Monday, March 23, 2009
A pretty Tiarella I bought this week. Spring Symphony is a fitting name don't you think? It sure does brighten up the little spot I found for it.
Dinner was simple, quick but tasty! Spicy pork chops with cilantro cream sauce, baked sweet potato and asparagus. The sauce would make a great chip dip!!
Spicy Pork Chops
inspired by this recipe from Culinary in the Desert one of my favorite food blogs.
2 thin cut pork chops
1 tsp garlic powder
1 tsp salt
1 tsp Tony Chachere's Creole Seasoning
1 tsp Chipotle chili powder
1 tsp smoked paprika
1 Tbls olive oil
Dredge/rub spice mixture over both sides of porkchops. Let sit for about 15 minutes. Heat oil in skillet over med high heat. Add pork chops and cook until done (about 10 minutes total). Check doneness by making sure juices no longer flow pink.
Cilantro Cream Sauce
inspired by this recipe
1/2 cup whipped cream cheese (I used light)
1 Tbls light sour cream
1/2 of a 7.5 oz can green salsa
1/4 tsp cumin
1/4 tsp celery salt
1/2 tsp garlic powder
1/2 bunch cilantro leaves
1 Tbls lemon or lime juice
Combine all in blender or food processor.