This is a Phase 2 South Beach recipe that I made last night. It has great flavor and is super simple to prepare. The zing of the mustard with the slight crunch of the browned bread crumbs was really nice.
South Beach Dijon Pork Chops
4-6 boneless pork chops
1 cup breadcrumbs
2 tbsp dijon, divided
2 tbsp parmesan cheese
1 tbsp melted butter
S&P
Preheat oven to 350 degrees and line a baking sheet with tin foil.
Mix breadcrumbs, parmesan, butter and 1 tbsp dijon in a shallow bowl for dredging.
Rinse, dry and lightly season both sides of the pork chops. Spread a thin layer of dijon mustard on one side of each pork chop and then dredge in breadcrumb bowl. Spread remaining dijon on other side of each pork chop and dredge. Place pork chops on baking sheet and pat remaining breadcrumb mixture on top.
Bake for 20-25 minutes or until breadcrumbs are golden brown.
South Beach Sirloin Tips with Red Wine and Mushroom Reduction
Tuesday, September 20, 2011
Oh hi there, blog. :dusts off keyboard:
I have been busy with a newborn. A refluxy newborn. And maybe a colicky newborn.
And then I started dieting. After a c-section. So you see I've been quite busy. But I figured that while I'm still home (2 more weeks), and cooking diet-friendly food, I should share them while the baby is sleeping. Shhhhhh.
South Beach Sirloin Tips with Red Wine and Mushroom Reduction
1.5 lbs beef sirloin tips, cubed
2 cups chopped mushrooms
1 cup fresh tomatoes, pureed
3/4 cup good red wine (I used a Malbec)
2 tbsp olive oil
3 cloves garlic, minced
S&P to taste
Over medium heat, add olive oil and garlic to a medium sized skillet. Allow garlic to become fragrant, about one minute. Lightly season cubed beef with salt and pepper, and then add to skillet and brown, about 5 minutes. Add remaining ingredients and stir to incorporate.
Allow to simmer for 20 minutes, or until meat is tender.
**Sirloin is a tougher cut of meat, but is also leaner, so less fat than other cuts of beef. As such, it takes longer to soften. Be patient. I tried a few pieces along the way and was ready to dump this down the drain. But then the baby started crying, Sydney wanted to play with a puzzle, my Mom needed something...etc. You know how it goes...and when everyone sat down with a plate in front of them...they all marvelled at the flavor. So, long story short - let this simmer a bit and the meat will definitely become more tender. :)
I have been busy with a newborn. A refluxy newborn. And maybe a colicky newborn.
And then I started dieting. After a c-section. So you see I've been quite busy. But I figured that while I'm still home (2 more weeks), and cooking diet-friendly food, I should share them while the baby is sleeping. Shhhhhh.
South Beach Sirloin Tips with Red Wine and Mushroom Reduction
1.5 lbs beef sirloin tips, cubed
2 cups chopped mushrooms
1 cup fresh tomatoes, pureed
3/4 cup good red wine (I used a Malbec)
2 tbsp olive oil
3 cloves garlic, minced
S&P to taste
Over medium heat, add olive oil and garlic to a medium sized skillet. Allow garlic to become fragrant, about one minute. Lightly season cubed beef with salt and pepper, and then add to skillet and brown, about 5 minutes. Add remaining ingredients and stir to incorporate.
Allow to simmer for 20 minutes, or until meat is tender.
**Sirloin is a tougher cut of meat, but is also leaner, so less fat than other cuts of beef. As such, it takes longer to soften. Be patient. I tried a few pieces along the way and was ready to dump this down the drain. But then the baby started crying, Sydney wanted to play with a puzzle, my Mom needed something...etc. You know how it goes...and when everyone sat down with a plate in front of them...they all marvelled at the flavor. So, long story short - let this simmer a bit and the meat will definitely become more tender. :)
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