Double-Cut Pork Chops with Butter Rum-Raisin Sauce

I thought I would make the man something fresh and different for dinner. Plus we always love adding new meat recipes to our blog that you can cook up for your man. I changed a few things in this recipe and any substitutions I made to the recipe I put in parenthesis. This was a huge hit with the gents and they even went back for seconds. Rather quick recipe to throw together, but it is a bit fast paced. I would recommend starting with the casserole since it takes the longest to cook.
XOXO,
Esra

Double-Cut Pork Chops with Butter Rum-Raisin Sauce
Compliments of Rachael Ray

Ingredients
• 4 double-cut pork chops
• 4 large cloves garlic, peeled and halved
• 2 tablespoons freshly chopped rosemary
• 2 teaspoons fennel seeds
• 1 tablespoons orange or lemon zest (I used lemon)
• Salt and pepper
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/2 cup dry white wine (sauvignon blanc) very important side note: save the extra wine and have some while you finish cooking dinner and feel free to serve it with dinner as well.

• 4 tablespoons butter (I Can't Believe It's Not Butter)
• 2 shallots, finely chopped
• 1 cup loosely packed golden raisins
• 1/2 cup spiced rum
• 1 cup chicken stock
• 1/3 cup pine nuts (I used almonds)
• 1/4 cup flat-leaf parsley, packed

Preheat oven to 375°F.
Pat chops dry and cut 2 slits in each chop near the bone. Nestle the halved garlic pieces into each slit. Rub chops with a combination of the rosemary, fennel, citrus zest and lots of salt and pepper.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add chops and brown 2-3 minutes on each side. Transfer to oven and roast 12-15 minutes. Deglaze the pan with white wine and let meat rest a few minutes before carving.
Meanwhile, melt butter in a small saucepot over medium heat. Add shallots and soften, 3-4 minutes. Stir in raisins then take pot off heat. Add rum and return pot to heat. Reduce 2 minutes at a low simmer. Add stock and simmer 7-8 minutes more.
Toast the pine nuts while the raisins soften. When the nuts are golden brown, stir the nuts and parsley into the sauce and turn off heat. Sauce should be very thick, like a warm relish. Serve chops with pan drippings and lots of rum raisins.

Blue Cheese Green Bean Casserole
3 Gals and a Kitchen's spin on Green Bean Casserole

• Fresh or frozen green beans

• 1 can of cream of mushroom soup
• 3/4 milk (I used skim)
• salt and pepper
• 1 1/3 cup french fried onion
• 1/2 blue cheese (I used reduced fat)

Preheat oven to 350
Mix the cream of mushroom soup and the milk, then add salt and pepper, beans, and 2/3 cup of french friend onion. Pour into 1 1/2 quart casserole dish. Sprinkle blue cheese onto of the casserole, bake for 30 minutes or until hot, stir and top with remaining onions.
Serve immediately while still warm.

**And finally, yes, I cheated on the mashed potatoes. I used instant potatoes and topped fresh chives before serving.**