FareShare Gazette -- May 2012 Recipes
This FareShare Gazette -- May 2012 Recipes recipe uses Freshly Ground Black Pepper, Unsalted Butter, Honey, Canola Oil, and Coarse Salt. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 1 tsp
- 1 tbsp
- 2 tbsp
- 2 tbsp
- 1 tsp
- 1 tsp
- 2 tsp
- 1 tsp
- 1/2 tsp
- 3 tbsp
- 3 tbsp
- 1/2 tsp
- 1/2 tsp
- 2 tbsp
- 1 tsp
- 1 tsp
- 2 tsp
- 1 tsp
- 1/2 tsp
- 3 tbsp
- 3 tbsp
- 1/2 tsp
- 1/2 tsp
- 2 tsp
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- 2 tbsp
- 1 1/2 tsp
- 1 tsp
- 1/2 tsp
- 1 tbsp
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- 3 tbsp
- 1/4 tsp
- 1 tbsp
- 1 tbsp
- 1 cup
- 2 tbsp
Method (preview)
- 1
For All Glazes: Mix ingredients together.
- 2
Brown chops in skillet or on grill.
- 3
Brush on glaze in last few minutes of cooking.
- 4
Cook chops to an internal temperature of 145F and allow to sit for 3 minutes before serving.
- 5
For All Marinades: Whisk ingredients together.
- 6
Pour into large resealable bag, add chops and refrigerate.
- 7
Remove chops, discard marinade and cook to an internal temperature for 145 F and allow to rest for 3 minutes.
- 8
For All Rubs: Mix ingredients together.
- 9
Sprinkle on both sides of chops and let stand.
- 10
Cook chops to an internal temperature of 145 F. and allow to rest for 3 minutes.
- 11
In a shallow bowl, combine 1 tablespoon flour, sage and pepper.
- 12
Coat pork chops with flour mixture.
- 13
In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear.
- 14
Remove and keep warm.
- 15
In the same skillet, saut� mushrooms for 2 minutes.
- 16
Place remaining flour in a small bowl.
- 17
Whisk in broth and sherry or additional broth until smooth; add to skillet.
- 18
Bring to a boil; cook and stir for 2 minutes or until thickened.
- 19
Reduce heat.
- 20
Return pork to the pan; heat through.
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