Summer Garden Pork Chops Popular Recipes
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| Summer Garden Pork Chops |
"A super way to overcome the warmth and use the ample veggies from your lawn. Serve with pasta or bread. You may alternative 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock."
Ingredients :
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons fresh rosemary
- four beef chops
- 2 carrots, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 leeks, chopped
- 1 massive zucchini, chopped
- 2 tablespoons minced garlic
- 5 small tomatoes, coarsely chopped
- 1 cup vegetable broth
- 1 cinnamon stick
- half of teaspoon floor allspice
- 1/three cup olive oil
- four fresh basil leaves
Instructions :
| Prep : 35M | Cook : 4M | Ready in : 55M |
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- Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, gently brown in as little oil as viable; set apart.
- Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir little or no until they begin to caramelize or burn barely. Layer 1/2 the vegetable aggregate, consisting of the tomatoes, in the bottom of a dutch oven or big saucepan. Arrange the chops on top after which pour the relaxation of the vegetable aggregate on top.
- Heat the vegetable stock inside the saute pan and stir to loosen bits of food on the lowest. Pour over the vegetable and beef chops.
- Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 mins.
Notes :
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