Monday, November 21, 2011

Sunday Supper

Sometimes, the best meals are the ones thrown together with what you've got in the kitchen. This was proven last night when Jeff and I were sent straight to the clean plate club thanks to a dinner of part fresh and part frozen foods that were all delicious.

Pork Chops with Béarnaise, Spinach Souffle, and Roasted Sweet Potatoes

(Makes 4 servings)

4 medium sweet potatoes
4 boneless pork chops
1 packet Knorr Bearnaise Sauce
1 cup non-fat milk
1/4 cup butter, plus a few tablespoons to taste
2 packages Stouffer's Spinach Souffle
Brown sugar to taste
Pepper and garlic powder to taste
Olive oil

Preheat the oven to 400 degrees. Line a cookie sheet with tinfoil, prick sweet potatoes with a fork and place on foil
Bake for 45-60 minutes, until tender
Heat olive oil in large skillet
Place pork chops, two at a time, in skillet and season on both sides with pepper and garlic powder
Cook on each side for 3 minutes or until no longer pink
Remove to plate and cover with tinfoil until ready to eat
Remove spinach souffle from box and remove foil, cook for 6 minutes, stir, cook for 6 more minutes
In a small saucepan, mix 1 cup milk, Bearnaise Sauce packet, and 1/4 cup butter
Bring to a boil, stirring frequently, reduce heat to simmer and allow to thicken for approximately 1 minute, stirring frequently
When potatoes are cooked, slice into rounds and add a little butter and brown sugar

And that's all folks! I would be a little embarrassed that two of my four dinner components came from a package, but it was so delicious that I don't even care. The bearnaise tasted pretty authentic to someone who's never made the real thing and the spinach souffle is a staple in my freezer (and a great choice for anyone who's on the fence about spinach). I'll be recreating this meal again in the future. Bon appetit!


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