Meats, Poultry, Fish

Pork Chops in Nanette Sauce

4-6 center cut pork chops, depending on how many you want to feed

1 1/2 cups heavy cream

2 tbsp tomato pasta

1 tbsp dijon mustard

2 tbsp olive oil

Salt and Pepper to taste

  1. Pat pork chops dry, season with salt and pepper
  2. Put olive oil in a frying pan over medium heat
  3. Once pan is hot, add pork chops. (Don’t overcrowd the pan so everything gets all brown and yumm)
  4. Cook about 3 minutes, flip over and brown the other side.
  5. Remove pork chops from the pan, place on a platter to the side.
  6. Add cream to pan, scrape off delicious bits from the bottom of the pan
  7. Add tomato paste, mustard.. stir until combined
  8. Add chops back in, cook until they reach desired doneness.

Salmon with Lemon Caper Butter Sauce

Fish:

2 – 6 oz salmon fillets

3 tbsp olive oil

1 tbsp butter

salt & pepper to taste

Sauce:

3 lemons, juiced

2 tbsp capers with juice

4 tbsp butter

salt & pepper to taste

  1. Heat butter and olive oil in a frying pan, over medium high heat
  2. Once heated, add the salmon, skin side down. Season.
  3. Let cook for 4 minutes (this may vary based on thickness)
  4. Flip, season, cook for another 4 minutes
  5. Remove from heat and set aside

Sauce:

  1. Add lemon juice to the frying pan to deglaze.
  2. Add butter, capers, and caper juice
  3. Correct seasoning.
  4. Once butter has melted, remove from heat and pour over fillets.
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