COOKING PORK CHOPS IN A SKILLET - LOW FAT SUGAR COOKIES - CORSOS COOKIES
Cooking Pork Chops In A Skillet
- What do you get when you cross a ham with a karate expert? Pork chops.
- (Pork Chop (mascot)) Big Red is the costumed male mascot of the University of Arkansas in Fayetteville, Arkansas. The mascot is modeled after the wild razorback hog.
- A pork chop is a cut of meat (a meat chop) cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion.
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- A small metal cooking pot with a long handle, typically having legs
- frying pan: a pan used for frying foods
- A frying pan
- A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 inch) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.
- Skillet is the self-titled debut release from the Christian rock band Skillet. Released in 1996 as an enhanced CD and audio cassette from Forefront Records and Ardent Records, it showcases powerful Christian lyrics with a grunge rock sound.
- (IN-AS) Assam (Assamese: ??? Oxom ) is a northeastern state of India with its capital at Dispur located in the city of Guwahati.
- previous part of Lesson 1, work was defined as a force acting upon an object to cause a displacement. When a force acts to cause an object to be displaced, three quantities must be known in order to calculate the work.
Rosemary Pork Chop Skillet
Rosemary Pork Chop Skillet
1 lb boneless pork
, cut ? in. thick
1 Tbsp olive oil
2 cups peeled and cubed (1 in.) winter squash (butternut, banana, spaghetti, and/or acorn)
1 medium onion, cut into thin wedges
2 tsp snipped fresh rosemary
? cup chicken broth
? cup orange juice
2 medium zucchini, quartered lengthwise and cut into 1 in. pieces
1 tsp snipped fresh sage
1.Trim fat from pork
. Sprinkle chops
with ? tsp salt & ? tsp black pepper. In a 12 in skillet
heat oil over medium-high heat. Brown chops
about 4 mins., turning once. Combine squash, onion, and rosemary; spoon squash mixture over chops. Pour broth and juice over squash mixture and chops. Bring to boiling; reduce heat. Simmer, covered, for 10 mins.
2.Add zucchini and sage. Cook, covered, about 5 mins. More or until chops are done (160*F). Using a slotted spoon, transfer chops and vegetables to a platter. Cover; keep warm.
3.Bring reserved juices in skillet
to boiling; reduce heat. Simmer, uncovered, about 5 mins. Or until liquid is reduced to about ? cup. Spoon over chops and vegetables.
8 g fat
15 g carbs
2 g fiber
24 g protein
Pork Chops with Pepper Jelly Sauce
4 bone-in pork
1 tsp salt
3/4 tsp freshly ground pepper
1 Tbsp butter
3 Tbsp olive oil
1 Tbsp all-purpose flour (I used Wondra for gravies and sauces)
1 large jalapeno seeded and minced (we used 2)
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly (we used home-made)
Sprinkle pork with salt and pepper. Melt 1 Tbsp butter with oil in a 12-inch cast-iron skillet
over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from skillet and keep warm.
Add flour and jalapeno to skillet. Cook, stirring constantly, 1-2 minutes or until flour is golden brown. Add wine
, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
Add chicken broth, and cook 2-3 minutes or until mixture begins to thicken. Whick in pepper jelly until melted and smooth. Cook 3-4 minutes or until thickened. Remove from heat. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
*Recipe from Southern Living magazine
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