Cooking boneless pork loin chops : Pressure cooking potatoes : Jetboil flash cooking system.
RECIPE: Peachy Chipotle-Pork Tacos
DESCRIPTION Stir up an easy, sweet and spicy salsa to top pork tacos, ready in just 30 minutes. INGREDIENTS 1 lb boneless pork loin chops (3/4 to 1 inch thick) Salt and pepper, if desired 1 cup Cascadian Farm® organic frozen sliced peaches (from 10-oz bag), slightly thawed, coarsely chopped 1 cup Muir Glen® organic medium chipotle salsa 3 tablespoons honey 3 tablespoons red wine vinegar 2 tablespoons finely chopped garlic (10 to 12 medium cloves) 1 box (4.7 oz) (10 shells) 1/2 small red onion, thinly sliced 2 1/2 cups chopped romaine lettuce 2 avocados, pitted, peeled and cut into 10 wedges, if desired 2 limes, cut into 10 wedges 1 small bunch fresh cilantro, if desired DIRECTIONS 1.Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center of chops reads 160°F. Remove from skillet; place on cutting board to cool slightly. Remove skillet from heat. 2.To same skillet, carefully add peaches, salsa, honey, vinegar and garlic. Cook over medium-high heat about 5 minutes, stirring constantly, until mixture is thickened. Cut pork into 1/2-inch pieces; stir into peach mixture. Meanwhile, heat taco shells as directed on box. 3.To serve, divide pork mixture evenly among warm taco shells. Top each with onion and lettuce. Garnish each with 1 avocado wedge; squeeze juice from 1 lime wedge over each and garnish with cilantro. High Altitude (3500-6500 ft): No change.Grilled Honey BBQ Pork Packs Recipe
INGREDIENTS: 1/2 cup barbecue sauce 1/4 cup honey 2 teaspoons ground cumin 4 boneless pork rib or loin chops 2 large ears corn, each cut into 6 pieces 1 cup ready-to-eat baby-cut carrots, cut lengthwise in half 2 cups refrigerated cooked new potato wedges (from 20-oz bag) 2 medium green onions, sliced (2 tablespoons) DIRECTIONS: 1. Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. In small bowl, mix barbecue sauce, honey and cumin. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each foil sheet. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet. 2. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. 3. Place packets on grill. Cover grill; cook over medium-low heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until pork is no longer pink and meat thermometer inserted in center reads 160°F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
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