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Mashed potatoes with pork chop

Mashed potatoes with pork chop


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As you can see these days the pig is in trend :))

  • 2 slices of pork chop
  • salt
  • pepper
  • MORE:
  • 2 potatoes
  • the water
  • salt
  • 1 teaspoon butter
  • 1 tablespoon sour cream

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Mashed potatoes with pork chop:

Peel the potatoes, cut them into cubes, wash them and boil them in salted water.

Season the chop with salt and pepper and place on a teflon pan to brown.

When the potatoes are cooked, drain the water and mix.

Add the butter, salt and mix to incorporate the butter.

At the end, add the cream and mix again.

GOOD APPETITE!!

Tips sites

1

Use sour cream to make the puree creamier.


Pork chop in sweet soy sauce with mashed potato flavor! A recipe ready immediately, with just a few ingredients!

A delicious steak is prepared using a delicious sauce made from a few ingredients! Forget the usual recipes and let's prepare a super portion of pork chop in sweet soy sauce, with aromatic puree garnish!

Pork chop in sweet soy sauce with mashed potato flavor, all prepared in the Regis Stone Pan from Aloshop

A delicious steak is prepared using a delicious sauce made from a few ingredients! Forget the usual recipes and let's prepare a super portion of pork chop & icircn sweet soy sauce, with a garnish of mashed potatoes!

If you have the impression that a tender and tasty steak is only prepared in the oven, then you will be bitter. You can cook something delicious, using only a few ingredients. The meal is ready in no more than 40 minutes, and the result will conquer you with its special aroma!

To prepare the pork chop recipe with sweet soy sauce and aromatic mashed potatoes you will need a few ingredients:

  • pork chop
  • soy sauce
  • honey (or sugar)
  • ginger powder (or fresh, grated)
  • garlic
  • potatoes
  • milk
  • butter

How do we prepare the pork chop recipe with sweet soy sauce and aromatic mashed potatoes?

You do not need many ingredients to prepare a delicious meal, and the result is spectacular, especially if you use a Regis Stone Pan pan, with special & non-stick coating, which gives the effect of hot stone.

Put the peeled and diced potatoes in a pot to turn into puree.

Pork chop in sweet soy sauce with mashed potato flavor, all prepared in the Regis Stone Pan from Aloshop

Meanwhile, put the pan on the heat and brown the chop pieces nicely on both sides. Put a few tablespoons of soy sauce, a teaspoon of honey, a glass or two of ginger powder and 2-3 cloves of crushed garlic in a bowl. The sauce is either left separately in a bowl, or poured into a pan over the meat and the fire is closed.

In the meantime, we take care of the boiled potatoes. Drain the water, crush everything well, add a cube of butter and a cup of milk and mix everything. At the end we put a clove of crushed garlic, to give a special flavor.

The pork chop with sweet soy sauce is served with the aromatic mashed potatoes, and the result will conquer you immediately!

Our recipe was cooked extremely simple because we used one Regis Stone Pan pan, which has a special, non-stick coating, which prevented the sticking and helped us keep the pork chop intact. I cooked everything without sticking and without burn marks, although I did not use oil. You can prepare all kinds of delicious recipes for steaks, pancakes, omelets, lexume mixes, without fat!

Pans from Regis Stone range they have a stainless steel base and the heat is distributed evenly, so that cooking is much faster and more efficient.

Not for nothing do the contestants from the show & bdquoChefi at knives & rdquo use only Regis Stone Pan pan when I cook for Chef Bontea, Chef Scarlatescu and Chef Dumitrescu!

Try these products yourself and you will surely be convinced that they offer a superior quality compared to ceramic pans, because they are much more resistant to scratches and more durable.


Pork chop with bone and sweet potato puree

In a large enough pan, add the butter together with the olive oil and let the butter melt over medium heat. Then add the garlic. Then place the pork chops in the pan, salted and peppered beforehand.

After 5 minutes, turn the pieces of meat on the other side and add the rosemary or thyme to the pan, depending on your preference. Add 3 of the lemon slices to the pan and add the juice of the fourth slice over the chops.

Put the sweet potatoes, cut into cubes, in a large saucepan and add enough water to cover them. Add 1 teaspoon of salt and bring the mixture from low to medium heat.

Reduce heat and simmer, uncovered, until potatoes are soft (easy to insert and remove a fork), about 9-12 minutes.

After boiling, drain well, then return the potatoes to the pot. Pass the sweet potatoes until they reach the desired consistency.

Immediately add almost all the green onions and parsley, reserving a small amount of each for garnish. Add the finely chopped garlic and mix to combine the ingredients. Then add most of the cream (keep about 1 tablespoon to garnish), all the butter and the remaining 1 teaspoon of salt.

Season to taste with salt and freshly ground black pepper. Transfer the mashed potatoes to a serving dish and mix the reserved cream on the counter with a spoon. Sprinkle with green onions and preserved parsley, lightly sprinkle the top with olive oil and add a pinch of pepper.

Serve immediately, along with the pork chops. If you want, you can add from the sauce left in the pan with the pork chops, over the puree.

