Here is a Cooking Light recipe that I want to try...
Pork Chops Marsala
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
CALORIES 242 (25% from fat); FAT 6.8g (sat 2.5g,mono 2.9g,poly 0.6g); IRON 2.1mg; CHOLESTEROL 67mg; CALCIUM 44mg; CARBOHYDRATE 15.4g; SODIUM 299mg; PROTEIN 27g; FIBER 1.1g
Cooking Light, APRIL 2007
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Thursday, November 11, 2010
Wednesday, November 5, 2008
Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)
I made this recipe in an Italian sauces cooking class that my friend Mel and I took. I love taking cooking classes and I wish I had the time and money to take more. Moh loves this recipe, mainly for the Italian sausage.
One tip, make sure you clean the leeks really well as they are full of grit. I rinse them and then slice into thin rings (discard the end and most of the green part). I then put the pieces in a salad spinner, rinse well and then spin away the water (or dry with paper towels or something if you don't have a spinner).
Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)
2 lg Leeks
1 lb Farfalle
2 tb Olive oil
2 Sweet Italian sausages
1 ts Minced shallot
2 tb Unsalted butter
1 c Blanched young peas
1 c Chicken stock
Salt to taste
Freshly-ground black pepper
1/2 c Freshly-grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings
One tip, make sure you clean the leeks really well as they are full of grit. I rinse them and then slice into thin rings (discard the end and most of the green part). I then put the pieces in a salad spinner, rinse well and then spin away the water (or dry with paper towels or something if you don't have a spinner).
Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)
2 lg Leeks
1 lb Farfalle
2 tb Olive oil
2 Sweet Italian sausages
1 ts Minced shallot
2 tb Unsalted butter
1 c Blanched young peas
1 c Chicken stock
Salt to taste
Freshly-ground black pepper
1/2 c Freshly-grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings
Wednesday, October 29, 2008
Barbecue
Barbecue. Cue. BBQ. Bar B Q. I really don't care what you call it, but this is my recipe. Now I prefer Eastern North Carolina BBQ from a pig pickin' but since I don't have a cooker nor a good Eastern NC BBQ recipe, this is a good second.
Now my mother will claim that this is HER recipe. Hello, Becky, I doubled the brown sugar, so it is mine now. Bite me, Mama!
For the meat, I like to cook a 4 to 5 pound pork shoulder butt in the crock pot on low over night with about a cup of water and seasoned with greek seasoning. My mom cooks it in the pressure cooker but I am scared I'll lose an eye with one of those things. You just take the meat, remove all bone and fat, and then shred the rest with forks or your hands (I won't judge).
Barbecues
1 stick butter (or margarine if you're my mom)
1 onion chopped
3 Tbs vinegar
1 cup ketchup (yes ketchup, don't be a hater)
1 cup water
1/4 cup brown sugar
2 Tbs Worcestershire sauce
1 tsp dry mustard
1/2 tsp black pepper
Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the remaining ingredients and stir until it starts to boil. Reduce heat to low and cook for 30 minutes or until the sauce "gets thicker" (thank Becky for that). Add the meat and cook until warmed through.
Now my mother will claim that this is HER recipe. Hello, Becky, I doubled the brown sugar, so it is mine now. Bite me, Mama!
For the meat, I like to cook a 4 to 5 pound pork shoulder butt in the crock pot on low over night with about a cup of water and seasoned with greek seasoning. My mom cooks it in the pressure cooker but I am scared I'll lose an eye with one of those things. You just take the meat, remove all bone and fat, and then shred the rest with forks or your hands (I won't judge).
Barbecues
1 stick butter (or margarine if you're my mom)
1 onion chopped
3 Tbs vinegar
1 cup ketchup (yes ketchup, don't be a hater)
1 cup water
1/4 cup brown sugar
2 Tbs Worcestershire sauce
1 tsp dry mustard
1/2 tsp black pepper
Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the remaining ingredients and stir until it starts to boil. Reduce heat to low and cook for 30 minutes or until the sauce "gets thicker" (thank Becky for that). Add the meat and cook until warmed through.
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