Grilling! Pork Chops and "Bar-sotto" AND a Kale Chip TIP!

Pork Chops

4 thick cut pork chops, natural with minimal processing, no hormones or antibiotics

6 Tbsp of grainy style mustard

2 Tbsp of honey

1 tsp of herb de provence

Mix the marinade together and rub on pork chops, let stand about 30 minutes and then grill until slightly pink inside (160 degrees internal temp). 

Bar-sotto  

This is my version of risotto without using just a plain white rice.  I use Pearl Barley instead to incorporate a healthy whole grain into the meal. I mix it up all different way with a varitey of cheeses, vegetables and mushrooms....once you make this creamy satisfying dish, you'll add your favorites to the basic recipe too!

•                2 tablespoons extra-virgin olive oil

•                1 small onion, diced

•                1 1/2 cups pearl barley

•                1/2 cup dry white (or red wine, depending on what I'm doing!)

•                3 cups chicken stock (or beef stock, depending on what I'm mixing in)

•                1/2 to 1 cup vegetables, tonight I used steamed green beans and cut them into small pieces

•                1/3 cup grated cheese, I used parmesan (goat cheese/chevre, blue cheese, brie)

•                Fresh herbs or other aromatics, tonight 2 Tbsp of fresh basil chopped

•                1/4 cup low-fat organic milk (heavy cream, for special occasions)

•                Vinegar or lemon juice. I used the zest and the lemon juice tonight

•                Salt and freshly ground black pepper

In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the pearl barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. 

Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat. 

Stir in the vegetables, grated cheese, fresh herbs or aromatics, milk, and zest and juice of one lemon. Season the barsotto with salt and pepper and serve. 

Variations: 


Lemon-Asparagus: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon. 



Mushroom: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock if desired. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese. 



Sweet Corn with Bacon: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.

AND FINALLY....

HERE IS A KALE CHIP UPDATE:

Tear a bunch of kale into "chips" drizzle with extra virgin olive oil and kosher salt, bake at 350 for about 15-20 minutes...now the new tip...place a wire cooling rack on your sheet tray so the air can circulate around the chips...makes crispier chips!

I also have been adding other seasoning, like garlic or Italian Seasoning blend!

More soon!!!