We offer you the main INGREDIENTS you need for Pork Chop with Bone and Mashed Sweet Potatoes.


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Good morning.
Vegetable soup
Celery cream soup
Curcan tray
Grilled turkey breast
Muscle with BBQ sauce
Grilled pork chop
Pork pulp tray
Sheep pastrami on the tray
Sheep sausages
Tongue with olives
Grilled chicken pulp
Chicken with curry
Chicken with vegetables
Chicken schnitzel
Lion liver
Shrimp
Salau tava
Golden grill
Grilled trout
Serbian rice
Green peas
Spinach
Green beans
Mexican vegetables
Grill vegetables
Steam vegetables
mashed
Natural potatoes
New potatoes
Rustic potatoes
Salads:
Tone
Bulgarian
Caesar
White cabbage
Red cabbage
Cucumbers and donuts in vinegar
Pickles
Sour cabbage
Beetroot with horseradish
Baked peppers
Eggplants
Desert:
Creme brulee
Milk with rice
Tiramisu
Amandine
Sanatina
eclair
Vanilla muffin
Apricot croissants
A beautiful day.

Shura - cooked food

Good morning.
Vegetable soup
Celery cream soup
Curcan tray
Grilled turkey breast
Muscle with BBQ sauce
Grilled pork chop
Pork pulp tray
Sheep pastrami on the tray
Sheep sausages
Tongue with olives
Grilled chicken pulp
Chicken with curry
Chicken with vegetables
Chicken schnitzel
Lion liver
Shrimp
Salau tava
Golden grill
Grilled trout
Serbian rice
Green peas
Spinach
Green beans
Mexican vegetables
Grill vegetables
Steam vegetables
mashed
Natural potatoes
New potatoes
Rustic potatoes
Salads:
Tone
Bulgarian
Caesar
White cabbage
Red cabbage
Cucumbers and donuts in vinegar
Pickles
Sour cabbage
Beetroot with horseradish
Baked peppers
Eggplants
Desert:
Creme brulee
Milk with rice
Tiramisu
Amandine
Sanatina
eclair
Vanilla muffin
Apricot croissants
A beautiful day.

Shura - cooked food

Good morning.
Greek style chicken soup
Potato cream soup with bacon
Turkey on the tray
Grilled turkey breast
Pork pulp on the tray
Chop with game sauce
Pork tenderloin with BBQ sauce
Spicy pork pan
Grilled chicken pulp
Spicy chicken
Chicken with gorgonzola
Chicken schnitzel with sesame
Duck legs with orange
Shrimp
Trout
bream
perch
Spinach
Green peas
Rice with cranberries
Green beans
Sauteed mushrooms
Grill vegetables
Steam vegetables
mashed
New potatoes
Rustic potatoes
Potatoes with telemea
Salads:
Shrimp
Tone
Bulgarian
Caesar
Caprese
White cabbage
Red cabbage
Cucumbers and donuts in vinegar
Pickles
Sour cabbage
Beetroot with horseradish
Adrei baked
Eggplants
Desert:
Amandine
Creme brulee
Milk with rice
Tiramisu
eclair
Apricot croissants
sausage biscuits
Lemon check
Vanilla muffins
A beautiful day.


Cutlet schabowy

Cutlet schabowy is a Polish cutlet variety similar to Viennese schnitzel [1], but made from pork tenderloin muscles (with or without bones) or pork chops.


There is also a Polish variety of somewhat similar breaded chicken breast cutlet, or breaded turkey cutlet (kotlet z indyka) made in the same way.

The history of the Polish pork chop schabowy dates from the nineteenth century.

A collection of different recipes for meat chops such as schabowy is presented in an 1860 cookbook by Lucyna Ćwierczakiewiczowa entitled 365 obiadów za Piec Zlotych (365 festive meals for five zlotys), but it seems to be missing from the 1786 cookbook by Wojciech Wielądek called Kucharz doskonały (The Perfect Chef).

Typical ingredients include: eggs, lard or oil, spices, bone-in or boneless pork, breadcrumbs and flour.

The pork tenderloin is cut into 1-inch slices and beat until it becomes thinner and softer. Eggs and spices are combined on a separate plate and beat lightly.

The meat is soaked in flour, then in egg, and then covered with breadcrumbs. The oil is heated in a pan until it starts to sizzle and the meat is introduced into the oil, then turned several times. Serve hot. Kotlet schabowy can be served with mashed potatoes, fried mushrooms, boiled vegetables (sauerkraut), salads or cabbage salad.


Alexandru Marconi recipe: Pork chop with apples

& bdquoO to confuse the bosses, I will upset them. "The only problem is that the white of the apron doesn't catch me," he said.

Peel and cut the sweet potatoes as for mashed potatoes, put them in a pot with a little salt and put them on medium heat towards the sea.

Prepare 4 pieces of boneless neck and not thicker than a finger, generously put salt and fresh pepper on both sides, then place in the pan in which was put & frac12 packet of butter. They are kept for about 4-6 minutes on each side, taking into account the position of the steak in the pan and how big the fire is. When it starts to tan on the edge and the juice comes out of it, it is removed (it can also be controlled with the thermometer to be at 160 degrees). Remove and place either in the other pan with a lid or in the glass or ceramic container with a lid.

