Tag: Remove

Ginger-Sesame Thin Cut Pork Chops

Ginger-Sesame Thin Cut Pork Chops

by Pam on February 5, 2014

I had some thin cut pork chops and found a recipe on  Fine Cooking[1] that sounded delicious. I let the meat marinate for 1 hour then patted the chops dry before cooking them in my hot pan. They took only minutes to make and were so flavorful! I loved the ginger and orange combined with the soy and sesame. We all thought the meat was tender and tasty. I served these pork chops with a vegetable stir fry and some ginger-garlic rice (recipes to follow) for a healthy meal that’s way better than take out!

Combine the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, vegetable oil, brown sugar, and orange zest together in a large zip lock bag. Mix until well combined. Add the pork chops to the bag and seal then shake to coat the chops evenly. Place into the refrigerator for 40 minutes then remove from refrigerator for the remaining 20 minutes.

Heat a large pan that has been coated in cooking spray over medium high heat. While the pan is heating up, place a couple of paper towels on a large plate. Remove the pork from the marinade and place on the paper towel covered plate. Pat the meat dry with another paper towel then season with sea salt and freshly cracked pepper, to taste. Place into the hot grill pan and cook for 4-5 minutes, or until golden brown. Flip the meat and cook for another minute to two minutes, or until cooked through. Remove from the grill pan and let the meat rest for 5 minutes before serving. Enjoy.



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Ginger-Sesame Thin Cut Pork Chops




Yield: 4

Prep Time: Marinate for 1 hour

Cook Time: 5-6 minutes



Ingredients:

2 tbsp fresh lime juice (I used 1 lime)
2 tbsp sesame oil
2 tbsp soy sauce
1 1/2 tbsp fresh ginger, peeled & grated
1 tbsp fresh orange juice
1 tbsp rice vinegar
1 tbsp vegetable oil
1/2 tbsp dark brown sugar
1/2 tsp orange zest
3 thin cut pork chops

Directions:

Combine the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, vegetable oil, brown sugar, and orange zest together in a large zip lock bag. Mix until well combined. Add the pork chops to the bag and seal and shake to coat the chops evenly. Place into the refrigerator for 40 minutes then remove from refrigerator for the remaining 20 minutes.

Heat a large pan that has been coated in cooking spray over medium high heat. While the pan is heating up, place a couple of paper towels on a large plate. Remove the pork from the marinade and place on the paper towel covered plate. Pat the meat dry with another paper towel then season with sea salt and freshly cracked pepper, to taste. Place into the hot grill pan and cook for 4-5 minutes, or until golden brown. Flip the meat and cook for another minute to two minutes, or until cooked through. Remove from the grill pan and let the meat rest for 5 minutes before serving. Enjoy.



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

References

  1. ^ Fine Cooking (www.finecooking.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Slow Simmered White Bean and Ham Soup

Slow Simmered White Bean and Ham Soup

by Pam on December 15, 2013

 

This is one of our favorite soups in my home. My son and husband absolutely love it and so do my daughter and I. I have a quick and easy version of this soup here[1] but when I have time, I make this slow simmered version. It just tastes so comforting, flavorful, and delicious. I soak the beans overnight (or do a quick soak) then simmer it all afternoon long with veggies and a ham hock. By the end of the day, the soup is creamy, smoky, thick, and hearty. I serve it with my House Salad[2] and freshly baked biscuits[3]. This soup is always a hit in my home and the leftovers are fantastic.

 

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans. 

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes.  Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.



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Slow Simmered White Bean and Ham Soup






Ingredients:

1 lb of dried white beans
6-8 cups of water
1-2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
6 cups of chicken stock
1 bay leaf
Sea salt and freshly cracked pepper, to taste

Directions:

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

A BIG THANK YOU!!

I received a gift package yesterday from The Pampered Chef [6]and couldn’t wait to see all of the new products they sent to me. While oohing and ahhing over my new gadgets, my daughter said, “They sure know how to pamper a chef”. I couldn’t have said it any better. Thank you Pampered Chef[7]!

 

References

  1. ^ here (www.gordon-ramsay-recipe.com)
  2. ^ House Salad (www.gordon-ramsay-recipe.com)
  3. ^ biscuits (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  6. ^ The Pampered Chef (www.pamperedchef.com)
  7. ^ Pampered Chef (www.facebook.com)

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