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Easy Smothered Pork Chops

Ingredients: ​
​
  • 4 pork chops 
  • 1 1/2 teaspoons salt *
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large white onion halved and sliced
  • 8 ounces mushrooms sliced
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
METHOD​:
  • Preheat oven to 350 degrees. Heat a heavy, oven safe skillet over medium-high heat. Season the pork chops on both side generously with salt and pepper.
  • Sear the chops for 3 to 4 minutes per side over high heat. For thick chops (over 1-inch thick) transfer them to a 9x13 pan and finish cooking in the preheated 350 degree oven until the pork reaches an internal temperature of 145 degrees Fahrenheit, about 15 minutes.
  • Return the skillet to medium-high heat. Add in the olive oil, onion, and mushrooms and saute for 5-7 minutes until mushrooms and onions are soft and translucent.
  • Add in butter and garlic and cook garlic for 60 seconds.
  • Sprinkle in flour and stir until all white specks have disappeared, about 1 minute. Pour in the chicken broth and bring to a simmer, stirring until the sauce thickens.
  • When pork is cooked through, return the pork to the skillet. Serve hot smothered with the onion and mushroom gravy.
Image and Recipe:thestayathomechef.com


Butter Chicken Drumsticks

INGREDIENTS:
​
  • 1 tbsp extra virgin olive oil
  • 8 chicken drumsticks
  • 375g sachet butter chicken sauce
  • 2/3 cup Bulla Cooking Cream
  • 200g grape tomatoes, halved
  • 1 cup basmati rice
  • 2 green onions, thinly sliced
  • 1/2 cup cashews, toasted, chopped
  • 1/2 cup chopped fresh coriander leaves
  • 300g green beans, trimmed
Method​​​: 
  • Preheat oven to 200C/180C fan-forced.
  • Heat oil in a heavy-based, flameproof baking dish over medium-high heat. Add chicken. Cook, turning, for 2 to 3 minutes or until browned. Add sauce and cream. Bring to the boil. Remove from heat. Bake for 40 minutes, adding tomatoes in the last 10 minutes of cooking time.
  • Meanwhile, cook rice following packet directions. Add onion, cashews and 1/3 cup coriander to rice. Stir to combine. Season with salt and pepper.
    Cook beans in a medium saucepan of boiling water for 2 minutes or until tender. Drain.
  • Serve chicken with sauce, rice mixture and beans, and sprinkle with remaining coriander.
Image and recipes thanks to:taste.com
Grilled Cheese Dogs

Ingredients:​

4 hot dog buns

2 tbsp. butter, softened

1/4 tsp. garlic powder

1/4 tsp. onion powder

4 hot dogs, split lengthwise (be careful not to cut all the way through)

3 c. shredded cheddar

4 Green onions, sliced
​
Method:
  1. Flatten hot dog buns with a rolling pin. In a small bowl, stir together butter, garlic powder, and onion powder. Spread all over outsides of buns.
  2. In a large skillet over medium heat, sear hot dogs (working in batches if necessary) until charred, 2 minutes per side. Set aside.
  3. Place a bun buttered-side down in skillet and top with 1/2 cup of cheddar cheese, a hot dog, a little more cheddar cheese, and 1/4 of green onions.
  4. Cover and cook over medium heat until cheese melts, then use a spatula to close the bun. Repeat with remaining ingredients to make 4 cheese dogs total.
Image and recipe thanks to:delish.com
Curried Sausages in a Cob

​Ingredients:​
  • 2 x 20cm cob loaves
  • 80ml (1/3 cup) olive oil
  • 12 thin beef sausages
  • 2 brown onions, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 4 garlic cloves, thinly sliced on a mandoline
  • 4cm-piece fresh ginger, peeled, thinly sliced on a mandoline
  • 150g (1 cup) frozen green peas
  • 70g (1/4 cup) fruit chutney
  • 1 tbsp tamarind puree
  • 2 tbsp plain flour
  • 1 tbsp curry powder
  • 500ml (2 cups) Massel Beef Style Liquid Stock
  • Coconut milk, to drizzle
  • Fresh coriander sprigs, to serve
  • Toasted coconut flakes, to serve
INSTRUCTION:​​
  • Preheat the oven to 200C/180C fan-forced. Cut the top off the loaves, about 1cm from the top. Scoop out the bread inside, leaving a 1.5cm-thick shell. Cut the inside bread into pieces. Place the cobs and the torn bread on a baking tray. Spray the cobs inside and out with oil. Spray the torn bread with oil. Bake for 15 minutes or until golden and crisp.
  • Heat half the oil in a non-stick frying pan over medium heat. Add half the sausages and cook, turning, for 5-8 minutes or until cooked through and browned. Transfer to a chopping board. Cut in half crossways then in half lengthways. Return to the pan and cook, cut-side down, for 2 minutes or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sausages.
  • Meanwhile, heat the remaining oil in a large frying pan. Add the onion and carrot. Cook, stirring often, for 15 minutes or until starting to caramelise. Add the garlic and ginger. Cook, stirring, for 2 minutes or until softens. Add the peas, chutney and tamarind. Cook, stirring, for 2 minutes or until heated through.
  • Drain the fat from the sausages, leaving 2 tablespoonfuls in the pan. Return the pan to a medium heat. Add the flour and curry powder. Cook, stirring, for 1 minute or until aromatic. Remove from heat and whisk in the stock. Return to medium heat and cook, stirring constantly, for 4-5 minutes or until thickens and comes to the boil.
  • Reserve 12 pieces of sausage. Divide the remaining sausage pieces between the cobs. Pour over half the curry sauce between the cobs. Add the onion mixture and pour over the remaining curry sauce. Top with the reserved sausage pieces. Drizzle over a little coconut milk and top with coriander and coconut flakes to serve.
Image and recipe thanks to:taste.com