Dinner Tonight: Pork Chops and Roasted Carrot Soup
Inspiration for tonight's dinner? Starting the week on a high note with a dinner hearty enough to keep you going strong all week. How about a real supper, one that would please even the most 1950s June Cleaver-esque homemaker? Smoky paprika brings flavor and a little heat to a nice big pork chop, and a toasty, roasted carrot soup rounds out the meal with its tummy-warming, savory sweetness. Positively simple and ready in a flash, as always.
The Menu
Paprika Pork Chop by lkshanken
This recipe serves 2
2 bone-in center cut pork chops, each about 1 inch think
1/4 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon sweet or hot paprika
1/2 teaspoon dried oregano
1/4 cup dry white wine
1 tablespoon extra virgin olive oil
1 red onion, sliced thin
1. Mix all dry spices together, and rub on to pork chops on both sides. Rub in well using your hands. Let the pork chops sit for 10 minutes at room temperature.
2. In a large saute pan, heat oil for a minute on medium heat. Add sliced onion and saute until translucent, about 5 minutes. Add wine, and cook one more minute.
3. Move onions over to the side of the pan, and place pork chops in the pan, cooking 5 minutes, then turning, and cooking 5 minutes on the second side.
4. Remove from heat, then cover the pan, as is, tightly with foil, and let sit for 5 minutes. Plate the pork chops, topping them with the onions, and serve.
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The Grocery List
Serves 4
6 to 8 large carrots
6 cups vegetable (or some other) stock
1 piece ginger, 1 inch long
1 sprig thyme, plus more for garnish
4 bone-in center cut pork chops, each about 1 inch think
1 red onion
We know you're all quite the savvy home cooks and surely have a yellow onion, garlic, salt, pepper, cumin, garlic powder, chili powder, sweet or hot paprika, dried oregano, white wine, and extra virgin olive oil. Right? If not, you'll need all of that, too, but we promise it'll be worth the (small) investment. Those spices really come in handy (and the wine doesn't hurt, either).
The Plan
1. Begin with the carrots. Peel, slice, pop in the oven to roast. Set the stock on the stove to simmer.
2. Spice the pork chop, and set it aside to rest.
3. Brown some onion in a stock pot and add the carrots and stock. Let simmer for 5 to 10 minutes, until the carrots are soft.
4. Saute more onions! When they're soft and translucent, splash in some wine, then shove them to the side and cook the pork in the same pan. Set it aside to rest for about 5 minutes after it's cooked.
5. Puree soup. Plate pork. Present proudly! Dinner is served.
