Don't be fooled by the name---this recipe doesn't actually contain horse. I just wanted to come up with a creative name for this dish. Threw this one together the other night, and it turned out pretty well, so I thought I'd share.
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
Thursday, October 7, 2010
Saturday, October 2, 2010
Guacamole mole mole
Ah, fall in Arizona! Still in the triple digits. I haven't "cooked" that much lately, but today, guacamole sounded quite refreshing. And, it is a great way to use those avocados that have been sitting on your counter getting mushy.
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
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