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Tag Archives | pork chops

Lentil Citrus Salad with Pork Chops

Lentil Citrus Salad with Pork Chops is a savory, citrus salad with texture served on golden browned pork chops.

‘Great Sauces Transform Good Food into Gourmet’ 

Bay leaves and lentils

“People who say lentils are shaped like lenses have the reference backwards. Turns out that the world’s first lenses got that name because they were shaped, yes, like lentils. The lentils came first. Way first.” says Joe Yonan, Food Editor for The Washington Post. More from the Post on Lentils.

LentilsMy love affair with lentils sparked when I discovered you don’t soak before cooking. Their nutty flavor and texture makes them perfect for soups and stews. They’re one of the best plant-based sources of protein so bring ‘em on.

I love their flavor when boiled with fragrant bay leaves as detailed here. The 25-minute cook time renders the lentils tender but not mushy so they retain their flying saucer shape. No soak, fast cook!

Combine cooled lentils with bright citrus, fresh basil and creamy avocado. Serve at room temperature over golden browned boneless chops. Several taste testers widened their eyes with surprise partly because I usually serve lentils in soup and stews. One said, ‘I love the orange pieces’. Another, ‘These lentils are delicious.’ Hope you’ll love it too! Nutty, bright, creamy, fragrant!

You may also enjoy Mediterranean Quinoa Salad, Quinoa Salad under Stained Glass, Thyme and Garlic Polenta, Falafel with Tzakziki Sauce.

2013 AniversaRecipe – Cajun Quinoa Chicken Soup
2012 AniversaRecipe – Apricot Muesli
2011 AniversaRecipe – Shrimp Remoulade on Bibb Roses

Recipe: Lentil Citrus Salad with Pork Chops

Active Time: 22 Minutes | Total Time: 50 Minutes | Yield: 4 Servings

Lentils, Oranges, Avocado, Green Onions2 bay leaves
1 cup dry lentils, rinsed
3 oranges
1/2 cup rough chopped fresh basil leaves
2 minced green onion with tops
1 diced avocado
1 Tbsp olive oil, plus 2 tsp
4 1/2-inch boneless pork chops
freshly ground black pepper

Special Equipment – medium saucepan, baking sheet and skillet

Turkish Bay Leaves1 Place 2 quarts of water and bay leaves to boil in a medium saucepan. Add lentils and reduce heat to low. Cover with a round of parchment and simmer until tender but not mushy, about 25 minutes. Drain then spread on a baking sheet to cool.

2 Meanwhile zest one orange then juice it. Cut away the peel from the remaining 2 oranges, cut in quarters and slice each crosswise in 1/4-inch slices.

Orange Prep3 Once lentils are nearly cool, heat a skillet with 1 Tbsp olive oil. Season pork chops with salt and pepper. Cook pork until it just cooked through and browned turning half way through, about 6 minutes.

4 Meanwhile combine lentils, 1/4 cup orange juice, orange zest, orange pieces, basil, green onion, avocado and remaining 2 tsp olive oil. Serve pork chops with salad spooned on the top.

Covering the water with parchment keeps the lentils submerged until they absorb enough water to sink.

I love Turkish bay leaves. I buy them from Penzey’s. When I open the jar a most amazing fragrance wafts through the air. Turkish bay is more delicate than California Bay so if you can find it, I think you will love the subtle difference it makes in your cooking.

This lentil salad would also be delicious with chicken breasts.

Dish Designer

  • Exchange 3 oranges for 5 tangerines (section rather than slice).

Inspiration – Washington Post
Cook with Sauces
Lentil Citrus Salad with Pork Chops
Written by
Photography and Styling by Helen Horton
Updated: February 27, 2014

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Thyme and Garlic Polenta

Creamy thyme and garlic polenta with a touch of Parmigianno-Reggiano.

Boiled Cornmeal

Boiled cornmeal wasn’t on the ‘menu’ when I was growing up. Mostly we had potatoes, and sometimes pasta and rice. When I first heard about polenta, I was skeptical. It didn’t sound appetizing. Discovering it was a side dish on four-star menus, my interest was piqued. Recently I’ve been experimenting with polenta dishes. It’s a new canvas for me but I love it, especially with pork chops. In this version, the liquid is slow steeped with thyme, garlic and chicken stock. When the meal is added to the milk mixture, the grainy cornmeal is renovated into a savory, creamy side dish permeated with flavor.

