Tag Archives: blog recipes

Thai Curry Salmon Bowl

On the days I want to prepare a light simple meal I will usually turn to fish or specifically salmon. Salmon is my favorite fish and is very versatile and easy to make.

Today, I did not want to make Blackened Salmon Salad or Teriyaki Salmon. Instead, I wanted to test whether or not salmon would hold up in a Thai curry sauce. I have created curried fish recipes in the past but with slightly different flavors and seasonings. For my Thai Curry Salmon Bowl I used red Thai curry paste I found at the grocery store rather than adding curry powder to the dish. In my humble opinion, the red Thai curry paste had less of a bite than curry seasonings but still had intense flavor. An added bonus was that the house did not smell like curry the next day. I love curry but the seasoning when cooked lingers in the air for quite a while.

“Bowls” are very popular right now and I think eating from a bowl helps to limit portion sizes. Whatever you can fit into a bowl is all you need to eat unless you are starving or the meal is do delicious you just have to go for seconds.

My Thai Curry Salmon Bowl was ultra delicious per both hubby and me. If it had not been so filling on the first round, I would have gone for seconds. Yum!

Thai Curry Salmon Bowl

Ingredients:

1 – 2 salmon fillets cut into thick chunks

3-4 Shishito peppers diced

1 can lite coconut milk

1 can diced tomatoes

1 small jar red Thai Curry Paste

2 tbsp Kosher salt

2 tbsp ground black pepper

2 tbsp grape seed oil

1 tbsp lemon zest

1 tbsp ginger paste or diced fresh ginger

1 tsp onion powder

1 tsp chili lime seasoning (optional)

Place salmon chunks on wax paper and season with lemon juice, 1 tbsp Kosher salt and 1 tbsp ground black pepper.

Heat a large skillet over medium heat and add grape seed oil. Let oil heat for about 1 minute then add Thai Curry Paste, ginger paste and garlic. Stir to blend and continue to stir for 1 minute. Add tomatoes, Shishito peppers and lemon zest. Stir to mix. Sprinkle mixture with remaining salt, pepper, onion powder and chili lime seasoning and stir to blend. Slowly pour in coconut milk while constantly stirring. Turn hit down to medium low. Place salmon in the sauce and spoon some sauce over the salmon. Cover and let simmer for 15 to 20 minutes until salmon is cooked all the way through. While simmering spoon sauce over salmon periodically. Serve over a bowl of rice.

Optional Additions:

Sea Scallops

Steamed Cabbage

Roasted Asparagus

Sauteed Mixed Peppers

 

Follow my blog with Bloglovin

Chicken, Yellow Beets and Pasta

Yellow Beets. Until I decided to create a new chicken and pasta dish I had not seen nor had I tasted yellow beets. During one of my treks to Trader Joe’s I spotted the yellow beets after I saw another customer pick up a package in the vegetable aisle and it looked different from other vegetables. Of course, it could also have been the posted sign saying “New Try Me” that caught my eye.

To be specific, the package contained roasted yellow beets. Immediately, I started thinking about what kind of dish I could possibly make with roasted yellow beets. Since I planned to make chicken and pasta with the lemon chicken I had already thrown into the cart, I figured why not add the roasted yellow beets for more flavor and a pop of color. To add even more color I picked up a package of snap peas to liven up the dish.

I knew from the beginning it was going to be a little tricky to get my youngest son to eat beets. He professes not to like them but it could be because when I made beet salad and the dish turned pink. I thought the dish looked pretty but he thought it looked unappealing at least to his eyes. Even when I just served seasoned plain beets, T would scrunch up his face and gently remove them from his plate. Like I sometimes say, we often eat with our eyes.

Mixing up the yellow beets with the chicken and snap peas was distracting enough that T didn’t really mention the yellow looking thing in the dish. By the time I told him what it was he couldn’t make a face because he had eaten half the food on his plate. I guess blending in the yellow beets is like when my girlfriend added prunes to a cake and didn’t tell me until I had gobbled it up and said how moist and delicious it tasted. I don’t care for prunes but since the cake was good what can I say.

The next time you want to jazz up one of your chicken dishes try adding roasted yellow beets. It can be our little secret.

