Dijon Porkchops and Sherry Braised Bok Choy w/ Prosciutto For Two

With these recipes, I give you a disclaimer: These recipes are good but the flavors are intense. If you do not like the main ingredients in either of these, I wouldn't recommend them because the flavors really come out in both of dishes. But on the other hand...if you are a fan, this is a good thing! I hope you enjoy!

Dijon Porkchops

Ingredients:
2 bone-in loin pork chops
1/8 cup Dijon mustard
1 tsp. Worcestershire sauce
1/2 Tbsp. dark brown sugar
1 tsp. lemon juice
1/8 tsp. red cayenne pepper
Salt
Parsley (to taste)


Preheat broiler to High. In a small bowl, mix together mustard, Worcestershire, sugar, lemon juice, and cayene.
Place foil along the bottom of a roasting pan and place rack on the bottom.
Season pork with salt on both sides. Place pork on rack.
Brush half of mixture on one side of the chops. Broil about 8 minutes.
Use tongs to turn the chops over and spread the remaining mixture on the chops. Broil an additional 8 minutes or until browned to your liking.
After pulling the chops out of the oven, sprinkle with parsley before serving.


Sherry Braised Bok Choy w/ Prosciutto

Ingredients
2 tsp vegetable or canola oil
2 small garlic cloves, sliced
2-3 heads of baby bok choy, washed well and cut in half  lengthwise
1/8 tsp salt
1/8 cup dry sherry
1/4 cup chicken stock/broth
1/2 Tbsp. soy sauce
1/8 tsp white sugar
1/2 tsp cornstarch
2 slices of prosciutto, cut into thin strips

Heat oil in large saucepan and add garlic. Cook until garlic is tender and fragrant.
Add the bok choy. Use tongs to make sure it gets coated. Season with salt. Cook approx. 1 minute.
Add sherry and toss around the bok choy once again.  Next, add broth, soy sauce, and sugar.
Reduce heat to medium, cover, and simmer for 5 minutes.
Remove bok choy from the saucepan and add the cornstarch with 1/2 tsp of water to form slurry.  Stir until sauce thickens.
Turn off the stove and place the bok choy back in the pan and toss with the prosciutto before serving.