WONDRA WHITE SAUCE RECIPES

Steps:

• Season chops with salt, pepper and granulated garlic and onion
• Top with 2 leaves of sage and wrap each chop with overlapping ham
•   Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Heat a large nonstick skillet over medium-high heat with 2 tablespoons EVOO, 2 turns of the pan
•  Lightly dredge the pork with Wondra (if using)
• Add the chops seam-side down and press with spatula to crisp and set the ham
•  Cook chops 6 to 7 minutes until crisp on both sides and cooked through, then transfer to platter
• Add wine to pan, reduce by half, add juice of lemon, then swirl in butter
• While pork cooks, heat remaining oil in second skillet and saute the chard stems for 3 to 4 minutes with salt and pepper
• Add garlic, wilt in greens, then add stock, adjust salt and pepper and add nutmeg
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Steps:

• Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
• Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.