Chicken, Yellow Beets and Pasta

Ingredients:

1 box vermicelli pasta

1 pkg roasted yellow beets cut into ½ inch pieces

1 pkg fresh snap peas

1 pkg cooked lemon or grilled chicken

2 – 3 plum tomatoes cubed

2 scallions sliced

½ cup half and half milk

½ cup chicken broth

¼ cup grated Parmesan cheese

3 tbsp butter

1 tbsp Adobo

1 tbsp flour

1 tbsp salt

½ tsp ground black pepper

½ tsp olive oil

½ tsp dried oregano

½ tsp dried parsley

½ tsp dried cilantro

Prepare per package instructions and reserve ½ cup of pasta water. Melt 2 tbsp of butter in a large skillet along with olive oil over medium high heat. Add snap peas, salt and black pepper then stir to mix. Saute for 1 – 2 minutes then remove from skillet and place in a small bowl and set aside.

Place skillet back on the stove. Add 1 tbsp of butter to the skillet and let it melt. Add flour to the skillet and stir until smooth. Pour in milk and broth then whisk until the sauce is smooth. Add Parmesan cheese and remaining seasonings. Stir to combine. Add chicken, yellow beets, snap peas and scallions (reserve 1 tbsp of scallions). Gently stir to mix all ingredients. Add pasta water to thin out the sauce if necessary. Reduce heat to medium and let simmer for 5 minutes. Serve over pasta.

Follow my blog with Bloglovin

Pumpkin Cheesecake Bars

I missed the boat on making these Pumpkin Cheesecake Bars for our Thanksgiving dessert. My mom usually makes apple pie and sweet potato pie but since I knew she wasn’t going to make sweet potato pies I planned to make the cheesecake bars. I had also promised my friend Eb that I would bring him some the next time I came to get my hair done. Being a woman of my word, I was forced to make the Pumpkin Cheesecake Bares the day after Thanksgiving since I was going to see Eb on Saturday. The thought did cross my mind to see if I could push off making the bars until the following week but I would have felt bad not keeping my promise.

To be honest, I am so glad I followed through and made the Pumpkin Cheesecake Bars. This was my first attempt at making them and it was easier than I thought it would be to pull together. The warm flavors and spices along with the creaminess of the cheesecake made this dessert a winner. Plus, I added chopped walnuts to the graham cracker crust for a slight hint of nuttiness. Pecans would also work in the crust but the day I want shopping for ingredients the walnuts were on sale. Maybe next time I will try the pecans.

If something you cook smells good, it will often taste good too. I knew the Pumpkin Cheesecake Bars were probably going to be good when my son T asked how soon he could eat them when I pulled them out of the oven. Unfortunately for him, the bars had to cool down then chill for a minimum of two hours. Since it was kinda of late when I finished cooking it meant he had to wait until the next day. Hence the disappointed face I saw walk up the stairs.

In the end I was happy with the recipe and how the Pumpkin Cheesecake Bars looked and tasted. I was ever happier when Eb told me “You got something here!” after the first bite. He also said this was the kind of dessert I could sell in a cafe with a nice cup of coffee. Hmmm…. That might be a good idea.

Ingredients: 3 Layers

Preheat oven to 350 degrees.

Crust:

3 cups cinnamon graham cracker crumbs

½ cup chopped walnuts

1 stick + 2 tbsp melted unsalted butter

5 tbsp granulated sugar

Combine ingredients in a large bowl until crumbs are slightly moist. Press into a 9 x11 baking dish. Push some of the crumbs up along the sides of the dish. Set aside.

Pumpkin Layer:

2 large eggs

1 15oz can of pure pumpkin. (Do Not use canned pumpkin pie mix)

¾ cup heavy whipping cream

¾ cup granulated sugar

1 tsp vanilla extract

1 tsp pumpkin pie spice

½ tsp cinnamon

Whip all ingredients together until well blended and smooth. Pour over graham cracker crust and smooth into an even layer.

Cheesecake Layer:

1 brick softened cream cheese

1 large egg

1 egg yolk

½ cup granulated sugar

2 oz mascarpone cheese

1 tsp vanilla extract

Beat all ingredients together in a large bowl until smooth. Spoon mixture over pumpkin layer and smooth out. Take a butter knife and gently swirl the cheesecake into the pumpkin.

Place baking dish in the oven and bake for 45 minutes until the center is set. Remove from the oven and let the bars cool for 45 minutes to 1 hour. Cover with plastic wrap and refrigerate for at least 2 hours but overnight is better. Slice into bars and enjoy!

