WALMART BALSAMIC VINEGAR RECIPES

Name: Buttery Ranch Pork Chops
Cook time: 20 min
Yield: 4 - 6 servings
Cuisine: Modern
Ingredients: 2 + 6 tbsp butter; 1 1/2 - 2 lbs boneless pork chops (4 - 6 chops); 1 oz dry ranch seasoning (1 package ); 1/2 cup Water; 6 cups arugula or spinach (optional)

BUTTERY RANCH PORK CHOPS – INSTANT POT RECIPES

Buttery Ranch Pork Chops – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 0 minutes

Cook Time 20 minutes

Yield 4 - 6 servings

Number Of Ingredients 5

Ingredients

2 + 6 tbsp butter
1 1/2 - 2 lbs boneless pork chops (4 - 6 chops)
1 oz dry ranch seasoning (1 package )
1/2 cup Water
6 cups arugula or spinach (optional)

Steps:

Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
When butter melts, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat back into to the pot, top with remaining 6 tbsp butter and sprinkle ranch packet over the top.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys to program the Instant Pot for 3 minutes and adjust to LOW PRESSURE.
When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
(Optional) Drop arugula or spinach into the pot and stir, just until wilted.
Serve pork chops on a bed of greens drizzled with remaining sauce.

MARINATED CUCUMBER, ONION, AND TOMATO SALAD RECIPE ...

Marinated Cucumber, Onion, and Tomato Salad Recipe ... image

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

Steps:

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, CarbohydrateContent 18 g, FatContent 9.5 g, FiberContent 2.5 g, ProteinContent 1.8 g, SaturatedFatContent 1.5 g, SodiumContent 784 mg, SugarContent 11.9 g

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