Delicias y Variedades

Pasteleria y Chocolates Gourmet – Gastronomia – Recetas

Marinated pork or lamb chops with creamy spinach rice and glazed carrots

Serves 4.

4 big medium thick pork or lamb chops
1/3 cup of infused vinegar (I used estragon infused vinegar, if you dont have you can use red wine vinegar, balsamic or regular vinegar). You can also use lemon juice
1 tablespoon honey
2 tablespoons dijon mustard
1/2 cup or as necessary olive oil.
salt and pepper
1 teaspoon dry thyme.

For side dish
2 cups white rice
250 cc cream or half and half
About 300 grs or 1 small bunch of spinach, baby spinach is better .
1 cube of meat broth. I used Knorr steak’s cube.
salt and pepper
2 tablespoons cornstarch
a bit of milk (used for dissolving cornstarch).

Glazed Carrots
4 to 5 baby carrots or half big carrot per person.
half stick butter
olive oil
3 to 4 tablespoons of brown sugar.
Balsamic or wine vinegar (if you dont have white wine is ok).

Start by marinating the pork or lamb chops. Prepare the marinade whisking together the vinegar or lemon juice, as you prefer, salt, pepper and mustard. Finally add oil stiring in constantly. You have to add the salt with the vinegar in order to disolve it. Salt will not dissolve in oil directly.
Place the chops in a bowl and mix them with the marinade. Let there for 30 to 60 mins.

In the meantime put some water to boil to prepare the rice and meanwhile the water is ready prepare the carrots.
If you are using big carrots, peel and cut them in thin slices.
Put a skillet over medium flame. When it is hot put the butter and a bit of olive oil to prevent the butter from burning. Sautee the carrots there until they are “al dente” (hard edges but soft in the middle) in order to preserve their shapes and textures.
Salt and pepper and add sugar.
Let caramelize and then add vinegar or white wine and let them cook for a few mins until alcohol evaporates.
Set aside until ready to serve. You may need to warm them a little bit when serving.

Once the water is boiling and you put the rice in, place the chops on a baking pan and cook them in the oven until done. you can also grill them if you prefer.

In the meantime, prepare the spinach cream. Place a deep skillet or saucepan over the flame and put the cream or half and half. Add the meat cube or broth, and add the spinach leaves (well rinsed) and wait until boiling.
Use a mixer to process the cream and spinach and then place the saucepan back to the flame.
Dissolve cornstarch with cold milk in a small bowl and mix it in the processed spinach cream in order to thicken the cream a bit. Cornstarch should be first dissolved in cold milk or otherways it will create curds on your cream.
Season with salt and pepper.

Mix the rice with the cream.

Serve the chops with warm glazed carrots and put some rice on the side


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