Citrus Glazed Pork Chops Dinner with Dessert and Cocktail Recipes

Citrus Glazed Pork Chops Dinner with Dessert and Cocktail Recipes

Start prepping for Valentine's Day with this menu! For dinner, you can both enjoy a light grapefruit and avocado salad with your citrus glazed pork chops and a side of whipped cardamom sweet potatoes. Pair your dinner with a Chareau cocktail! For dessert, enjoy vegan rose whipped cream with strawberries and shortbread. Yummy!

DINNER

Grapefruit and Avocado Salad

INGREDIENTS:

DIRECTIONS:

  1. Sprinkle with salt and black pepper; whisk champagne vinegar and  extra virgin olive oil (about 1 tbps each) and drizzle over the top when ready to serve. 

Citrus Glazed Pork Chops by Bon Appetit

INGREDIENTS:

DIRECTIONS:

  1. Season pork chop with salt and pepper both sides: sprinkle sugar (or honey) on one side. 
  2. Heat 2 tbsp oil in a pan: sear sugared side of porkchops about 5 minutes on high (or until a nice golden/ cripy crust is formed!) 
  3. Flip in pan and cook another 2-3 minute on high until the other side is opaque: and then another 12 or so minutes covered on low, or until internal temp is around 145 F. 

GLAZE INGREDIENTS:

  • 1 lemon, zest finely grated (about 1 teaspoon), plus 2 tablespoons fresh juice
  • 1 garlic clove, finely grated
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ½ bunch cilantro leaves with tender stems, chopped

GLAZE DIRECTIONS:

  1. Mix together, then whisk in about 1/4 cup olive oil 
  2. Drizzle on top of pork chops (and save the extra for salad dressing!) 

Whipped Cardamom Sweet Potatoes

INGREDIENTS:

DIRECTIONS:

  1. roast sweet potatoes at 350 for 45 minutes. 
  2. Remove skins, whip together with ghee, cardamom, dash salt & cracked black pepper, lemon juice, lemon zest. serve in small ramekins! (sometimes I like to broil the tops to get them a little crispy) 

California 75 Cocktail

INGREDIENTS:

DESSERT 

Vegan Rose Whipped Cream with Strawberries and Shortbread

INGREDIENTS:

  • 3/4 cup strawberries, washed and cut into quarters
  • handful of toasted pistachios as desired.
  • 1 small can coconut cream, chilled. 
  • 1 tsp food grade rosewater. 
  • small drizzle of maple syrup for sweetness as desired

DIRECTIONS:

  1. Chill coconut cream; in a food processor or with a whisk, whip until small peaks form. add rose water and maple syrup, whip until smooth. 
  2. Layer shortbread cookies, strawberries, pistachios and cream -- serve and share with someone you love! 

Original Recipes by @coffeeandcardio.

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