Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub.
With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!
.JPG "Maple Glazed Pork Chops")
Today's pork is such a lean and quick cooking meat. Because there is not a lot of marbling this requires a bit of care when cooking to make sure that you get the most tender and juicy results possible.
When I was a child my mother used to cook our pork chops so long you could have used them to shingle your roof!
There was a great fear in those days that under-cooked pork would make you sick with trichinosis. That fear no longer exists with today's pork. (Thank goodness!)
.JPG "Maple Glazed Pork Chops")
You can of course use boneless chops, but be aware that they will not take as long to cook and they will not be as flavorful!
.JPG "Maple Glazed Pork Chops")
WHAT YOU NEED TO MAKE MAPLE GLAZED PORK CHOPS
Simple every day ingredients.
For the rub:
- 2 TBS soft light brown sugar
- 1 TBS salt
- 1/2 TBS black pepper
- pinch red pepper flakes (optional)
You will also need:
- 4 bone in loin pork chops, 1/2 to 3/4 inch thick
- 2 TBS butter
- 1/2 pound fresh mushrooms, wiped and sliced
- 1/2 cup (120ml) chicken stock
- 1/3 cup (80ml) pure maple syrup
.JPG "Maple Glazed Pork Chops")
You could of course cook these in a hurry without the rub, but it really does add to the flavor and helps them to brown very nicely. I don't always add the red pepper flakes and however many you do add all depends on how much heat you like!
I find a small pinch is usually quite adequate!
I used bone in pork loin rib chops, about 3/4 - 1 inch in thickness with a nice fatty edge. This will be snipped to help prevent curling.
.JPG "Maple Glazed Pork Chops")
I use plain ordinary white capped mushrooms. I don't wash them in water but simply wipe them clean with a damp cloth. There is no need to peel mushrooms.
Simply wipe clean and trim off the end of the stems before slicing thickly.
I also only ever use pure Maple Syrup for this recipe. Amber grade. Do not be tempted to use artificial maple syrup. You will not get the same flavor-filled result!
.JPG "Maple Glazed Pork Chops")
HOW TO MAKE MAPLE GLAZED PORK CHOPS
Aside from the time needed to marinate in the rub these are a very quick make! You can skip the rub of course, but I really wouldn't as it makes for one very delicious chop.
You can cut the marinating time down if you wish, but obviously the longer you marinate them the more flavor you will achieve!
.JPG "Maple Glazed Pork Chops")
Mix together all of the ingredients for the rub. Pat your chops dry and slash the fatty edge at 1/2 inch intervals. (This helps to keep the chops from curling up when cooking.) Rub the chops all over with the rub. Place on a plate, lightly cover and chill for 2 hours before frying.
When you are ready to cook the chops, melt the butter in a large heavy non-stick skillet. Add the chops in a single layer. Fry until golden brown on both sides and cooked through. This will take 5 to 7 minutes per side. (The inside temperature of the pork should read 145*F/63*C.)
Remove to a plate, lightly tent and keep warm.
.JPG "Maple Glazed Pork Chops")
Add the mushrooms to the pan. Cook until golden brown and tender. Add the chicken stock and maple syrup to the pan. Bring to the boil and then cook on high until the sauce reduces and thickens.
Return the chops to the pan along with any juices which have accumulated on the plate. Then them to coat in the glaze and heat through.
Serve the chops with the mushrooms and glaze spooned over top. Enjoy!
.JPG "Maple Glazed Pork Chops")
Pork chops are a real treat in this house. We don't eat a lot of red meat but when we do we like to make it as delicious as possible! Here are some more of my favorite pork chop recipes that you might also enjoy!
DEVILED PORK CHOPS - Tender perfectly cooked chops with a delicious crumb. Baked atop rich and creamy potatoes. Altogether a most delicious entrée and a real family pleaser!
PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage.
HERBED PORK CHOPS WITH GARLIC BUTTER - Brined for tenderness and served with a lovely garlic butter, these chops are tender, juicy and filled with lovely flavors.
.JPG "Maple Glazed Pork Chops")
These chops are so simple to make that anybody can make them. They make for a great midweek supper or even a weekend dinner, for every day or for a special occasion.
Tender, juicy, filled with flavor and easy to make. What more could a person ask for? I recommend serving them with with rice or potatoes, along with your favorite vegetables on the side!
Maple Glazed Pork Chops
Yield: 4
Prep time: 2 HourCook time: 25 MinTotal time: 2 H & 25 M
Maple is a flavor that goes very well with pork. This is a very simple recipe with wow flavors. The end result is tender and juicy chops with a fabulously tasty glaze/sauce which complements the pork beautifully.