Peel and cut the apples into 3-4 mm slices, then put in a Teflon pan in & frac14 a packet of butter and pour over the mixture of sugar, cinnamon, nuts and salt. When the apples have started to soften, remove them slowly, taking care not to crush them.

After checking if the potatoes have been boiled, remove the water and porridge with the crusher, adding a packet of butter and 50ml of milk. When they are well chopped, add a teaspoon of sugar and a pinch of cinnamon.

Then place the steak on the plate after cutting it in half and place one side on top of the other on the pieces of apples placed in a fan or pile of nuts, you can place them everywhere, including the steak or the empty spaces. The puree is placed either the pile opposite them or in the shape of a crescent or happy face. Strips of parallel or zig-zag olive oil are drawn all over the plate. Combined with black balsamic vinegar.

-Serve at the covered table the plate with the silver lid with the napkin under the plate and under the fork and another napkin to surround the blade of the steak knife.

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STUFFED BEEF OR PIG TONGUE, WITH PUREE

Preparation time 40 minutes

Cooking time 18 minutes

Ingredients

SOUP IN WHICH THE TONGUE BOILS

  • 2.5 liters of boiling water
  • 1 teaspoon with a pinch of salt
  • 1 teaspoon peppercorns
  • 1 bay leaf
  • 1 mocov
  • 1 old onion
  • 1 clove of garlic
  • 1 slice of celery - optional
  • 1 small parsnip

HOW DO WE CLEAN AND PREPARE BEEF OR PORK TO COOK IT?

1. Freshly bought tongue will be rinsed under cold running water.

2. When the meat is cooked, put it in the soup. After the soup starts to boil again, the tongue will boil for about 15 to 20 or 25 minutes, depending on how big the animal was. In my case, being veal, I boiled it for about 17 minutes.

3. I took it out on a tray to cool and drain the water for 2 minutes, then I started to peel it off the white skin, a very quick and easy operation.

It will not be left to cool for too long, because it will not peel as easily and beautifully.

4. You will slice it about 7 mm thick.
5. The soup in which it boiled, I do not freeze it or use it in another preparation.
6. Cook a classic mashed potato, recipe here: CLICK.
When you receive guests and find them to buy, don't shy away from the purple potatoes that are very decorative on the table. I love to make my guests smile and surprise them with something new.
It will be served with a Remoulade sauce or based on mayonnaise and a salad. It is very good and the tongue is a clean muscle and not fat at all.
Liv (e) it!


Duck breast with sweet potato puree

I set out to try to prepare, at least once a week, a new dish, different from the ones I usually do. After last week we had a successful attempt, ie mussels in white wine sauce, now it was the turn of an extraordinarily simple and delicious recipe.

I admit, until now I was afraid to cook duck breast, especially since in my family the duck has a very bad reputation. But I took courage and tested a very simple version, which in combination with sweet potato puree and blueberry sauce, was a real revelation.

Ingredients for 2 servings of duck breast with mashed sweet potatoes

A duck breast lobe with skin (approx. 400 gr)

salt, freshly ground pepper

2 sweet potatoes & # 8211 of mine had around 400 gr

100 gr blueberries (which I frozen in the summer)

Preparation of duck breast with mashed sweet potatoes

I cleaned and washed the potatoes, cut them into cubes and boiled them with a pinch of salt.

The duck breast cooks relatively quickly, so it is best to have the potatoes already cooked when you start preparing them.

I cut the duck breast on the skin side, forming squares, and seasoned it with salt and freshly ground pepper.

Then I fried it in a well-heated pan, without a drop of oil because it has enough fat. First 5 minutes on the skin side, then another 3 minutes on the skinless side. After the chest caught a nice crust, I turned it again on the leather side, covered the pan with a lid and left the duck breast for another three minutes (over medium heat) to penetrate. That way I didn't have to use the oven.

I took the chest out of the pan, covered it with aluminum foil and let it rest for 5 minutes before cutting it.

In the meantime, I took care of the blueberry sauce and the mashed sweet potatoes.

For the sauce, I put 100 g of blueberries & # 8211 I let them thaw before using & # 8211 in a small saucepan, I added a tablespoon of dry red wine and a tablespoon of the fat he left- a duck breast. I simmered the sauce for about 5 minutes, passed the blueberries with a fork, then passed it through a fine sieve.

I mashed the sweet potatoes, added the butter and seasoned with salt and pepper to taste.

For serving, I cut the duck breast into thin slices. I put the mashed sweet potatoes on the plate, the duck breast slices and a few teaspoons of the blueberry sauce.


Ruth’s Chris Sweet Potato Casserole

To make this Chris Ruth sweet potato casserole cover recipe, you will need the following ingredients:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 cup melted butter
  • 3 cups boiled sweet potatoes and puree, (see note)
  • 1 cup sugar
  • & frac12 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup melted butter (1 stick)


Video: - Χοιρινή μπριζόλα σωτέ με πουρέ πατάτας (July 2022).


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