pork chop in oven

 

• If your chops are around 1 inch thick, preheat the oven to 400°F. If they are thin (½ inch), they can simply be seared.
• • When your oven has reached 400℉, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet (such as a cast-iron skillet) over high heat for about 3 minutes. Spray it with cooking spray. Add the chops and sear them for 2 minutes per side, without moving them, until well browned. If the skillet becomes too hot, lower the heat to medium-high.
  • You can also sear the fat strip briefly - for about 30 seconds - although that's not mandatory.
  • If your chops are ½-inch thick, they should be ready now (check with a thermometer - their internal temperature should reach 145°F). Transfer them to a platter, loosely cover them with foil, and allow them to rest for 3 minutes before serving.
  • If your chops are ¾ to 1 inch thick, place them in the oven and bake to an internal temperature of 145°F. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops.
  • Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.

pork belly stew

 

Chinese Braised Pork Belly

Servings 6 servings

Prep: 10minutes mins

Cook: 50minutes mins

Total: 1hour hr

5 from 7 votes

A classic home cooked Asian dish. Lean pork belly and red Idaho® potatoes cooked in a savory sweet soy based herb sauce until tender and soft. Served with rice for the ultimate comfort food meal!

ByAuthor: MinShien

Ingredients

 

• ▢1 tbsp vegetable oil
• ▢2 lbs lean pork belly sliced
• ▢1/4 cup soy sauce
• ▢1/8 cup dark soy sauce
• ▢3 tbsp brown sugar
• ▢3/4 cup rice wine
• ▢1/2 tsp five spice powder
• ▢4 cloves garlic
• ▢1 3/4 cups water more if needed
• ▢5-6 red Idaho® potatoes cubed

Instructions

 

• Heat Dutch oven or pot with vegetable oil under medium high heat. Add sliced pork belly. Sear on both sides for a few minutes.
• Add soy sauce, dark soy sauce, brown sugar, rice wine, five spice powder, garlic, water, and red Idaho® potatoes. Add more water if needed to submerge at least 4/5 of the items. Bring to a boil.
• Lower heat to medium low, cover and cook for 50 minutes. Check halfway through, stir, and add more water if the liquid is drying out.
• Remove from heat.
• Serve with rice and enjoy!

Notes

Depending on the pot/Dutch oven you are using, you may or may not need more than 1 ¾ cups of water. When I make this in my Dutch oven, I only need 1 ¾ cups of water. Every appliance and stove top are different, so adjust the water accordingly! Note that water will evaporate as it cooks. The final dish should not be soup-y, but should still have a little bit of sauce.

Nutrition

Calories: 1003kcal | Carbohydrates: 37g | Protein: 19g | Fat: 83g | Saturated Fat: 31g | Cholesterol: 109mg | Sodium: 896mg | Potassium: 1146mg | Fiber: 3g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 3mg

pancakes

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Recipe Image

Equipment

 servings

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Fluffy Homemade Pancakes

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Total Time: 20minutes mins

Serves 4

Say goodbye to store-bought pancake mix—these homemade pancakes are easy to make from scratch! They're thick, fluffy, and delicious. My family loves them with butter, maple syrup, and fresh fruit.

Ingredients

• 1½ cups all-purpose flour, spooned and leveled
• 2 tablespoons cane sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1¼ cups milk, plus more as needed
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly, or neutral oil, plus more for the pan
• Maple syrup, for serving

Instructions

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the milk, egg, and melted butter.
• Add the wet ingredients to the dry ingredients and mix until just combined. A few lumps are ok. If the batter is very thick, add milk, 1 tablespoon at a time, to loosen it slightly.
• Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook for 1 to 2 minutes per side, or until the pancakes are puffed, golden brown, and cooked through in the middle. Turn the heat to low as needed so that the middles cook through without burning the outsides.
• Serve with maple syrup.

Find it online at https://www.loveandlemons.com/pancakes-recipe/

fish en papillote

 425 12-15 min

labneh

 1 c greek yogurt

heaping 1/4 t sea salt

let drain through cheesecloth