Crispy Pan-Fried Pork Chops

Pan-Fried Pork Chops
In search of an easy way to build big flavor, we revisited an old-fashioned cooking method: pan-frying. Was it time to bring it back? Here’s what we discovered:

Test Kitchen Discoveries

Center-cut or bone-in pork chops work best here. The bone adds valuable flavor to the meat and prevents it from drying out.
Simply dredging the pork chops in flour, as most recipes instruct, produced a spotty, insubstantial crust that wouldn’t stay put. We recalled that the test kitchen had success letting floured chicken rest before re-dredging and frying. The second dredge made for a sturdier, more substantial crust. Sure enough, our double-dipped chops emerged from the pan with a hefty, crisp, golden brown crust.
To flavor the crust, we settled on garlic powder, paprika, salt, pepper, and cayenne. Applying the spices directly to the meat, rather than adding it to the flour, let us season the chops more thoroughly.
Augmenting the oil with the fat from three slices of bacon gave the dish succulence and a depth of smoky flavor that, combined with the garlicky, golden crust, had tasters licking their chops.

Serves 4

Chops between ¾ and 1 inch thick will work in this recipe.

1 teaspoon  garlic powder 
1/2 teaspoon  paprika 
1/2 teaspoon  salt 
1/2 teaspoon  pepper 
1/4 teaspoon  cayenne pepper 
1 cup  all-purpose flour 
4 bone-in rib or center-cut pork chops . about 3/4 inch thick
3 slices  bacon , chopped
1/2 cup  vegetable oil 

1. COAT CHOPS Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.

2. RENDER BACON Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.

3. FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve.

Lemon Parmesan chicken sandwiches

These are simple, quick, and really delicious. serves 6

3 chicken breasts, cut lengthwise into cutlets
Tuscan seasoning from Costco or any seasoning you like
1/4 cup grated Parmesan
1 lemon, zested
1/4 cup parsley, chopped
1/2 cup mayonnaise
6 rolls, toasted
Romaine lettuce

Season and grill chicken. Sprinkle with lemon juice to taste. Mix mayo, parmesan, 1 tsp. lemon zest, juice of 1/2 lemon, parsley and pepper to taste. Toast buns. Spread mayo on both sides of roll, layer with romaine lettuce and a chicken cutlet. Top with more Parmesan.

Lemon artichoke pasta with lemon grilled chicken

1/4 cup minced onion
2 cloves garlic
1 tablespoon olive oil
1/2 cup white wine
1/2 cup heavy cream
1/2 cup milk
1 teaspoon corn starch
1 can artichoke hearts
Parmesan cheese
1 large grilled chicken breast, butterflied
1 tablespoon lemon zest
Juice of lemon
1 1/2 lb. Spaghetti


Sauté onion and garlic in olive oil until translucent. Add wine reduce for 3 min. Add cream, corn starch, and milk and reduce for 5 more minutes. Add artichoke hearts, cheese to taste, and salt and pepper. Squirt juice from 1/4 of lemon over chicken breast. Slice chicken breast thinly. Toss spaghetti, 1/4 cup pasta water, chicken, lemon zest, and remaining lemon juice together. heat through and serve with more parmesan cheese.

Honey Peppered Salmon (chicken)

2 tablespoons olive oil
2 tablespoons Dijon mustard
3 cloves garlic, pressed or minced
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
2 tablespoons lemon juice
1 tablespoon honey
Salt to taste

2 6 oz. Fillets of salmon or 2 chicken breasts

Mix all ingredients together. Marinade fish for 20 minutes or chicken for 1-4 hours. Bake protien in marinade at 350 until salmon reaches 130 degrees or chicken gets to 165 degrees. You may want to make extra marinade and heat and serve as a sauce in the side.

Adapted from Intercourses cookbook

Apple fries with lemon/lime dip

I usually do half full fat and half fat free yogurt. Great source of vitamin c, fiber, probiotics, and calcium for you and your kids.(serves 2)

1/2 cup Greek non-fat or regular fat plain yogurt (Zoi brand is awesome)
1/2 lemon or lime
1 1/2 teaspoons honey or agave syrup
1 tsp ground flax seed
Granola
1 apple (pink lady, granny smith, fuji, gala)

Mix yogurt, flax, lemon/lime zest and juice to taste, and sweetener together. Add everything to taste. Top yogurt dip with granola. Slice apple into "fries". Have fun dipping away with your kiddo/s.

