Smothered Pork Chops, Carrot Fries and Southwestern Coleslaw

Smothered Pork Chops

Food & Wine Active Time 45 MIN Total Time1 HR 15MIN Serves : 4

ANNA PAINTER

Sweet smoked paprika gives a smoky, bacon-like note, to these saucy smothered pork chops.

Four 11-ounce bone-in center cut pork chops, about 1 inch thick

 Kosher salt

 Freshly ground pepper 

1/2 cup plus 

3 tablespoons all-purpose flour 

1/4 teaspoon dry mustard powder 

2 teaspoons sweet smoked paprika 

1/4 cup vegetable oil 

1 pound cremini mushrooms, stemmed and thinly sliced

 1 medium yellow onion, halved and thinly sliced 

2 garlic cloves, minced 

3 tablespoons unsalted butter 

2 cups low-sodium chicken broth 

2 tablespoons heavy cream 

3 tablespoons minced parsley 

2 teaspoons minced thyme

Step 1    Preheat the oven to 400°. Season the pork chops generously with salt and pepper and let stand at room temperature for 30 minutes.

Step 2    In a shallow bowl, whisk 1/2 cup of the flour with the dry mustard, 1 teaspoon of the smoked paprika, 1 tablespoon of salt and 2 teaspoons of pepper. Working one at a time, dredge the pork chops in the seasoned flour and gently shake off the excess. Transfer to a large plate.

Step 3    In a large skillet, heat 2 tablespoons of the oil until shimmering. Add 2 of the pork chops and cook over moderately high heat, turning once, until browned, about 3 minutes per side. Using tongs, transfer the pork chops to a rack set in a rimmed baking sheet. Repeat with the remaining pork chops. Transfer the chops to the oven and bake for about 8 minutes, until an instant-read thermometer inserted into the thickest part reads 135°. Tent the chops with foil.

Step 4    While the chops bake, wipe out the skillet and heat the remaining 2 tablespoons of oil until shimmering. Add the mushrooms, onion, garlic and to the skillet and season with salt and pepper. Cook over moderate heat until tender, stirring occasionally, about 10 minutes. Transfer the vegetables to a medium bowl. Wipe out the skillet.

Step 5    In the same skillet, melt the butter over moderate heat. Add the remaining 3 tablespoons of flour, whisking constantly, and cook for 1 minute, until smooth. Add the broth and whisk until no lumps remain. Return the mushrooms to the skillet and simmer over moderate heat until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Add the cream, parsley and remaining 1 teaspoon of smoked paprika, and simmer over moderate heat for 2 minutes. Season the sauce with salt and pepper. Arrange the pork chops on a serving platter, spoon the mushroom sauce on top and serve.

Garlic Parmesan Carrot FriesFrom Debbie (Bugster2)

Prep Time: 2 -4

Cook Time: pt20m

Whole, fresh carrots cut into fries, coated with garlic, parmesan, and olive oil, roasted until crispy., and served with the perfect lemony, garlic Greek yogurt dipping sauce. Inspired by Tasty.

Author: Emily   Recipe Type: Easy, Gluten-free     Total Time: PT25M  Yield: 2 -4

3 large carrots peeled, ends cut off.

3 tablespoons olive oil

1/4 cup grated Parmesan cheese

2 tablespoons garlic powder

2 teaspoons dried parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup full fat plain greek yogurt

2 teaspoons lemon juice

1 teaspoon garlic powder

1 teaspoon dried parsley

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon red pepper flakes optional

Preheat oven to 400 degrees Fahrenheit

Cut carrots lengthwise into "fries".

Next, mix olive oil, parmesan, garlic powder, parsley, salt, and pepper in a medium bowl. Add carrots and toss to coat.

Place carrots on baking sheet, and bake for 15-20 minutes until carrots are soft and starting to get slightly crispy. Turn carrots over halfway through baking.

While carrots are baking, mix Greek yogurt with lemon juice, garlic powder, parsley, salt, pepper, and red pepper flakes to make the dipping sauce.

When carrots have finished baking, let cool slightly and serve with dipping sauce.

Source: boundbyfood.com 

Southwest Ranch Coleslaw  

Ingredients

• 1 bag shredded cabbage regular size.
• 1 bag shredded purple cabbage regular size If you can't find it already prepared you can shred 1/2 of a small head of purple cabbage.
• 10 oz. frozen corn about 1 1/2 cup more or less
• 1/2 purple onion diced -- more if you like
• 1 cup or more of cilantro -- this depends on how much you like cilantro
• 1 cup Ranch Dressing - the real thing
• 1 lime juiced must be fresh
• 1 Tablespoon adobo sauce -- more if you like it spicy

Instructions

• Combine all the veggies in a large bowl.
• Mix the Ranch Dressing, lime juice and adobo sauce and pour over the veggies and stir. Make sure the sauce covers all of the coleslaw.
• Can be served immediately or let the flavors meld for a few hours.