-heat oven to 375ºF. 

Grease and flour a loaf tin. Line the prepared loaf tin with parchment paper. Set aside.

In a large bowl, mix together the flour, mustard, herbs and cheese. Melt the butter, add it to the mixture and add the egg and water as well. Mix to a soft, wet, cake-like dough.

Turn into the prepared loaf tin and bake for 45 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack. Serve warm with butter. 

Notes: Oven vary so baking time may vary. 

Hope everyone had a lovely relaxing long weekend. We did! - JD 

Food Photo of the Day ~ Tomato & Herb Soup

This week has been one of those weeks where one is being pulled in many directions and not giving time for much of anything else. I suppose that can be said for just about any week however this week I am feeling it the most. I did manage to make our classic tomato and herb soup. Full of lovely tomatoes, onions, thyme, rosemary and garlic. Simple yet substantial.

Hope everyone is having a good week. - JD 

Tomato Soup

This tomato soup recipe was given to me by one of my in-laws. And since it was given under special favour and is regarded as a top secret recipe I may not be able to share the recipe with you. Although I did make some modifications therefore I am able to share my version. I guess that would make my version the not so top secret tomato soup recipe. Lots of cookbooks have soup recipes and the internet is full of them. So finding a comparable tomato soup recipe is easy however will it taste as good. I am sure my husband's uncle would beg to differ. After a week of damp and cold weather this truly hit the spot!  

Melt 1 ounce of butter in a pan. Add 2 large chopped onions and 3 cloves of crushed garlic. Cook without browning for 10 minutes. Stir in 1 ounce of flour and cook for another minute. 

Stir in 2 pounds of skinned and chopped tomatoes. I used 2 x 796 ml (28 fl oz) tins of tomatoes, one whole and the other diced. 

Add 1 pint of chicken stock or vegetable stock. Chicken stock was all I had on hand.  

Add sprigs of rosemary and thyme. Two of each preferably. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until the tomatoes are very tender. 

Once the tomatoes were tender I removed the pan from the heat and took a hand held blender and smoothed everything together. You may also use a blender.  

Soup is ready! I am sure my in-laws would relish the fact that I shared this with you.  

Have a good weekend everyone! - JW 

Chicken Vegetable Stew

Sometimes I can get a complete craving for a recipe. Plotting and deciding exactly how everything will come together. Stew is one of those mystical one pot wonders that comfort all especially when the temperature drop. It was absolutely divine to sit down with a bowl and the let the savoury herbs unfold in front of you. 

Chicken Stew

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3 chicken breasts, diced 

5-6 potatoes, cubed

2 parsnips, peeled and chopped

3 carrots, peeled and chopped

1 onion, peeled and chopped

1/2 cup red wine

2 x 796ml tins of diced tomatoes
3 bay leaves

1 teaspoon cumin

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon smoked paprika

salt and pepper to taste

* You can change the vegetables, add different seasonings, adjust the seasonings or herbs according to taste, and omit the wine and add beer. * 

First, place a bit of olive oil a the stock pot. Turn the burner on to medium heat. Add the chicken. Stir. Add a bit of salt and pepper. Continue sautéing the chicken. When the chicken has slightly browned add the onions. Stir and fry the onion for about 1 -2 minutes. Add the carrots, parsnips, and potatoes. Fry for a few minutes longer or until slightly tender. Add the cumin, rosemary, thyme and paprika. Pour the red wine in and add the tinned tomatoes. Stir everything around. Pop the bay leaves in. Bring to a boil and then let everything simmer for about 2 hours. Serve it with some naan bread or a slice of french baguette.

Enjoy! - JW