Smokey sweet pork chops

1/3 cup marmalade
1/3 cup BBQ sauce
1 teaspoon prepared horseradish
4-6 boneless pork chops

Season chops with salt and pepper. Spread a teaspoon of sauce over each chop. Let marinade for 30 min at room temp. Grill For 5 min each side brushing with sauce to glaze. Finish under broiler for 5 minutes to cook through particularly thick chops.

Serve with extra sauce.

Balsamic Orange chicken

Orange-Balsamic Glazed Chicken
Recipe courtesy Rachael Ray

Prep Time:10 minInactive Prep Time:--Cook Time:15 min
Level:
Easy
Serves:
4 servings
Ingredients
2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula
Directions
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Rachael are, but actually good

Thai-style beef salad

Stella could not get enough! I was so Tempted to mess around with this and add a bunch of things to the dressing...DONT. It was soooo good on it's own. I think it will be my new go to steak marinade. Beautifully brought out all the rich beefy flavor of the steak.

Serves 3-4

1/4 cup freshly squeezed lime juice (2-3 limes)
1 tsp dried mint or 1 tablespoon fresh
1 tablespoon soy sauce
1 tablespoon sugar
a small squirt of sriracha
3 tablespoons vegetable oil or olive oil
2 boneless rib-eye steaks, (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots, (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves or 1 teaspoon dried
5 radishes sliced thinly
1 small apple, diced
1 small cucumber, diced with seeds removed
1 cup of bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional) (subbed almonds and it was great)
 
Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, sriracha, and oil. Season steaks generously with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.

Grill or pan fry steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise.

Toss the cubed apple with a squeeze of lime juice to prevent browning. With a vegetable peeler, cut carrots into long ribbons, and add to cucumber, radishes, lettuce, mint and apple. Dress lightly with reserved dressing. (if using dried mint, just whisk it into the dressing). Divide salad among four shallow bowls. Top with slices of steak. Sprinkle with some dressing, bean sprouts and peanuts, if desired. Pass remaining dressing at the table.

Adapted from Everyday Foods

Chipotle peach chicken or pork

1/3 cup peach preserves
1/3 cup peach, apricot, or mango nectar
1 tablespoon red wine or cider vinegar
2 tablespoons chopped cilantro
Tablespoon loin oil (extra virgin)
S&P
2 teaspoons adobo sauce from chipotle (I do 1 1/2 tsp for the kids, divide the completed sauce and add more for adults)

4 chicken breasts or pork chops
3 semi-ripe peaches cut into eighths

Mix all ingredients together. Pour half of sauce over chicken or pork to marinade for 30 min up to 4 hours. Grill meat, brushing with left over marinade. Dip peaches in reserved sauce and grill on med-high for 2 min ea. Side until lightly charred. Serve peaches over meat and pass remaining sauce at the table.

From epicurious.com
This is low calorie and full flavor

Chevre crostini

8 oz. Chevre (Goat cheese)
4 oz low fat cream cheese
2 tsp. Fresh thyme (to taste)
Zest from half a lemon
Juice from a lemon
2 tsp. Extra virgin olive oil
1/4 cup minced chives (optional)

Bring cheese to room temp. Blend in a processor, add remaining ingredients and blend. Season with s&p and serve spread on crostini. Garnish with chive sprigs and your favorite cured olive. Great party item.

Based on Giada De Larentas recipe

Chinese Chicken Lettuce Wraps

Wrapper:
head of red leaf or iceberg lettuce

Filling:
Half head of cabbage, shredded
2 carrots, shredded
1 can water chesnuts, chopped
1 can bamboo shoots, chopped
4 chicken breasts, minced in a food processor
2 tbls. hoisin

Cooking sauce:
2 tbls. hoisin
2 tbls. soy sauce
2 tsp. corn starch
1 cup chicken stock
1 tsp. sugar (to taste)
1 tsp hot chili sauce (to taste)
1 tsp sesame oil
2 tbls. water

Dipping sauce:
1 tsp. hot chinese mustard
3 tbls. rice wine vinegar
3 tbls. soy sauce
1 tsp. sriracha or sambal chili paste
2 tsp. sugar


Prep veggies and chicken. Mix all sauce components together and set aside. Add a tbls. hoisin to chicken and mix. Set aside for 10 minutes. Heat 2 tbls. oil in a large non-stick skillet. Sear meat until cooked through. Remove from pan. Add 2 tbls more oil add cabbage and carrots. Brown slightly. Add chesnuts and bamboo. Cook for a minute. Add sauce and more chicken stock if needed. Bring to boil and remove from heat. Serve with dipping sauce, extra hoisin and chili sauce, and rice. Add a whole garlic shrimp to each wrap for more flavor and texture.

