There are so many ways to prepare a nice, juicy pork chop: cover it in a sticky glaze, oven roast it, and sous vide. However, you simply cannot top a classic preparation like Steakhouse Pork Chops: pan-searing the chops to a golden-brown, drizzled with a lemon-butter-herb pan sauce. Served with fresh and refreshing arugula on the side, Steakhouse Pork Chops let you savor the savory in the comfort of your kitchen!
Time: 30 minutes Yield: 4 servings
• 4 pork chops, bone-in and 1-inch thick • kosher salt, to taste • freshly ground black pepper, to taste • 2 tablespoons extra virgin olive oil, divided • 1 clove of garlic, minced • 4 sprigs of fresh thyme • 1 lemon, cut into 1/4-inch wheels • 2 tablespoons unsalted butter, cold and cut in half • 2 cups baby arugula • flaky sea salt, to taste
Step 1 Preheat a large cast-iron pan over high heat.
Step 2 Pat the pork chops dry with paper towels and season them with salt and pepper.
Step 3 Add 1 tablespoon of olive oil to the cast iron and allow it to heat.
Step 4 Add 2 of the pork chops, searing them for 5 minutes per side.
Step 5 Let the seared pork rest on a plate while you repeat the searing process with the remaining pork chops.
Step 6 In the same pan, reduce the heat to medium.
Step 7 Add 1 tablespoon of olive oil and the garlic, thyme, lemon wheels, and salt to taste.
Step 8 Sauté the mixture until the garlic is softened and the lemons begin to brown, about 3-4 minutes.
Step 9 Add the cold butter and allow it to slowly melt, mixing it into the mixture to create the sauce.
Step 10 Serve the chops with the arugula, drizzled with the sauce, and topped with flaky sea salt. ... See MoreSee Less
We just have to thank Bo, first for coming up with this fresh twist on both enchiladas and casseroles and creating a comfort food even better than its inspirations, and second for sharing his recipe! Each layer builds on the incredible Tex-Mex classic, with tortillas supporting juicy chicken, sharp, melty cheddar and Monterey Jack, and sautéed onions and peppers. Throw in some green chiles for a pinch of heat and creamy enchilada sauce and bam! Bo's Enchilada Casserole positively bounces its way into your regular menu and your heart!
Time: 50 minutes Yield: 10 servings
• 2 tablespoons extra-virgin olive oil • 1 medium onion, chopped • 1 bell pepper, chopped • 2 cloves garlic, minced • 1 (15.5-ounce) can of black beans, rinsed and drained • 1 (15.5-ounce) can of corn, drained • 3 cups chicken, cooked and shredded • 1 (4.5-ounce) can of diced green chiles • 2 (10-ounce) cans of enchilada sauce • 18 corn tortillas • 2 cups cheddar cheese, shredded • 2 cups Monterey Jack cheese, shredded • sour cream, to taste, for garnish • cilantro, to taste, chopped, for garnish • avocado, to taste, diced, for garnish
Step 1 Preheat the oven to 350 degrees F.
Step 2 In a large skillet, over medium heat, heat the oil.
Step 3 Add the onion and pepper to the skillet and cook until soft, about 5 minutes.
Step 4 Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.
Step 5 Add the black beans, corn, chicken, and green chilis to the veggie mixture and cook until warmed through, about 5 minutes.
Step 6 Reserve 1/2 cup of the enchilada sauce.
Step 7 Pour the remaining enchilada sauce over the veggie mixture and stir to combine.
Step 8 Spread the reserved enchilada sauce into a 9x13-baking dish.
Step 9 Layer 6 of the tortillas shells into the pan, overlapping to cover the entire pan.
Step 10 Pour 1/3 of the chicken mixture over the tortillas.
Step 11 Top the chicken mixture with 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese.
Step 12 Top the cheese-covered chicken mixture with 6 more tortillas.
Step 13 Repeat the last 3 steps to make 2 more layers, finishing with the cheese.
Step 14 Bake the enchiladas until the cheese is melty and the sauce is bubbling, for about 30 minutes.
Step 15 Slice and garnish with sour cream, cilantro, and avocado.
Drought conditions linger despite some small rain showers in parts of Texas this week.
Ranchers can get drought asssitance from USDA's ELAP program to cover above normal expenses for hauling water or feed to livestock or hauling livestock to forage or grazing acres. Read more: txfb.us/ELAPassistance
Size and weight requirements for commercial vehicles also are temporarily suspended in Texas on vehicles involved in agricultural activities. Read more: txfb.us/3blNUjz... See MoreSee Less
Thanks to Fair Oaks Ranch Police Department School Resource Officers Downey and Solis for this timely and important message. Let's all be extra careful as we drive through Kendall County so that our kids are safe going to, during, and going home from school! ... See MoreSee Less
These bite-sized chicken pieces will give popcorn chicken a run for its money! Honey Garlic Chicken Bites have savory chicken coated in a thick glaze of floral, sweet honey, sunny lemon juice, aromatic garlic, and spicy hot sauce for a full journey of different flavors. You'll be tempted to simply pop them into your mouth and lick the sauce from your fingers. Best of all, Honey Garlic Chicken Bites are incredibly easy to make and only need 15 minutes to prepare. It's proof that bite-size can have a colossal taste!
Time: 15 minutes Yield: 4 servings
• 1 pound chicken breast, boneless, skinless, and cut into 1-inch cubes • 2 teaspoons cornstarch, optional • kosher salt, to taste • freshly ground black pepper, to taste • 1 tablespoon olive oil • 1 tablespoon unsalted butter • 4 cloves garlic, finely minced • 1/4 cup honey • 3 tablespoons low-sodium chicken stock • 1-2 tablespoons lemon juice • 1 teaspoon hot sauce, optional • 1 teaspoon red chili pepper flakes, for garnish • 1 tablespoon fresh parsley, chopped, for garnish
Step 1 Add the chicken cubes to a large salad bowl with the cornstarch, salt, and pepper, mixing to evenly coat all of the chicken pieces.
Step 2 Heat the oil in a large skillet over medium-high heat.
Step 3 Melt the butter in the oil.
Step 4 Add the chicken and cook until all sides are golden brown and the chicken is cooked through at 165 degrees F internally, about 6-8 minutes. You may need to do this in batches to avoid overcrowding the pan.
Step 5 Once the chicken is completely cooked, add the garlic, honey, chicken stock, lemon juice, and hot sauce to the skillet, stirring to combine everything and completely coat the chicken.
Step 6 Let the sauce simmer until thickened and the flavors are melded, for about 2-3 minutes.
Step 7 Garnish the chicken with chili pepper flakes and parsley.
UPDATE: Republic Services has informed the City they have brought in a third party to assist with picking up brush and bulk items, and expect to have sector one completed by the end of the week. The third-party partner may have unmarked or non-Republic trucks.
Collection in sector two is expected to begin soon.
Republic Services can be reached for questions at (210) 304-2700. ... See MoreSee Less