Fall Pork Dinner Cooking For 2 Food

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

PORK ROAST DINNER FOR TWO

Steps:

• Preheat oven to 400F. Have a roasting pan ready.
• Season the pork on both sides with salt and pepper.
• Heat oil in a large skillet. Once hot, add the pork fat side down. Cook until brown, about 4 minutes. Flip and cook the other side until brown, about 4 minutes.
• Turn the pork onto one side and sear for 1 minute or until brown then sear the remaining side for 1 minute or until brown. Transfer pork to a plate.
• Drain the excess oil from the skillet. Very carefully, add the broth to the skillet (it will sputter so add a little bit then once it settles down add the rest). Stir and scrape up any brown bits left behind from the pork.
• In a large bowl add the onion, potatoes, garlic, celery, carrot, and rosemary. Add broth mixture and salt to taste then stir until coated. If the vegetables don't seem fully coated, add a little bit of olive oil. Transfer to the bottom of the roasting pan.
• Add pork fat side up on top of vegetables. Roast for 35-40 minutes or until the internal temperature of the pork is between 145-165F. Transfer the pork to a plate and tent with some foil to keep it warm. Let it rest while you make the gravy. If the vegetables aren't soft enough, roast the vegetables another 5-10 minutes while the pork rests.
• For the gravy: Place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid back into the roasting pan. Alternatively, you can use a medium saucepan.
• Heat the pan on the stove until hot. Add butter and cook until melted, scraping up any bits stuck in the pan.
• Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
• Slowly stir in the broth. Bring to a boil then cook until thickened, about 5 minutes. Stir in the milk and any juices accumulated from the pork resting. Taste and add more salt if necessary (I added 1/4 teaspoon kosher salt). Serve with pork and vegetables.

FALL PORK DINNER

Steps:

• Heat oven to 350°F. Mix brown sugar, butter and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings; remove seeds. Cut apple into chunks.
• Mix Bisquick, seasoned salt, pepper and cracker crumbs. Mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
• Place pork in ungreased rectangular baking dish, 13x9x2 inches. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and pork is slightly pink in center.

FALL PORK DINNER (COOKING FOR 2)

Steps:

• Heat oven to 350°F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.
• In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
• Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.