Chicken Piccata

Chicken Piccata
Serves 4

2 large lemons
6 boneless, skinless chicken breasts, fat trimmed and pounded thin
Salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small shallot, minced, or 1 small garlic clove, minced or pressed through a garlic press
1 cup low-sodium chicken broth
2 tablespoons capers, rinsed
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves (I used 2 tsp dried)

1. Adjust oven rack to lower-middle position, set a large heatproof serving or dinner plate on the rack, and heat oven to 200 degrees.

2. Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch think; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve.

3. Sprink both sides of the cutlets generously with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Coat cutlets with flour and shake off excess.

4. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium-high heat until shimmering. Lay half of the cutlets in the skillet. Saute until lightly browned on first side, about 2 to 2 1/2 minutes. Turn and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove the pan from heat and transfer cutlets to the oven. Add the remaining oil and repeat process with remaining cutlets.

5. Add the shallot to the now-empty skillet and return the skillet to medium heat. Saute until fragrant, about 30 seconds (10 seconds for garlic). Add the broth and lemon slices, increase the heat to high, and scrap the pan bottom to loosen browned bits. Simmer until the liquid reduces to 1/3 cup, about 4 minutes. Add the reserved lemon juice and capers and simmer until the sauces reduces again to 1/3 cup, about one minute. Remove from heat and swirl in the butter until it melts and thickens the sauce. Stir in parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.

Lemon Garlic Chicken

4 lbs chicken parts
1/4 cup lemon juice
Zest of one lemon
1/4 cup olive oil
1 tablespoon dijon
1-2 tablespoons garlic (minced or grated)
1/2 t. dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Mix all ingredients together and pour over chicken parts. Marinate for 1-3 hours. Heat oven to 400. Reserve marinade. Place chicken skin side up in a baking dish or cookie sheet. Bake for 30 minutes and pour or brush marinade onto chicken. Cook for an additional 20-25 minutes or until cooked through. Turn oven to broil, move chicken to top rack, and broil chicken to crisp the skin for 2-5 minutes. Keep you eye on the chicken and adjust the height of the pan based on your broiler's efficacy.

For chicken jus: Pour 1/2 cup chicken stock or white wine over pan while scraping browned bits with a wooden spoon. Pour liquid into a fat separator and continue pouring jus into the pan, scraping to get full flavor. Serve along side chicken.

From the Joy of Cooking (modified from broiler chicken to baked chicken)

Easy Oven Hoisin Pork

5 lbs country style pork ribs (bone-in preferred)
1 16 oz. bottle Soy Vay, Hoisin Garlic marinade/sauce
1 half of a star anise

Pour 1/2 of the bottle of sauce in a glass dish. Place meat in a single layer and pour remaining sauce on the pork. Place uncovered in a 300 degree oven. Cover after 60 minutes. Cook for a total of 3 hours or until the meat is tender and a gorgeous mahogany color.

Remove sauce from the pan and simmer on the stove in a small sauce pan with the piece of star anise for 10-15 minutes or until reduced. You may thicken with some corn starch if you prefer. Serve with Japanese style rice and steamed broccoli.

Quick Ham Mac and Cheese

2 slices deli ham
1 cup frozen spinach (thawed and water removed)
1 box Kraft mac and cheese
Handful grated cheese
3 Tbs. butter
1/4 cup milk
2 Tbs. whole milk, half and half or cream

Cooked macaroni according to package directions. Use a chopper or knife to cut the spinach and ham into small pieces. Drain pasta and add ham, butter, 1/4 cup milk, cheese packet, and spinach. Mix thoroughly and then add the grated cheese and 2 Tbls. dairy. Mix thoroughly and serve hot.

Sweet and Sour Chicken

2 lbs. chicken tenders (about 8)
1 cup flour
1/2 cup corn starch
1 egg
1/2 cup milk
Salt and pepper to taste

1 16 oz. can pineapple chunks, drained, with pineapple juice reserved
1 red bell pepper
1/2 large onion
6 Tbls. rice wine vinegar
5 Tbls. brown sugar
1/2 cup chicken stock
6 tsp. corn starch mixed with 6 tsp. water
1 tbls. grated ginger

Cut chicken into bite sized pieces, mix 1/2 c. corn starch and all of the flour together season with salt and pepper. Beat egg into milk. Dredge chicken pieces in flour and shake off excess, dip into milk mixture, and back into flour.