Thyme-and-Garlic-PolentaRecently I watched an episode of ’10 Dollar Dinners’ with Melissa d’Arabian. She was making a crock pot version of this boiled cornmeal dish and shared the secret of perfect polenta. She claims Scott Conant of Scarpetta’s swears by the precise ratio of liquid to cornmeal. Drum roll please…..7 to 1. Using a method where the flavors are first infused into the liquid then cooked with the cornmeal, I converted the balance of liquid to the seven/one proportion and it came out with the right creaminess. Serve it warm and soft or chill and slice for grilling or pan frying. Resist the tubes and boxes of polenta in the grocery store and make this marvelous side dish for pennies.

2011 AniversaRecipe-Shrimp Remoulade on Bibb Roses

Recipe: Thyme and Garlic Polenta

Prep Time: 10 Minutes | Inactive Time: 30 Minutes | Cook Time: 20 Minutes | Yield: 4 Servings | Level: Easy

1 1/2 cups Milk
1/2 cup Half & Half
1 1/2 cups Chicken Stock
2 sprigs fresh Thyme
1 clove Garlic, smashed
1/2 cup Polenta or Yellow Cornmeal
1/4 cup Parmigiano-Reggiano
1 Tbsp Butter
Salt and Pepper to taste

1 In a medium pot combine milk, cream, chicken stock, thyme and garlic. Bring to a simmer then shut off the heat and let steep for 30 minutes.

Thyme-and-Garlic-Polenta-Grilled-Pork-Chops2 Strain the milk mixture to remove the thyme and garlic. Pour back into the saucepan. Gradually add the cornmeal in a slow steady stream whisking constantly. Bring back to a simmer and cook for 10-15 minutes whisking often.

3 Add the cheese, butter, salt, pepper and stir until cheese is melted.  Serve as a side to pork chops or chicken.

When entertaining, steep and strain the milk mixture a day or two ahead and keep chilled in the fridge. In the last few minutes before dinner is served, add the cornmeal to the milk mixture and cook until creamy. 

Dish Designer
• Exchange cream for Half & Half or milk.
• Exchange yellow for white cornmeal.

InspirationMelissa d’Arabian, Scott Conant, Tyler Florence
sauces over under and through
Written by Helen Horton
Photography by Helen Horton

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Pork Chops with Pineapple Salsa

Pineapple is one of my favorite fruits. This pork chop and pineapple dish has a double layer of flavor. The pork chops are marinated then cooked to infuse deep flavor through the meat. They’re served with a sassy salsa loaded with pineapple and spiked with lime juice. The presentation is about spooning sunshine

on pork and bursts with flavor in each bite. Pineapple is available year round. That’s a happy thought. Enjoy some pineapple sunshine on your next pork chop dinner.

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Yield: 2 servings | Difficulty: Easy

The Sauce 1-Marinate
1/4 tsp Lime Zest
2 Limes, juiced
1 Tbsp Honey
1 small Shallot, diced
2/3 large Jalapeno, minced
1 clove Garlic, minced
1/3 cup Olive Oil

The Sauce 2-Salsa
1/2 Pineapple, finely diced
1 medium Tomato, finely diced
1/3 large Jalapeno, minced
1 Tbsp chopped Fresh Cilantro
1 Lime, juiced
Salt and Pepper

The Rest
4 bone-in Center Cut Pork Chops

Preparation Instructions
1. Pour the marinate ingredients into a gallon zip bag. ;) Add the pork chops, zip the bag and squish to completely coat the meat. Put in the fridge for 3 hours to marinate.

2. Mix all the salsa ingredients in a medium bowl and let stand. Serve at room temperature to bring out the full sweetness of the pineapple.

3. Grill or pan fry pork chops for 5-8 minutes on each side. Serve with a serving of salsa on the top.

;) Zip Bag—Put the bag in a medium bowl to make adding the ingredients easier.

Dish Designer
• Adjust the heat up by adding the jalapeno seeds and veins, or adjust the heat down by reducing the jalapeno.
• Substitute fresh Italian parsley for the cilantro.
• Substitute onion for the shallot.

