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BLVCK CEILING – O
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www.youtube.com/watch?v=6WwNQZY8qD0
love the cover picture!
This is Herb and Garlic Crusted Pork Chop. Recipe below.
Herb and Garlic Crusted Pork Chop Recipe
Ingredients
4 Small Boneless Pork Chops
1 Large Onion, sliced
¾ of a cup of Chicken Stock
1 Tbsp of Fresh Chopped Parsley
2 tsp of Fresh Chopped Rosemary
2 Cloves of Garlic, minced
1 Tbsp of Butter
1 Tbsp of Worcestershire sauce
Olive Oil
Salt and pepper to taste
Process,
1) Sprinkle the pork chops with salt and pepper and sprinkle them evenly on both sides with the chopped parsley, rosemary and garlic.
2) Preheat a large non stick pan with about 1 tbsp of olive oil over medium high heat.
3) Add the pork chops and cook for a couple minutes on each side or until golden brown. Remove them to a plate and set them aside.
4) Add another tbsp of olive oil, add the onions and season with salt and pepper. Reduce the heat to medium and cook for about 8 to 10 minutes or until the onions are caramelized. Add chicken stock and Worcestershire sauce, using a wooden spoon scrape all the brown bits. Turn the heat to medium high and bring to a boil. Add the pork chops and cook for another 6 minutes or so flipping them half way thru to insure they cook evenly. Remove the pork chops to your serving platter and set aside. To the onion mixture and add the butter. Stir until the butter melt and turn the heat off.
5) Spoon the onion mixture over the pork chops and enjoy! sauce
Olive Oil
Salt and pepper to taste
Process,
1) Sprinkle the pork chops with salt and pepper and sprinkle them evenly on both sides with the chopped parsley, rosemary and garlic.
2) Preheat a large non stick pan with about 1 tbsp of olive oil over medium high heat.
3) Add the pork chops and cook for a couple minutes on each side or until golden brown. Remove them to a plate and set them aside.
4) Add another tbsp of olive oil, add the onions and season with salt and pepper. Reduce the heat to medium and cook for about 8 to 10 minutes or until the onions are caramelized. Add chicken stock and worsteshire sauce, using a wooden spoon scrape all the brown bits. Turn the heat to medium high and bring to a boil. Add the pork chops and cook for another 6 minutes or so flipping them half way thru to insure they cook evenly. Remove the pork chops to your serving platter and set aside. To the onion mixture and add the butter. Stir until the butter melt and turn the heat off.
5) Spoon the onion mixture over the pork chops and enjoy!
Salt, pepper, garlic & onion rub, scorched on both sides in a cast iron pan and finished in the oven.
Porkchop's '34 Ford Coupe driven 2,000 miles from Ohio to Bonneville Utah for Speedweek 2009. Sinister Hot Rods
she helped me with the pork chops .and when we were finished it looked like it had snowed in the kitchen ;-)
Greek Style Pork Chops; roasted cherry tomato, zucchini, red onion; steamed broccoli; mandarin orange. Not shown - a small container of tzatziki
I couldn't resist putting this up because it makes me laugh everytime I look at it.
This is Bella and Critter playing....so funny!!!
I love how Bella looks like she is playing dead at the end :-)
Representing Toy Story 3, it's the Evil Dr. Porkchop and his LGM minions.
His hover-coin chip is based loosely on one he uses in the Toy Story 3 video game.
Back in 2011, Pixar was celebrating its 25th anniversary. To pay tribute to 25 years of creativity and wonderment, I built a LEGO creation for each of Pixar’s feature films (even some that hadn’t been released yet). My Celebrating 25 Years of Pixar display was featured in the “Window to the Community" of the South Coast Plaza LEGO Store.
Porkchop's '34 Ford Coupe driven 2,000 miles from Ohio to Bonneville Utah for Speedweek 2009. Sinister Hot Rods
Oh so good - AND - oh sooo tedious! Clean and dry chop and check for bone splinters. Stab many times on both sides with fork. Add dry spices: smoked paprika, salt, pepper, garlic powder, tarragon. Rub the spices in on both sides. Submerge in whole milk. Crush and add some fresh rosemary. Cover and refrigerate over night.
Slice pears. Slowly sauté until color begins to appear. Sprinkle lightly with sugar. Turn a couple of times to caramelize. Chop and boil spinach until it shreds with a fork. Drain until nearly dry - add very small amount of apple cider vinegar and a small sprinkling of sugar. Separate and allow to dry on paper towel.
in the same pan as the pears. Remove pork chop from milk, dry and allow to come to room temperature. Heat pan to the point of fragrance and place dry pork chop in the pan. Sear both sides then turn twice more.
Phew, fiddly and tender juicy.