Kathy Dukes Cooks!

As you know I try to feature one fantastic cook a week and I believe I have found another one in Kathy Dukes. Who is Kathy Dukes? Read her answers and find out:

A. Write a short 3 sentence biography of yourself?

Q. My name is Kathy Dukes and I am married to the same man for 36 years. We have 2 grown daughters and a 11 month old grandson with another on the way. I normally cook for my daughters, their husbands, and my husband at least 4 nights a week. The other nights are pot luck or we eat out.



Q. What is your favorite cookbook and why? Share a recipe from it.

A. Eating Well is my favorite cookbook. I love the recipes for they are healthy, quick, and the food has great flavors!

Pork Chops with Maple-Mustard Sauce

1/2 tsp. plus 1 Tbs. Dijon mustard, divided
1/4 tsp. Kosher Salt
1/4 tsp. freshly ground pepper
2 boneless pork loin chops, trimmed of fat
1 tsp. canola oil
1/4 cup cider vinegar
2 Tbs. maple syrup
1/2 tsp. rubbed dried sage

1. Combine 11/2 tsp. mustard, salt, and pepper in a small bowl. Rub all over pork.
2. Heat Oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
3. While pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 Tbs. mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce along with sage. Serve the pork topped with the sauce. Serves 2
*when cooking 2 chops, I use my cast-iron frying pan for it browns the chops really good and leaves crusty crust to scrape*
Use larger pan when doubling or tripling recipe.

Check in again and Kathy will give us another great recipe!

and remember to have those great cooks you know get in touch with me! Your Courier Herald Cooks are YOU!