Inspiration—Pat and Gina Neely
sauces over under and through

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Pork Chops with Sliced Apples

Pork and applesauce go together like baseball and hot dogs, sand and surf, Thanksgiving and turkey, Batman and Robin, Hollywood and Vine and peaches and cream. But don’t settle for applesauce paired with pork, whip up this easy and quick dish with fresh apple slices cooked to a crisp tender. The sauce takes on the essence of the pork flavor as it’s cooked in the same pan. And if you don’t count water, salt and pepper, it’s a 5-ingredient recipe that cooks in short order with restaurant quality results. With apples in season and a plethora of varieties to choose from, grab a couple of crisp apples and take the classic combo of pork and applesauce from expected to unexpected. Enjoy the freshness of sliced apples still retaining some of their firmness and flavor.

Prep Time: 5 Minutes | Cook Time: 12-15 Minutes | Yield: 2 servings | Difficulty: Easy

The Sauce
2 Gala Apples, sliced thin with skin
1/2 cup Water
1 Tbsp Lemon Juice
1 Tbsp Sugar

The Rest
4 center cut Boneless Pork Chops, 1/2 inch thick
1 Tbsp Vegetable Oil
1 Tbsp Butter
Salt and Pepper

Preparation Instructions
1. In a large frying pan, heat oil and butter on medium high heat. Season pork chops on both sides with salt and pepper. Brown both sides of meat about 2-3 minutes on each side.

2. Add water and deglaze pan.

3. Stir in lemon juice, sugar and apple slices. Continue to cook uncovered until pork is cooked and apples are crisp tender. The liquid will steam out and slightly thicken. Add a little more water if needed.

4. Serve pork chops with a healthy serving of sliced apples.

Dish Designer
• Exchange Gala’s for another tart/sweet apple such as Fuji, Jazz, Braeburn or Macintosh.
sauces over under and through

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Pork Chops with Mango Salsa

Salsa is a paradox. Ingredients contradict each other—sweet soft fruit like mangos and tomatoes against pungent crunchy vegetables like onions and jalapenos. It’s like the diversity in my neighborhood in Washington, DC. People hail from countries all around the globe who are colorful and exciting, adding interest and diversity to the mix. It’s definitely not vanilla.

For a diversion from mashed potatoes, risotto or polenta with your pork, try a colorful, exciting salsa with fresh fruit and some jalapeno heat. It adds sparkle and dash to the palette of pork. Make ample amounts to provide hearty portions. The salsa doubles as a delicious salad plus the sauce for the pork. Spear a bite of pork and pile on some salsa so each mouthful is an explosion of flavors. I really love this!

Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 2 servings | Difficulty: Easy

The Sauce
1/2 cup Mango, diced
1/2 cup Tomatoes, diced ;)
1/4 cup Sweet Onions, diced ;)
2 Tbsp Cilantro, chopped
1 Tbsp Fresh Jalapeno, finely chopped

The Rest
4 1/2-thick Pork Chops
1 Tbsp Olive Oil
Salt and Pepper

Preparation Instructions
Cut the fruits and vegetables in the same size dice, just under 1/2-inch or so.  Combine the mango, tomatoes, onions, cilantro and jalapenos in a small bowl.  Set aside.

2.  Season the pork chops with salt and pepper. Heat a fry pan on medium high heat and add the oil. Pan fry the pork chops browning each side, about 4-5 minutes on each side.

3.  Serve pork chops with a generous serving of salsa on the side.

;) Tomatoes—Best when tomatoes are picked from your garden or purchased at a local farmer’s market. Heirloom tomatoes also work very well. Out of season, a good canned tomato has more flavor than those often found at the grocer’s.
;) Sweet Onions—Use Vidalia’s, Walla Walla’s, red or some other sweet variety.

Dish Designer
• Exchange mangos for fresh peaches or papaya.
• Exchange fresh jalapenos for pickled jalapenos.
• Exchange cilantro for parsley or omit.
sauces over under and through

Continue Reading · 1

‘Pork Chops with Fruit’ Series

Take the classic combo of pork and applesauce from the expected to the unexpected. Enjoy the freshness of apples retaining some of their firmness and flavor in the pork chop sauce. It’s juicy pork with sweet, crisp tender apples and a dash of lemon juice to balance the sweetness. A quick cooking dish, it’s a traditional combination with uncommon flare. Bookended by two pork chop recipes with salsas, they each have a more exotic fare. Here’s the ‘Pork Chops with Fruit’ series

October 17th—Pork Chops with Mango Salsa
October 18th—Pork Chops with Fresh Apples
October 19th—Pork Chops with Pineapple Salsa

Since pork is the other white meat, the option to use chicken in these dishes is certainly on the table. If you prefer poultry, exchange pork for chicken in any of these recipes.
sauces over under

and through

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