Korean Style Pork Chops. The original recipe used whole pork chops. At my son's suggestion I cut it into strips and used a Korean style red pepper sauce instead of sriracha.
INGREDIENTS
4 pork chops
1 tbsp olive oil
¼ cup soy sauce, low sodium
2 tbsp honey
4 cloves garlic, minced
1 tsp sesame oil
1 tsp ginger, minced
2 tsp sriracha sauce
black pepper to taste
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INSTRUCTIONS
Preheat oven to 400 F degrees.
In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.
NOTES
If your pork chops are not very thick, mine were about 1 inch in thickness, you might not need to finish cooking them in the oven.
NUTRITION INFORMATION
Serving size: 1 pork chop Calories: 359 Fat: 26.2g Saturated fat: 8.4g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 11.4g Sugar: 9.1g Sodium: 975mg Fiber: 0g Protein: 19.2g Cholesterol: 70mg
Panzanella Salad
Oh the taste of freshness with basil, garlic, tomato, cucumber, over a soft inside and crunchy outside, parmesan herb bread. You are surely in for a treat with the taste of summer in this plate...
Panzanella Salad
1 cucumber chopped in small cubes
2 large, beefsteak or vine ripe tomatoes
1 bell pepper chopped in cubes
4 cloves of finely minced fresh garlic
6 large fresh basil leaves torn in small pieces
1 1/2 cups Fresh white mozzarella, cubed
Dressing
3 cloves finely minced garlic
1/4 teaspoon Dijon mustard
3 tablespoons good grade balsamic vinegar preferred or use champagne vinegar
1 tablespoon white wine
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
pinch cayenne pepper
1 teaspoon honey
Cut Up The Bread
1 baguette french or Italian bread, about 6-8 cups cubed
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon each garlic powder, dried, oregano, parsley, basil
1 tablespoon Parmesan cheese
Preheat oven to 400°
Cube and cut up all the vegetables into a medium size bowl, fold in the mozzarella cubes set aside.
In a small bowl combine the wine, vinegar, mustard, pepper, honey, garlic, salt, cayenne and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over vegetable and cheese cubes in the medium bowl and refrigerate for 1 to 3 hours before serving.
Cut the bread into 1 inch pieces and toss into a large plastic zip lock bag. Adding olive oil and salt, garlic powder, basil, parsley, oregano and cheese. Toss all pieces until they are well coated. Place on a foil or parchment paper lined cookie sheet. Place in 430 degree oven for 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons. Let cool.
2 tablespoons olive oil
Sautéed Zucchini
Ingredients
2 tablespoons olive oil
4 medium zucchini, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon fresh marjoram or oregano, chopped
Kosher salt and pepper
Heat half the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini.
Return the first batch to the skillet. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.
Return the first batch to the skillet. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
FEBRUARY 2008
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