Follow my blog with Bloglovin

Chicken and Cabbage Stew

One pot dishes are good for both hubby and me. Good for me because I don’t have to fuss with a lot of different pots, pans and utensils. It’s good for hubby because he usually washes dishes since I cook so less clean up for him.

When I think about it, that is how my mom and dad operated in the kitchen. My mom is an excellent chef and since she did most of the cooking my dad would wash the dishes. Like my hubby, my dad could fix breakfast but that was about it for him. I can’t complain about hubby’s lack of culinary skills because besides washing dishes hubby vacuums and will wash clothes if I don’t get to them first. My in-laws did a great job raising two sons that are productive and aren’t afraid to help around the house. God Bless my dad and in-laws. I miss them everyday.

Okay, back to my Chicken and Cabbage Stew. This is a relatively quick meal and as previously stated the beauty of it is using only one pot. The one constant in our house is chicken. Yes, I sometimes go on and on about eating so much chicken but you really cannot beat it for the price and the health benefits compared to red meats. Adding a few light vegetables to the pot just enhances the nutritional value and cuts down on calories as well as fat.

Aside from the flavors of the Chicken and Cabbage Stew I liked the colors of the dish. The bright red of the peppers. The pop of orange from the carrots and turmeric broth. Plus, the contrast of green between the cooked green peppers and sprinkle of green onions on top. Eating with your eyes is just as important as enjoying the mixed flavors of any dish.

Chicken and Cabbage Stew

Ingredients:

4 – 6 drumsticks or boneless chicken thighs

2 celery stalks diced

1 green onion diced

1 small green pepper diced

1 small red pepper diced

1 small Napa cabbage shredded

1 bag baby carrots

2 cups chicken stock or broth

3 tbsp grape seed oil or olive oil

2 tbsp tomato paste

2 tbsp salt

1 tbsp seasoned salt

1 tbsp ground black pepper

1 tbsp turmeric

1 tsp onion powder

1 tsp cumin

½ tsp red pepper flakes (optional)

½ tsp dried parsley

Heat oil in a large dutch oven over medium heat. Season chicken with 1 tbsp salt, seasoned salt and ground black pepper. Brown chicken then remove from dutch oven and place on a plate to cool slightly. Remove meat from drumsticks and chop or cube chicken thighs. Set aside.

Reduce heat to medium and add onions (except for green onions), peppers and celery to the pot. Season with remaining salt, onion powder, cumin, dried parsley and red pepper flakes. Stir for 1 minute or until vegetables begin to soften. Add tomato paste and turmeric. Stir to blend with vegetables. Add chicken with juices along with chicken stock and carrots to the dutch oven. Let simmer for 10 – 15 minutes then add shredded Napa cabbage. Stir and continue to cook for an additional 20 minutes until the cabbage is cooked and tender.

Serve over rice and sprinkle with green onion.

 

Follow my blog with Bloglovin

Spinach Stuffed Mushrooms

What can be an easier side dish than Spinach Stuffed Mushrooms? Not too many things. Depending on what you are using to stuff your mushrooms the process can be easy or a little complicated. The process I used for this recipe was extremely easy.

Stuffed mushrooms were one of the my favorite appetizers back in the days when it was safe to sit down in a restaurant and enjoy a full course meal. In the days of Covid-19, my family and I are cautious about social distancing and staying as safe as possible. Although we miss dining out, we are definitely supporting our local restaurants by doing take out a couple of times each week. I enjoy cooking for the family but even I need a break now and then.

So, since I couldn’t have Spinach Stuffed Mushrooms at a restaurant I made my own version at home. Instead of sauteing baby spinach and chopping up onions along with other veggies, I used frozen creamed spinach to reduce my prep time. By adding a few seasonings along with some grated Parmesan cheese I created a quick filling. Viola! I made a lovely Spinach Stuffed Mushroom appetizer or side dish to compliment dinner.

Spinach Stuffed Mushrooms

Ingredients:

12 large mushrooms cleaned (chop stems and reserve)

1 pkg frozen creamed spinach

½ cup Panko bread crumbs

½ cup grated Parmesan cheese

¼ cup shredded mozzarella cheese

½ tsp Kosher salt

¼ tsp ground black pepper

¼ tsp garlic powder

Grape seed oil or olive oil

Pinch of cayenne powder or red pepper flakes (optional)

Preheat oven to 400 degrees.

