Sometimes people don’t know how to cook pork chops, because they don’t have a good recipe for them. Well, Arlene is here to help! With her trusty husband Paul by her side, Arlene is cooking up a fancy Dijon pork chop dinner, roasted veggies, and strawberry delights for dessert.
As usual, Paul is the vegetable man, cutting and preparing the roasted veggies!
Pork Chops with Dijon Sauce
These are excellent served with plain white rice as a side.
Ingredients
- 6 boneless thick-cut pork chops
- 4 Tbsp Dijon mustard
- 1 Tbsp oil
- 2 Tbsp butter
- 2 shallots, minced
- 1/2 cup sliced mushrooms
- 1 cup chicken broth
- 1 Tbsp Dijon mustard
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Coat pork chops generously with mustard. Salt and pepper generously. Oil a 9-x-13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Arrange chops in pan, and brown the meat. Turn to brown evenly. Transfer chops to prepared baking dish.
- Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness, or until reaches temp of 145 degrees. Cover with foil.
- Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots, garlic and mushrooms in butter until soft. Stir in chicken broth, mustard, and cream, and cook until volume of liquid is reduced by half.
- Place chops on a serving dish. Spoon sauce over meat, and serve with rice. Makes 6 servings. Enjoy!
Arlene’s Roasted Vegetables
These are so easy to make, and they were one of Paul's favorite side dishes.
Ingredients
- 1/2 cup broccoli, cut into pieces
- 1/2 cup cauliflower, cut into pieces
- 1/2 cup brussels sprouts, cut into pieces
- 1/2 cup carrots, cut into pieces
- 1/2 cup red pepper, cut into pieces
- 1/2 cup zucchini, cut into pieces
- 1/2 cup sweet potatoes, cut into pieces, optional
- 1/2 cup white potatoes, cut into pieces, optional
- 1/2 cup whole small mushrooms, cut into pieces
- 4 whole shallots
- 6 cloves garlic
- 1/2 cup olive oil, or more
- salt and pepper
- 1 tsp Mrs. Dash seasoning
Instructions
- Preheat oven to 375 degrees. Place all the vegetables into a large mixing bowl.
- Pour olive oil over vegetables and mix thoroughly with your hands to make sure all are evenly coated. Sprinkle with salt and pepper, generously. Lastly, shake Mrs. Dash over all.
- Spread vegetables in a single layer in a baking sheet with sides. Place in preheated oven and bake for 20 minutes. Using a metal spatula, turn vegetables over and rotate pan. Continue to bake for another 30 minutes or until carrots and potatoes are soft. Serve immediately. Makes 4 to 6 servings. Enjoy!
Strawberry Delights
Served in fancy glasses, these look so elegant for dessert.
Ingredients
- 3/4 cup boiling water
- 1 cup whipped topping (thawed)
- 1 box strawberry gelatin (4 ounce)
- 2 cups frozen strawberries
Instructions
- Combine boiling water and Jello in a large bowl, stirring at least 2 minutes or until completely dissolved. Add frozen strawberries; stir until gelatin starts to thicken. In another bowl, using a wire whisk, mix 1/2 cup of gelatin mixture into whipped topping until well blended.
- Spoon whipped topping mixture evenly into 4 dessert cups. Spoon remaining fruit mixture over whipped topping mixture in each cup. Refrigerate 15 minutes or until set. Makes 4 servings. Enjoy!
Transcript
The transcript from this program is not available.
Thank you for this website! I began watching Arlene in 1991 when I was just married. I used to receive her recipes in the mail. I love this new website so much, and am now sharing Arlene’s recipes with my grown daughters!
Thank you so much! We’re so glad to hear that you’re a longtime fan of Arlene and that you keep enjoying her recipes!