Comfort food in July because sometimes you just need it. This Creamy Stove Top Pork & Zucchini is worth standing over the stove for, even in July. With tender pork loin chops topped off with a creamy & flavoursome sauce, it is sure to be a winner whatever the season.
Before the pork, let's take a little minute to talk about my day. And for once, it really was a great day. So keep reading if you are into great days.
Like every day in my life, it started out the same. Alarm at 6:30 am (although I am usually awake before, but just in case), cup of tea, out the door by sunrise for some early exercise then back home to start the day. Which consists of the same routine most days. Cooking, cleaning, errands, more cooking, helping kids, more errands, feeing pets (all the pets), and all the boring tasks that go with looking after a home. I'm not complaining by the way. If you know me, you know I'm good with basic and the routine of life.
This morning one of my errands involved registering my 16 year old for her new school in September. Administration stuff if probably my least favourite thing to do, ever. I mean, ever. EVER. You get the point. So after just registering my son at his school yesterday and standing in a long and very hot line up for 1 hour and 20 minutes, I was kind of done. And it more ways than one because it was sweltering hot. But I succeeded and walked out the door with the stamp which says he returns to school in September. Which is great news because I am not liking idea of homeschooling.
Today, another registration package and another school. Off I went and in less than 1 hour and 20 minutes succeeded and got another stamp to add to my every growing collection of stamped paperwork.
After getting home, kicking off my shoes and tying an apron on, I had a thought. "What am I doing?". It's a beautiful day, it's summer vacation and I really am not chained to my kitchen. Don't get me wrong, I love cooking. Like I really do. It's something I am seriously passionate about and committed to. However, I don't always need to cook, do I? No, I don't.
So, just like that, I tore off the apron and slipped my feet back into those shoes. Rounded up the kids, printed the ferry schedule and walked out the door, Me the rebel.
Destination, across the bay.
We made it to the ferry with plenty of time to spare, as in five minutes. Loads of time. I had the minor sanfu of my card not working at the ticket booth which would have meant a mad dash to a cash machine and possibly missing the ferry. But that didn't happen. We were herded like sheep on the boat with all the other tourists. Yes, we were being tourist in our very own town for one day. And you know what? It's a fun thing to do. Yesterday, I understood why so many people vacation here....ha!
The boat ride across the bay was actually fun and I didn't get sick despite feeling as it we were being tossed around like dice in a shaker can. I survived and even enjoyed it.
The destination across the harbour, Cadiz, was beautiful. Not too hot, not too crowded and the right amount of touristy things. We walked around, browsed street stalls, ate tapas, I drank wine, strolled along the sea front, ate ice cream, enjoyed the botanical gardens, sat on benches, talked (imagine that), and then took the ferry back across the bay home.
It reminded me that I need to leave my house more and enjoy what's on my doorstep. We really do live in a beautiful place and yesterday I was reminded of that once again.
Summer day trips, here I come!
Notes about the pork:
First off all, this was eaten up by everyone at the table. And that means, success.
It is such an easy dish and put together and pretty quick. The combination of white wine, Dijon mustard and cooking cream are what give the flavour and it really is delicious.
I used quite thin cut pork, so if your pork is thick, adjust cooking time accordingly.
The zucchini I used in this recipe was about a medium size not too big. But you can probably add as much as you like.
When cooking the vegetables, if they start to stick to the pan, just add a little bit of water to prevent this from happening. You could even splash in a little cooking wine if you prefer.
To save time, cook the pork while the vegetable dish is finishing off . This will cut your cooking time by almost 10 minutes and worth doing.
Apart from that, easy recipe as usual.
Happy cooking friends and enjoy what's on your doorstep.
Creamy Stove Top Pork & Zucchini
Serves 4 / Prep time: 10 minutes / Cook time: 30 minutes
1 lb/500 grams Pork loin chops (thin cut)
1 Zucchini, diced
1 Onion, diced
1 Cup/75 grams mushrooms, quartered
1 Cup/240 ml cooking wine
1 Cup/240 ml cooking cream
1 Tablespoon Dijon mustard
2-3 Garlic cloves, finely chopped
2 Tablespoons olive oil, divided
1 Teaspoon sea salt
1 Teaspoon black pepper
Small bunch fresh chopped parsley
In a large skillet set over medium heat, add the garlic and olive oil and stir for a minute. Add the mushrooms, zucchini, and onion. Give a good stir and cook until soft, about 10-12 minutes, stir occasionally while cooking. When the vegetables are just about cooked, add the mustard and stir well.
Add all the cooking wine to the vegetables, reduce heat to low and let reduce by half, about 5-8 minutes. Turn the stove back to medium heat and add all the cooking cream, and black pepper. Stir well and bring to a simmer then reduce heat to low and cover.
In a separate grill pan set over high heat, add the remaining tablespoon of olive oil, Season both sides of the pork with the sea salt. Cook each side for just about 3 minutes. Remove from pan and add to the creamy vegetables. Stir well, cover and leave a couple of minutes before serving.
Top with fresh parsley and serve.
Click the downloadable link to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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