It’s been 20 years since I had my first encounter with Oklahoma Caviar and it was love at first bite. There are countless versions of this recipe, but I’ve yet to sample one I didn’t like. Here’s my favorite.
1/2 large red onion, diced
4 or 5 sweet peppers (Add a jalapeño for a little heat)
1 cup corn (canned corn is fine)
1 can of black beans (15 oz.), drained and rinsed
1 can of kidney beans (16 oz.), drained and rinsed
1/2 tsp. of minced garlic
1/2 cup of salsa
1/4 cup of Italian Dressing
2 avocados, sliced and cut (sprinkle with salt, pepper and a generous amount of juice from one lime)
1 lime (for the avocados)
Mix all ingredients together in a medium bowl, except for the avocado. Add the avocado last and fold a few times to incorporate.
This dip is best when it’s been refrigerated over night before eating. Use thick tortilla chips for dipping.
- Boneless center-cut pork chops
- 3 Tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 large shallot, diced
- 1/2 tsp. ground sage or 8 fresh sage leaves
- 1/2 cup dry white wine
- 1 cup of chicken broth
- thin sliced prosciutto, 1 slice chopped
- 1 cup of grated fontina cheese
- 1/4 cup of grated parmesan cheese
- Preheat the oven broiler. In a large oven-proof skillet, heat 2 tablespoons of olive oil.
- Dredge the pork chops in the flour and place in the skillet, cooking on med-high until browned about 1 to 2 minutes per side. Then transfer the chops to a plate.
- Reduce the heat to medium and add the shallot to the skillet and cook until soft, about 3 minutes. Add the sage and 2 teaspoons of the flour used for dredging the pork chops. Cook, stirring constantly, then add 1/2 cup dry white wine and continue to stir until it is reduced by half. Then add 1 cup of broth, return it to a boil and stir until thickened.
- Add the pork, return to a simmer. Top each pork chop with a slice of prosciutto and a few pinches of cheese.
- Move the skillet to the oven and broil for 2 minutes, or until cheeses are slightly browned and the sauce is bubbly.