One wonderful meal was Paprika Pork Chops w/ Spinach & Raisins. I didn't take any pictures of it and I thought that I had posted it last year. But, I can't find it on the blog. I have to say that this meal is a winner and it's a great way to get the "little" ones to eat their spinach!
Paprika Pork Chops w/Spinach & Raisins
- 1 Tbsp. Olive Oil
- 4 Bone-In Pork Chops (about 1" thick)
- 1 - 2 Tbsp Paprika
- Salt & Pepper
- 1/4 Cup Stock or water
- 4 Green Onions, chopped
- 1/4 Cup Raisins
- 10 oz. Spinach
- 1 Tbsp Fresh Lemon Juice
- Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat.
- Season the chops with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
- Transfer the chops to a rimmed baking sheet and roast in the oven until cooked through, 10 to 12 minutes.
- Meanwhile, return the skillet to medium heat. Add a little stock or water, about 1/4 Cup, add the scallions and raisins and cook, stirring, for about a minute
- Add the spinach and Cook, tossing, until just wilted, 1 to 2 minutes. Stir in the lemon juice. Serve with the chops.
- Roast of choice, it could be Beef or Pork. I used a Beef Chuck Roast
- 1 Tbsp Olive Oil
- Salt & Pepper
- Wine - I use Red Wine for beef
- Lots of fresh chopped Greens from the garden
- Slice an onion or two and salt & pepper roast
- Heat the olive oil a nice big pot over medium/high heat. Then Sear the meat on all sides.
- Add the onions while searing the meat
- When you are finished searing the meat, remove to plate and de-glaze the pot with the wine.
- Return the meat to the pot and add some more wine and a little water.
- Bring to a boil, cover and reduce heat to medium or low. Then cook for about 2-3 hours. I like to cook my roast until it falls apart.
- When your roast is cooked to your liking, add chopped greens to liquid and cook until tender.