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Reply
| | From:  Genie· (Original Message) | Sent: 10/10/2007 4:08 AM |
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Reply
| | | From: Genie· | Sent: 7/22/2008 10:19 PM |
Broiled Dijon Pork Chops
2 boneless pork top loin chops, cut 1 1/4 inch thick
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 teaspoon snipped parsley
1 tablespoon Dijon style mustard
1/4 teaspoon chopped chives
1/8 teaspoon dried tarragon leaves
Combine vinegar, oil, mustard, parsley, chives and tarragon in small bowl; whisk until blended. Place pork top loin chops on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Brush chops with mustard mixture and broil 20 minutes, or to desired doneness, turning and brushing with mustard mixture once. Serves 2.
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Reply
| | | From: Genie· | Sent: 7/23/2008 10:06 PM |
Teriyaki Pork Steak
2 pork loin steaks, 3/4 inch thick, well trimmed
2 tablespoons soy sauce
1 tablespoon sherry or white wine
2 tablespoons molasses
1 1/2 teaspoons ginger, grated
1 garlic clove, minced
1 pinch black pepper, fresh ground
Place pork in shallow dish. In a small bowl, whisk together soy sauce, sherry, molasses, ginger, garlic and pepper. Pour over meat. Turn meat to coat both sides. Cover dish and allow meat to marinate at room temperature for 1/2 hour or in fridge for up to 4 hours, turning occasionally. Bring meat to room temp for 1/2 hour before cooking. With paper towels, pat steaks to dry surface slightly. To Grill or barbecue, place steaks on greased grill over medium heat. Grill 5 minutes each side. To Broil: place steaks on broiler rack and broil 4 inches from heat, 5 minutes each side. Serve with grilled vegetables and noodles. Serves 2.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:06 AM |
| Sausage-Topped Zucchini
From Taste of Home
Alice Scollin of Saranac Lake, New York concocted this pleasing
entree, which became her husband's favorite dish after just one bite.
Cheese, spaghetti sauce and sausage are mounded on zucchini halves,
giving the recipe its zesty Italian accent.
INGREDIENTS
1/2 pound bulk hot sausage
1 large onion, chopped
1/2 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
1/4 cup grated Parmesan cheese
1 cup spaghetti sauce, divided
2 medium zucchini, cut in half lengthwise
1/4 pound sliced mozzarella cheese
SERVINGS 2
CATEGORY
Main Dish
METHOD Baked
PREP 20 min.
COOK 40 min.
TOTAL 60 min.
DIRECTIONS
In a skillet, cook sausage until no longer pink; drain. Remove
sausage and set aside. In the same skillet, saute onion, green pepper
and garlic in oil and butter until tender. Stir in sausage, Parmesan
cheese and 1/2 cup spaghetti sauce.
Place the zucchini halves cut side up in a greased 8-in. square
baking dish. Spread with sausage mixture. Cover and bake at 350° for
35-40 minutes or until tender. Top with cheese and remaining
spaghetti sauce. Bake, uncovered, for 5 minutes or until cheese is
melted. Yield: 2 servings.
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Reply
| | | From: Genie· | Sent: 8/13/2008 7:24 PM |
| Boneless Pork Chops with Mushrooms & Thyme
Servings: 2
Total Time: 25 minutes
Active Time: 25 minutes
2 5-ounce boneless, center-cut pork loin chops,
trimmed and pounded to 1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms (about 4 ounces)
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
Sprinkle pork chops with salt and pepper. Coat a large
nonstick skillet with cooking spray and place over
medium heat. Add the pork chops and cook until browned
on both sides and cooked through, 2 to 3 minutes per
side. Transfer to 2 serving plates; tent with foil to
keep warm. Swirl oil into the pan, add shallot and
cook, stirring, until soft, about 30 seconds. Add
mushrooms and cook, stirring occasionally, until they
soften and begin to brown, about 2 minutes. Add
vermouth and cook for 15 seconds. Stir in mustard,
thyme and any juices that have accumulated from the
pork; cook until the sauce is thickened and slightly
reduced, 1 to 2 minutes more. Spoon the sauce over the
pork chops and serve immediately.
