Tag: Chops

"Steam" pork chops recipe – Italian Cuisine


  • 4 pork chops with bone
  • 80 g dry white wine
  • extra virgin olive oil
  • sage
  • rosemary
  • garlic
  • salt
  • pepper

For the recipe of "steamed" pork chops, prepare an aromatic mince with some sage leaves, a sprig of rosemary and a half clove of garlic.
Tap the chops lightly; add salt and pepper, then sprinkle with the aromatic mixture on both sides. Put the chops in a pan with a little oil, moisten with the wine and a little water. Bake at 190 ° C for about 25 minutes. Serve immediately accompanying as desired with mashed potatoes or boiled potatoes.

Caramelized Onion and Swiss Cheese Twice Baked Potatoes

by Pam on November 6, 2012

Twice baked potatoes are always a delicious and tasty side dish.  I decided to make simply seasoned twice baked potatoes topped with some caramelized onion and a little shredded Swiss cheese.  They turned out so delicious – my husband and I both loved them.  My son opted for only Swiss cheese on his and my daughter (who doesn’t like cheese) wanted a plain one. I served these potatoes with Apricot-Soy Pork Chops[1] and Asparagus with Dijon Vinaigrette[2] for a delicious meal.  I think I will be serving these with my traditional Christmas prime rib dinner… they are elegant, easy, and delicious – you can’t beat that!

Preheat the oven to 400 degrees.

Wash the potatoes then poke holes throughout the potato with a fork or knife.  Place into the oven and bake for 60 minutes, or until cooked through.  Remove from the oven and let them cool.

While the potatoes are baking, make the caramelized onions.  Place the oil into a skillet over medium heat.  Add the sliced onions and cook, stirring often, for 25-30 minutes, or until caramelized and golden brown. Side Note: If the skillet gets dry, add a tablespoon of water or two.  Season with sea salt, to taste, and a splash of vinegar.  Remove from the skillet and set aside.

When potatoes are done cooking, allow to cool for about 10 minutes. Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl (set skins aside). Add sour cream,  butter, sea salt and freshly cracked pepper, to taste. Mix thoroughly then spoon mixture into the potato skins. Top each potato with the caramelized onions then sprinkle the top with a bit of shredded Swiss cheese.

Place them back into the oven for a few minutes until the cheese has melted.  Serve immediately.  Enjoy.

 

References

  1. ^ Apricot-Soy Pork Chops and Giveaway Winner (www.gordon-ramsay-recipe.com)
  2. ^ Sauteed Asparagus with Dijon Vinaigrette (www.gordon-ramsay-recipe.com)

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Sauteed Asparagus with Dijon Vinaigrette

Sauteed Asparagus with Dijon Vinaigrette

by Pam on November 5, 2012

I wanted to find a simple but different recipe for the asparagus I had in the refrigerator.  I stumbled upon this recipe from Martha Stewart and decided to give it a try.  I adapted it a bit by adding a little garlic and sugar to the vinaigrette.  I loved the flavor the vinaigrette gave to the asparagus and it turned out really delicious.  This side dish paired nicely with the Apricot-Soy Pork Chops.[1][2]

Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.

Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.

Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.

Print[3]



Sauteed Asparagus with Dijon Vinaigrette




Yield: 4

Prep Time: 5 min.

Cook Time: 5-6 min.

Total Time: 10 min.



Ingredients:

1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp olive oil
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
Pinch of sugar
1/2 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

Directions:

Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.

Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.

Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart

References

  1. ^ Martha Stewart (www.marthastewart.com)
  2. ^ Apricot-Soy Pork Chops. (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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