Smothered Pork Chops

I was determined to make something that did not involve rice tonight. I found this on the FoodTV Network site and then, of course, made some changes. Greg actually cooked this. I made the accompanying mashed potatoes and spinach salad.

Smothered Pork Chops

Recipe By :Tyler Florence...then us.
Serving Size : 2


Amount Measure Ingredient -- Preparation Method
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1/2 cup all-purpose flour
2 tablespoons dried onion flakes
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pork chops -- 1" thick
2 tablespoons olive oil
1- 1/2 cups chicken broth
1/2 cup buttermilk

Put the flour in a shallow platter and add the onions, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 6 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 15 minutes until the pork is cooked through. Season with salt and pepper.

I made a simple spinach salad of just spinach, sliced mushrooms, sliced black olives, and the dressing was raspberry vinegar, honey, garlic powder, pepper and olive oil. Then I tossed some pecans over the top.

Thai Shrimp And Spinach Curry

This was originally found in a Gourmet magazine, but I've changed so much about it, it's mine now.

Thai Shrimp And Spinach Curry

Original Recipe found in Gourmet – 1993 – But revised.
Serving Size : 4 Preparation Time :0:20


Amount Measure Ingredient -- Preparation Method
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14 ounces coconut milk
1 tablespoon Thai green curry paste
1 pound shrimp – cooked, shelled, deveined
1 tablespoons naam pla (fish sauce)
1 red bell pepper – chopped into ½" squares
3/4 pound spinach -- stems removed
¼ cup fresh cilantro -- chopped
cooked rice
1 cup basmati rice – uncooked
2 cups water

Bring the water to a boil while you rinse the basmati rice in water in a strainer.
Add the rice to the water and bring back to boil. Reduce heat and let simmer about 10 minutes. You can begin to make the shrimp sauce when the rice is almost done.

Spoon about 1/3 cup of the coconut milk and in a large heavy skillet cook it over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.

Add the curry paste and cook the mixture, whisking, for 1 minute.

Add the remaining coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute.

Add the shrimp and the bell pepper; simmer the mixture over moderately high heat, stirring, for 5 minutes until the sauce thickens a little and the shrimp are heated through. Add the spinach, stirring until it is wilted. Add the cilantro.



(this is what it looks like before you add the rice)

Add the cooked rice to the shrimp sauce and mix well. Serve.

Chicken and Wild Rice with Smoked Sausage

I made this again last night. It's wonderful comfort food. This is one where I have not really changed the recipe at all! I used not Uncle Ben's but a different brand of white and wild rice mix. No seasoning packets came with mine. Very good casserole type thing but made in a pot (not baked). The only thing I'd say is this is really more like 4 servings if that's all your having and you're hungry.

Chicken and Wild Rice with Smoked Sausage

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads And Grains Lamb And Pork
Poultry

Amount Measure Ingredient -- Preparation Method
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1 pound skinless boneless chicken breast -- cubed
14 ounces reduced fat smoked sausage -- sliced 1/4" thick
4 cups portobello mushroom -- sliced 1/2-inch thick
2 cups chopped onion
2 cloves garlic -- minced
2 14.5 ounce fat-free chicken broth -- low sodium
2 6.2 ounce packages fast cooking recipe long grain and wild rice -- such as Uncle Ben's
1/2 cup chopped green onions
14 ounces artichoke hearts, canned -- quartered
2 1/4 ounces black olives -- sliced

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, sauté 4 minutes or until done. Remove from pan, keep warm.

Recoat pan with cooking spray. Add sausage; sauté 5 minutes or until browned. Add mushrooms, 2 cups of onion, and garlic, sauté 3 minutes. Add broth and rice, omitting seasoning packets; bring to a boil. Cover, reduce hear, and simmer 20 minutes or until liquid is absorbed.

Stir in chicken, green onions, artichokes, and olives. Cook 3 minutes or until thoroughly heated.

Crusty Macaroni and Cheese

I made this for lunch today. The noodles got so hard that I hurt my tooth on one. Seriously, like it shot pain up to my brain. It was also extremely oily. I would not use cheddar.

Crusty Macaroni and Cheese
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
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3 tablespoons butter -- divided
12 ounces extra-sharp Cheddar cheese -- coarsely grated
12 ounces American cheese or Cheddar cheese -- coarsely grated
1 pound elbow pasta -- boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne -- optional
Salt
2/3 cup whole milk

Heat oven to 375 degrees. Use 1 tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside 2 heaping cups for topping.

In a large bowl, toss together the pasta, cheeses, cayenne and salt to taste.

Place in prepared pan and evenly pour milk over surface.

Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes.

Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Source:"Star Tribune January 11, 2006

Grilled Pork Chops With Wilted Greens And Garlic-almond Sauce

I’ve made this several times. The nutritional values are anything but nutritional but I think the main reason is that it calls for ½ cup of olive oil for the sauce, which I’ve never used. I use *maybe* a quarter cup. Mine is more like a paste than sauce.

I also think 10 ounces of pork is a bit much for one person. Being that the recommended portion size is 3 oz., 10 oz. more than enough for three people. So I’d change that to, maybe 4-ounce chops. Also most times I make this, I can’t find Arugula in the store so I use just spinach and while the Arugula adds a nice peppery taste, spinach alone is just fine. Oh and I use Balsamic vinegar instead of red wine vinegar. So does that make this my own recipe now? See I can’t leave anything alone.

In the photo this is served with mashed potatoes with cheddar cheese mixed it. The potatoes come from the leftovers from making the sauce. It’s hard to only boil part of a potato. Serve with steamed broccoli too.

Grilled Pork Chops With Wilted Greens And Garlic-almond Sauce

Recipe By :Tom Fitzmorris
From "Bon Appetit April 1994"

Amount Measure Ingredient -- Preparation Method
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1/4 Cup Vegetable Oil
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Rosemary -- finely chopped
4 10 Oz Pork Chops -- center-cut
2 Tablespoons Olive Oil
1 Large Onion -- sliced
3 Cups Fresh Spinach -- stems removed
3 Cups Arugula -- stems removed
2 Teaspoons Red Wine Vinegar
Garlic Almond Sauce
1/2 Cup Russet Potato -- peeled and diced
1/4 Cup Blanched Almonds -- toasted
3 Garlic Cloves
1/4 Cup Fresh Lemon Juice
1 Teaspoon Red Wine Vinegar
1/2 Cup Olive Oil

Combine first 3 ingredients in baking dish. Add pork; turn to coat. Chill at least one hour and up to 6 hours.

Then make the sauce:
Cook potato in boiling water until tender, about 8 minutes. Drain: cool. Mince almonds and garlic in processor. Add potato; puree. Blend in lemon juice and vinegar. With processor running slowly add oil. Season with salt and pepper. Serve at room temperature.

Preheat oven to 400°F. Heat heavy large ovenproof skillet over high heat. Season pork with pepper. Add to skillet; cook until brown, about 4 minutes per side. Transfer skillet to oven; bake until pork is cooked through, about 8 minutes.

Meanwhile heat olive oil in another large heavy skillet over medium-high heat. Add onion; sauté until tender, about 6 minutes. Add greens sauté until wilted, about 2 minutes. Sprinkle with vinegar; season with salt and pepper.

Divide greens among 4 plates. Top with pork. Serve with sauce.