Ingredients
For the rub:
- 2 TBS soft light brown sugar
- 1 TBS salt
- 1/2 TBS black pepper
- pinch red pepper flakes (optional)
You will also need:
- 4 bone in loin pork chops, 1/2 to 3/4 inch thick
- 2 TBS butter
- 1/2 pound fresh mushrooms, wiped and sliced
- 1/2 cup (120ml) chicken stock
- 1/3 cup (80ml) pure maple syrup
Instructions
- Mix together all of the ingredients for the rub. Pat your chops dry and slash the fatty edge at 1/2 inch intervals. (This helps to keep the chops from curling up when cooking.) Rub the chops all over with the rub. Place on a plate, lightly cover and chill for 2 hours before frying.
- When you are ready to cook the chops, melt the butter in a large heavy non-stick skillet. Add the chops in a single layer. Fry until golden brown on both sides and cooked through. This will take 5 to 7 minutes per side. (The inside temperature of the pork should read 145*F/63*C.)
- Remove to a plate, lightly tent and keep warm.
- Add the mushrooms to the pan. Cook until golden brown and tender.
- Add the chicken stock and maple syrup to the pan. Bring to the boil and then cook on high until the sauce reduces and thickens.
- Return the chops to the pan along with any juices which have accumulated on the plate. Then them to coat in the glaze and heat through.
- Serve the chops with the mushrooms and glaze spooned over top.
- Enjoy!
Thanks so much for visiting. Do come again!
This Chicken Pot Pie Casserole is loaded with plenty of tender pieces of chicken and vegetables encased in a rich homemade sauce and topped with a buttery, flakey homemade buttermilk biscuit topping.
And its perfectly sized for just two people. Why should only large families get to enjoy meals like this???
I am on a mission to small batch as many recipes as I can for my readers. The reality is that more and more people are finding themselves in smaller households, where there may only be one or two people in the family.
I, myself, am a singleton. I was finding that I was having to throw away far too much food because it just wasn't getting eaten. I hate waste.
.JPG "Chicken Pot Pie Casserole")
But I also happen to enjoy good food. I don't want to relegate myself to eating small single sized frozen dinners. Not only are they expensive for what you are getting, but the truth is not very many of them taste very good!
Why settle for less than you have to, especially when you can very easily create delicious smaller sized meals for the smaller sized family.
.JPG "Chicken Pot Pie Casserole")
This delicious and hearty casserole not only makes great use of leftover cooked vegetables, but it also uses leftover cooked chicken.
The fabulous sauce/gravy is completely made from scratch and is beautifully flavored with herbs. The buttermilk biscuit topping is also made completely from scratch.
.JPG "Chicken Pot Pie Casserole")
This is a winner all round!
.JPG "Chicken Pot Pie Casserole")
WHAT YOU NEED TO MAKE CHICKEN POT PIE CASSEROLE FOR TWO
There is nothing outrageously out of the ordinary here. Simple wholesome ingredients put together in a most delicious way.
For the gravy:
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1/4 tsp fine sea salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp summer savory (can use marjoram)
- 1/4 tsp thyme
- 1/4 tsp parsley flakes
- 3/4 cup (180ml) whole milk
- 3/4 cup (180ml) chicken stock
.JPG "Chicken Pot Pie Casserole")
For the filling:
- 1 cup (140g) diced cooked chicken meat
- 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)
For the biscuit topping:
- 1 cup (140g) plain all purpose flour
- 1/2 TBS sugar
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ice cold buttermilk
- 4 TBS butter, melted
- butter to brush on top
.JPG "Chicken Pot Pie Casserole")
It might look like a long list of ingredients, but in reality it is mostly herbs and seasonings when it comes to the sauce. It is a very simple béchamel composed of chicken stock and milk. It is rich. You could also use leftover gravy in its place if you happen to have any.
I cooked the vegetables myself. I used about 2 TBS of each, diced carrot, diced swede (rutabaga), frozen peas, frozen corn, frozen cut green beans and frozen shelled edamame. You could also use an equivalent amount of frozen mixed vegetables thawed.
.JPG "Chicken Pot Pie Casserole")
HOW TO MAKE CHICKEN POT PIE CASSEROLE FOR TWO
Melt the butter for the sauce in a saucepan. Whisk in the flour. Cook for one minute and then add all of the herbs and seasonings, combining well. Slowly whisk in the milk and chicken stock.
Cook, whisking constantly, until the mixture bubbles and thickens. Keep warm. (You want to keep this warm so that when you place the biscuit dough on top it cooks on the bottom without becoming soggy.)
Preheat the oven to 425*F/220*C/gas mark 7. Butter a small casserole dish. (Mine is a shallow 6 by 8 inches in size.)
