THAI RESTAURANT MECHANICSBURG PA RECIPES
PORK CHOPS WITH DIJON HERB SAUCE - SKINNYTASTE
These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet melt the butter over moderately low heat.
- Season the pork with salt and pepper.
- Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
- Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 2 to 3 minutes.
- Stir in the mustard, herbs, and 1/8 tsp pepper.
- Put the chops on a platter and pour the sauce over the meat.
Nutrition Facts : ServingSize 1 chop with sauce, Calories 180 kcal, CarbohydrateContent 1 g, ProteinContent 29 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 86.5 mg, SodiumContent 400 mg, SugarContent 0.5 g
PORK CHOPS WITH DIJON HERB SAUCE - SKINNYTASTE
These Pork Chops with Dijon Herb Sauce are delicious!! One of the best ways to prepare pork chops in my opinion. So juicy and full of flavor!
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet melt the butter over moderately low heat.
- Season the pork with salt and pepper.
- Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
- Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 2 to 3 minutes.
- Stir in the mustard, herbs, and 1/8 tsp pepper.
- Put the chops on a platter and pour the sauce over the meat.
Nutrition Facts : ServingSize 1 chop with sauce, Calories 180 kcal, CarbohydrateContent 1 g, ProteinContent 29 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 86.5 mg, SodiumContent 400 mg, SugarContent 0.5 g
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THE FOOD TIMELINE: HISTORY NOTES-MEAT
Rare, medium or done? A Western history of definitions & preferences According to the Oxford English Dictionary, the word "rare," counterbalancing "done" describing the doneness of meat, …
From foodtimeline.org
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THE FOOD TIMELINE--HISTORY NOTES: CHARLOTTE TO MILLET
Sep 12, 2011 · Subsequent recipes replaced the syllabub with whipped cream, milled in a chocolate mill; and the modern trifle was established."---Food and Drink in Britain From the Stone Age to the 19th Century, C. Anne Wilson [Academy Chicago Publishers:Chicago] 1991(p. 168-9) Early Trifle recipes …
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UNK the , . of and in " a to was is ) ( for as on by he with 's that at from his it an were are which this also be has or : had first one their its new after but who not they have – ; her she ' two been other when …
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