Did I mention the white wine and mustard was combined with butter and parsley - so good. ) I hope to make this again with a thicker bone-in chop, but I tend to buy whats on sale when I can so this is what we had in the house last week
Combine the seasonings listed in the “pork” section and liberally rub your chops. Melt the butter in a large sauté pan at medium-high heat and add the asparagus and chopped garlic
-In the same skillet, add the chicken broth, lemon juice and lemon zest making sure to scrape up any browned bits from the bottom of the skillet that was left from browning the porkchops
Rub the porkchopswith the olive oil and seasoning and then place into the hot pan. This is perfect for this time of year a juicy pork chop nicely browned with pancetta, earthy lentils and vegetables all brought together with a comforting creamy mustard sauce I could eat this once a week as it is so tasty
I looked in the pantry and I had nothing to cook with. You could easily make this low carb with zucchini noodles or spaghetti squash, but sometimes I enjoy a small portion of gluten free pasta
Growing up in my family, we couldn't eat porkwithoutapplesauce. Serve withapplesauce on the side. I love roasting the pork loin with fresh herbs andgarlic
Serve with Noodles or Rice. Add beef and cornstarch mixture. Add 1 tsp (5 mL) of the cornstarch, ginger and water. In small bowl, stir remaining cornstarch, black-bean-and-garlicsauce, hot pepper sauceand 3/4 cup (175 mL) water. stir-fry beef until browned, about 1 minute. stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. stir-fry for 1 minute. In saucepan, bring 1-1/2 cups (375 mL) water to boil. Cover and simmer over low heat until tender, about 20 minutes
Place pot on stove top and under high heat, reduce sauce by half. Decided on sausage, white beans and greens, andwith a trip to the butcher i decided to add porkchops to the dish
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