Ridgecrest Recipe – Pork Chops Piccata

RidgecrestRecipes_150x150I love piccata – the yummy flavor from the lemons and the salty goodness from the capers – oh my!

1 egg
1 tablespoon Dijon mustard
1/2 cup seasoned breadcrumbs
4 boneless pork chops
2 tablespoons butter
2 tablespoons olive oil
1 large shallot, chopped
1/4 cup white grape juice
1/4 cup water
3/4 cup chicken broth
3 tablespoons capers
2 tablespoons lemon juice

In a shallow dish, whisk your egg and mustard ,  In another dish (or on waxed paper) place breadcrumbs.  Dip chops in egg mixture and then coat in crumbs.
Heat butter and oil in a skillet.  Add the chops and cook until golden (about 3 minutes per side.)
Remove from pan.  Add shallot and saute 1 minute.  Add juice, water and cook 1 more minute.  Stir in broth, capers and lemon juice.  Add pork chops back to skillet and simmer covered, 3-4 minutes.

Ridgecrest Recipe – Dijon Oven Roasted New Potatoes

1 Spary Cooking Spray
2 Tbsp Dijon Mustard
1 tsp Olive Oil
3/4 tsp Paprika
1/2 tsp Salt
1/4 tsp Thyme
1/4 tsp Black Pepper
1 lbs uncooked new potatoes
Pre-heat oven to 425, Coat a 9×13 inch baking dish with cooking spray
In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.
Transfer to baking dish and roast 20 minutes, stir and roast another 20 minutes or until tender.
1 1/4 cups per serving