CHOP STEAK RECIPE RECIPES

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PORK CHOP RECIPE | JAMIE OLIVER RECIPES



Pork chop recipe | Jamie Oliver recipes image

An absolutely blinding, easy way to do roast pork chops, with wonderful creamy champ.

Total Time 50 minutes

Yield 4

Number Of Ingredients 10

1 kg potatoes
4 higher-welfare pork loin chops skin and fat on
olive oil
½ a bunch of fresh sage
1 big bunch of watercress
1 sprig fresh flat-leaf parsley
4 spring onions
300 ml milk
2 fresh bay leaves
unsalted butter

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
    3. Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
    4. Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
    5. Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
    6. Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don't have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
    7. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
    8. Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
    9. Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
    10. Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.

Nutrition Facts : Calories 708 calories, FatContent 41 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 40 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.37 g salt, FiberContent 3.5 g fibre

TERIYAKI STEAK RECIPE: HOW TO MAKE IT - TASTE OF HOME



Teriyaki Steak Recipe: How to Make It - Taste of Home image

My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. —Dan Mayer, Olney, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 10

1 beef flank steak (1-1/2 to 2 pounds)
1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons butter, divided
3 large eggs, beaten
2 cups cold cooked rice
1 package (9 ounces) frozen peas and pearl onions

Steps:

  • Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Nutrition Facts : Calories 408 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 170mg cholesterol, SodiumContent 1572mg sodium, CarbohydrateContent 37g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

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