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The Trophy Wife works very hard all week long. She endures late night meetings, traveling, and managing huge complex projects that, as usual, involve a lot of egos that need to be handled gently. She does a marvelous job. But in addition, she has to come home daily and do some sort of chores, care for the children (she likes to call herself The Night Parent), and attend to me (another ego) - no small a task. Then there is the one day a year that moms like The Trophy Wife are suppose to get off: put their feet up, have a relaxing drink, read a book, get a little pampering from the kids, and have a nice meal (with somebody else doing the dishes). Well, this year, that didn't happen. Trophy Wife had agreed to help Stiletto #1 make a custom dress for prom which was only five days away. They hadn't even started cutting fabric. Heck, they didn't even have the pattern figured out yet. So Trophy Wife spent her entire Mother's Day helping Stiletto #1 create the most beautiful custom gown from scratch. We had made her a breakfast of chocolate muffins, cheesy eggs, and coffee; but that just didn't seem to be enough. So I decided to make a quick gourmet-esque meal for dinner. Perhaps she would see that we doubly appreciated her. I hope she got the hint. At least she didn't have to do the dishes or deal with my ego!
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Thyme Pork Loin & Roasted Brussels Sprouts

Ingredients
  • 8 Boneless Pork Loin Chops
  • Brussels Sprouts
  • 3/4 Cup Of Flour
  • 1/4 Cup Of Cornmeal
  • 2 Tablespoons Thyme
  • 1/2 Teaspoon Onion Powder
  • Olive Oil
  • Salt And Pepper
  • 1/3 Cup Fage Non Fat Yogurt
  • 1/8 Cup Champagne Vinegar
  • 2 Teaspoons Of Sugar

Preparation
Preheat oven to 425 degrees. Dredge boneless pork loin chops in flour, cornmeal, salt and pepper, and spices. Make sure there is not a lot of excess flour on the pork or the flour will not cook fullly. Place on lined pan and bake in the oven for about 45 minutes or until golden brown.

Heat a large nonstick pan on high. Cut brussels sprouts in half. Drizzle a bit of olive oil in pan (you can skip this step if you want to lower the fat count) place sprout halves cut side down and roast at high heat until charred. It will take several minutes. You can tell on the top when the brussels sprouts are done as they will get bright green. You will probably need to do this in several batches if you are cooking a large bag. Don't put too many in at a time or they may steam instead of roast. Remove from heat and season with salt and pepper.

Optionally I made a dressing for the brussels sprouts combining the yogurt, vinegar and sugar. It is quick and a great flavor compliment to many vegetables or salads.

Happy belated Mother's Day.

Nutrition
Approximately 280 calories per serving.
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Comments

Teachers should take exams and quizzes on weekly as well as monthly bases. They should often keep on checking students where their level of understanding takes place.

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Mother's day has to be celebrated in a special way. We should dedicate this day to mothers who've been doing this nonpaying job for a lifetime! That food you prepared is perfect to celebrate the day! Pork loin and Brussels sprouts sounds really enticing. I would also love to prepare it for day that is special for me. By the way, thank you for posting the procedure on how to do it!

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