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Posts Tagged Pork chops

Pork Chops and Sugar Snap Peas

What you’ll need

From your share:
4 oz. sugar snap peas or snow
peas

From your garden:
¼ c chopped fresh mint

From your kitchen:
½ c beef broth
6 T bourbon
¼ t white wine vinegar
1T dark brown sugar
2 – ¾ “pork rib chops
Ground Allspice
1 T butter

Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small
bowl until sugar dissolves. Sprinkle pork with salt, pepper, and
allspice. Melt butter in medium nonstick skillet over mediumhigh
heat. Add pork. Sauté until just cooked through, about 4
minutes per side (butter will brown). Transfer pork to platter.

Add bourbon mixture to skillet and bring to boil. Add sugar snap peas
and cook until crisp-tender, about 2 minutes. Using slotted spoon,
scatter peas over pork. Remove skillet from over heat. Add remaining
3 tablespoons bourbon to sauce in skillet. Boil over high heat until
sauce is reduced to thin glaze and coats spoon lightly, about 3
minutes. Mix in mint, spoon over pork and serve. From: epicurious.com

 

 

Italian Pork Chops with Kale

1 bunch of kale
1/4 cup olive oil
2 large cloves of garlic, minced
4 thick pork chops
1 teaspoons fennel seeds
1 cup simmering water

Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water.

While kale is cooking, heat oil in large, deep skillet, add garlic and cook for 2 minutes over low heat, remove. Add pork chops and brown for 5 minutes on each side, then season with salt, pepper, and fennel seeds.

Dissolve tomato paste in hot water and add to pork chops. Add garlic.  Cover and cook on low for 30 minutes, adding water if sauce gets too thick.

Drain kale and stir into tomato sauce. Cover and cook for another 10-15 minutes.

Italian Pork Chops with Kale

1 bunch of kale
1/4 cup olive oil
2 large cloves of garlic, minced
4 thick pork chops
1 teaspoons fennel seeds
1 cup simmering water

Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water.
While kale is cooking, heat oil in large, deep skillet, add garlic and cook for 2 minutes over low heat, remove. Add pork chops and brown for 5 minutes on each side, then season with salt, pepper, and fennel seeds.
Dissolve tomato paste in hot water and add to pork chops. Add garlic.  Cover and cook on low for 30 minutes, adding water if sauce gets too thick.
Drain kale and stir into tomato sauce. Cover and cook for another 10-15 minutes.

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