Thaw creamed spinach in a medium sized bowl. Add salt, ground black pepper, garlic powder, cayenne, ½ of the bread crumbs and cheeses. Stir to mix well.

Rub mushrooms with a little grape seed oil them place in a rectangular baking sheet lined with foil or a casserole dish. Stuff each mushroom with the creamed spinach filling then top with remaining bread crumbs. Drizzle a little grape seed oil over the bread crumbs and sprinkle with paprika then place in oven. Bake for 15 – 20 minutes until the mushrooms are softened and golden brown.

Follow my blog with Bloglovin

Baked Chicken with a Mango Chutney Glaze

Truth be told… baked chicken is not very exciting on its own. Yeah, you can add a few seasonings besides salt and black pepper to make it taste good. Plus, sometimes you can kick it up a notch by adding BBQ sauce. But…..

Nothing against BBQ sauce. It is always on hand when I am tired of fixing plain baked chicken. But, today I decided to make Baked Chicken with a Mango Chutney Glaze. I have been thinking about this simple recipe for awhile. The problem was I always forgot to look for chutney sauce when I went to the grocery store. It may have helped if I had put it on the shopping list and then actually looked at the list on my trips to the grocery store. Yes, I do make a list but I don’t always check it while I am shopping. Okay, moving on.

Fortunately, on a recent grocery store run I spotted a jar of mango chutney at Trader Joe’s while perusing jars of different sauces and new spices. Chutney is one of those things you have to try to know if you will really like it. There are so many varieties of chutneys it can be hard to choose which one will compliment a dish. My research showed that chutneys are a staple in Indian cultures. Often it is used as a side relish or condiment and helps bring balance to a dish. Most chutneys are a combination of vegetables, fruits, herbs, vinegar, sugar and spices. However, some chutneys are just fruits or vegetables or even minty.  I thought the chutney would be delicious if used as a glaze on baked chicken .

Spicy, sweet or minty, there is surely a chutney you will find to satisfy your tastes. For my baked chicken I added cayenne to the mango chutney sauce to spice it up a bit more. The hot spice and the sweetness of the mango helped to balance each other out to create a really flavorful dish. If you have never considered adding chutney to an old time favorite chicken dish, give it a try and see just how non-boring your chicken will taste.

Baked Chicken with Mango Chutney Glaze

Ingredients:

4 – 6 chicken drumsticks or chicken thighs

1 small onion sliced

1 jar mango chutney

4 tbsp butter

2 tbsp water

1 tbsp grape seed oil or olive oil

1 tbsp Adobo

1 tbsp salt

1 tsp ground black pepper

1 tsp cayenne (optional)

smoked paprika

cooking spray

Preheat oven to 350 degrees. Melt butter together with grape seed oil in a small pot and set aside.

Spray a baking dish with cooking spray. Layer the backing dish with sliced onions and place chicken over the onions skin side down. Sprinkle chicken with half of the seasonings except for the cayenne then flip and sprinkle then season the skin side of the chicken. Pour melted butter over the chicken. Place in the preheat oven and bake for 1 hour.

While the chicken is baking place chutney in a bowl and add water and cayenne seasoning. Mix until the mango chutney is loose but has a thick soup consistency. Add more water if necessary.

After an hour of baking remove the chicken and spoon the mango chutney over the chicken. Place the chicken back in the oven and bake for another 45 minutes to 1 hour until the chicken is thoroughly cooked and nicely browned.

Serve with your favorite side dishes.

Follow my blog with Bloglovin

Pasta with Sweet Italian Sausage in Sauce

Let me say from the start that even though this recipe is about pasta and sweet Italian sausage this is not necessarily an Italian recipe. It is more of a combination of Italian and Mexican flavors.

Whenever my youngest son asks what’s for dinner and I say pasta he breaks into his happy dance with sound effects. I have said this more than once in my blog… my family loves pasta. Maybe the next time I make pasta I’ll see if I can film the dance and share it on my blog.

Today, I decided I didn’t want to make the usual spaghetti meat sauce using sauce from a jar. Instead, I opted to make my own sauce using canned tomatoes, veggies and sweet Italian sausage. I also wanted to create a few different textures in the sauce so I added white beans which provided both texture and more flavor. Although everything was soft in the sauce, there were different levels of softness if that makes sense. The pasta was al dente. The beans were creamy. The veggies were smooth and the sausage had a nice soft chew. Fortunately, it all worked together and had me doing my own happy dance.

