4 lb boneless pork roast
1 cup cranberries, finely chopped
1 tsp grated orange peel
1/4 cup honey
Salt and pepper to taste
Pinch of ground cloves
Pinch of ground nutmeg
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Welcome back! Have you signed up for our free Quick Dinner Ideas E-course yet?Serves 4
1 lb fettuccine
4 tbsp unsalted butter
6 oz prosciutto, cut into julienne strips
2 tbsp all-purpose flour
2 cups whipping cream
1 cup cooked peas
12 tbsp freshly grated Parmesan
2 tbsp fresh chives, snipped
1 tbsp flat-leaf parley, chopped
1 tsp freshly ground pepper
(Serves 4)
4 pork chops about 1/2 inch thick
2 tsp herb mixture (thyme, garlic, marjoram, pepper)
2 tsp parsley flakes
6 small potatoes, cut into wedges (about 3 cups)
1 medium red bell pepper, cut into 1-inch pieces
1 medium tomato, cut into 8 wedges
1 medium onion, cut into wedges
Olive oil
Instructions:
Preheat oven to 425F.
Brush each pork chop with a bit of olive oil and sprinkle with 1 1/2 tsp of the herb mixture on both sides.
Arrange the pork chops in a large baking pan in each corner of the pan.
In a large bowl, combine all vegetables and add some olive oil. Mix until well coated. Add the rest of the herb mixture and toss.
Then place the vegetables into the center of the large baking pan. Bake in the oven for about 45 minutes uncovered.
After 45 minutes, turn over pork chops, stir the vegetables and place the tomato wedges on top of the vegetables. Cook for a further 10 to 15 minutes or until the pork chops are tender.
Enjoy!
(Serves a family of 4-6)
5 cups water
1/2 lb bacon, diced
8-10 potatoes, peeled and cut into chunks
1 medium onion, chopped
1 medium carrot, grated
1 (12oz) can evaporated milk
1/4 cup fresh parsley, minced
2 tbsp butter
2 tsp Worcestershire sauce
1/2 tsp ground mustard
1/2 tsp ground nutmeg
Salt and pepper to taste
Saute bacon bits and onion in a large skillet, drain fat and set aside.
In a big pot, cook potato chunks and carrot in water for about 20 minutes or until potatoes are cooked. Do not drain.
Add remaining ingredients and then stir in bacon mixture. Cook for a further 10 minutes and serve immediately with nice crusty bread.
Ready in 30 minutes
Yield: 4 portions
In a large heated stainless-steel skillet, heat:
2 tablespoons vegetable oil
On a platter or tray, arrange:
4 pork steaks
Season each side of each pork steak with:
rock salt
freshly-cracked black peppercorn
Brown each side of the pork steaks in the heated
skillet. Remove from pan. Keep warm covered on a
serving platter.
Remove excess fat from the skillet if there is any.
Return over heat. Pour in:
1/2 cup fresh Mandarin orange juice
juice of 1 piece lemon or lime
1/4 cup chicken stock or water
Simmer to de-glaze the pan drippings, scraping the
bottom of the pan. Add:
3 tablespoons brown sugar, firmly-packed
Continue to simmer for about 5 minutes. Thicken
sauce with a mixture of:
1 tablespoon cornstarch
1 tablespoon chicken stock or water
Continue to cook for a minute, stirring continuously,
or until the desired consistency is achieved.
Return the pork steaks into the skillet. Bring to a
simmer. Cover. Continue to cook over low heat for
10 minutes, stirring sauce constantly. Season
to taste with:
fine salt
ground white pepper
Top the pork steaks with:
1 can Mandarin orange sections, drained
1 medium-sized green bell pepper, sliced into
strips
Simmer for another minute. Could be served with piping
hot rice and steamed vegetables.