Format: Trade Paperback
Dimensions: 352 pages, 9.08 × 7.38 × 0.98 in
Published: November 1, 2005
Publisher: Crown Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 1400082544
ISBN - 13: 9781400082544
Read from the Book
Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf Serves 4 • 3 tablespoons cold unsalted butter • 1 6-ounce box rice pilaf mix, such as Near East brand • 3 tablespoons extra-virgin olive oil (EVOO) • 4 1-inch-thick center-cut pork loin chops • Salt and freshly ground black pepper • 1 small onion, chopped • 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped • 1 sprig of fresh rosemary, chopped • 3 garlic cloves, chopped • 1⁄4 cup balsamic vinegar (eyeball it) • 2 tablespoons honey • 1 cup chicken stock or broth • 2 cups trimmed and chopped arugula (from 1 bunch) 15 to 20 fresh basil leaves, shredded or torn In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3⁄4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered. While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side. Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduce
From the Publisher
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