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* Exported from MasterCook *
Paprika-Pork and Noodles
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
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2 boneless pork loin chops
[1/2 to 3/4 inches thick]
12 ounces pork gravy -- (1 jar)
1/2 cup chicken broth
1 1/2 teaspoons paprika
1/4 teaspoon garlic-pepper blend
1 cup medium egg noodles -- uncooked (2 ounces)
1/2 cup Green Giant Select LeSueur frozen baby sweet peas
[from 1 pound bag]
Heat 10-inch skillet over Medium-High heat. Place pork chops in skillet;
cook 3 to 5 minutes or until browned on both sides. Remove from skillet,
place on plate.
In same skillet, mix gravy, broth, paprika and garlic pepper blend. Heat to
boiling. Stir in uncooked noodles and frozen peas. Place pork chops with
pork juices over mixture.
Reduce heat to Medium-Low ; cover and cook 10 to 15 minutes, stirring
noodle mixture occasionally, until pork is no longer pink in center and
noodles are tender.
Makes 2 servings.
Exchanges : 2 starch, 4 lean meat. Carbohydrate Choice: 2
Source : "Pillsbury Classic Cookbooks, #289, Easy Meals for 2, March, 2005"
S(mastercook formatting by): "bobbie"
Start to Finish Time: "0:25"
NOTES : Bone-in chops will also work in this recipe. Just trim any excess
fat before browning.
Bobbie's Note: This was a very tasty main dish. I used turkey gravy. With
the added seasonings, it sure didn't taste like jarred gravy. I added a few
extra noodles as there was a lot of gravy. We served this with corn on the
cob for a complete meal.
Contributed to the FareShare Gazette by Bobbie; 9 August 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 624 Calories; 16g Fat (22.2% calories from
fat); 17g Protein; 108g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol; 10057mg
Sodium. Exchanges: 7 Grain(Starch); 0 Lean Meat; 3 Fat.
* Exported from MasterCook *
Pork Tenderloin With Rosemary
Recipe By : Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
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1 boneless pork loin roast -- about 4 pounds
6 garlic cloves -- minced
5 tablespoons fresh rosemary -- minced
2 teaspoons thyme
1/3 cup Citrus Grill (tm) seasoning -- divided
1/2 cup extra virgin olive oil
Salt and pepper
1 cup water
1 cup white wine
1/2 cup flour
Preheat oven to 350F.
Mix together rosemary, thyme, minced garlic, half of the Citrus Grill (tm)
seasoning, salt and pepper.
Place the pork loin in a shallow roasting pan or baking dish, fat-side up.
Make slits with knife, big enough to stuff the rosemary mixture into about
every inch on the pork loin (about 1 inch deep). Drizzle with olive oil and
rub any remaining mixture and the remaining Citrus Grill (tm) seasoning
into surface.
Pour the water into the bottom of the roasting pan, so it does not scorch.
While baking baste pork loin occasionally with liquids in the bottom of
pan.
Bake at 350F for about 2 1/2 hours or until internal temperature reaches
160F. When fully cooked remove pork loin from oven and place on serving
plate to rest; cover lightly with foil.
Pour white wine in pan to loosen baked on drippings and scrap until mixed.
Whisk in flour and continue stirring until smooth. After thinly slicing
pork loin, drizzle some of the sauce over the meat and serve remainder in a
gravy boat.
Contributed to the FareShare Gazette by Art; 26 August 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 116 Calories; 9g Fat (78.5% calories from
fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 2 Fat.
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