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Full Online Book HomeLearning KitchenFruit - Raspberry - Pork Chops With Raspberry Sauce
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Fruit - Raspberry -  Pork Chops With Raspberry Sauce Post by :doyle Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2706

Click below to download : Fruit - Raspberry - Pork Chops With Raspberry Sauce (Format : PDF)

Fruit - Raspberry - Pork Chops With Raspberry Sauce

5 Tbsp. unsalted butter
3 Tbsp. safflower oil
6 thick pork chops, trimmed of fat (about 1/2 lb. each)
Salt and freshly ground black pepper
Flour for dredging
2 medium onions, thinly sliced
2-1/2 cups chicken stock
1 Tbsp. raspberry vinegar
1 cup fresh raspberries

Preheat oven to 350 degrees.

Put 3 tablespoons butter and the safflower oil in a skillet large enough to hold the chops in one snug layer. Salt and pepper the chops, dredge them in flour, then brown them in the butter/oil mixture. Remove the chops and pour out the fat.

Wipe out the skillet and cover the bottom with an even layer of onions. Put the pork chops on top of the onions. Pour in enough stock to come up about 1/4 inch. Cover and bake for 1 hour and 15 minutes. Check after about 45 minutes to make sure stock has not boiled away. The onions should get dark golden but not burn. Add more stock if necessary.

When done, remove chops and onions to a warm platter and degrease the pan with more chicken stock, simmering for a minute or two. Add vinegar and whip in the 2 remaining tablespoons of butter. Add berries and mash them gently. Reduce until slightly thickened. Spoon the sauce over the chops before serving.

Accompaniments: simple buttered pasta and walnut veggies.
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Fruit - Raspberries And Chocolate Fruit - Raspberries And Chocolate

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2 1/2 c heavy cream 1 c grated sweet chocolate 1 or 2 tbsp sugar 1 quart fresh raspberries, washed and hulled Whip cream until stiff. Fold in grated chocolate and desired amount of sugar. Fold in well drained berries. Pour into serving dish and chill. Serve very cold. About 8 servings.

Fruit - Raspberry -  Pecan Pancakes With Raspberry Butter Fruit - Raspberry - Pecan Pancakes With Raspberry Butter

Fruit - Raspberry -  Pecan Pancakes With Raspberry Butter
2 eggs 2 cups buttermilk 1/4 cup (1/2 stick) butter, melted 1-3/4 cups all-purpose flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup pecan halves In medium bowl, lightly beat eggs with wire whisk. Add buttermilk and melted butter and whisk until smooth. Add dry ingredients and mix only until moistened. Stir in pecans. Heat large non-stick griddle or skillet until hot. Melt a little butter on griddle until bubbly but not brown. For each pancake, spoon about 1/4 cup batter onto griddle.