Ingredient Tip: To pound the chops flat, place them
between two sheets of plastic wrap on a stable
surface. Pound steadily with the smooth side of a meat
mallet or the bottom of a heavy saucepan until 1/4
inch thick.
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Reply
| | | From: Genie· | Sent: 8/17/2008 5:17 AM |
Orange Pork Chops
2 pork chops
1 peeled sweet potato
1/2 sliced orange
dash of cinnamon
dash of salt
dash of black pepper 1. Preheat oven to 350 degrees F. 2. In a medium skillet, brown pork chops in a small amount of oil. 3. Cut sweet potato into 1/2-inch slices. 4. Place meat and sweet potato slices in a baking dish and top with orange slices; sprinkle with seasonings. 5. Cover and bake for 1 hour until meat is tender. Serves 2. | |
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Reply
| | | From: Genie· | Sent: 9/11/2008 2:31 AM |
| | | 3 T. butter, divided
14-oz. pkg. smoked pork sausage, sliced
1 Granny Smith apple, cored, peeled and sliced
1 onion, sliced | 1 c. apple cider
2 T. fresh sage, chopped
2 T. lemon juice
salt and pepper to taste | | Melt one tablespoon butter in a skillet over medium heat; add sausage. Cook until beginning to brown, about 5 minutes, turning occasionally. Add apple and onion to skillet; sauté until tender and golden, about 5 minutes, stirring often. Add cider and sage; increase heat to high. Cook and stir for about 2 minutes; stir in lemon juice, salt and pepper. With a slotted spoon, transfer apple mixture to 2 plates; top with sausage. Whisk remaining butter into skillet; drizzle over sausage. Makes 2 servings. | | | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:16 AM |
Autumn Pork Chop Dinner for 2
1 tablespoon vegetable oil
2 (1-inch thick) pork loin chops
2 cups shredded cabbage
1 tablespoon chopped fresh parsley
2 tablespoons brown sugar
2 medium potatoes -- peeled and sliced 1/4 inch thick
1 cup fresh or frozen green beans
1 to 1-1/2 teaspoons lemon-pepper seasoning
3/4 cup apple juice
1/4 cup seasoned bread crumbs
1 tablespoon butter -- melted In a large skillet, brown pork chops in oil; remove and set aside. Toss the cabbage with parsley and brown sugar; place in an 11-in. x 7-in. baking dish. Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with lemon-pepper. Pour apple juice over all. Cover and bake at 350 F. for 45 minutes or until the pork chops and vegetables are tender. Combine the bread crumbs and butter; sprinkle on top. Return to the oven for 15 minutes.
Serves 2 | |
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Reply
| | | From: Genie· | Sent: 11/5/2008 5:59 PM |
Autumn Pork Chop Dinner
1 tablespoon vegetable oil
2 (1-inch thick) pork loin chops
2 cups shredded cabbage
1 tablespoon chopped fresh parsley
2 tablespoons brown sugar
2 medium potatoes -- peeled and sliced 1/4 inch thick
1 cup fresh or frozen green beans
1 to 1-1/2 teaspoons lemon-pepper seasoning
3/4 cup apple juice
1/4 cup seasoned bread crumbs
1 tablespoon butter -- melted In a large skillet, brown pork chops in oil; remove and set aside. Toss the cabbage with parsley and brown sugar; place in an 11-in. x 7-in. baking dish. Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with lemon-pepper. Pour apple juice over all. Cover and bake at 350 F. for 45 minutes or until the pork chops and vegetables are tender. Combine the bread crumbs and butter; sprinkle on top. Return to the oven for 15 minutes.
Serves 2 | |
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