This skillet dinner—with a pinch of cumin and a splash of balsamic—develops a sauce that delivers on flavor. To serve four, you can double the recipe and transfer everything to a roasting pan after searing the chops.
亚搏手机版官方
1tsp. cumin seeds
犹太盐和新鲜的黑胡椒粉
2块厚的肋骨猪排(约2磅),修剪和法国
2汤匙。橄榄油
9盎司。新鲜的婴儿洋蓟或冷冻的朝鲜蓟心解冻
8盎司。婴儿新土豆,一半
3个大丁香大蒜,切成薄片
2-1/2 cups lower-salt chicken broth
4个小树枝新鲜百里香
1-1/2 TBS。白香醋
1盎司。(2汤匙)无盐黄油
2茶匙。切成薄片的新鲜细香葱
营养信息
卡路里(KCAL):780
脂肪卡路里(KCAL):390
脂肪(g):44
Saturated Fat (g): 15
多不饱和脂肪(G):4
Monounsaturated Fat (g): 21
胆固醇(MG):165
Sodium (mg): 540
碳水化合物(G):36
纤维(G):5
糖(G):5
蛋白质(G):62
准备
将架子放在烤箱的中心,加热至400°F。
In a small skillet, toast the cumin seeds, stirring over medium-high heat until fragrant, about 30 seconds. Transfer to a spice grinder and grind to a powder, then combine with 1/2 tsp. salt and 1/2 tsp. pepper. Season the pork chops all over with the spice mix.
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