.JPG "Chicken Pot Pie Casserole")
Toss the chicken and vegetables together in the casserole dish.
Sift the flour together with the sugar, salt, baking powder, and baking soda into a bowl. Stir together the cold buttermilk and melted butter. Add this all at once to the flour mixture. Stir until the mixture pulls away from the side of the bowl and the flour is incorporated. The dough should be stiff and not wet. If it is, add more flour (1/2 TBS at a time).
Tip out onto a lightly floured surface. Knead gently a couple times and then pat out into a small rectangle, 1 1/2 -2 inches tall, and 4 inches or so square. Cut into four squares using a very sharp knife.
.JPG "Chicken Pot Pie Casserole")
Pour the hot sauce over top of the chicken and vegetables in the casserole dish allowing it to sink through to the bottom. Place the biscuit squares on top of the filling and brush lightly with butter.
Place the casserole dish on top of a small baking tray and pop into the preheated oven. Bake for 20 to 25 minutes until the filling is bubbling and the biscuits are golden brown.
.JPG "Chicken Pot Pie Casserole")
If you are a smaller family, you may be interested in some of my other main dishes which I have downsized to feed one or two people.
SAVOURY GARLIC CHICKEN - With its delicious white wine and garlic sauce, this recipe takes the humble chicken breast to a special level of tastiness. Fabulous served with some rice and a vegetable on the side.
CLASSIC POT ROAST FOR TWO - This fabulous pot roast lacks nothing in comparison to its full sized counterpart. Delicious gravy, tender meat and just enough for two people as a first meal and some leftover roast to make a hash or some such the day after.
EASY CHICKEN PARM FOR TWO - Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses.
.JPG "Chicken Pot Pie Casserole")
This was fabulous. I enjoyed it hot from the oven with a tasty salad on the side. The other half was packed into an airtight freezer container and frozen for a future date.
To eat it then I will thaw it overnight in the refrigerator and then pop it into a casserole dish, reheating it for about 20 minutes in a moderate oven. (350*F/180*C)
It so much better to have something like this in the freezer to eat than a frozen ready-made dinner. That's my story and I'm sticking to it!!
Chicken Pot Pie Casserole for Two
Yield: 2
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Tender pieces of chicken in a lush gravy along with plenty of vegetables and topped with flaky butter biscuits. Why should only large families get to enjoy delicious things like this!
Ingredients
For the gravy:
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1/4 tsp fine sea salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp summer savory (can use marjoram)
- 1/4 tsp thyme
- 1/4 tsp parsley flakes
- 3/4 cup (180ml) whole milk
- 3/4 cup (180ml) chicken stock
For the filling:
- 1 cup (140g) diced cooked chicken meat
- 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)
For the biscuit topping:
- 1 cup (140g) plain all purpose flour
- 1/2 TBS sugar
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ice cold buttermilk
- 4 TBS butter, melted
- butter to brush on top
Instructions
- Melt the butter for the sauce in a saucepan. Whisk in the flour. Cook for one minute and then add all of the herbs and seasonings, combining well. Slowly whisk in the milk and chicken stock.
- Cook, whisking constantly, until the mixture bubbles and thickens. Keep warm.
- Preheat the oven to 425*F/220*C/gas mark 7. Butter a small casserole dish. (Mine is a shallow 6 by 8 inches in size.)
- Toss the chicken and vegetables together in the casserole dish.
- Sift the flour together with the sugar, salt, baking powder, and baking soda into a bowl. Stir together the cold buttermilk and melted butter. Add this all at once to the flour mixture. Stir until the mixture pulls away from the side of the bowl and the flour is incorporated. The dough should be stiff and not wet. If it is add more flour (1/2 TBS at a time).
- Tip out onto a lightly floured surface. Knead gently a couple times and then pat out into a small rectangle, 1 1/2 -2 inches tall, and 4 inches or so square. Cut into four squares using a very sharp knife.
- Pour the hot sauce over top of the chicken and vegetables in the casserole dish allowing it to sink through to the bottom.
- Place the biscuit squares on top of the filling and brush lightly with butter.
- Place the casserole dish on top of a small baking tray and pop into the preheated oven.
- Bake for 20 to 25 minutes until the filling is bubbling and the biscuits are golden brown.
These crispy fried egg tacos are very popular on TikTok at the moment. Quick and easy to make and oh so delicious, there is no surprise there.
They actually remind me of the Crispy Tortilla Eggs that I have been making for just about always. I guess you could call Fried Egg Tacos, Crispy Tortilla Eggs on steroids because they take that simple concept one step further!
