Baked Pork Chops

Baked Pork Chops

This simple preparation is perfect for a weeknight — just shake and bake!

Level: Easy

Total: 40 min

Active: 10 min

Yield: 4 servings

Directions

  1. Preheat the oven to 450 degrees F. 
  2. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
  3. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
  4. Serve immediately with lemon wedges if using.

Baked Pork Chops
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Almond dukkah chicken bake with amaranth and herbs

Almond dukkah chicken bake with amaranth and herbs

Bursting with flavours, this is anything but your average roast chook.

 

SERVES: 4 PREP     TIME: 15MINS      COOK TIME: 1HR 20MINS      INGREDIENTS: 14     DIFFICULTY: EASY

 

INGREDIENTS:

200g amaranth (from health food shops)
15 unpeeled garlic cloves, bruised
2 baby fennel, cut into eighths
8 Asian (red) eschalots, halved
2 tbs currants
2 tbs finely chopped preserved lemon rind
1/4 cup (60ml) extra virgin olive oil
1.2kg whole chicken, butterflied (ask your butcher to do this)
2/3 cup (165ml) chicken stock
1/2 bunch each mint, parsley and basil leaves
Lemon wedges, to serve
ALMOND DUKKAH
1 tbs each cumin, coriander and fennel seeds, toasted
1/4 tsp dried chilli flakes
1 tbs chopped roasted almonds

 

METHOD:

1.For the almond dukkah, using a mortar and pestle, pound seeds until coarsely ground. Stir through chilli flakes, almonds and 1/2 tsp salt flakes, and set aside.

2.Place amaranth and 2 cups (500ml) water in a saucepan over high heat and bring to the boil. Cover, reduce heat to low, and cook for 20 minutes or until amaranth has absorbed water and is tender.

3.Preheat oven to 220°C and grease a shallow roasting pan.

4.Cover base of prepared pan evenly with cooked amaranth. Combine garlic, fennel, eschalot, currants, lemon and 1 tbs oil in a bowl, then arrange over amaranth. Top with chicken, breast-side up. Spoon remaining 2 tbs oil over chicken and roast, on top shelf of oven, for 15 minutes or until chicken is slightly golden.

How to: Butterfly chicken
5.Reduce oven to 200°C, carefully add stock and roast for 45-50 minutes or until juices of chicken run clear when the thickest part of a thigh is pierced with a skewer. Remove from oven, scatter with herbs and almond dukkah, and serve with lemon wedges.

 

 

Almond dukkah chicken bake with amaranth and herbs
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Almond dukkah chicken bake with amaranth and herbs
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Chicken Paella

Chicken Paella

Paella is probably Spain’s most popular dish.  It originated in the Valencia region located in Eastern Spain but can be found worldwide specially in countries that were once part of colonial Spain namely Cuba and the Philippines where it is also call Arroz Valenciana.

The word Paella mean “pan” in the Valencian dialect.  It is usually made and served in a “paella” pan which is basically a somewhat flat shallow skillet with or without a cover.  It is typically made with Bomba rice, a short grain rice variety cultivated in Spain’s eastern region.  Traditional Valencian Paella includes some type of meat such as chicken, duck, or rabbit, and some type of green bean.  It’s iconic yellow colored rice is achieved by adding saffron threads while cooking.

In modern time Paella has been adapted to use ingredients easily found in different areas of the country.  One of the most popular, an my favorite is Paella de Marisco which is seafood mixed with the rice.  This usually has shrimp, mussels or clams, squid, and sometimes lobster; is usually omits the vegetables.  Then there’s Paella Mixta which combines meats including Chorizo (Spanish pork sausage), seafood, and vegetables.  In short these days you can pretty much put whatever you want in a pealla.  My husband prefers chicken or vegetarian Paella.

When I was growing up surrounded by grandmothers, aunts, and uncles many of whom were fantastic cooks, Arroz Valenciana or Paella was a treat.  It would certainly be on a party menu, specially at Christmas.  These days I usually have to get my Paella fix in Spain.  It’s always one of our favorites when we’re in Barcelona, Majorca, or any part of Spain.

But since our yearly visits to Spain will not be possible this year we’ve found ourselves missing our favorite Spanish foods.  That’s why I’ve been making tapas boards lately.  I’ve also been making Paella.  In fact I’ve been making it often enough that’s I’ve recently decided to order a paella pan.

Today I’ll share my recipe for Chicken Paella because it’s ingredients are probably the easiest to find.  In fact you may already have it in your kitchen pantry.  I mentioned that Paellas are typically made with Bomba rice, but it’s not always easy to find in the US, at least in Hawaii.  I usually use Japanese short grain rice, the type you use to make sushi which is always found at any Asian market.  Saffron is not easily found in regular supermarkets  because it’s pretty expensive.  I usually buy Saffron when I’m in Turkey or the Middle East where it’s readily available at the local spice markets at a reasonably lower price.  If you don’t have Saffron you can use ground Turmeric to tint the rice yellow, but don’t use too much as it will leave a different flavor than what you want to achieve.  I’d use no more than a teaspoon of turmeric powder dissolved in a cup of chicken stock.

Chicken Paella

Ingredients:

1/2 Tsp. Crushed Saffron Threads

1/2 Cup White Wine

1/8 Cup Olive Oil

6-8 Chicken Thighs Bone-In with Skin

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1 Onion Chopped

2 Tbl. Minced Garlic

1 Tbs. Fresh Thyme chopped

1 1/2 Cup uncooked Bomba or other short grain rice

3 Cups Chicken Stock

Juice of 1 Lemon

1 Small Bag Frozen Peas

1 Red Pepper cut into strips

American Parsley – chopped (optional)

Lemon Wedges (optional)

Directions:

Stir Saffron into wine and set aside.

Heat Olive Oil in Paella pan or large skillet.

Season chicken thighs with salt and pepper.

Place thighs in heated oil skin side down and cook until golden brown, about 6-7 minutes.

Turn over and cook another 4-5 minutes.

Remove chicken from pan and set aside.  (You may have to cook chicken in batches depending on how big your pan is and how many thighs you are using.)

Add onions, garlic, and thyme to pan.  Cook for about 2 minutes, stir constantly to keep it from burning.

Add Rice and cook another 2 minutes while stirring constantly.

Add wine and cook until liquid is reduced by half.

Stir in lemon juice and chicken stock.

Place chicken skin side  up on top of rice, cover, reduce heat to medium.

Simmer about 18 minutes until rice is almost cooked, it should be “al dente”.

Remove cover and add peas and pepper evenly over the pan.

Turn up heat to medium high and cook another 5 minutes or until rice begins to brown on the bottom and sides.

Remove from heat and sprinkle with parsley.

Serve hot with lemon wedges.

This dish pairs well with a pitcher of Sangria or a nice bottle of fruity red wine or a Chardonnay for white wine lovers.


Chicken Paella
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Chicken Paella
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