Saucy Mama Pan Seared Pork

With Apricot Ginger Mustard Sauce and Apricot Orzo

Saucy Mama Fab With Five in 15

Quick, Easy, and Delicious!!

Before I give you the my final recipe for the Saucy Mama Fab with Five Recipe Contest let me announce the winner of the Saucy mama Giveaway!!!

Congratulations

Elizabeth Spoeneman

Although the drawing was random I love the sentiment behind Elizabeth's entry about how she makes dinner fabulous:

"I make dinner fabulous with our little family sitting down and reconnecting after our crazy day. Doesn't matter what you eat, it is all who you enjoy it with!"

I agree Elizabeth - that the company is the most important thing - but great food and great company is a double win!! I hope you will try some of my recipes when you receive your Saucy Mama Sauces. Congratulations and thanks for your support of A Little Gourmet Everyday!!

Now on to my final Saucy Mama Entry. I have to say I am a bit saddened that the Fab with Five challenge is coming to an end but the good news is I have the great sauces and marinades so I will keep getting lots of flavor on the table quickly.

With this last recipe the pork cooks super fast so be sure not to over cook it - it can dry out very quickly. The flavor of the Saucy Mama Apricot Ginger Mustard is fantastic and a great compliment to the pork and orzo. Serve wit a green salad and you have a complete meal.

Ingredients

• 4-8 Pork cutlets
• Kosher Salt
• Fresh Ground Pepper
• 1/2 Cup Flour + 2 Tablespoons
• 1 Tablespoon Olive Oil (might need a bit more)
• Dried Apricots
• 2 Cups Orzo
• 1/2 Cup Saucy Mama Apricot Ginger Mustard

Directions

(For step by step directions with pictures see below)

1. Put water for pasta on a burner on high heat. Cut apricots in havles or thirds depending on size of apricot and place in a bowl in 1 cup of water and set aside.

2. When pasta water comes to a boil, salt heavily and add orzo. Cook for about nine minutes until al dente and drain.

3. Meanwhile. . .Place a cutlet in a plastic bag and tenderize. Season with kosher salt and fresh ground pepper. Place large skillet on burner and heat 1/2 olive oil until heated. Place flour in shallow dish and season with salt and pepper. Dredge cutlets one at a time through seasoned flour. When pan has heated, saute pork cutlets 2-3 at a time for just a couple of minutes per side. Add additional olive oil in between batches.

4. When all cutlets are cooked, put two tablespoons flour in pan and stir with spatula flat to remove any lumps. Add water from apricots to deglaze the pan. Stir with spatula to remove any lumps. Add Saucy Mama Apricot Ginger Mustard and stir to incorporate. Add cooked Orzo and reconstituted apricots, stir to incorporate all ingredients.

5. Put 1-2 cutlets on a plate and top with Apricot Orzo. Enjoy!!

Step by Step Directions with Pictures

Put water for pasta on a burner on high heat.

Cut apricots in havles or thirds depending on size of apricot and

place in a bowl in 1 cup of water and set aside.

When pasta water comes to a boil, salt heavily and add orzo.

Cook for about nine minutes until al dente and drain.

Meanwhile. . .Place a cutlet in a plastic bag and tenderize.

Season with kosher salt and fresh ground pepper.

Place large skillet on burner and heat 1/2 olive oil until heated.

Place flour in shallow dish and season with salt and pepper.

Dredge cutlets one at a time through seasoned flour and coat thouroughly.

When pan has heated, saute pork cutlets 2-3 at a time for just a couple of minutes per side. Add additional olive oil in between batches.

When all cutlets are cooked, put two tablespoons flour in pan and

stir with spatula flat to remove any lumps.

Add water from apricots to deglaze the pan. Stir with spatula to remove any lumps. Add Saucy Mama Apricot Ginger Mustard and stir to incorporate. Add cooked Orzo and reconstituted apricots, stir to incorporate all ingredients.

Put 1-2 cutlets on a plate and top with Apricot Orzo. Enjoy!!

Coming soon - two great summer recipes with my

favorite summer fruit - blueberries. :)

Happy Cooking and Remember

Take Time to Enjoy

a Little Gourmet Everyday!!

Braised Chicken Thighs with Dijon Thyme Sauce

Saucy Mama Fab With Five in 15

Quick, Easy, and Delicious!!

I love braising - it is most definitely my favorite method of cooking and one that isn't done near enough in my humble opinion. The first time I made braised chicken thighs they were a huge hit and they are now one of my staples. Chicken thighs are so flavorful - why don't people use them more. Plus they are much more economical then chicken breasts. This dish take about an hour and fifteen minutes in the oven - but that is free time for you. Creating this recipe with only five ingredients was a huge challenge but the result was delicious.

If I could add one ingredient I would add a mere teaspoon of flour to the rendered fat before I added in the wine and chicken stock. But I have to say, even without that addition, this recipe was delicious. The dijon and thyme was a great combination and the active time on this was only between fifteen and thirty minutes - and even better - you only need one pan to go from stovetop to oven.

