Recipes I’ve enjoyed

I figure as I’m learning I should spread the wealth so here are a few recipes that I have enjoyed! 

Pesto Chicken Spaghetti Squash 

Banana Pancakes 

Spinach and Tomato Stuffed Spaghetti Squash 

Oven Roasted Sweet Potato Wedges,,10000000522028,00.html 

Chocolate Peanut Butter No Bake Granola Bars

Sweet Potato and Spinach Quesadillas,,50400000120341,00.html

Spaghetti Carbonara for One

Microwave Macaroni and Cheese for One

10 Minute Microwave Risotto

Spaghetti Squash Curry with Roasted Cickpeas

Pasta with Tomato Cream Sauce

Butternut Squash Fettuccine Alfredo

Cacio e Pepe

Beef Stroganoff

Bacon Asparagus Pasta

Sautéed Garlic Asparagus

Garlic Roasted Sweet Potatoes

No Bake Protien Bars

Potato and Leek Rosti

Balsamic Onion-Topped Pork Chops with Crisp Garlic Potatoes

Serves 4

Recipe by Teri Tsang Barrett 

2 pounds small russet potatoes (6 to 7)
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
Kosher salt and freshly ground pepper
1/4 cup loosely packed flat-leaf parsley leaves, finely chopped
Four 4-ounce boneless pork chops
1/2 small onion, finely chopped
1/4 cup balsamic vinegar

Preheat the oven to 400˚F. Peel and cut the potatoes into 3/4-inch pieces and toss on a parchment paper-lined rimmed baking sheet with 5 tablespoons olive oil, the garlic and 1/2 teaspoon each salt and pepper. Spread in a single, even layer and roast, turning every 15 minutes, until browned and crisp, about 45 minutes. Transfer to a mixing bowl and toss with the parsley. 

Meanwhile, in a large cast iron skillet*, heat the remaining 3 tablespoons olive oil over medium heat. Pat the the pork chops dry with paper towels, season with salt and pepper, then add to the pan and cook, turning once, until browned and cooked through, 3-4 minutes per side. Transfer to a cutting board and tent with foil to keep warm. 

In the same skillet, add the onion and cook, stirring, over medium-high heat until softened and just browned, about 5 minutes. Add 2 tablespoons water, scraping up any browned bits from the bottom of the pan, then add the vinegar and bring to a boil; stir in any juices from the pork. Cook until thickened slightly and reduced to about 1/4 cup, 3 to 4 minutes. 

Divide the pork and potatoes among 4 plates, then spoon the balsamic-onion sauce over the pork.

*Note: A cast iron skillet works best because it retains heat, which means your pan won’t cool down as much after the pork is added and you’ll end up with a better sear. But, if you don’t have a cast iron you can use a 12-inch stainless steel skillet instead.

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