PORK PICCATA RECIPE | LAND O’LAKES
Thin pork chops topped with a quick pan sauce make a fast dinner for busy nights.
Provided by Land O'Lakes
Categories Pork Main Course Savory Cooking Keeping It Simple Meat, poultry, and seafood
Total Time 0 minutes
Prep Time 15 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine flour and pepper in shallow dish. Coat pork chops with flour mixture.
- Melt 2 tablespoons Butter with Olive Oil & Sea Salt in skillet over medium heat until sizzling. Add pork; cook, turning once, 6-10 minutes or until golden brown on both sides. Remove pork to platter; cover. Keep warm. Add wine, lemon juice, lemon zest and capers to skillet. Add remaining Butter with Olive Oil & Sea Salt; stirring with whisk until smooth.
- Pour sauce over pork chops; sprinkle with parsley.
Nutrition Facts : Calories 600 calories, FatContent 35 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 205 milligrams, SodiumContent 420 milligrams, CarbohydrateContent 14 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 48 grams
OLD-FASHIONED BEEF STEW RECIPE - NYT COOKING
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Total Time 2 hours 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http//schema.org, Calories 494, UnsaturatedFatContent 9 grams, CarbohydrateContent 54 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 35 grams, SaturatedFatContent 3 grams, SodiumContent 1604 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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