Shallow fry chicken in vegetable oil until golden brown and cooked through. Do not overcrowd the pan. Remove chicken and allow to drain on a cooling rack so that the bottom of each piece does not get soggy. (You may also place the chicken on the center rack in your oven, set to broil, on the cooling rack to keep hot and crispy)

Saute the onions and peppers until crisp tender (about 2 minutes). Lightly fry the pineapple for 2 minutes. Add all of the liquid (pineapple juice, vinegar, chicken stock), sugar, and ginger to the pan and scrape up any brown bits on the bottom. Bring to a boil, reduce to simmer and add your corn starch slurry. Allow to thicken. Remove from heat. Serve chicken with the sauce over rice.

Italian Noodles With Peas/ Tuna Casserole

The anchovy adds a nutty saltiness...it is not fishy at all. Stella loves this dish. This is a great side dish or add canned tuna or salmon to make a one dish meal.

1 lb cork screw pasta
5 anchovy fillets
2 shallots or equivalent amount of onion minced
4 cloves garlic minced
1/4 c. cream
butter and evoo
parsley
1 cup frozen peas

Cook pasta according to package directions. Reserve 1/2 cup pasta water. In a saute pan, cook anchovies in equal parts (about 3 Tbls each) butter and olive oil until melted. Add shallots and saute for 1 min. Add garlic and cook for 60 seconds. Add cream and reduce by half. And pasta water and toss sauce with the pasta and peas. Season with salt and pepper to taste.

Creamy Chicken over Buttered Egg Noodles

This is a great way to use left over chicken and/or veggies. Use any veggies you have on hand.

2 lbs chicken seasoned with Montreal Chicken Seasoning
2 cups chicken stock
1/2 small onion medium dice
3 Tbls. butter
3 Tbls. flour
1/4 - 1/2 cup cream
1/4 - 1/2 cup white wine
2 sprigs fresh thyme

2 carrots sliced
8 oz. mushrooms quartered
1/2 cup green beans cut into bite sized pieces
1/2 cup frozen peas

Sear seasoned chicken. Get a good golden crust on it and set chicken aside. Deglaze pan with white wine. Reduce wine by half and pour over reserved chicken. Saute carrots and onion in butter for about 5 minutes. Add flour and cook for 60 seconds. Add stock, cream, and thyme sprigs. Simmer sauce until thickened. Add remaining vegetables, reserved wine and chicken. Simmer until the chicken is cooked through. Remove thyme sprigs and serve over buttered egg noodles.

Pollo Verde Fajitas

1 rotisserie chicken picked, meat shredded (save carcass for making your own chicken stock)
reserve the juices in the bottom of the chicken container (fat skimmed)
1 16 oz bottle salsa verde
2 cups chicken stock
2 tsp. cumin (to taste)
2 poblano/pasilla chilis sliced thinly,seeds and veins removed. (you may substitute bell peppers, but I highly recommend the poblano)
2 onions sliced thinly (pole to pole)
shredded cheese (optional)
limes
sour cream
cilantro
salt and pepper

Heat a saute pan on med-high heat until very hot. Add some vegetable oil and saute the peppers and onions until crisp tender. Don't move them around too much; let them caramelize and char a bit. Meanwhile, combine salsa verde, chicken stock, chicken drippings, and cumin in a medium sauce pan. Bring to boil, reduce to simmer and let reduce until slightly thickened. Season to taste with cumin, salt, pepper, and lime juice. Add chiken to sauce and heat through.

Serve with warm tortillas, cheese, cilantro, sour cream, lime wedges, and hot sauce.

Parsley Butter for Weeknight Meals

This is a seriously easy and tasty way to make many weeknight dinners in a flash. Make this butter and keep it on hand in the freezer. Some ideas are:

- Place butter under the skin of chicken breasts or a whole chicken and roast for dinner or a flavorful staple you can use for many meals during the week.

- finish a grilled steak with a pat of butter. Yummy!

- Rub it on a pork tenderloin and roast.

- Toss with pasta, lemon juice, chicken or shrimp, and parmesan.

- Add it to rice before you cook it. Toss with potatoes or stir into mashed potatoes

- Saute shrimp with salt, pepper, and olive oil and top with a knob of butter for a quick sauce. (add some white wine, soy sauce, or even hot chili paste to mix things up)Delish!)

Parsley Butter:

* 2 sticks (1/2 pound) unsalted butter, at room temperature or softened
* 1 cup fresh parsley roughly chopped
* 1 lemon, juiced
zest from 1/2 of the lemon
* 2 tablespoons chopped garlic
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Process in a food processor, scoop butter out onto parchment or plastic wrap and shape into a log. Place in the refrigerator or freezer until set. Slice off slabs as you need them. ***If you use salted butter remember to leave out the 1/2 t. salt.*** Enjoy!