Peach and Mustard Glazed Pork Cutlets

Here is my Peach and Mustard Glazed Pork Cutlets. It is a variation off a Peach and Mustard Glazed Pork Chops recipe on About.com.

Peach and Mustard Glazed Pork Cutlets
Makes 4 Servings
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

1 tbsp vegetable oil
1 can (15 or 16  oz) peach slices in light syrup, undrained
1 lb center cut boneless center-cut boneless pork chops, thin cut
1 Tbs Worcestershire sauce
½ tsp salt 

3 Tbs coarse ground coarse Mustard
3 Tbs Honey Dijon Mustard
1 tsp black pepper

Heat the oil in a sauté pan over med-high heat. Season pork chops with salt and pepper, and add to the pan. Brown each side for 3-4 minutes. 

Remove from pan and reserve. 

Add the peaches, Worcestershire sauce, and mustard to the pan. Whisk together and bring to a simmer. 

Reduce the heat to low, add the pork chops, and simmer for about 5 minutes, or until the pork reaches the desired doneness. 

Turn off heat and let rest for 5 minutes before serving.

And in the end you are left with this for a meal. At least for a protein. 

"All happiness or unhappiness solely depends upon the quality of the object to which we are attached by love."

Spinoza (1632-1677)

Salmon for Dinner from Giada

My dinner tonight thanks to Giada and a sale on salmon at my local Stop and Shop. It has a nice mustardy glaze. I served it with rice made with chicken broth and parsley and a green bean casserole. It can be made in under 20 minutes. It cooks faster than rice.

The salmon was tasty with that mustard flavor. It is very simple and doesn't take long at all to make. 

Here is the recipe. 

Broiled Salmonwith Garlic, Mustard, and Herbs

From Giada's Family Dinners

Serves 6

Ingredients:

2 garlic cloves, minced

2 tbsp. Dijon mustard

2 tbsp. whole-grain mustard

3/4 tsp. finely chopped fresh rosemary

3/4 tsp. finely chopped fresh thyme

1 tbsp. dry white wine

1 tbsp. olive oil

Nonstick olive oil cooking spray

6 (6-to-8 ounce) salmon fillets

Salt and freshly ground black pepper

6 lemon wedges

In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.

Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Calories: 405

Fat: 24g

Saturated fat: 4.8g

Fiber: .4g

Sodium: 222mg

If you love salmon and mustard you will love this dish..

Panko-Crusted Salmon

Tonight for dinner I had sockeye salmon for dinner. It was yummy. Here it is...

The original recipe came from Tracey's Culinary Adventures.
Here is the recipe...

Panko-Crusted Salmon

adapted from Barefoot Contessa, How Easy is That? by Ina Garten

⅔ cup panko breadcrumbs	4 (6-8 oz) salmon fillets, skin on
2 tablespoons minced fresh parsley	2 tablespoons Dijon mustard
grated zest of 1 lemon	1 tablespoon canola (or vegetable) oil
2 tablespoons extra virgin olive oil	lemon wedges, for serving

Preheat oven to 425°F.

Combine the panko, parsley, lemon zest, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper in a small bowl.  Add the olive oil to the bowl and stir until all of the crumb mixture is evenly coated with the oil.
With the salmon fillets skin side down on a work surface, use a pastry brush to spread the mustard generously over the tops of the fillets.  Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.

Place the fish in a pyrex baking dish. Brown the crust in the oven for about 5-7 minutes.  Take the fish out of the oven and cover the pan with aluminum foil. and place it back into the oven. Bake in the oven for another 5 to 7 minutes or until cooked through. Remove from the oven, and let rest for 5-10 minutes.  Serve with the lemon wedges.

We really enjoyed the dinner. Hands down it was better than last night's Shepherd's Pie.

Apartment Rearrangement and New Computers

For dinner recently I made Honey Mustard Roasted Chicken. It had a wonderful flavor but instead of chicken pieces I used chicken breasts. The one thing I forgot to do was add chicken broth because I was missing the skin and bone from the chicken pieces which would have made the chicken moister.
I also wrote two articles, one was on the Double Parallel Brochure which is really part of a series of articles which I have written on brochures and their design. My most popular article in this category is the Barrel-Fold Tri-Fold Brochure. I look at not only the layout but how the customer reads the actual brochure and what types of information are best placed on certain brochures.

I also wrote an article called Corruption: Michael, The Guys and the Great Snapple Caper on Roswell This article is about corruption, of course. It has been so much in the news lately with the loss of jobs who can't resist writing about it especially with all the things in the news today.

This was also the month to rearrange the apartment. My boyfriend and I live in an 800-square foot 1 bedroom apartment. Sometimes the apartment can be a tight squeeze between his stuff and my stuff. We finally decided to rearrange the living room. My computer was all dusty and my boyfriend blew it out for me with a can of air and then an accident occurred. Needless to say after the incident my boyfriend bought me a new computer. I went from a 32-bit computer to a 64-bit computer. The one thing I can say is that I have a really great boyfriend. The one thing I can say is that the room is almost all arranged and the computer is up and running. The living room also has more light.

I also started making a necklace. I bought a bunch of beads from Ebay which came from China. I received this tip from another fellow jewelry maker.

He also took me to the movie Star Trek and Night at the Museum: Battle of the Smithsonian. The movies are both excellent and I don't recommend missing them.