For those who want to hear my super exciting info, please email or call me. I can't post it here because certain work-related eyes may be watching. Lets just say I'm FREAKING out! And VERY excited.
Jordan and I had an amazing lunch today. So so so yummy! It could be served in an Italian restaurant! For those with the Dining with Duchess cookbook, it's on page 56.
Pork with Red Pepper Cream Sauce
4 pork chops
Salt and pepper
1 Tbsp. vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
1 12-oz jar roasted bell pepper, chopped
1 cup chicken stock
1 cup cream
1/4 cup fresh basil leaves, chopped
1 Tbsp. brown sugar
1 12-oz package egg noodles
Season pork chops with salt and pepper and sear in pan with oil on both sides. Remove pork chops from pan and set on plate. Toss onions and garlic in the same pan and cook until somewhat tender. Add roasted red pepper, chicken stock, cream, basil leaves, and brown sugar. Stir until slightly thickened. If pork chops weren't cooked completely, add them to the sauce and finish cooking. Cook egg noodles and drain. Place noodles on plates with pork chops on top. Cover with cream sauce.
SOOO yummy!! I love food!
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