Thai Pork Chops

Ingredients:
2 TBSP olive oil
4 pork chops (bone-in or boneless)
salt and pepper
1 large jalapeno - seeded and finely chopped
2 garlic cloves - finely chopped
2 TBSP fresh lime juice
*2 TBSP water (if needed)
1/4 cup fish sauce
4-5 tsp sugar (to suit taste)
1/4 cup fresh cilantro - chopped
1/4 cup roasted peanuts or cashews - chopped

Heat oil in a large pan over medium-high heat. Season pork chops on both sides with salt and pepper and arrange in hot pan. Cook 8-10 minutes, flipping once, until chops are cooked through. Remove to plate and cover.

Turn heat to medium; add lime juice, jalapeno and garlic and cook until tender (add the water if the pan starts to look a little dry). Stir in fish sauce and sugar - bring to a simmer and cook 1 minute.

Pour over pork chops and sprinkle with cilantro and chopped nuts.

Red Wine Cream Reduction Sauce

Made this for the first time last night. Rich, earthy and fantastic!

Ingredients:
3 TBSP butter
1 TBSP olive oil
1/3 cup minced shallot
2 TBSP flour
*1 rounded cup sliced mushrooms (optional)
3/4 cup full bodied red wine
1/2 cup beef stock
1/4 cup cream
1/2 tsp chopped fresh rosemary

Heat the butter and oil in a pan over medium heat. Add the shallots and *mushrooms and cook until tender. Stir in flour - cook for one minute. Slowly add wine and beef stock, stirring to combine. Let simmer and reduce by about 1/3 or 1/2. Add cream and rosemary and continue cooking 2-3 minutes until thick and heated through.


**Allergy-free Substitutions:
butter - bacon grease
flour - all purpose gluten free flour
cream - unsweetened coconut milk