serves 4
You might need to buy:
- peanut oil
- finely chopped ginger
- ground pork
- Salt and pepper to taste
- sliced button mushrooms
- dry sherry
- iceberg lettuce
6/24/09 — I went easy on the garlic. Also I couldn’t find hominy anywhere, so I just served it with corn.
It would probably go really well with the Mexican Corn pudding (http://www.recipething.com/recipes/show/14929).
serves 4
You might need to buy:
- cider vinegar
- vegetable oil
- garlic cloves
- medium onion
- crushed red pepper flakes
ready in about 15 minutes
You might need to buy:
- minced garlic
- red wine
- water
- soy sauce
- freshly ground black pepper to taste
You might need to buy:
- sliced green onion + 1/4 cup
- ground ginger
- garlic clove - minced
- soy sauce
- dry sherry
- ground pork or chicken
- wonton wrappers
- chicken or vegetable stock
“Gluten-Free
In this unusual yet delightful pairing, thick-cut chops are soaked in a pear juice brine mixture, browned and then served with a piquant pear chutney. Enjoy this dish with spinach or green beans."
Nutrition Info
Per serving (About 14.5oz/408g-wt.): 460 calories (90 from fat), 10g total fat, 3g saturated fat, 26g protein, 68g total carbohydrate (4g dietary fiber, 59g sugar), 75mg cholesterol, 580mg sodium
serves 4
You might need to buy:
- For the Pear Brine
- # 1/3 cup kosher salt
- # 1/3 cup sugar
- # 1 dried bay leaf
- # 1/2 teaspoon whole cloves
- # 1/2 teaspoon whole peppercorns
- # 1 teaspoon whole allspice berries
- # 2 cups pear juice
- # 2 cups water
- For the Cranberry-Pear Chutney
- # 1 teaspoon canola oil
- # 1 tablespoon finely chopped shallot
- # 1 teaspoon grated fresh ginger root
- # 1 tablespoon lemon juice
- # 1/2 cup dried cranberries
- # 3/4 cup light brown sugar
- # 1/4 teaspoon ground ginger
- # 1/2 cup white wine vinegar
- For the Pork Chops
- # 1 teaspoon butter
- # 1 teaspoon olive oil