Tag-Archive for » chops «
I will be getting round to posting some more of my own recipes in the next week but I have been cooking up a storm from all my team mates recipes for the swap I am in this month. I have been trying to catch up on all the ones I have saved that I have made ans am slowly getting there. It is my fault really I have saved so many great recipes to try and I keep making new ones. Then again it is great for my regular readers as you get to share in some great recipes with me.Ingredients
4 Loin veal chops, each cut about 3/4-inch thick (I made with veal scallops as I could not get loin chops and just pan fried.)
2 Tablespoons butter
2 Cloves garlic, crushed (My add)
1/4lb Mushroom, sliced
1/4 Cup minced onion
2 Tablespoons medium sherry (I added bout 4)
3/4 Teaspoon salt
1 Dash hot pepper sauce (I added a few dashes)
1 Ripe avocado
2 Teaspoons cornstarch
1/2 Cup heavy cream or whipping cream
1 Tablespoon chopped fresh dill
Method
1. Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
2. Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
3. Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
4. Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill.
I served ours over fresh vegetables with roasted potatoes topped with the sauce and sliced avocado.
All photos taken by me unless otherwise stated.
This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved the lemon pepper seasoning on them. I served ours over couscous and poured the sauce over the lamb and it was enjoyed by all. I have made several recipes from this chef before and I am never disappointed and this one is no exception. I loved how easy these was to prepare as well a really great recipe that I am sure you will enjoy. To read more reviews on this recipe or to see more photos please click here.
Ingredients
8 Lamb loin chops
4 Teaspoons lemon pepper seasoning
2 Tablespoons oil
1 Clove garlic, crushed
60ml Dry white wine
180ml Chicken stock
4 Teaspoons lemon juice
1/4 Cup roughly chopped fresh chives
Fresh ground pepper
Method
1. Sprinkle the lamb with the seasoning.
2. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.
3. Remove from the pan and cover and keep warm.
4. Add the garlic and wine to the frying pan and bring to the boil.
5. Add the stock and the juice, and bring to the boil again.
6. Boil uncovered until the liquid is reduced by half.
7. Stir in the chives and season to taste with freshly ground black pepper.
All photos taken by me unless otherwise stated.
