Scented pork chop



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Cut the pork chop into slices and place in a bowl.

Add salt, pepper, garlic powder, marjoram, rosemary, basil and mix.

At the end, add the mustard and brandy and mix again.

Refrigerate for 30 minutes.

Heat a Teflon pan and brown the chop, do not leave much for 4 -5 minutes, on each side not to dry.


GOOD APPETITE!!!


Pork chop dinner: 5 quick and satisfying recipes

At this time of year, it seems that we have been asked to slow down simultaneously and accelerate. Recipes for slow-cooked fir trees and baked yeast products are everywhere. But then we also have quick snacks, while we open the door for another day full of jams. Happy middle ground? A warm, satisfying and surprisingly fast dinner.

Pork chops are a tender cut of meat and do not require a very long cooking time. The easiest preparation is simply to cook them in a pan over medium heat on the stove. Seven minutes on each side should do it. Then you can quickly sauté a few vegetables or you can make a pan sauce to serve on top.

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap beef cut and I find it much easier to cook than chicken, because you don't have to worry about getting the meat to the exact right temperature.

Meal plan for next week

Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after night, whether you're cooking for one or a family of eight. That's why, as promised, this series is changing - every week I will respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?

As I eat my weight in sweet strawberries at this time of year, I am reminded of what I need to do with the abundance of spring and summer fruits. Usually I am not satisfied with berries and stone fruits as they are, but when I went a little overboard on the farmers market, the jam is one of the many things I consider. Or is it jelly? The two terms for fruit spread have always confused me a bit. Fortunately, there is an easy way to distinguish between the two.

If you still don't meet for dinner, it's time to introduce yourself. The concept? Throw a handful of things into a slow cooker or Instant Pot and let the appliance do all the work. Sure, you may have to chop a few vegetables or look for a piece of meat in the instant pot, but there really is nothing for you other than grabbing plates and forks.

On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we were left with a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.

It's Earth Day - or Earth Moon, as we prefer! - so natural, we turn our attention to the kitchen. And specifically ways in which we can create less waste and be more efficient and careful with our production. Between packaging and food scraps, a certain degree of kitchen waste feels inevitable. For most, there is no way to get rid of it completely, but there are a lot of small and easy ways to limit the amount of waste that comes out of our kitchens.

Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with eggs in holes as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack into an egg and bake!

Fritters have long been my solution whenever I have to use sad-looking products, withered herbs and small pieces of cheese in my fridge. I don't often make them with a plan - until now. Inspired by my favorite cheesy dip and warm spring weather, I came up with a frittata loaded with marinated artichoke hearts, ground spinach, for kids, salted Parmesan and rich cream. I knew it would be fine, but it was above all my expectations.

Temperatures are rising, flowers are blooming, and the spring season is now in full force. And don't you really just feel the meringue time? Lots of fresh eggs mean more whites for cooking and baking - including light meringue cakes and delicious meringue pie. And when it comes to the latter, we are always looking for ways to make meringue as light, fluffy and luxurious as possible.

Evil eggs are one of the most beloved applications and snacks. Put a plate at any gathering or holiday meeting and it is guaranteed that they will be crowded as soon as possible. I am a purist at heart, who believes that you can never go wrong with the classic creamy, muscle filling, although there is an almost endless variety of ways to dress and reinvent these two snack bites. Here are 10 of our favorite ideas for evil recipes to consider.

One of the pleasures of cooking ham for a large gathering, obviously outside of its consumption, is that the city hawks that we glaze and bake for the holidays are already cooked. This should take the guesswork out of cooking a ham at home, right? But because most hawks are quite large and have spiral cuts and giant bones to deal with, it can be hard to tell when a ham is actually cooked. Here's everything you need to know about ham temperatures for reheating and serving.

Baba pasta (or babka, or babka wielkanocna) has secluded Easter meals for Polish families for centuries - along with mazurek cakes, painted eggs and cheese desserts. The defender is this: Of course, the dessert was said to be made in pans that looked like a tall Bundt pan, but without the hole in the center. A medieval recipe claims that their special version - which requires 24 eggs and 1 tablespoon of freshly poured vanilla beans, which are beaten more than an hour (!

For those of us who love devilish eggs (and we are legion), there is really no occasion that cannot be enhanced by a plate of eggs filled with beaten egg yolks. Maybe this is Easter lunch, their most local habitat or a work party where everyone - even the most become! - it can fall on that plate of small carrots. What about breakfast? Do the devil's eggs belong to breakfast? Oh yes. And I have the recipe to prove it.


How to prepare fish stuffed with… pork! One of the most unique recipes of Banat

Banat abounds with recipes that are more or less different, not necessarily strange. And the stuffed pork recipe will surely confuse many by name. In fact, pork is nothing but the most fragile and flavorful pork in the whole animal. It is cut and stuffed, especially when cutting pork, but the recipe remains valid for the rest of the year.