Pasta with Sweet Italian Sausage in Sauce

Ingredients:

2 packages Sweet Italian Sausage links

1 can small white beans drained and rinsed

1 can Mexican stewed tomatoes

1 can fire roasted tomatoes

1 small can tomato paste

1 small green pepper diced

1 small red pepper diced

2 cups water

2 tbsp grape seed oil

2 tbsp fresh hot salsa

½ tbsp ground oregano

½ tbsp dried basil

½ tbsp Adobo

1 tsp Kosher salt

1 tsp ground black pepper

Heat grape seed oil in a large dutch oven over medium high heat. Add sausages in batches and brown on each side. Slice the browned sausages then set aside. Wipe out the dutch oven if the bottom is too brown. Lower the temperature to medium. Add a little more grape seed oil to the pot then add onions ad peppers along with the seasonings. Stir and cook for approximately 2 – 3 minutes. Add both cans of tomatoes, white beans and tomato paste to the pot and stir until well blended with the onions and peppers. Cook for 3 minutes then add the sausages to the pot. Stir and let simmer for 20 – 25 minutes over medium low heat to allow the sauce to thicken.

While sauce is simmering cook pasta according to the package. Spoon sauce over a bowl of pasta and sprinkle with freshly grated Parmesan cheese. Enjoy!

 

 

Follow my blog with Bloglovin

Quiche

During warmer weather I shy away from always fixing meals that require me to be around the stove for any length of time. One pot meals and meals that go into the oven are my favorite things to prepare when it is hot.

Quiche is one of those meals you can quickly prepare then stick it in the oven to do its thing while you do something else. Quiche is also versatile because you can use anything you want for the filling whether it is veggies, meat, cheese or a combination of all three. The only thing I haven’t tried in a quiche is pasta. But who knows, that might work too. I’ll let you know if I ever get bold enough to try it.

I have two quiche recipes you can try for my vegetarian friends and meat eaters like me. I encourage you to experiment with the ingredients to make this your own favorite recipe.

P.S. Crab quiche is wonderful too. I’ll write a recipe on that one too sometime soon.

Quiche

Basic Quiche Recipe

Ingredients:

6 extra large eggs

1 ready made pie crust (roll out to fit in pie pan)

½ cup shredded Gruyere cheese

¼ cup shredded sharp cheddar cheese

¼ cup fresh grated Parmesan cheese

¼ cup half and half

1 tbsp butter or olive oil

½ tsp mushroom seasoning (Trader Joe’s)

¼ tsp salt

¼ tsp cracked black pepper

¼ tsp dried parsley

¼ tsp dried thyme

2 dashes of hot sauce (optional)

cooking spray

paprika

Preheat oven to 350 degrees.

Place pie crust in a pie pan sprayed with cooking spray. Gently tap the bottom of the pie crust with a fork to prevent puffing. Set aside.

Beat together eggs, seasonings and half and half until well blended. Fold cheeses into the egg mixture. Sprinkle with a little paprika. Place pie pan on a baking sheet and place in the oven. Bake for 30 to 45 minutes. Test to make sure the quiche is cooked thoroughly by placing a butter knife in the center after 30 minutes. Cook a few minutes more if not completely done. Let the quiche cool for about 5 to 10 minutes then serve with nice soup or salad.

Additional Ideas:

Mushroom Quiche:

Saute 1 package each of baby portobella mushrooms and white button mushrooms in 1 tbsp of butter or olive oil. Place on the bottom of the pie crust then pour egg and cheese mixture over the mushrooms. Bake according to basic the recipe.

Chicken and Broccoli Quiche:

Season one package of cooked diced white meat chicken with a little salt, onion powder and pepper.  Set aside.  Blanche 1 package of broccoli florets in salted water for about 3 minutes. Remove from water and place in a bowl of ice cold water to stop the cooking process. Drain and sprinkle broccoli with a little salt. Place chicken and broccoli in the bottom of the pie crust then pour egg and cheese mixture over the filling. Bake according to the basic recipe.

 

 

 

 

Follow my blog with Bloglovin

Eggplant with Crispy Parmesan Cheese

A steak, pork chop or chicken might be the star of the show on a plate but all stars need a co-star to be truly successful.

