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How To make Country Pork Chops with Sage Smashed Potatoes
1 1/3 lb (4 medium) potatoes
-- cut into 1-inch chunks 1 tb Olive oil
1 lg Garlic clove; pressed
4 Pork chops (3/4 inch thick)
Salt and pepper, to taste 1 1/2 tb Butter or margarine
1/2 c Lowfat milk
1 ts Dried sage
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 20 minutes. While potatoes cook, mix olive oil with garlic and rub on both sides of pork chops. Coat large nonstick skillet with vegetable cooking spray. Add chops and over medium heat pan fry until chops are lightly browned and meat is no longer pink, about 10 minutes on each side. Season with salt and pepper. Drain potatoes; shake in pan over low heat 1 minute. Remove from heat and "smash" potatoes with fork, leaving them lumpy. Mix in butter, then milk and sage. Mix over low heat 2 minutes. Season with salt and pepper. Serve chops with potatoes. Menu: Saute`ed Apple Wedges, Angel Food Cake Nutritional Information Per Serving: 390 calories; 20 g fat; 90 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 2 g fiber; 26 g protein. Source: The Potato Board
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Flour dredge
1/3 cup ap flour
2 tbsp onions powder
1 tbsp garlic powder
1 1/2 tsp pepper
1 tsp rosemary salt
1 tbsp mustard powder
Panko breading
1 1/2 cups panko
1 tbsp finely chopped sage
1 tbsp finely chopped rosemary
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Black Walnut-Crusted Pork With Mashed Sweet Potatoes
Black walnuts can be found year-round, and they're the star of this tender, flavorful walnut-crusted pork.
My grandmother taught me how to cook potatoes in a simple way!
INGREDIENTS:
• 8 potatoes
• Hot water
• Oil
• Salt and granulated garlic
• Black pepper and chimichurri
• Mozzarella cheese and bacon
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A PERFECT AFFORDABLE VALENTINES ???? DAY DINNER RECIPE /OLD SCHOOL STUFFED PORK CHOPS/PORK PAN JUS
OLD SCHOOL STUFFED PORK CHOPS WITH PORK JUS
This is an easy way to cook and enjoy a nice thick cut pork chop
6 LARGE PORK CHOPS (1-2 inch thick)
FOR STUFFING:
3 cups large diced bread of your choice
1/4 cup small diced celery
1/4 cup onions small diced
1/4 cup apples small diced
1 tsp chopped parsley
salt and pepper to taste
3 whole eggs
1 tsp ground sage
2 cups chicken or pork stock
cook celery,onions and apples in skillet until tender
add to bowl and mix all other ingredients together until completely incorporated
do not over mix
FOR SAUCE:
2 tablespoons flour
3 cups chicken or pork stock
2 tsp roux (flours /melted butter)
Add stock to skillet and cook for 2 minutes add roux and cook 5 minutes until smooth
DIRECTIONS:
Place pork chops on flat surface, cut slit 3-4 inches in the middle on pork chop with sharp knife
place stuffing in slit of pork chops
close pork chops with 3 tooth picks(top,middle and bottom) to eliminate stuffing from coming out(optional)
season pork chops with cavenders Greek seasoning,old school shake and salt and pepper
lightly brown on both sides in skillet with vegetable oil
remove from skillet and place in large baking sheet pan
Place in oven for 30-45 minutes until done
Serve with sauce and mashed potatoes or rice
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