Pork muscle, because it has the shape of a fish, was called pork fish, or long pecin, as it is called in Banat. It is prepared with a filling that housewives put in sausages, and then it is wrapped either in bacon or in the membrane in which it was in the pork carcass, but this recipe is harder to make if you have no experience.

Ingredients

Method of preparation

-In the pork tenderloin we stuff the sausage filling, through the end where there is an opening, without cutting the meat in any way. When finished, make sure it is tightly closed and put, if you prefer, slices of bacon around the muscle.

-Grease the pork with oil and, after letting it rest for 5 minutes, heat it in a pan with hot oil, over high heat, to give it color. Then put the meat in a pan and add the remaining sauce on top.

-Put the tray in the oven, not before covering it with aluminum foil, so that it does not dry out. Bake for about 25 minutes in the oven. After 25 minutes, remove the foil and leave the pork in the oven for another 10 minutes for a crispy crust.


  • 4 to 6 pork chops, 3/4 - 1 inch thick
  • 1 cup chicken soup
  • 1/4 vinegar vinegar
  • 1/4 cup brown sugar packaged
  • 1 small onion, chopped
  • 2 tablespoons
  • soy sauce
  • 1 piece of pineapple (8 oz), unused
  • 1 small, green pepper, cut into rings
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. In a large skillet, drop the pork chop on both sides. Add broth, vinegar, brown sugar, onion, soy sauce, pineapple and green pepper. Bring to a boil reduce heat, cover and simmer for 1 hour.
  2. Mix the cornstarch in the 2 tablespoons of water until soft. Remove the pork chop in a serving dish. Add cornstarch to the sauce mixture and cook, stirring, until thickened and clear. Serve over the pork chop.

Small recipes for cooking cakes

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Necessary pork bone soup with tarragon

  • 1.5kg fresh pork bones loaded with meat & # 8211 string of pork and other bones
  • 1 onion
  • 1 carrot
  • 1 small celery
  • 1 parsnip
  • 1 parsley root
  • 500 gr cream
  • 4-5 egg yolks
  • 1 tablespoon horseradish in vinegar
  • 3 cloves of garlic
  • 500 ml of cabbage juice
  • tarragon in vinegar, dry or fresh
  • salt, pepper, optional paprika

We break and cut the bones into pieces, wash them in cold water, put them to boil in a pot of hot water. Let it boil and as it forms a foam, remove it.

Meanwhile, clean and chop the vegetables. The strong participation of the 4 roots & # 8211 celery, carrot, parsnip and parsley root & # 8211 fully rounds out the taste of this soup. After frying the stew well, add the vegetables and let it boil for about 1 hour, until the meat comes off the bone slightly. Add the cabbage juice and wait for it to start boiling again.

In a bowl put the cream, egg yolks, horseradish and crushed garlic. We mix them and mix well with a whisk. Take 2-3 tablespoons of hot juice from the pot and put in the bowl, stirring gently. This raises the temperature of the liezon and eliminates the risk of cheese. We straighten the soup with lychee, bring a few more boils and flavor it fully with tarragon. Taste, season with salt and add a pinch of pepper.

Pork bone soup with tarragon fills the kitchen with a fragrance that invites you to dinner. It is eaten hot, and I sometimes give it a hot paprika powder.


Recipe of the day: Pork chop in flavored sauce

Pork chop in flavored sauce from: pork chop, sugar, paprika, salt, pepper, garlic powder, onion powder, worcestershire sauce, hot pepper sauce, lemon juice, water, vinegar.

Pork chop in flavored sauce

Ingredient:

  • 1 piece of pork chop
  • 1/4 cup sugar
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup lemon juice
  • 1 cup of water
  • 1/2 cup vinegar

Method of preparation:

Combine all ingredients, except meat, in a medium saucepan and bring to a boil. Let it boil for about 7-10 minutes.

Preheat the oven to 180C. Wash and dry the meat with paper towels.

Put the meat in the hot sauce, cover with a lid and put in the oven. Cook for about 2 hours, and every 5 minutes, grease with sauce.

After 2 hours, remove the lid and cook for another 30-45 minutes. Let it rest, then serve with sauce.


Spicy and oven-flavored pork breast!

Here is the easiest way to give up commercial salami. You can prepare this appetizer for the holidays or for everyday snacks. The recipe is light and very tasty! Definitely much tastier than the salami on the shelves!

INGREDIENT:

-1 teaspoon of granulated garlic

-2 teaspoons of paprika

-1/3 teaspoon of paprika

-1/3 teaspoon ground black pepper

METHOD OF PREPARATION:

1. In a small bowl, combine the garlic with the sweet paprika, hot paprika and black pepper.

2.Wash the pork breast well, dry it and cut it into pieces, about 350 gr each.

