PORK CHOPS WITH ITALIAN SAUSAGE SAUCE
Submitted by: Sherry Monfils 4 thick pork loin chops Pepper and salt to taste 1 tbsp canola oil 2 sweet Italian sausages 1 medium onion, sliced 1/4 lb mushrooms, sliced 1 minced garlic clove 1/4 cup beef broth 1 (8 oz can) tomato sauce 1/2 tsp Italian herb seasoning Directions Sprinkle chops with salt and pepper. In skillet over med heat, add oil, brown chops on both sides. Remove chops from pan, reserve. Pour off and discard all but 1 tablespoon of pan drippings. Remove casings from sausages, crumble meat into same skillet. Mix in onions and mushrooms. Cook, stirring until onion and sausage brown lightly. Mix in garlic. Return chops to pan. Spoon sausage mix over chops. Pour in broth and tomato sauce. Sprinkle with herbs. Bring to boil, cover, reduce heat, simmer until chops are tender, 35/40 minutes. Serve chops with sauce spooned over them. Good served with pasta.
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Ingredients:
1 lb ground beef ½ cup refried beans 1 (4 ounce) can chopped green chilies (drained) ½ teaspoon dried oregano ½ teaspoon ground cumin 2 teaspoons chili powder ½ teaspoon salt 4 (8 inch) flour tortillas Butter (for spreading) 2 cups Mexican cheese blend Cooking Instructions: In a large skillet, cook ground beef over medium heat until no longer pink. Drain any excess grease. Stir in fried beans, green chilies, oregano, cumin, chili powder, and salt. Cook over medium-low heat for 3-4 minutes or until heated through. Heat another skillet to medium-low heat. Brush one side of a tortilla with butter, place butter side down into the pan. Evenly sprinkle cheese over the top of the entire tortilla. On one half on top of the tortilla, add some of the meat mixture. Cook until the bottom has browned and the cheese has melted. With a spatula fold the half of the tortilla without the meat mixture over the half with the meat mixture and press down. Remove from the pan. Repeat with remaining tortillas. Cut into wedges and serve. Ingredients
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