Try swapping the bearnaise sauce for mayonaise seasoned with fresh herbs.
2 tbsp butter
salt and pepper
2 tsp white wine vinegar
1 small onion, finely chopped
2 tbsp fresh tarragon, finely chopped
1 tbsp fresh chervil, finely chopped
280 gm butter
salt and pepper
60 gm mixed salad leaves
250 gm cherry tomatoes, cut in quarters
Bring the meat and eggs to room temperature. Neither meat nor eggs should be cold when you cook them.
Start with the sauce. Separate the egg yolks and whites, and place the yolks in a small heat-resistant bowl. (Reserve the whites for another use.)
Mix vinegar, onion , chervil and tarragon in another small bowl. Whisk the yolks with a hand mixer until smooth.
Gently melt the butter in a sauce pan or microwave oven. Don’t let it get too hot; you should be able to put your finger in it without getting burned.
Add the butter carefully into the yolks while continuing to whisk. Increase the speed when the sauce begins to thicken. Avoid incorporating the white milk protein collected at the bottom of the melted butter into the sauce.
Whisk in the vinegar and the spices. Salt and pepper to taste. Keep the sauce warm according to instructions. (See "Tip!")
Pan-fry or grill the meat to your liking: rare, medium or well done. Serve with the béarnaise sauce and a generous salad.
It’s simple to keep the béarnaise sauce warm while you cook your meat. Just bring a little water to a boil in a pot and remove it from the stove. Use just enough water in the pot so that you can lower the béarnaise sauce bowl into it without getting water into the sauce.
Take the butter out of the fridge and let it reach room tempererature.
Mix butter, garlic, parsley and lemon juice. Season with salt and pepper to taste. Set aside.
Make a few small cuts in the fat surrounding the chops to help them stay flat when frying. Season with salt and pepper.
Heat a frying pan over medium-high heat. Add butter to the pan and add the chops.
Fry the chops for about 5 minutes on each side or until golden brown and thoroughly cooked through.
Remove the chops from the pan and keep warm.
Use the same skillet and add the beans. Salt and pepper to taste. Cook over medium-high heat for a couple of minutes until the beans have a vibrant color and are slightly softened but still a bit crunchy.
Serve the pork chops and beans together with a dollop of garlic butter melting on top.
I am in my 78th year and live in New Zealand. In 2013 my husband, John, and I spent our 50th Wedding Anniversary in Hawaii. We have a major trip to North America planned for 2018
I have a long history of losing and gaining weight. I first began keeping an on-line journal around 2000 as a way to record my weight loss and quest for better health.
We moved to Christchurch in December 2015 to be near our only Grandchild. Ava -Jane is a wonderful gift to our family.
Life is full of the unexpected.
I am all about having some fun times this year.