Ingredient list
1 egg
4 pork chops, 3/4 to 1-inch thick
1 c. bread crumbs
1/2 tsp. pepper
3 T. flour
1/4 to 1/2 c. chicken broth
1/2 large onion, sliced
1 to 2 T. butter
Instructions
Beat egg in small bowl. Mix bread crumbs with flour and pepper; pour onto waxed paper. Dip pork chops into egg, then roll through bread crumb mixture. Dip pork chop into egg and crumb mixture a second time. Melt butter in 10-inch skillet. Place pork chops into skillet and brown both sides lightly. Pour chicken broth into casserole dish, about 1/4 to 1/2-inch deep. Place pork chops into dish and cover with onions. Bake, covered for 35-40 minutes at 425º. Add more broth, if necessary.
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March 7, 2019 | Posted in:
Paleo meatballs
Ingredient list
-1 clove garlic, minced (about 1 teaspoon)
-1/2 tablespoon salt
-1 tablespoon caraway seeds
-1 teaspoon ground paprika
-1 tablespoon ground black pepper
-1 cup fresh parsley leaves, minced (about 1/4 cup)
-1 tablespoon grainy mustard
-2 pounds ground pork
Instructions
1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said ‘balls are more fun.’]) (For details on the science of mixing meatballs, read this.)
2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned.
In the oven: Preheat oven to 400F and cook 20 minutes or so.
On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.
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May 5, 2014 | Posted in:
Slow cooker Mexican pulled pork, or carnitas
This is a crowd-pleaser, and not just for cinco de mayo! I made it for my sisters birthday this past week-end and it was a big hit. The margarita’s helped….
Ingredients
1 pork shoulder – 5-6 lbs
1 onion, peeled
1 orange, washed, and quartered
1 lime, washed, halved
1 tblsp cumin
1 bay leaf
1 tsp peppercorns
3 cups water
Preparation Instructions
Place all ingredients in a slow cooked on high, or in a dutch oven, covered, at 325. Cook 4-5 hours, or until meat is tender and falls apart.
Pull meat apart with a fork, and add 1/2 cup cooking liquid and salt to taste.
Serve with corn or flour tortillas, and your fave toppings- guacamole, grated cheese, fresh salsa, coriander, sour cream and cholula hot sauce.
Black bean, corn and coriander salad makes a great side dish.