Welcome to the Chic-Peas Kitchen!
We're two best friends, Kelly and Suanne, who love to cook! We have a passion for fresh food, complex flavors, and saving time. We'll share with you what's for dinner (really!) as well as how we made it and how we can make it better.
Jump in and learn with us!
Simply a delicious, natural, and fast way to put some veggies into a meal! The squash has a natural sweetness to it that makes it a great complement to almost any meal. Makes sure to pick squash that is firm, thin (less seeds) and unblemished or bruised.
Sauteed Squash
Serves 4
2 yellow squash, cubed
2 zucchini, cubed
2 plum tomatoes, cubed
3 cloves garlic, smashed
1 heavy pinch oregano
- In a saute pan, heat 1 tbsp olive oil.
- Add the garlic and immediately reduce heat to medium. Allow garlic to infuse the oil until fragrant.
- Add the squash, zucchini, and tomatoes. Stir to incorporate with the oil, then cover. Cook for about 5 minutes.
- Uncover and add the oregano and a couple heavy pinches of salt.
- Cook until tender.
While mustard and maple syrup may sound like an odd combination, if you're a lover of honey mustard, the recipe will definitely hit a sweet spot for you! The pork chops don't taste overly mustardy or mapley - they really just taste savory and a little hint of sweet. Its a strong and fantastic flavor that really complements the pork well. And trust me, these chops went faster than hotcakes!
Mustard Maple Pork Chops
5 pork chops (bone in for me)
3 tbsp maple syrup
3 tbsp american mustard
4 tbsp soy sauce
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp paprika
1 tsp sesame oil
- The night before, whisk together all ingredients in a casserole dish. Dip the pork chops to coat evenly, then arrange flat in the dish. Cover and refrigerate for at least 4 hours.
- When ready to cook, rotate the pork chops in the marinade to re-coat all surfaces.
- Heat 1 tbsp canola oil in a skillet or large frying pan. Make sure the oil is very very hot. When you drop a little marinade in the pan, it should hiss and spit.
- Place the pork chops in the pan with the bones toward the center. Cook for about 3-5 minutes, until you see the marinade caramelize and char a little. Turn over and sear.
- If you have pork chops that are 1 inch thick or more, preheat your oven to 350. When you've finished searing all sides of the chops, place them in the oven to finish cooking the centers. I was able to just pan sear and cook the chops through.
- After the pork chops are cooked through, allow them to rest on a plate for 5 minutes before serving.
- If you would like extra sauce, deglaze the pan with a little cooking wine, and scrape out any inedible char. Pour in any leftover marinade and boil. Once it boils, turn it down to a simmer and reduce until thick enough to coat a spoon.
