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We are back once again for another round of Tasty Tuesday, and for today I am featuring a very tasty pork recipe! This recipe uses pork loin chops and something a bit different: Crown Royal! Are you ready to head on into the kitchen? I am! So, let’s go!

Ingredients
4 boneless pork loin chops, 3/4″ thick
2 tsp fresh ground pepper
1/2 tsp fresh ground sea salt
2 TBS flour
1 tsp garlic powder
1/2 tsp dried parsley
2 TBS extra virgin olive oil
1 medium shallot, chopped finely
3 cloves of garlic, chopped finely
4 oz. pancetta, diced
3/4 cup Crown Royal
1/4 cup of heavy cream

Simple ingredients

Simple ingredients

Take the pork out an hour before cooking to allow it to warm up. This helps the meat to cook more evenly. After the hour, mix the fresh ground pepper with the sea salt. Rub this mixture into the meat on all sides.

Salt and pepper each chop

Salt and pepper each chop

In a shallow dish, mix together the flour, garlic powder and parsley flakes. Take each chop and dredge in the flour mixture to coat. Shake off any excess flour.

Dredge in flour mixture

Dredge in flour mixture

In a large skillet, heat the oil on medium heat. When it is hot add in the pork chops and cook about 5 minutes per side, or until browned.

Brown the chops on both sides

Brown the chops on both sides

When done set these aside and cover with foil…

Set aside the meat

Set aside the meat

Turn the heat down on the pan to medium low. Add in the shallots and garlic, and be sure to scrape up any browned bits from the pork.

Add the garlic and shallot to the pan

Add the garlic and shallot to the pan

When the onions are translucent, add in the pancetta.

Add in the pancetta

Add in the pancetta

Cook the onion, garlic and pancetta until it has caramelized as shown in this next photo!

Cook until caramelized

Cook until caramelized

Now let’s crown the pork! Add in the Crown Royal slowly and stir as you add in the fluid.

A pouring shot for Conor Bofin!

A pouring shot for Conor Bofin!

Cook until it almost disappears, which should be only a couple of minutes. Next, add in the heavy cream.

Add in the cream

Add in the cream

When this has warmed, add back the pork chops to the pan, turning them in the sauce and heat through. This should take only a couple of minutes.

Add the pork back to the skillet

Add the pork back to the skillet

Turn the heat off the pan and serve this up, covering the pork with a bit of sauce!

Dinner is served!

Dinner is served!

Doesn’t that look good? I hope that you try this dish out! It is fairly simple and has huge flavors.

Thank you for taking the time today to visit, and stay tuned next week for another edition of Tasty Tuesday!

Be well… ^..^

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I found this recipe back in 1998 when it was published by Bon Appetit Magazine. The credit for the recipe goes to Russell Ito from San Mateo, CA. The flavors in this are quite lovely. There is the delicate flavors of the shallots, mushrooms and spinach, and the cohesiveness of the mozzarella with a kick from crushed red peppers!

Ingredients
3 TBS extra virgin olive oil
3/4 # Aidell’s Sun Dried Tomato Sausage, cut into thick rounds
3/4 # crimini mushrooms
3/4 cup of chopped shallots
5 cloves of garlic, minced
1/2 tsp dried crushed red pepper flakes
1 10 oz. package of ready to use baby spinach leaves
1 1/4 cups of low sodium chicken broth
3/4 # cooked Penne pasta
2 cups of grated mozzarella cheese

Main ingredients

Heat the oil in a large pan over medium high heat. Add the sausages, mushrooms, shallots, garlic and red pepper flakes.

Sausage, mushrooms, shallots, garlic and red chili flakes

Saute these until the mushrooms begin to brown, about 10 minutes.

Mushrooms are browned enough to add the broth and cheese

Add the spinach

Add the spinach and broth

and the chicken broth. Toss until the spinach wilts, about 2 minutes. Then add the pasta and the cheese.

The pasta and the cheese...

Toss until the cheese melts and the sauce coats the pasta, about 3 minutes. Then season with salt and pepper to your liking. Then serve!

Dinner is served!

You can also try this with fully cooked pork sausage, or try it with a turkey sausage. I like the flavors in the sausage I use in this recipe the best!

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