3. Rub each piece of meat with salt on all sides, then with the spice mixture.

4.Cut pieces of baking paper (not foil), place the pork breast, add black peppercorns and 1 bay leaf on top, then wrap each piece.

5. Place the envelopes on the tray and leave them at room temperature for about 1.5 hours, marinating the meat.

6. Bake the pork breast for 40-50 minutes in the preheated oven to 180 ° C.

The result is very appetizing and fragrant, so you will hardly resist not tasting it hot. And served with fresh bread, the pork breast turns into a real treat!

The appetizer can be frozen, and before the holiday all you have to do is defrost it and slice it.


Fragile and fragrant pork chop

From time to time we prepare tender and fragrant pork chop, chop made quickly in the cast iron pan. When we like a recipe we put it on & # 8216repeat & # 8217. In addition it is made quickly and is so good.

I recently discovered the pork products from Măcelăria Ghiță. What I really liked is that they have a whole production chain, from the vegetable farm where they produce the feed to the livestock farm. And the process does not end on the farm, they have developed various pork products that they distribute in their own butchers.

I have from them some beautiful chops that I want to prepare today in our style. In the pan and a little in the oven. You must make a salad next to this steak. I recommend the cucumber salad with garlic or a parsley and couscous salad. I checked both combinations, delicious.


Marinated honey, pork (slightly) seasoned

I didn't even get into April well because the idea of ​​a May 1st around me Grill. Fortunately, the weather is good, the grill is, so I can practice at will, like the National Guard for the December 1st parade. Brrr. The other day I had guests for lunch. We organized a small barbecue olympics, following the model below:

I put several spices and non-spices in the mortar (enibahar, laurel, white pepper, black pepper, red pepper, dried onion, flax seeds, salt, orange peel). I rubbed them well until I made a thousand pieces of them, like in a story.

I rolled the pork muscle well through this fragrant powder, wrapped it in wax paper and put it in the fridge.

I also got some lamb chops.

I put them in a bowl with extra virgin sunflower oil, salt, pepper, rosemary and garlic. I covered the pot and put it in the fridge.

After 48 hours (yes, I did this two days before lunch I'm talking about), I heated the grill. I put the muscle in a less exposed part, to penetrate slowly. Anyway, he didn't sit on the grill for more than 20 minutes, turned on all sides.

I took care of the lamb in the same way, with the difference that it was on the hotter area of ​​the grill.

I toasted some slices of black bread. They went perfectly sprinkled with oil.

I matched two salads to the table. One with vinaigrette (balsamic vinegar, sunflower oil, salt, pepper), with goat cheese and radish.

Another with cucumber, cherry tomatoes, goat cheese and a yogurt dressing mixed with oil, salt, pepper and cardamom.

I took the meat off the grill. Lamb after 10-12 minutes & # 8230

I'm not talking about flavors, textures, perfumes, you just have your imagination.

Do you see any mushrooms on the slice of bread? These are the mushroom slices that I kept for 30 minutes in a mixture of balsamic vinegar and olive oil, with a little salt. They marinated perfectly and were delicious. They did well with the lamb. Stay healthy.


Juicy meat with baked spices. The best choice for the festive meal!

Do you want to get juicy and tender pork? Try this simple recipe and prepare the tastiest baked pork. Marinate the meat in advance in a delicious and aromatic sauce, thanks to which the meat will become tender, very soft, juicy and with an enticing smell. You will get juicy pork chop, very fragrant and delicious, which goes great with potato garnish and vegetable salad. Enjoy with pleasure.

ingredients

-1.2 kg of boneless pork chop

-1 tablespoon ground coriander

-1.5 tablespoons ground black pepper

Method of preparation

1. Pour the mayonnaise into a bowl. Add all the spices (coriander, black pepper and paprika).

2. Peel the garlic, grind it and put it in the bowl. Salt to taste and mix.

3. Cut a fairly large sheet of foil and fold it into 2 parts (the sheet folded into 2 parts should be enough to wrap the meat completely). Put the meat on the foil with the fat side down). Grease the meat on the entire surface with 1/4 of the sauce, using a spoon, then turn the meat so that the fat side is up. Grease the meat evenly with the remaining sauce on both sides.

4. Add the bay leaves.

5. Join the top and bottom of the foil together and tighten them tightly. Squeeze the foil on the sides as well, so that the sauce does not drain during baking. Refrigerate the meat to marinate for 2-3 hours.

6. Preheat the oven to 180 degrees. Put the wrapped meat on the tray and cook for 3 hours (if the piece of meat is larger, then increase the cooking time).

7. Remove the meat from the oven, unfold the foil and let the meat cool a bit.

8. Then place the meat on a plate and remove the bay leaves. Cut the meat and sprinkle with the sauce obtained during cooking.


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