Meal Prep Party: Pork Chops - Get your ingredients! скачать в хорошем качестве

Meal Prep Party: Pork Chops - Get your ingredients!

Moms Funny Simple recipes Beginner cooking Family meals Homemade food Cooking channel Easy recipes Home cooking Quick meals Pork Chops with Rosemary- Vinegar Sauce Serves: 4 Ingredients: 4 large boneless pork loin chops (about 5 ounces each) 1 teaspoon fresh rosemary, minced 2 tablespoons all purpose flour 2 tablespoons olive oil 2 garlic cloves, sliced 1 cup canned low-salt chicken broth 1/4 cup dry white wine 1/3 cup whipping cream 4 teaspoons raspberry vinegar or red wine vinegar Instructions: • Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess. • Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. • Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. • Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve. Recipe from: Epicurious.com Charred Green Beans With Brown Butter Vinaigrette Serves: 4 Ingredients: 16-20 sage leaves (from about 4 sprigs), coarsely torn 1/2 cup coarsely chopped blanched hazelnuts 2 tsp plus 2 Tbsp extra-virgin olive oil 3 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, divided Freshly ground black pepper 1 small garlic clove, finely grated 4 Tbsp unsalted butter 1 medium shallot, finely chopped 2 Tbsp apple cider vinegar 1 tsp Dijon mustard 2 lb green beans, trimmed Instructions: • Heat a medium skillet over medium-high. Combine 16-20 sage leaves (from about 4 sprigs), coarsely torn, and 1⁄2 cup coarsely chopped blanched hazelnuts in pan and drizzle 2 tsp. extra-virgin olive oil over. Sprinkle with 1⁄2 tsp. Diamond Crystal or 1⁄4 tsp. Morton kosher salt and season with freshly ground black pepper. Toast, stirring often, until nuts are golden and sage is crisp, about 4 minutes. Transfer to a small bowl. Wipe out skillet and reserve. • Place 1 small garlic clove, finely grated, in a medium bowl. Heat 4 Tbsp. unsalted butter in reserved skillet over medium-high, swirling often, until melted and foaming. Add 1 medium shallot, finely chopped, and reduce heat to medium. Cook, stirring occasionally, until butter turns golden brown and smells nutty and shallot is lightly golden, about 3 minutes. Pour brown butter mixture into bowl with garlic, scraping up browned bits stuck to bottom of pan. Add 2 Tbsp. apple cider vinegar, 1 tsp. Dijon mustard, and 1⁄2 tsp. Diamond Crystal or 1⁄4 tsp. Morton kosher salt and whisk to combine; season with pepper. Set vinaigrette aside. • Heat 1 Tbsp. extra-virgin olive oil in a large skillet, preferably cast-iron, over medium-high. Add 1 lb. green beans, trimmed, sprinkle with 1 tsp. Diamond Crystal or 1⁄2 tsp. Morton kosher salt, and season with pepper. Cook, tossing occasionally, until bright green and charred in spots but still crisp-tender, 5-7 minutes. Transfer to a large plate. Repeat process with remaining 1 lb. green beans, trimmed, 1 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal or 1⁄2 tsp. Morton kosher salt, and more pepper. Remove from heat and return all of the green beans to skillet (if they don't fit, use a large bowl instead). Add reserved vinaigrette and toss to coat. • Transfer dressed green beans to a platter and top with hazelnuts and sage. Do ahead: Hazelnuts and sage can be cooked 3 days ahead; store airtight at room temperature. Vinaigrette can be made 2 days ahead; cover and chill. Reheat in microwave in 10-second bursts or set container in a bowl of boiling water to warm before using. Recipe from: Epicurious.com