Boursin Pork Chops

  

I don’t make pork chops all that often and I’m not entirely sure why, because every time I do, I’m always struck by how simple they are to make, how they take so little time, and are always delicious. This is another one of those recipes that is so easy anyone can do it, it’s on the table in 30 minutes or less, and one could argue that it is good enough for company.Boursin Pork Chops

 4 boneless pork chops, 1” thick

½ t. garlic powder

Kosher salt

Freshly ground black pepper

1 T. olive oil

1 T. butter

2 large Melissa’s shallots, chopped

¾ c. chicken broth

1 5.2-oz. pkg. Boursin Fine Herbs & Garlic cheese, softened

1-2 T. chopped fresh parsley

 If you have the time, remove pork chops from the refrigerator 15 to 20 minutes prior to beginning the recipe.

 Pat chops dry with a paper towel, and season both sides with the garlic powder, salt, and pepper.

Heat a 12-inch skillet over medium-high heat. Add olive oil and butter and get it good and hot without burning. Cook the pork chops for 5 minutes per side or until golden; remove to a warm plate. 

To the skillet, add the shallots and sauté for about 3-5 minutes or until softened and lightly browned. Add more oil to the pan, if needed.

Add the chicken broth and the Boursin to the skillet. Stir until smooth and creamy. Simmer for 4-5 minutes, and then stir in the chopped parsley.

 Add the pork chops (and any plate juices) back in and simmer for another 3-5 minutes or until the sauce has thickened a bit more and the pork chops are cooked through (145°F. minimum). Adjust seasoning if necessary.

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Kicked-Up Boursin Cheese Ball

Hands up if you like cheese balls.  Yep, me too, but you do know that we’re dating ourselves, right?  The cheese ball was popular in the seventies.  I don’t think my parents ever had a party without one.  Personally, I loved them, but then my mother was a very good cook, and had a wide variety of recipes for interesting cheese balls that went well beyond the insipid ones that eventually drove them all into obscurity.

I recently read an article that said the cheese ball is coming back.  I’m pleased with this.  Perhaps it’s my love of nostalgia; perhaps it’s my love of the toasted pecan coating.  Who knows?  But hearing this news made my heart sing just a little, and sent me into the kitchen to experiment.

I was feeling rather spicy today, so took my favorite homemade Boursin cheese recipe, kicked it up with some Hatch chile powder, rolled it into toasted pecans, and ended up with this very easy, very delicious modern day cheese ball that, once tasted, did not last long.

It’s a light snack, perfect for before dinner, pairs nicely with either red or white wine, and you have to admit, looks darned cute on this Recycled Wine Bottle Platter from Uncommon Goods (and it comes with that darling little spreader!).  The glasses are theirs as well, and I just cannot get enough of these.

Planning your weekend?  Plan on a cheese ball!

Kicked-Up Boursin Cheese Ball

1 medium garlic clove, finely chopped

1/2 stick butter, room temperature
1-8 oz. package Philadelphia Cream Cheese, room temperature
2 tablespoons freshly grated Parmesan cheese 
1/2 teaspoon dried dill weed
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried chives
1/4 teaspoon freshly ground black pepper

1/8 teaspoon dried thyme
1-1/2 teaspoons dried parsley

1/2 teaspoon Hatch Chile powder (or to taste)
1/8 teaspoon salt

1/2 cup chopped pecans, toasted

Preheat oven to 350°F.

Finely chop pecans.  Spread chopped pecans on a baking sheet and bake for 5-7 minutes until nicely toasted.  Cool; set aside. (I use a countertop toaster/convection oven and my nose as the determination for length of baking time.  I’ll check on them after 3 minutes and then 5.  When they smell deliciously toasty they’re done.)

In a medium mixing bowl, beat together the butter and cheese.  If it is truly at room temperature, it will blend together quickly and be very creamy.  Add garlic; blend.  Add all remaining ingredients and mix well.  Chill for 15-30 minutes.  When chilled, roll into a ball.  Roll in reserved pecans to coat, pressing into the cheese ball to adhere, if necessary.  Store in the refrigerator until ready to use.

Bring to room temperature. Serve with crudités or crackers.  Recipe can be doubled. 

This post is linked to:

Amaze Me Monday

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Full Plate Thursday

Foodie Friday

Baked Eggs with Red Peppers and Boursin

If you made the spinach soufflé recipe from yesterday you’re probably wondering what to do with the other half of the jar of roasted red peppers.  Here is but one of the many answers, Baked Eggs with Red Peppers and Boursin.  This has to be the easiest breakfast dish that I’ve ever assembled, and it is really good.  It also looks quite impressive and I’m guessing could be a real dazzler when serving overnight guests.  It can easily be custom made to fit you or your guests’ interests -- eliminate the bacon for a vegetarian version, change the herbs to suit various tastes, top it with salsa verde for a spicier, Tex-Mex variety, add or subtract cheeses, toss in spinach or kale, or top with chopped ham and hollandaise for a mock eggs benedict.  The combination of ingredients are endless.  Give it a try and let me know.

Baked Eggs with Red Peppers and Boursin

1 t. unsalted butter, softened

3 T. finely chopped Melissa’s fire roasted sweet red bell peppers

1 T. boursin cheese, more or less to taste
1 T. Parmesan cheese, grated
1 T. fresh parsley, minced
2 large eggs
1 strip bacon, cooked and crumbled
Salt and freshly ground pepper to taste

Heat oven to 350°F.  Butter one small baking dish. Place chopped roasted red peppers into the baking dish and top with cracked eggs then sprinkle with Parmesan Cheese, and parsley.  Drop small dollops of Boursin in various spots on top of the eggs, sprinkle with a dash of salt, freshly ground pepper, and crumbled bacon. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Serve immediately. Serves 1

This post is linked to:

Wow Us Wednesdays