352 pages, 9.1 × 7.3 × 0.94 in
November 1, 2005
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 PilafServes 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 tornIn 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 reduced by half.While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirr
From the Publisher
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About the Author
Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of nine best-selling cookbooks, most recently 30–Minute Get Real Meals. Rachael lives in the Adirondacks.