Surprises. Don’t you just love them? Cause I definitely do.
My past year has been filled with happy surprises. First the proposal, then the engagement party and now valentine’s day! (: Regardless of the size of the surprise, I feel very very loved and very very lucky to be loved.
The Mr and I talked about it before hand that we won’t be celebrating Valentine’s Day as we would have arrived back in Melbourne just a day before and really, we just didn’t wanna spend the astronomical amount that restaurants would charge on this day for lovers. So I decided that I was going to cook for him.
Baby surprised me with a rose when I met him for coffee! (: It’s the small things like that that counts!
and see that lego guy? He’s Leroy. hehe
okie. TO THE POINT. I’m sorry if I’m telling my life story in one post. SO. I decided to make something that my baby had always wanted to have and so I walked around in Woolworths trying to get inspiration. He always wanted to get those pork medallions stuffed with herb butter but being me, I refuse to get things that pre-marinated unless I really can’t get the flavour that they have. So I decided to get pork chops and made my own herb butter!
I was so happy I did it. Cos the smile on my baby’s face was worth every single second spent deciding on what to cook and executing it.
Love on a plate. (:
Together with the pork chops, I made a side of caesar salad! I remembered when watching masterclass in the second season that Donna Hay made caesar salad in a totally different way. So I decided to try it, just through my own memory of how to do it. and it turned out great!
I do hope everyone had an awesome valentine’s day and you spent it with your loved ones! (:
125g unsalted butter, softened
2 pinches of salt
2 tablespoon of fresh oregano
handful of chopped parsley
1) In a mortar and pestle, pound the herbs with the salt till it’s almost in a paste.
2) Add the butter and with a spoon combine both the herb paste and butter till well combined.
3) Remove from the mortar and put it in a cling wrap. Roll it up and put it into the fridge to set.
1 baby cos lettuce
4 slices of bacon
2 hard boiled eggs, sliced into half
Your favourite Caesar dressing
Sunflower seed (optional)
1) Preheat the oven to 180 degrees Celsius, and bake the bacon for 10mins. Remove from the oven (need it for the pork chops, so do not slice it up yet).
2) Slice the baby cos into half lengthwise
3) Cut the bacon onto the lettuce (only after the pork chops are done). Sprinkle some parmesan cheese.
4) Pour the caesar dressing on the lettuce, the amount that you would like. Place the egg on the side and the avocado and top the salad with some sunflower seeds.
Herb Butter Pork Chops
2 pork chops with bone
salt and pepper, to taste
1) Rub some of the herb butter and marinade the pork chops generously. Season both sides with salt and pepper.
2) Heat the frying pan and sear both sides of the pork.
3) Take the tray which you used to bake the bacon and place the pork chops on top of the bacon. Place the vine tomatoes on the side of the tray and baked for another 10-15mins (depending on how thick the chops are)
4) Plate the different components. Cut a slice of cold herb butter and place on top of the pork chops.
5) SERVE (: