Recipe(tried): Champagne and Mango Chutney Pork Chops

Good Morning!

I didn't post on Saturday because we went out to eat and on Sunday we enjoyed a smorgasbord of all the weekly leftovers!

Have you ever had a bottle of leftover champagne and wondered what to do with it as it sits in the refrigerator losing its bubbly? Well, I used it to marinade fish, poultry or pork and the result is delicious. If you don't have left-over champagne, use any white wine you have in the fridge or vino seco. This recipe is the result of leftover champagne. Serve it with sugar snap peas and glazed carrots and a salad for a mouth-watering meal.

On another subject, this weekend I purchased two delightful cookbooks that I had way too many recipes that I know my family will enjoy. Both are Jr. League cookbooks which I tend to lean towrds to because their recipes are always triple tested and because they make beautiful and tasty presentations.

The first one is, Savor the Moment by the Jr. League of Boca Raton. They have a superb menu for 4th of July with lots of pictures and ideas to make this year's a bang of a celebration. In fact, I am using their entire menu this year. The other book is, A Slice of Paradise by the Jr. League of the Palm Beaches. This one is also filled with delicious recipes and side notes for lots of entertaining ideas. I highly recommend these two books for your collection.

Happy Cooking! Gina

Champagne and Mango Chutney Pork Chops
serves 2

2 center-cut 1-inch thick pork chops
3 garlic cloves, finely minced
1 tsp. oregano
1 tsp. Italian seasonings
1/4 cup orange juice
1/4 cup freshly squeezed lemon juice
salt and pepper to taste

Pirce chops all over with a sharp knife. Put them in a container that has a lid and splash on the juices. Cover them with garlic and seasonings. Toss to coat and marinade for at least 4 hours in fridge.

When ready to cook:

2 Tbsp. olive oil
1/2 cup champagne
1/4 cup olives, drained
1/4 cup capers, drained
1/2 large onion, thinly sliced
2 Tbsp. mediterranean Ajvar
2 Tbsp. mango chutney

Brown the chops in the hot olive oil over medium-high heat. Turn only once, throw in the onions and let them get golden. Toss in the rest of the ingredients and place 1 T. of mango chutney on top of each chop. Cover and lower heat and let them cook for about 30 minutes til tender. Makes a delicious sauce to put over mashed potatoes or rice.

I serve thee with 2 sides of vegetables and a salad.

Enjoy!!