First things first, My Camera is Back!!! My Camera is back!!!! I hope that you can tell the quality difference and that you are as happy as I am!!!
Ok on the to recipe….. (too silly…)
I made this thinking that my very picky husband would love the flavors and go crazy for it! Little did I know that when I so lovingly purchased all the ingredients and planned his welcome home dinner that he had filmed at a pig farm……. Turns out the Micro Brew that he was filming donates all their used Mash (the left over grain from beer brewing) to a local piglet farm. This farm does not grow pigs to maturity for slaughter. They just raise piglets to be sold to grow to be slaughtered by a different farmer. So he spent all day last Friday with these adorable little piglets and what do I do when he gets home? I feed him pig.
Now mind you pig is normally one of his most favorite meats of all time. Need anyone mention the word Bacon around a man….. we all know the answer to that.
So I thought I was doing an amazing meal for my absent husband. Wrong! Now mind you this meal is AMAZING, just not to someone who just loved on some little cute piglets!
3-4 thin cut pork chops
1 package ranch dressing mix
1 tsp ground cumin
1 package black bean tagliatelle Here is the site to purchase Pappardelle’s
2 tsp minced garlic
1 Hatch Chile diced how to roast hatch chiles or 1 4oz can green chiles
1/2 cup chopped fresh cilantro
1/2 cup white wine
juice of one lime
1 cup heavy cream
Place pork chops in a large zip loc bag empty contents of ranch dressing mix and 1tsp of cumin in bag and toss to coat. Chill for 30 min.
Heat oven to 350
In a hot non stick pan (no oil) sear pork chops on both sides