Easybroccoliporkchopdinner Recipes

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
• Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
• Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

Steps:

• Add broth to a pot and bring to a boil at medium high heat, then stir in the rice, cover and lower heat to medium low, simmer for 3 - 4 minutes.
• Next add the broccoli and sweet onion, stir, cover and simmer for 2 more minutes.
• Remove from heat and let stand covered, for 5 minutes or until the broth is completely absorbed.
• Place a large cooking pan on medium heat and add a little oil, add the pork chops and cook 4 minutes per side until lightly browned and cooked through.
• Remove the pork chops from the pan, cover and keep warm.
• Add the catalina dressing, orange juice, orange zest and maple syrup to the pan, bring to a boil, cooking for 3 minutes or until sauce is reduced by half.
• Serve chops over the rice and drizzle with the sauce and garnish with almonds if using.

Steps:

• Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Using a nonstick spray, spray a 9x13 glass baking dish.
• Arrange pork chops in the bottom.
• Next add the sliced potatoes (drained).
• Add sliced mushrooms (drained).
• Mix the cream of mushroom soups with the sour cream and pour over the sliced mushrooms.
• Add the crushed crackers on top. Dollop on the butter.
• Cover with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
• Cooking time will vary depending on the thickness of your pork chops.

Steps:

• In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm. , In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice.

Steps:

• Season chops on both sides with garlic powder, salt and pepper.
• In a large skillet heat olive oil and butter. Brown chops on both sides.
• Remove chops and pour off all but 1 to 2 tablespoons of fat. Stir in flour, breaking up browned bits.
• Place chops back into the skillet and add 1/4 cup of water, cover and cook on low heat for about 30 minutes. Add remaining ingredients. Cover and cook for 15 minutes longer. Season with salt and pepper to taste.

Steps:

• In a skillet, brown chops on both sides in oil; drain.
• Place in a slow cooker.
• Add the onion, green pepper and mushrooms.
• In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt.
• Pour over meat and vegetables.
• Cover and cook on low for 4-5 hours or until meat is tender.
• Serve with rice.

Steps:

• Mix the wine, ketchup, lemon juice, garlic,s +p, and water together.
• Sprinkle the chops w/garlic salt and brown in 1 Tblsp butter or oil on medium heat for 3 minutes a side.
• Add all the cut veggies to the pan and pour the sauce over all (I like to get the veggies in the liquid).
• Cover and simmer over med low heat for 45 minute or until the potatoes can be easily pierced with a fork. Meal in a pan!