SALT 'N' PEPPER PORK OR CHICKEN | RACHAEL RAY | RECIPE ...
Who needs takeout when you can make Rachael's quick + easy Chinese-style pork or chicken dinner in the time it takes to cook the rice?
Provided by Rachael Ray
Number Of Ingredients 24
Steps:
- Combine the marinade ingredients in a bowl, add pork or chicken, coat and let stand 15 minutes
- Place oil in large skillet and have paper towel-lined plates on hand or a wire rack over foil-lined pan to drain pork or chicken
- Heat oil over medium heat until hot and fry the garlic and chili peppers 1 to 2 minutes, then remove to towel to drain
- Add cornstarch to the pork or chicken and the fine sea salt and white pepper
- Fry in 2 batches to prevent crowding and until golden and crisp
- Transfer to drain and repeat
- Toss with chilies and garlic to serve and top with scallions and cilantro and douse with vinegar or lime juice
- Serve with rice and Roasted Honey-Soy Green Beans
- Listicle: Rachael Ray Cucina Dinnerware 14-Inch Round Serving Bowl
SALT 'N' PEPPER PORK OR CHICKEN | RACHAEL RAY | RECIPE ...
Who needs takeout when you can make Rachael's quick + easy Chinese-style pork or chicken dinner in the time it takes to cook the rice?
Provided by Rachael Ray
Number Of Ingredients 24
Steps:
- Combine the marinade ingredients in a bowl, add pork or chicken, coat and let stand 15 minutes
- Place oil in large skillet and have paper towel-lined plates on hand or a wire rack over foil-lined pan to drain pork or chicken
- Heat oil over medium heat until hot and fry the garlic and chili peppers 1 to 2 minutes, then remove to towel to drain
- Add cornstarch to the pork or chicken and the fine sea salt and white pepper
- Fry in 2 batches to prevent crowding and until golden and crisp
- Transfer to drain and repeat
- Toss with chilies and garlic to serve and top with scallions and cilantro and douse with vinegar or lime juice
- Serve with rice and Roasted Honey-Soy Green Beans
- Listicle: Rachael Ray Cucina Dinnerware 14-Inch Round Serving Bowl
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SOUTHWESTERN PORK CHOPS RECIPE: HOW TO MAKE IT
This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.—Vicki L. Blaine, Plymouth, Michigan
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Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 508 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 508 calories per serving
- In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired.
Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
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