I took 3 of about 8 thick pork loin "chops" (no bone) and seared them in coconut oil -- Each side for a few minutes. I then put all 8 pork chops into the oven, with a thermometer probe that goes into the meat (in the thickest one of the 3 pork chops). I connected the probe to the thermometer and set the thermo for 160F. I used the pan to additionally cook a package of presliced portobello mushrooms. Once these were done, I removed the mushrooms, I added red wine, beef broth and a bit of "solid" beef stock to the pan. I reduced this down to about 1/3 and readded the mushrooms. I removed from the heat and covered. I also put a pat of butter in a pan and added frozen green beans. Once hot, I added salt, pepper, and pine nuts. When the thermo alarmed, I tested with another thermo, covered the 3 pork chops and let rest. I put the other 5 pork chops back into the oven to cook. We had salad, the green beans, 1.5 of the pork chops (they were big) and the sauce, and I had pork for the entire week for lunch. I also had some of the sauce leftover for lunch.
mmm. . keep posting these no brainer instructions for your recipes. that sounds really good. the fact that it lasted all week is a huge time saver. got any more?
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"Bob M" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I took 3 of about 8 thick pork loin "chops" (no bone) and seared them in coconut oil -- Each side for a few minutes. I then put all 8 pork chops into the oven, with a thermometer probe that goes into the meat (in the thickest one of the 3 pork chops). I connected the probe to the thermometer and set the thermo for 160F. I used the pan to additionally cook a package of presliced portobello mushrooms. Once these were done, I removed the mushrooms, I added red wine, beef broth and a bit of "solid" beef stock to the pan. I reduced this down to about 1/3 and readded the mushrooms. I removed from the heat and covered. I also put a pat of butter in a pan and added frozen green beans. Once hot, I added salt, pepper, and pine nuts. When the thermo alarmed, I tested with another thermo, covered the 3 pork chops and let rest. I put the other 5 pork chops back into the oven to cook. We had salad, the green beans, 1.5 of the pork chops (they were big) and the sauce, and I had pork for the entire week for lunch. I also had some of the sauce leftover for lunch.
mmm. . keep posting these no brainer instructions for your recipes. that sounds really good. the fact that it lasted all week is a huge time saver. got any more?
Sadly, not many more. However, I'm trying to cook more on the weekends so that I have food throughout the week, so I'll post any recipes that I find suitable. What I've typically been doing is resorting to things like sausage through the week, as it cooks quite quickly. However, it can be fatty and salty, which means more calories and water retention. By the way, the seared pork was better than the non-seared pork.
