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Dinner the other night



 
 
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  #1  
Old February 16th, 2005, 05:28 PM
Bob M
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Default Dinner the other night

I took 3 of about 8 thick pork loin "chops" (no bone) and seared them in
coconut oil -- Each side for a few minutes. I then put all 8 pork chops
into the oven, with a thermometer probe that goes into the meat (in the
thickest one of the 3 pork chops). I connected the probe to the
thermometer and set the thermo for 160F. I used the pan to additionally
cook a package of presliced portobello mushrooms. Once these were done, I
removed the mushrooms, I added red wine, beef broth and a bit of "solid"
beef stock to the pan. I reduced this down to about 1/3 and readded the
mushrooms. I removed from the heat and covered. I also put a pat of
butter in a pan and added frozen green beans. Once hot, I added salt,
pepper, and pine nuts. When the thermo alarmed, I tested with another
thermo, covered the 3 pork chops and let rest. I put the other 5 pork
chops back into the oven to cook. We had salad, the green beans, 1.5 of
the pork chops (they were big) and the sauce, and I had pork for the
entire week for lunch. I also had some of the sauce leftover for lunch.

--
Bob in CT
  #2  
Old February 16th, 2005, 08:59 PM
tia
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Posts: n/a
Default

mmm. . keep posting these no brainer instructions for your recipes. that
sounds really good. the fact that it lasted all week is a huge time saver.
got any more?

--
_____________________________
This be Tia's SIG!!! YAY!


"Bob M" wrote in message
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I took 3 of about 8 thick pork loin "chops" (no bone) and seared them in
coconut oil -- Each side for a few minutes. I then put all 8 pork chops
into the oven, with a thermometer probe that goes into the meat (in the
thickest one of the 3 pork chops). I connected the probe to the
thermometer and set the thermo for 160F. I used the pan to additionally
cook a package of presliced portobello mushrooms. Once these were done, I
removed the mushrooms, I added red wine, beef broth and a bit of "solid"
beef stock to the pan. I reduced this down to about 1/3 and readded the
mushrooms. I removed from the heat and covered. I also put a pat of
butter in a pan and added frozen green beans. Once hot, I added salt,
pepper, and pine nuts. When the thermo alarmed, I tested with another
thermo, covered the 3 pork chops and let rest. I put the other 5 pork
chops back into the oven to cook. We had salad, the green beans, 1.5 of
the pork chops (they were big) and the sauce, and I had pork for the
entire week for lunch. I also had some of the sauce leftover for lunch.

--
Bob in CT



  #3  
Old February 17th, 2005, 01:16 PM
Bob M
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Posts: n/a
Default

On Wed, 16 Feb 2005 19:59:19 GMT, tia wrote:

mmm. . keep posting these no brainer instructions for your recipes. that
sounds really good. the fact that it lasted all week is a huge time
saver.
got any more?


Sadly, not many more. However, I'm trying to cook more on the weekends so
that I have food throughout the week, so I'll post any recipes that I find
suitable. What I've typically been doing is resorting to things like
sausage through the week, as it cooks quite quickly. However, it can be
fatty and salty, which means more calories and water retention. By the
way, the seared pork was better than the non-seared pork.

--
Bob M
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