Well looking outside my window today it is just beautiful. The sun is shining the hills are covered in snow and it is nice and toasty by the fire with a hot cup of tea.....I hear that you in Victoria had a dump of snow and we got no new snow up here and that is unusual when a snow storm is coming through. I am lucky I can work from home and not have to go outside where it is cold . Today I am going to get some sewing done and finish off some knitting and make a nice pork chop dinner for Grumpy
Now for the tip for the day. There are times when you are cooking something even if it is a bought can of soup and you find that it is saltly. If you take a peeled potato and cut it in half and then drop it into the sauce , soup or liquid and let it cook for a bit not til it is mushy it will absorb the salt that is in the dish. Just use a slotted spoon and remove the potato after a couple of minutes and it should remove some of the salt content.....
A tasty bit of the Orient! with a thick, tangy sauce
Orange juice 1/2 cup
Prepared chicken broth 1/2 cup
Cornstarch 1 tbsp
Brown sugar, packed 2 tsp
Garlic clove, minced
Cooking oil 2 tsp
Boneless pork loin chops 4 trimmed of fat
Can of mandarin orange segments, drained and juice reserved (see note)
Chopped ginger slices, 2 tbsp.
Sliced green onion 2 tbsp.
Combine first 5 ingredients in medium bowl. Set aside.Heat cooking oil in large frying pan on medium-high. Add pork chops. Cook for about 2 minutes per side until browned. Transfer chops to plate. Reduce heat to medium-low. Stir cornstarch mixture. Add to frying pan. Stir gently.Add orange segments and ginger. Stir gently. Add chops. Cook, uncovered, for about 5 minutes, turning chops at halftime, until desired doneness and sauce is boiling and thickened. Remove to large serving dish.Sprinkle with green onion. Serve with coleslaw...
Garlic clove, minced
Cooking oil 2 tsp
Boneless pork loin chops 4 trimmed of fat
Can of mandarin orange segments, drained and juice reserved (see note)
Chopped ginger slices, 2 tbsp.
Sliced green onion 2 tbsp.
Combine first 5 ingredients in medium bowl. Set aside.Heat cooking oil in large frying pan on medium-high. Add pork chops. Cook for about 2 minutes per side until browned. Transfer chops to plate. Reduce heat to medium-low. Stir cornstarch mixture. Add to frying pan. Stir gently.Add orange segments and ginger. Stir gently. Add chops. Cook, uncovered, for about 5 minutes, turning chops at halftime, until desired doneness and sauce is boiling and thickened. Remove to large serving dish.Sprinkle with green onion. Serve with coleslaw...
Now what I do sometimes as well is that once I have added the pork chops back in the fry pan I cook in the oven at 350 for about 30 minutes with a lid on . Make sure that your frypan has an oven proof handle. If you do not have one like this it is a good investment to make. I am a huge skillet cooker and like to use the oven more then the stove top .
Note: Use mandarin orange juice to cook rice if you decide to serve this with rice instead of coleslaw. If not just put it in a small glass container and save it in your fridge to flavour your rice the next time.
Note: Use mandarin orange juice to cook rice if you decide to serve this with rice instead of coleslaw. If not just put it in a small glass container and save it in your fridge to flavour your rice the next time.
Enjoy
Cheers
Granny
PS: Posted some of my tree tagging pictures on my facebook.....
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