Sage Pork Chops with Pumpkin and Cream Parchment Paper Recipe

The Parchment Paper Cookbook on http://www.theculinarylife.com

- The Parchment Paper Recipes Cookbook -

It’s been one of those weeks. I’ve spent most of my time in an office, fighting the good fight and dodging obstacles with a deftness that comes only with years of bureaucracy-battling experience. You’d think I’d be used to it by now, after decades spent being a professional problem solver; but finding and implementing solutions isn’t always graceful, and after a while it wears on you.

So at the end of the day, I’ve been grabbing whatever edibles aren’t going to take a lot of time or energy to procure. Some night it’s a healthy choice, but most evenings it’s just a quick shot of easy calories. I might make some pasta and homemade tomato sauce from the freezer, but I’m more likely to get Chinese takeout, a sandwich from the deli, or an expensive box of glop from the Whole Foods hot section. As a result, both my health and wallet are suffering.

I can’t help being super busy. I’m balancing life, love, work, freelancing, the book, and a few minor health snags. When life ramps up like this – or maybe it’s always like this and I just can’t admit it to myself – the first thing to suffer is my diet. Lately I’ve been stuffing myself with pastries, take-out, and a myriad of other non-healthy foods. No bueno, especially at a time when my body needs healthy food to cope with the day’s mega-stress du jour.

That’s where The Parchment Paper Cookbook comes in. This little book, packed with 180 parchment paper recipes, is ideal for those of us just can’t find the time to eat well, or those that have time to cook but hate the cleanup that usually comes with preparing your favorite dishes. What’s a tired, busy, hungry girl to do? Consider cooking in parchment packets, that’s what.

I’ve cooked in parchment before, but I’ve generally limited my parchment paper recipes to fish and the occasional veggie dish. I don’t know why it didn’t occur to me to cook more in pouches, especially when it’s so easy to prepare and cleanup is almost non-existent. Perhaps it’s because I never had a guide before. Thanks to Brette Sember, the queen of No Pot Cooking, parchment has become a more normal part of my daily cooking routine.

Parchment cooking, despite it’s simple approach, actually provides the opportunity for some seriously robust dishes. Don’t believe me? Check out some of these parchment paper recipes from the book:

  • Lasagna Roll-Ups
  • Scallops Gratin
  • Cauliflower and Sweet Potato Curry
  • Orange Teriyaki Shrimp with Rice Noodles
  • Chicken with Sage, Brown Butter, and Sweet Potatoes
  • Peanut Butter S’mores Crepes

None of those are dishes I’d refuse, especially if I could make them for cheap and not have a ton of dishes to scrub afterwards. And having made dinner myself, I’ve saved a lot of money and not compromised my health.

To tempt you further, I’m including a recipe from The Parchment Paper Cookbook. How about Sage Pork Chops with Pumpkin and Cream to salve your weary soul? Yeah, I thought you might like that. You’ll find the recipe at the bottom of the page.

Sage Pork Chops with Pumpkin and Cream on http://www.theculinarylife.com

Sage Pork Chops with Pumpkin and Cream from Parchment Paper Cookbook
 
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
If you’re longing for fall comfort food, the warmth of pork, pumpkin, and winter spices will wrap you in a culinary bear hug. This dish smells heavenly while baking, with moist, flavorful results. The parchment keeps all juices in the packet, which prevents the pork from drying out. Perfect! Brette says not to use canned pumpkin pie filling for this recipe, otherwise it will be too sweet. Yield: Serves 2
Ingredients
  • 2 boneless pork chops
  • 1/2 cup canned unsweetened pumpkin (or freshly cooked pumpkin puree)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon cinnamon
  • Salt and pepper to taste
  • Pinch of ground clove
  • 2 tablespoons heavy cream
  • 2 sage leaves
Instructions
  1. Preheat over to 400 degrees.
  2. Cut two 20-inch pieces of parchment paper.
  3. Line a large baking sheet with aluminum foil.
  4. Place the one pork chop in the middle of each piece of parchment.
  5. In a bowl, mix all remaining ingredients besides sage leaves.
  6. Pour half of the mixture over each pork chop, dividing it evenly. Top each chop with a sage leaf.
  7. Fold the parchment. Brette has been kind enough to provide folding instructions on her website.
  8. Bake for 20 minutes. Be careful when opening the packet, as hot steam will escape!

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Comments

  1. Fahad Khan (@PharaohKhan) says:

    Is the giveaway restricted to citizens of certain countries?I am from India.In any case,I have given you a tweet and added you.:-)
    Thank you for sharing the recipe,Parchment Paper Cooking is truly easy,no fuss and fun.Flavorful of course,since the food cooks in it’s own juices.

    • Brette Sember says:

      That’s why I love it! No pots and pans to wash either. You seal in not only flavor, but nutrients. You can recycle or compost your paper and you use less energy by cooking everything in one oven. Because there are no pots to soak or wash, you reduce your water usage.

  2. Sorry your life has been so chaotic of late. Hope it improves soon. I’ve heard of this cookbook. Will try the recipe. Love the idea of no mess.

  3. Linda @spiceboxtravels says:

    Hi, I was already following you so I followed the other steps above. The cookbook is such a great idea!

  4. Painting Queen says:

    I am so sad you have to be a Twit to enter this contest. I think bloggers deserve a chance for some winning goodness! :-D

  5. I just love the idea of cooking without cleanup. The recipes sound delicious and so easy!

  6. I’m so excited about getting this cookbook. The whole idea of not having to wash pots and pans is, like, my dream! Plus, the recipes sound good and the whole technique is different and seems fun to try.

  7. Jane Boursaw says:

    Tweeted! Thanks for the giveaway.

  8. I already follow you on Twitter, so I am following Brette Sember. And I tweeted the message! What an awesome idea parchment paper cooking… I love to cook, hate the clean-up. me and this cookbook could become great friends!

  9. Vera Marie Badertswcher says:

    Lucky me, I already follow both of you, so get to accumulate lots of good recipes. (I retweeted your message). And I’m so glad that the blog about parchment paper cooking is now in book form. Great recipes.

  10. Andrew James says:

    I

  11. just tweeted and am now following!

  12. Brette Sember says:

    Andrew – it has saved my life! I hope it makes yours easier too!

  13. I love parchment paper better than using plates and dishwashing :)

    Thanks for the giveaway

    Added and tweeted :)

  14. MyKidsEatSquid says:

    I’ve already tried out some of Brette’s recipes and they’re fabulous.

  15. Donna Hull says:

    Such great recipes with hardly any cleanup. Love the ideas in Parchment Paper Cookbook.

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