I picked up the most heavily pork chops at the farmers market, so I kept it simple with a mustard tarragon sauce. There was left overs so I served it over poached eggs – so yummy!
- 1/4 cup of white wine
- 2 tablespoons of Dijon Mustard
- 1 tablespoon of dried Taragon
- 2 tablespoons of sour cream
- 1/2 cup of 1% Milk
- 1 teaspoon Wondra
Heat a sauce pan on a medium low heat. Once heated, pour in the white wine and let boil to 1/2 the volume you place in the pan (1-2 minutes). Whisk in the sour cream, mustard, milk, and taragon, stiring constantly for 3 minutes. Lower the heat and continue to intermitently stir till thickened. You may have to add up to a teaspoon of Wondra sauce flour depending on how thick you lick your sauce.
This may be the BEST sauce ever! Of course, it is from the amazing Patriia Wells! It takes a little longer than take-out, but it’s oh so better! The best part, this is a pantry saver recipe!
1/8 c olive oil
1 onion, sliced thin
4 cloves garlic, minced
1 28 oz can tomatoes, crushed
4 bay leaves
4 sprigs parsley
1 tsp celery salt
in a large saucepan combine oil, garlic and onions; cook until soft. Add remaining ingredients and cook for 15 minites ovee medium heat. Remove bay leaves and puree.
1/2 c tomato sauce
1 jar of marinated artichoke hearts, liquid reserved
2 tbsp artichoke liquid
2 tsp fresh thyme leaves
Combine all ingredients in a food processor and purée. It too thick add a little bit more of the artichoke liquid
Combine with your fav pasta and fresh parm cheese!
Makes 3/4 c artichoke sauce and 3 c tomato sauce.