Tag: Side Note Don

Crispy Baked Pork Chops with Tomato Jam and a HUGE GIVEAWAY (Winner Announced ? Giveaway Closed)

Crispy Baked Pork Chops with Tomato Jam and a HUGE GIVEAWAY (Winner Announced – Giveaway Closed)

by Pam on April 11, 2013

I love being a food blogger for many reasons but I’ll be honest, one of the best reasons, is getting lots of kitchen gadgets from cool companies. I was recently sent a huge package of Pampered Chef’s[1] new products[2]. This box was filled with so many amazing goodies like, a ginger grater[3], barbecue corn & skewer rack[4], fruit & cheese cutter[5], bean slicer[6], fresh lasting lid system[7], garlic smash & paste[8], scoop and spread spoon[9], silicone prep bowls[10], tea infusion pitcher[11], microwave grips[12], boil over no more[13], single serving pan[14], sweet basil rub[15], and a cookbook[16]. How awesome is that?!? They also offered my readers a really HUGE GIVEAWAY! See details at the bottom of this recipe.

For this recipe I used the cookbook (so many quick & easy recipes), the scoop & spread spoon (which I LOVE, LOVE, LOVE), silicone prep bowls (really flexible and great sizes), sweet basil rub (tastes so good), garlic smash & paste (worked really well), and fresh lasting lid system for the leftovers (these were so great and fit my glass dishes perfectly). Everything was easy to use and very convenient. I am looking forward to trying out the rest of the products soon. Thank you Pampered Chef!!

I found a recipe in the new Pampered Chef’s Cookbook  that looked amazing. I adapted it to suit our  tastes and to work with what I had on hand. The crispy pork turned out moist, tender, flavorful, and crispy while the tomato jam turned out to be sweet, tangy, and super delicious.  We all ABSOLUTELY LOVED how well the pork paired with the tomato jam. I served this meal with the Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta[17] along with some rice and it was healthy, flavorful, and delicious.

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly  for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt and freshly cracked pepper, to taste. Cook on medium low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat procedure with the remaining chops.

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop then spray each chop with a bit of cooking spray. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.  Remove from the oven and let the meat rest for 5 minutes before serving.  Serve with the tomato jam. Enjoy.

Side Note: I have been selected by The Pampered Chef to be an ambassador for their Spring Products. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.

 



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Crispy Baked Pork Chops with Tomato Jam




Yield: 4



Ingredients:

Tomato Jam:

1 tbsp olive oil
1/2 sweet yellow onion, diced
6 cloves of garlic, chopped
1 pint of cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp brown sugar
Sea salt and freshly cracked pepper, to taste

Crispy Baked Pork Chops:

1 egg
1-2 tbsp milk
1 cup of Italian seasoned panko crumbs
1 tbsp Sweet Basil Rub
3 boneless pork chops (about an inch thick)
Cooking spray

Directions:

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt and freshly cracked pepper, to taste. Cook on medium low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat procedure with the remaining chops.

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop then spray each chop with a bit of cooking spray. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown. Remove from the oven and let the meat rest for 5 minutes before serving. Serve with the tomato jam. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pampered Chef’s 29 Minutes to Dinner

 

GIVEAWAY: (Winner Announced – Giveaway Closed)

The generous people at Pampered Chef[20] are offering one of my readers a big box filled with some of their newest products[21] – valued at $265.00!  All you have to do to enter is leave a comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 14, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Pampered Chef.

Good luck!!!

 (Winner Announced – Giveaway Closed)

References

  1. ^ Pampered Chef’s (www.pamperedchef.com)
  2. ^ products (www.pamperedchef.com)
  3. ^ a ginger grater (www.pamperedchef.com)
  4. ^ barbecue corn & skewer rack (www.pamperedchef.com)
  5. ^ fruit & cheese cutter (www.pamperedchef.com)
  6. ^ bean slicer (www.pamperedchef.com)
  7. ^ fresh lasting lid system (www.pamperedchef.com)
  8. ^ garlic smash & paste (www.pamperedchef.com)
  9. ^ scoop and spread spoon (www.pamperedchef.com)
  10. ^ silicone prep bowls (www.pamperedchef.com)
  11. ^ tea infusion pitcher (www.pamperedchef.com)
  12. ^ microwave grips (www.pamperedchef.com)
  13. ^ boil over no more (www.pamperedchef.com)
  14. ^ single serving pan (www.pamperedchef.com)
  15. ^ sweet basil rub (www.pamperedchef.com)
  16. ^ cookbook (www.pamperedchef.com)
  17. ^ Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta (www.gordon-ramsay-recipe.com)
  18. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  19. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  20. ^ Pampered Chef (www.pamperedchef.com)
  21. ^ newest products (www.pamperedchef.com)

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Shrimp and Olive Marinara over Galletti Topped with Parmesan

Shrimp and Olive Marinara over Galletti Topped with Parmesan

by Pam on December 3, 2012

This meal was created at the request of my seven year old son.  He wanted pasta in a marinara sauce with black olives, kalamata olives, and shrimp topped with Parmesan cheese.  No other ingredients… just his favorites.  He picked the galletti pasta because he thought it looked cool, thankfully, it was tasted good too.  I’ve never used this type of marinara  (Mario Batali) before but I am glad I did because it was really delicious & it made dinner very quick and easy.  Great job to my son for creating this scrumptious creation! Simple food makes the best meals.

Clean the shrimp and remove the shell and de-vein if needed.  Rinse with cold water then pat dry.  Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Cook the pasta in salted water, per instructions.  Drain.  Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer until warmed through. Side Note: Don’t simmer the marinara with the olives for too long or the the sauce will become salty.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat.  Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through.  Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce.  Top with a few shrimp and some shaved Parmesan cheese and parsley.  Serve.  Enjoy.



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Shrimp and Olive Marinara over Galletti Topped with Parmesan




Yield: 4-6

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.



Ingredients:

1 lb of large shrimp, shelled removed & de-veined.
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped

Directions:

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer for 20-30 minutes.

Cook the pasta in salted water, per instructions. Drain.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.



Recipe and photos by For the Love of Cooking.net
Inspired by my son!

References

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

Incoming search terms:

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