Ingredients

• 4 chicken thighs
• Kosher Salt
• Fresh Ground Pepper
• 1/2 Tablespoon Olive Oil
• 8 thyme sprigs - four whole and four with leaves removed
• 1 Cup White Wine (I prefer to cook with Sauvingon Blanc)
• 1/2 cup Chicken Stock
• 1/2 cup Saucy Mama Dijon Mustard

Directions

(For Step by Step Directions with Pictures See Below)

1. Heat olive oil over medium high heat in oven proof skillet. Pat chicken thighs dry with paper towel. Season with kosher salt and fresh ground pepper on both sides and cut off any excess skin. Place thighs skin side down in hot skillet. Set timer for eight minutes and WALK AWAY!!! One of the great things about this dish is a crispy skin. If you try to turn the thighs too early the skin will rip off. Don't force the chicken out of the pan. After five minutes you can gently prod with tongs and if they don't release cook them a bit more. I find mine always need about eight minutes. Turn and cook for an additional five minutes on the second side.

2. Meanwhile. . .remove leaves from 4 of the thyme springs by holding top with one hand and pulling down on leaves with thumb and forefinger of other hand.

3. Remove chicken from pan onto plate and remove all but about 2 tablespoons fat. (If I had one more ingredient this is where I would stir in 1 teaspoon flour).

4. Preheat oven to 325 degrees. Slowly pour in wine and chicken stock and scrape brown bits from bottom of pan. Bring to simmer and reduce for 3-5 minutes.

5. Add 4 whole thyme sprigs. Return chicken to pan skin side up - skin should be outside of liquid. Pour in any accumulated juices from the plate that chicken was resting on.

6. Place in oven and cook for about one hour and 15 minutes. Check after 15 minutes - liquid should be just simmering. If liquid is boiling, reduce heat to 300 degrees.

7. Remove pan from oven and remove thighs to a platter and tent with foil to keep warm. Turn burner to medium high and reduce sauce slightly 3-4 minutes. Whisk in Dijon mustard. Season to taste with salt and pepper. Put thighs on platter and pour sauce over them. Garnish with thyme leaves. (I love to serve this with pasta - it is great with the sauce).

Step by Step Directions with Pictures

Heat olive oil over medium high heat in oven proof skillet.

Pat chicken thighs dry with paper towel.

Season with kosher salt and fresh ground pepper on both sides and cut off any excess skin.

Place thighs skin side down in hot skillet. Set timer for eight minutes and WALK AWAY!!!

Turn and cook for an additional five minutes on the second side.

Meanwhile. . .remove leaves from 4 of the thyme springs by holding top with one hand and pulling down on leaves with thumb and forefinger of other hand.

Remove chicken from pan onto plate and remove all but about 2 tablespoons fat. (If I had one more ingredient this is where I would stir in 1 teaspoon flour).

Preheat oven to 325 degrees. Slowly pour in wine and

chicken stock and scrape brown bits from bottom of pan.

Bring to simmer and reduce for 3-5 minutes.

Add 4 whole thyme sprigs.

Return chicken to pan skin side up - skin should be outside of liquid. Pour in any accumulated juices from the plate that chicken was resting on.

Place in oven and cook for 1 hour to 1 hour 15 minutes. Check after 15 minutes - liquid should be just simmering. If liquid is boiling, reduce heat to 300 degrees.

Remove pan from oven.

Remove thighs to a platter and tent with foil to keep warm.

Remove Thyme Springs.

Turn burner to medium high and reduce slightly - 3-4 minutes.

Whisk in Dijon mustard.

Put thighs on platter and pour sauce over them.

Garnish with thyme leaves. (I love to serve this with pasta - it is great with the sauce).

Stay Tuned for the Final Fab With Five in 15 Recipe:

Pan Fried Pork Chops with Apricot Ginger Sauce

Don't Forget to Enter the Saucy Mama Giveaway

and win some of these delicious sauces for yourself.

In the spirit of fast flavorful food, Saucy Mama is sponsoring a giveaway through A Little Gourmet Everyday, and the winner will receive a condiment kit which includes three great tasting flavor weapons:

• Saucy Mama Sweet Heat Marinade
• Saucy Mama Tarragon Lemon Mustard
• Saucy Mama Pacific Rim Ginger Dressing

Between May 6, 2011 and May 22, 2011 do one of the following for one entry or all of the following for a total of five entries. Winner will be determined by random draw. Prize will be shipped within United States only.

1. Like This Blog

2. Become a Follower to this Blog

3. Click A Little Gourmet Everyday Facebook Page and like the Facebook Page.

4. Post a comment on this blog post sharing how you make dinner fabulous*

5. Post a comment on A Little Gourmet facebook page sharing how you make dinner fabulous*
*the posts for 4 and 5 can be identical

Winner will be announced on this blog and on A Little Gourmet Facebook Page on May 23, 2011.

Happy Cooking and Remember

Take Time to Enjoy

a Little Gourmet Everyday!!