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Tag Archives: chicken broth

Pork Chops Romano in Lemon-Butter

Have you ever wanted to cook a particular recipe, but you soon realize that you do not have all of the ingredients and then you often think ugh I cannot believe I completely forgot to write down these item(s) on my list and or purchase them. Then the next thing you know you most certainly, do not want to make another run to the store, even if it’s walking distance lol. If you have encountered this problem more than once and occasionally will get annoyed, I thought I’d let you know you are not alone because even I as a food blogger will do the same thing. 🙂

Lol, I do admit that I didn’t have all of the ingredients for last night’s recipe. I had no white wine vinegar or a lemon, after realizing I didn’t have both items my thought was “Oh forget it I’m just going to work with what I have.” In which of course since I had no white wine vinegar I just used red wine instead, and as for the lemon well you know what I did lol. 😀 Moreover, to my astonishment, this pork chop dish still turned out to be incredibly flavorful. 😀

Pork Chops Romano in Lemon-Butter Sauce

Ingredients

4 thinly sliced center cut pork loin chops, pounded thin
1/4 tsp. salt
1/2 tsp. pepper
1/2 to 3/4 C. all-purpose flour
1 – 2 large eggs, beaten with 1 Tbsp. water
1 C. unseasoned Panko breadcrumbs
1/2 C. grated Romano cheese
2 Tbsp Olive or vegetable oil for frying
1/2 C. white or red wine vinegar 
1 lemon, sliced
1/2 C. chicken stock or broth
1/4 C. unsalted butter, softened at room temperature
chopped parsley, for garnish

Directions

1. Get a cutting board and a meat mallet, beat each pork chop with the mallet until they are thin. Next, season the flattened pork chops with salt and pepper. Set aside. Make a dredging station by placing the flour in a large shallow dish. Next, put the eggs and water into an another shallow dish. In a third shallow dish, mix the Panko breadcrumbs and Romano cheese.

2. In a large non-stick pan, heat the oil over med-high heat until it begins to simmer. Pick up a piece of pork and dredge it in flour, shaking off excess. Drop each chop into the egg mixture, then cover it in the Panko-Romano mixture and add to the hot skillet with oil. Cook on each side until golden brown, approximately five minutes per side, and transfer them to a platter and place in the warm oven. Repeat the process with the rest of pork chops. (For excellent results, do not over pack pan. Brown pork chops in batches if you need to.)

3. After all of the pork chops are finished cooking on each side, clean pan with a paper towel and return to the stove. Mix in the white wine vinegar to the pan and bring to boil over med heat. Combine the lemon slices and let mixture decrease by half. Once reduced by half, turn heat down to low and combine the chicken stock or broth. Heat until cooked through.

4. Combine the room temperature butter. Once butter is melted and included into the sauce, place the pork chops back in and cover with sauce. Continue cooking on low until the chops are thoroughly cooked. (approximately three minutes). Enjoy! 🙂

Source Renee’s Kitchen Adventures

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CREAMY BROCCOLI CHEESE SOUP

I love Panera Bread’s soups. Here are some of my favorites: loaded baked potato, tomato basil, and creamy broccoli cheese. And oh let’s not forget about the bread bowls lol. Yum yum! 😀 Lol, so anyway I want to share with you a creamy broccoli cheese soup recipe and no it’s not Panera Bread’s copycat version, but it is similar. One of these days I will share the copycat one with you too. 🙂 This creamy, cheesy, warm and cozy broccoli cheese soup is excellent for a chilly, rainy day. This soup will warm you up from the inside out.

What is your favorite soup?

CREAMY BROCCOLI CHEESE SOUP

Directions

5 Tbsp salted butter
1 C. white onion diced (about ½ a large onion)
2 cloves garlic, finely minced
¼ tsp dried thyme
⅓ C. flour
2 C. chicken broth
¼ tsp. nutmeg
2 bay leaves
2½ C. milk
¾ C. half and half
3½ C. chopped, fresh broccoli pieces
2 carrots, peeled, grated
2 C. freshly shredded cheddar cheese
3 Tbsp. Parmesan cheese shredded or grated
1/8 tsp. salt
1/2 tsp. pepper

Directions

1. Melt the butter in a medium saucepan over medium heat. Combine the onion and sauté for seven minutes or until the onion starts to turn translucent. Then add the garlic and thyme and continue to cook for one minute.

2. Mix in the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and the half and half. Cook and frequently stirring until the mixture begins to boil, approximately six-nine minutes.

3. Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about six-eight minutes. Turn the heat off, remove the pot from the stove, add in the cheddar and parmesan cheese. Season with salt and pepper to taste. Serve warm with crusty French bread.

Source Little Spice Jar

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