Ingredients FOR THE PORK LOIN 3- pound pork loin 1 tablespoon olive oil 1 tablespoon butter FOR THE SPICE RUB 1 teaspoon sweet paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary salt and fresh ground pepper, to taste FOR THE HONEY GARLIC GLAZE 4 cloves garlic, minced 1/4 cup honey 3 tablespoons soy sauce (I didn't have soy sauce and used 2 T. teriyaki sauce and 1.T Worcestershire, turned out great! I'm sure either way is fine.) 1 tablespoon dijon mustard (I omitted because I didn't have any) 1 tablespoon olive oil FOR THE VEGETABLES (optional, for oven use) 1 tablespoon olive oil 1 pound brussels sprouts, cut in half 1 pound butternut squash, ...
Parmesan Crusted Pork Chops From Jess, by Giada De Laurentiis Ingredients 2 large eggs 1 cup dried Italian-style bread crumbs 3/4 cups freshly grated Parmesan 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) Salt and freshly ground black pepper 6 tablespoons olive oil Lemon wedges, for serving Success! Ingredients have been added to your Grocery List and the recipe has been saved. View List Directions Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. He...
Restaurant Style Salsa Courtesy of The Pioneer Woman Ingredients: 1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro (more To Taste!) 1/2 whole Lime Juice Directions: Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with to...
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