I'll share my recipes if you'll share yours, November 3, 2010

15 years ago

Sage Pork Chops

From Martha Stewart Living

With little effort, you'll get big applause for 15-minute pork chops and rice.

Total Time: 15 min

Prep Time: 15 min

Ingredients

4 (6 ounces each) boneless pork loin chops

Coarse salt

Freshly ground pepper

1 tablespoon(s) olive oil

1 tablespoon(s) butter

1 medium shallot, minced

1 teaspoon(s) chopped fresh sage or 1/4 teaspoon dried sage

1/4 teaspoon(s) dried thyme leaves

1/2 cup(s) dry white wine

Directions

1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.

2. Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.

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Comments (4)

Marilyn Sue
15 years ago
Dressing For Thanksgiving

1 whole loaf of bread
3 eggs, well beaten
3 T. butter
3 C. chicken broth or chicken bouillon
4 T.celery, chopped
1 medium onion, chopped
1/2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper

Toast bread and cut into cubes. Combine celery, onion and seasonings. Add to bread cubes. Bring broth to boil, add butter and stir until melted. Add broth to bread and celery mixture. Add eggs last and stir until mixed well. Pour into large, greased casserole dish. Bake 1 hour at 350 degrees. Serves 8 to 10
Jasdip
15 years ago
This was in today's paper, and I'm certainly going to try it.
I've heard of root-beer and pork tasting good together, and here's a recipe.

Pork Chops with Root Beer

This is a take on pork cooked in beer. The root beer adds a lovely spice flavour, especially to the onion. The cooking method keeps the chops moist, and the jus formed by the root beer becomes a simple sauce.

2 teaspoons olive oil
Four 5- to 6-ounce bone-in pork chops, trimmed of excess fat
1/4 teaspoon salt
Freshly ground black pepper
1 large sweet onion, cut in half, then into thin slices
11/2 cups root beer
2 teaspoons Dijon-style mustard
1 tablespoon light or dark brown sugar, or more to taste

1. Heat the oil in a large, shallow braising pan or skillet over medium-high heat. Season the pork chops with 1/8 teaspoon salt; add pepper to taste.

2. When the pan or skillet is hot, add the pork chops. Cook for 2 to 3 minutes on the first side, until browned. Turn the chops over and cook for 2 to 3 minutes to brown the second side. Transfer the meat to a plate.

3. Add the onion to the pan or skillet along with the remaining 1/8 teaspoon of the salt. Adjust the heat as needed so the onion cooks but does not brown. Cook for about 10 minutes, until the onion has completely softened. Add the root beer, mustard and brown sugar; stir to combine. Bring the liquid to a boil and return the pork chops to the pan or skillet. Cover; adjust the heat so the liquid stays at a low boil. Cook the chops for 10 to 12 minutes, turning once. Transfer the chops to a clean plate.

4. Increase the heat to high so the cooking liquid in the pan or skillet comes to a boil. Cook for 3 to 4 minutes, until it reduces by half. Taste, and adjust the seasoning as needed. Place a pork chop on each serving plate. Spoon the sauce and onion over the chop; serve warm. Makes 4 servings.
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patti43
15 years ago
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1 c. flour
1 c. (4 oz. shredded Cheddar cheese)
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 c. vegetable oil

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1/4 c. mayonnaise
3 large eggs, slightly beaten
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1/4 c. minced onion
3 drops of hot sauce
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glenda_al
15 years ago
Don't remember if I shared this or not

Quick Parmesan Couscous

2 cups chicken broth
1 tablespoon butter
1 (10-ounce) package plain, uncooked couscous
1/3 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Preparation
Bring 2 cups chicken broth and 1 tablespoon butter to a boil. Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes. Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper. Fluff with a fork, and serve immediately.

I'll share my recipes if you'll share yours, November 3, 2010

Comments (4)

Marilyn Sue

Jasdip

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patti43

glenda_al

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