What you have here are corn tortillas fried in a bit of oil until crisp and golden brown. A fresh egg gets dropped on top along with some cheese and then they are covered and steamed until the egg is cooked to your liking.
Set whites and slightly runny yolk here folks. You can top the finished tacos as you wish.
.JPG "Fried Egg Taco")
The toppings are where you can really get inventive! Sliced avocado and salsa. Why not!
Today I chose to top mine with Texas Caviar and guacamole. I also added some chopped spring onions and a hefty splash of green Tabasco. (I adore green Tabasco!)
.JPG "Fried Egg Taco")
I was awfully tempted to add a dib dab of sour cream, but decided to leave them as is. I can tell you they were delicious.
You would think that after sharing recipes on here pretty much 365 days a year for over 11 years I would run out of things to share with you, but it just isn't so.
Every now and then I run across something that is so totally delicious that I just have to share it! So it is with these!
.JPG "Fried Egg Taco")
WHAT YOU NEED TO MAKE FRIED EGG TACO
Simple, simple, simple . . .
- 1 TBS canola oil
- 2 (6-inch) corn tortillas
- 2 large free range eggs
- 1/4 cup (30g) cheddar cheese, grated
- 1 TBS water
- salt and black pepper to taste
.JPG "Fried Egg Taco")
To garnish: (Here is where you can go wild!)
- guacamole
- Texas Caviar
- tomato salsa
- chopped spring onion
- green Tabasco sauce
.JPG "Fried Egg Taco")
It goes without saying that you want to use the freshest eggs possible for this dish. My sister and I were lucky enough to find a supplier of fresh free range eggs on the Mount Hanley Road not too far from where I live.
They are not too big at the moment as the hens have just started laying, but they are fabulously tasty eggs. Eggs are one instance where you really do get what you pay for!
.JPG "Fried Egg Taco")
I refuse to support an industry (caged hens) that I find appalling. So long as I can do it I will buy only free range eggs. You need to pick your battles and that is one of mine.
I used corn tortillas, gluten free, that I got at our local Sobey's store. I am sure you could also use flour tortillas, but the corn ones do get lovely and crisp.
.JPG "Fried Egg Taco")
I used grated strong cheddar cheese. The stronger the cheese the better the flavor. You could also use a Tex Mex blend if you were so inclined. Spicy or not.
Texas Caviar. This delicious salsa like mix of beans, tomatoes onions, peppers were a perfect topping. Not unlike Huevos Rancheros, this tasty topping was an excellent choice for topping the finished tortillas.
.JPG "Fried Egg Taco")
In the UK your breakfast eggs are often accompanied with baked beans so I thought why not Texas Caviar. It worked beautifully.
Failing to have fresh avocado in the house I thought . . . why not guacamole! Rich. Creamy. Delicious! With just a bit of spice.
.JPG "Fried Egg Taco")
Finally I added some chopped spring onion and a few splashes of the green Tabasco sauce. I love both of those things on my Mexican eats.
The onions add just a bit of tasty fresh green sharpness and the Tabasco, well a nice mild jalapeno heat that works very well here.
.JPG "Fried Egg Taco")
I now understand all the fuss. (I had wondered.) These were quite simply fabulous! That crisp corn tortilla . . . the egg . . . those toppings. Everything worked together blissfully and deliciously!
Just in time for Cinco De Mayo too. Quick and easy, I highly recommend you give them a go!
Fried Egg Taco
Yield: 1
Prep time: 2 MinCook time: 8 MinTotal time: 10 Min
These go together very quickly and are incredibly delicious. They make a nice breakfast, lunch or light supper!
Ingredients
- 1 TBS canola oil
- 2 (6-inch) corn tortillas
- 2 large free range eggs
- 1/4 cup (30g) cheddar cheese, grated
- 1 TBS water
- salt and black pepper to taste
To garnish: (any or all)
- guacamole
- Texas Caviar
- tomato salsa
- chopped spring onion
- green Tabasco sauce
Instructions
- Add the vegetable oil to a large non-stick skillet and heat it over medium heat. Add the corn tortillas. Cook for 10 to 15 seconds, then carefully flip them over.
- Allow the tortillas to cook over medium heat for 4 to 5 minutes until they are starting to bubble and turn brown on the underside.
- Carefully crack an egg on top of each tortilla. Cover and cook for two minutes. Uncover and scatter the cheese around the eggs, trying to keep as much of the cheese as you can on the tortillas.
- Add the water to the skillet and cover. Cook for a further minute to minute and a half. They are done when the cheese has melted, the whites of the eggs have set, but the yolks are still runny. Season with some salt and black pepper.
- Remove each taco from the skillet onto a plate using a wide spatula. Garnish as desired and serve immediately.
- Enjoy!
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons