Pork Sirloin Steaks

I love meals that are plain and simple to make yet still yield delicious results. I have a few of these that I like to rotate through each week. They are favorite menu items that can be tweaked in ways that give refreshment to their flavor so they never get old. For example, using a different cut of meat each time presents a different texture and introducing a new spice or marinade opens a plethora of possibilities. Keeping the intent simple provides ample room for experimentation.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Total time: 15 mins

Taste in Bloom Original
Ingredients:

• 4 boneless, skinless pork sirloin steaks or pork chops; or 4 bone-in center cut pork chops 
• 1 1/2 Tbsp unsalted butter
• salt & fresh ground black pepper

Preparation:

Melt butter over medium heat in a heavy cast iron or nonstick skillet. Allow the butter a few more seconds to get hot.

Meanwhile, pat pork dry with paper towels and generously sprinkle both sides with salt and fresh ground black pepper.

I served these with Fried Apples, 

Place pork chops in the hot skillet and cover, cooking for 3-4 minutes until browned. Turn pork over and repeat for the other side until done. If you are using thinly sliced boneless pork chops, skip the cover and just sear the chops on each side for about 3 minutes. If they are thickly sliced and you prefer them medium rare, skip the cover and sear each side about 4 minutes.

Experiment with different cuts of pork if you like. You can also try rubbing some dried thyme, sage and paprika on the pork for some variety.

Roasted Red Potatoes

Potatoes are an excellent staple to complete almost any meal. They are quite versatile in preparation and flavor. I like to keep a couple of different varieties on hand and add a different type of potato each week to the rotation. Red potatoes are one of my favorites. They absorb flavors nicely and hold up well roasted or boiled. I like to season them to match or complement the flavor of the main course. This recipe includes my go to seasoning for roasted red potatoes as the marinade I most often use for meats feature fresh rosemary sprigs and olive oil.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Total time: 30 mins

Taste in Bloom Original
Ingredients:

• 1 lb red potatoes, scrubbed and quartered
• 2 Tbsp olive oil
• 1-2 tsp dried rosemary
• salt and fresh ground black pepper to taste

Preparation:

Preheat your oven broiler on low. Line a baking sheet with foil, lightly sprayed with cooking oil or a sheet of parchment paper.

In a mixing bowl or gallon sized plastic bag, combine all ingredients and toss to coat potatoes. Spread potatoes evenly on lined baking sheet.

Place baking sheet on top rack of oven and broil on low for 15-20 minutes or until the potatoes are tinged with gold.

Brussels Sprouts

My husband does not like Brussels sprouts, at least he didn't. Actually he really doesn't like any vegetable in the cabbage family unless it's hidden in an egg roll. But I found a couple of ways to make Brussels sprouts that makes him look forward to eating them. I found that the real trick to making them more enjoyable to his palate was to cut them in half before cooking them. This also made their preparation easier as whole sprouts tend to be difficult to manage. So what is it that makes these sprouts so enjoyable to a picky eater? Bacon and heavy cream of course.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Total time: 30 mins

Adapted from French Farmhouse Cookbook
Ingredients:

• 1 lb fresh Brussels sprouts, sliced in half
• 3 strips of raw bacon, diced
• a little heavy cream or crème fraîche
• salt and fresh ground black pepper to taste

Preparation:

Steam the Brussels sprouts in a steamer basket placed over lightly boiling water until tender, about 9 minutes.

Meanwhile, cook the bacon in a skillet over medium heat until just done, about 10 minutes.

Add a small amount of cream to the bacon and stir to combine. Allow to cook for about a minute. 

Add the Brussels sprouts and stir until the sprouts are coated with the cream.

Season to taste with salt and fresh ground black pepper.