Decadent

Whenever I am getting ready to go on my bi-annual cleanse I allow myself one binge day and of course that includes my “last meal.” (It’s not really a last meal per say, but my last “bad” meal for 11 days.) This round I knew I needed something completely indulgent. I decided on one of my favorite types of burgers, a classic patty melt. A juicy ground beef patty smothered in cheddar and Swiss cheeses, some caramelized onions, and of course some 1000 island dressing. Heaven between two toasted slices of buttered sourdough toast. Go big or go home right? Well if you are looking for one of the best burger recipes ever give this a try. It is totally basic and completely wonderful!

INGREDIENTS
1 lb ground beef
2 tbsp Worcestershire sauce
salt and pepper
4 tbsp butter, divided
1 large yellow onion thinly sliced
4 slices cheddar cheese
4 slices Swiss cheese
8 slices sourdough bread
1000 island dressing

STEPS

Mix together the ground beef, Worcestershire sauce, salt, and pepper.
Form the meet into four thin patties.
Melt two tablespoons of the butter in a skillet over medium high heat.
Add the sliced onions and cook stirring frequently until they are a nice golden brown color, about 15 minutes.
While the onions are cooking heat a large skillet over medium-high heat and add the patties.
Cook the patties for 5 minutes and then flip over.
Add a slice of Swiss and a slice of cheddar to each patty.
Continue cooking the burgers for another 5 minutes or until cooked through.
Toast the slices of sourdough bread and spread one side of each slice with butter.
Spread the opposite side of each slice with a generous amount of 1000 island and keep them dressing side up.
Place a heap of the caramelized onions on 4 slices of the bread.
Add the cooked patty to the piles of onions and place the remaining slices of bread on top, dressing side down.
Binge!

By now I probably have you convinced that the only meat we eat in our house is chicken. I swear it’s not! We really do eat a diverse selection of meat. I just find that those are some of my more creative recipes that are fun to share. Well I’m breaking the chicken trend and sharing a fabulous pork recipe. This is a super decadent way to enjoy a very simple cut of meat. The creamy mushrooms are rich and completely addictive. I thought they went wonderfully with some mashed potatoes. This is one of those recipes that completely knocked my hubby’s socks off. One of those meals where there is minimal dinner conversation because you are just taking bite after bite, and moaning every few minutes because you are full but you just can’t stop eating. If you are looking for one of those kinds of dinners, this is it.

INGREDIENTS
1 egg
2 tbsp water
4 boneless pork chops
salt and pepper
paprika
1/2 c flour
2 c bread crumbs
6 tbsp olive oil, divided
1/4 c yellow onion, chopped
2 tsp garlic, minced
1 lb white mushrooms, sliced
1/2 c white wine
1 c chicken broth
1/4 c bourbon
1/2 c heavy cream
salt and pepper
2 tbsp fresh basil, minced

STEPS

In a shallow bowl whisk together egg and water.
Season both sides of the pork chops with salt, pepper, and paprika.
Dip the pork shops in the flour being sure they are coated evenly.
Then dip the chops in the egg wash and breadcrumbs, coating completely.
Set the breaded pork chops aside.
Heat 2 tbsp of the olive oil in a medium skillet over medium-high heat.
Sauté the onions, garlic, and mushrooms until browned, about 10–15 minutes.
Add the wine and increase the heat to high.
Boil the wine down until all the liquid is reduced to almost a glaze, about 4 minutes.
Add the chicken broth and the bourbon and simmer until reduced by two thirds.
Add the cream and simmer several more minutes, reduce heat to low.
Preheat oven to 400º.
In a large skillet heat the remaining four tablespoons of oil over medium-high heat.
Add the pork chops and cook 4 minutes per side or until they reach a nice golden brown.
Transfer the pork chops to a baking dish and cook for another 8–10 minutes or until cooked through.
Remove the pork chops from the oven and allow to sit for a minute.
While the pork chops are resting turn up the heat on the mushrooms and add the chopped basil.
Season with salt and pepper and spoon over the cooked pork chop.