Thinking of new side dishes isn’t always easy. Sometimes it depends on what vegetables are in season or it may be as simple as what is in the refrigerator. On the day I decided to make Eggplant with Crispy Parmesan Cheese I just happened to have an eggplant calling my name and begging to be created into something delicious. I didn’t want to turn it into a casserole or a stew so I settled on baking the eggplant.

I like easy and this recipe is just that… easy. There is not a lot of fuss when all you need to do is slice the eggplant and mix together a cheesy topping. Since my sons are learning how to cook a little more I think I will pass this recipe on to them to impress the women in their lives.

Eggplant with Crispy Parmesan

Ingredients:

1 medium sized eggplant

½ cup shredded fresh Parmesan cheese

½ cup panko bread crumbs

½ tsp dried oregano

¼ tsp red pepper flakes (optional)

¼ tsp garlic powder

¼ tsp smoked paprika

salt

cracked black pepper

olive oil

Preheat oven to 350 degrees.

Mix together Parmesan cheese, panko bread crumbs, oregano, red pepper flakes, smoked paprika and garlic powder in a small bowl. Set aside.

Slice eggplant into ½ inch rings. Drizzle with a little olive oil and sprinkle with salt and cracked black pepper. Top each slice of eggplant with the cheese topping and drizzle with a little more olive oil. Bake for 25 – 30 minutes until eggplant is fully cooked and topping is brown and crispy.

 

 

Follow my blog with Bloglovin

Sticky Ginger Pork Chops

During the coronavirus pandemic I have had to be a little more creative with putting dinner on the table. Since most of us are shut up in the house it means cooking a lot more. Especially for those of us who had college kids return home. My youngest had to come home to complete his senior year of college (Congratulations to T on his graduation 5/21/20). The traditional mom side of me makes me want to have a nice dinner every day for the family. When it was just hubby and me I bailed on cooking dinner and opted for healthy take out food more than I probably should have done. Sorry hubby! Don’t worry, hubby really didn’t suffer because the take out was usually his favorite meal from a Korean BBQ restaurant EB told me about. Hubby could eat their food every other day if I was so inclined.

Anyway, back to the Sticky Ginger Pork Chops. Growing up, pork chops were one of my favorite foods. My dad used to tell people I could eat five pork chops in one sitting. Yes, he was exaggerating because my mom usually only made two pork chops per person. So, unless someone else was giving up their pork chops I couldn’t eat five of them at one time. Granted, I am a meat eater and if I only had a plate of pork chops for dinner and no side dishes, I might have been able to eat at least three chops in my younger days. Today, I eat only one unless I am super hungry then I could eat two.

Sticky Ginger Pork Chops came from a recipe I saw on the Test Kitchen show. They showed how to make Sticky Pork Spareribs instead of pork chops. I used pork chops because my local grocer had a fantastic sale on a large package of chops for less than $4.00 so I couldn’t pass them up. When it came time to cook the pork chops I decided to tweak the Sticky Pork Spareribs to create my own recipe.

My recipe has the basics of the Test Kitchen recipe but with a few changes based on what I had in the refrigerator and pantry. The end result was a thumbs up so I knew the recipe was blog worthy. Enjoy!

Sticky Ginger Pork Chops

Ingredients:

4 – 6 bone in pork shops

3 scallions diced

½ cup chicken stock or broth

2 tbsp sea salt

2 tbsp olive oil

2 tbsp honey

2 tbsp soy sauce

2 tbsp slice fresh ginger

2 tbsp rice vinegar

2 tbsp rice wine

1 tbsp garlic powder

½ tbsp cracked black pepper

1 tsp red pepper flakes (optional)

Preheat oven to 350 degrees.

Season pork chops with sea salt, garlic powder and cracked black pepper. Heat olive oil in a large cast iron skillet over medium high heat. Add pork chops in batches and brown on both sides (place browned pork chops on plate while cooking other pork chops). Lower heat to medium and place all pork chops back in the skillet. Sprinkle with red pepper flakes and ginger slices. Drizzle with honey, soy sauce, rice wine and rice vinegar. Sprinkle with scallions and then pour in chicken stock. Bring to a boil then remove from heat. Cover the skillet with foil then place in the oven to bake. Baste the pork chops after the first 15 minutes and cook for 15 minutes more. Remove the foil then baste again and cook for another 30 minutes. Serve with your favorite side dishes.

Follow my blog with Bloglovin