Season pork chops on all sides with Montreal steak seasoning.
Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
In a large pot of salted boiling water, cook pasta according package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
In a large skillet over medium-high heat, heat 1 tsp. olive oil. Season chicken with salt and black pepper. Sear chicken until golden and no longer pink, about 8 minutes per side. Transfer to a plate to let rest, then cut into 1” cubes.
Meanwhile, return skillet to medium-high heat and melt butter. Cook mushrooms until golden, 5 minutes, then add garlic and onions and cook, stirring occasionally, 4 to 5 minutes. Add flour and stir until incorporated. Add half and half, stock, Parmesan, oregano, 1 tsp salt and 1/2 tsp black pepper.; Bring to a boil, then reduce heat and simmer 5 minutes.
Fold cooked pasta into sauce with chicken (and its juices) and arugula. If sauce is too thick, add pasta water until you reach desired consistency. Top with more Parm and serve.
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Ingredients
12 leaves cabbage
1 1/4 teaspoons salt
1 cup cooked white rice
1 1/4 teaspoons ground black pepper
1 egg, beaten
1 (8 ounce) can tomato sauce
1/4 cup milk
1 tablespoon brown sugar
1/4 cup minced onion
1 tablespoon lemon juice
1 pound extra-lean ground beef
1 teaspoon Worcestershire sauce
prep 30m cook 9h ready In 9h 30m
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage.
leaf, and roll up, tucking in ends. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4cm piece of ginger, peeled 3–4 cloves of garlic, peeled 125ml tomato ketchup 60ml dark rum 1 tablespoon Worcestershire sauce 3 tablespoons cider vinegar 1 teaspoon Dijon mustard ½ teaspoon dried chilli flakes 50g soft dark brown sugar
Combine the paste ingredients and 2 teaspoons of salt in a bowl. Pat the
ribs dry with kitchen paper, then place in a tray and rub all over with the
paste. Cover with clingfilm and leave to marinate in the fridge for at
least 6 hours, or preferably overnight.
When you want to cook, remove the ribs from the fridge, shake off any
excess marinade and allow to come up to room temperature.
Meanwhile, set up your barbecue for the half and half technique (see
here) – you want a medium indirect heat. Place a drip tray inside the
barbecue on the indirect side. Cover with the lid and allow to heat up
like an outdoor oven – you want a temperature of around 180°C/350°F.
Rip off just over an arm’s length of extra-strong tin foil, stack up the ribs
in the centre and tightly wrap. Place the foil parcel over indirect heat on
the barbecue, cover with the lid and cook for around 2 hours, or until
the meat is tender and starts to fall away from the bone, remembering to
replenish with hot coals every 45 minutes or so.
Meanwhile, finely
grate the ginger and garlic into a small pan on the hob. Add the rest of
the BBQ sauce ingredients and 80ml of water. Simmer over a medium
heat for around 20 minutes, or until thickened, stirring occasionally.
Season to taste and set aside.
Remove the ribs from the foil and brush all over with the BBQ sauce
and any cooking juices. Return to the indirect heat for another 30 to 40
minutes with the lid on, or until tender and golden, basting well every
10 minutes or so. Remove to a board to rest for 5 minutes, then carve.
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