SIMPLE CAST IRON SKILLET CORNBREAD | LODGE CAST IRON
This easy three-ingredient cast iron skillet cornbread is as simple as it gets and makes a great base for adding more adventurous flavors.
Provided by Lodge Cast Iron
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Oil a small cast iron skillet and place it in the oven as oven preheats to 450 degrees Fahrenheit.
- Mix all ingredients together to make the batter. Pour batter into hot skillet.
- Bake for 20 minutes or until nicely browned.
CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES RECIPE ...
Everything in this elegant-yet-easy dish cooks in one skillet, cutting down on the cleanup. Holding the potatoes in water after cutting prevents them from discoloring while you prep the other ingredients.
Provided by Food Network Kitchen
Categories main-dish
Total Time 45 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes.
- Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes.
- Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.
More about "french cast iron skillet recipes"
CAST-IRON SKILLET PROVENCAL PORK CHOPS AND POTATOES RECIPE ...
Everything in this elegant-yet-easy dish cooks in one skillet, cutting down on the cleanup. Holding the potatoes in water after cutting prevents them from discoloring while you prep the other ingredients.
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Category main-dish
Cuisine french
From foodnetwork.com
Reviews 4.7
Total Time 45 minutes
Category main-dish
Cuisine french
- Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer. Remove the pork chops from the sauce and transfer to shallow bowls or a serving platter. Taste the sauce and season with additional salt and pepper if needed. If most of the liquid in the pan evaporates while you are cooking the pork, stir in tablespoons of water at a time to get it back to a saucy consistency. If the sauce is a little thin and weak, after you take the chops out, turn the heat up and cook 1 to 2 minutes more to thicken and concentrate the flavors. Stir the parsley into the sauce, remove the thyme sprigs, spoon the sauce over the chops and serve.
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Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.
From bonappetit.com
Reviews 3.5
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Reviews 3.5
Total Time 25 minutes
- Cut away bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.
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