This recipe joined my collection in the spring of 2009. We had a ham for Easter and I didn't want to just throw away the bone.
This soup is super simple and very delicious!
Ingredients
2 c. dried split peas or navy beans (I've also used pinto and a mixture of other beans)
6 c. water
2 chopped carrots
1 lg onion, chopped (didn't have any, so just used some onion powder and it was still delicious)
ham bone
1 t. thyme
1 t. basil
salt
pepper
Directions
1. Rinse peas thoroughly.
2. Combine all ingredients in a crock pot.
3. Cook on low for 8-10 hours.
4. Remove bone, cut ham off and return to soup. Discard bone.
OR
1. Soak beans overnight.
2. Combine all ingredients.
3. Bring to a simmer. Cook for 2 hours or until beans are tender.
4. Remove bone, cut ham off and return to soup. Discard bone.
Goes wonderfully with cornbread!
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Sunday, December 27, 2009
Wednesday, November 18, 2009
Balsamic Pork Chops
I love, love, love balsamic vinegar. These pork chops are absolutely delicious. Lately I have purchased bone-in pork chops and they are even better! They seem to retain more moisture than boneless. And, I just season the chops with whatever I have on hand before frying them (garlic, onion, sea salt)
Ingredients
4 pork chops, pounded to 3/4 inch thickness
1 t. salt
fresh pepper
1 t. pork chop seasoning
2. T. olive oil
2/3 c. balsamic vinegar
2 t. sugar
Directions
1. Pound pork chops, if necessary, and season them.
2. Heat pan for 1 minute over medium-high heat. Add olive oil, heat one more minute, then add chops. Cook until well browned on both sides and cooked through, about 5 minutes total.
3. Remove chops to a plate and lower the heat to medium. Add vinegar and sugar.
4. Cook vinegar mixture until slightly thickened, about 2 minutes.
5. Place chops (and any juices on the plate) into the pan and cook about 4 more minutes, turning the chops to fully glaze. Serve the chops with the sauce.
Optional: add shallots with chops and cook them in the vinegar/sugar the entire time.
To make this a "freezer meal", I place the chops in a bag already pounded and seasoned. The day of cooking them, I let them thaw in the fridge, then pick up the recipe with cooking them in the pan.
Ingredients
4 pork chops, pounded to 3/4 inch thickness
1 t. salt
fresh pepper
1 t. pork chop seasoning
2. T. olive oil
2/3 c. balsamic vinegar
2 t. sugar
Directions
1. Pound pork chops, if necessary, and season them.
2. Heat pan for 1 minute over medium-high heat. Add olive oil, heat one more minute, then add chops. Cook until well browned on both sides and cooked through, about 5 minutes total.
3. Remove chops to a plate and lower the heat to medium. Add vinegar and sugar.
4. Cook vinegar mixture until slightly thickened, about 2 minutes.
5. Place chops (and any juices on the plate) into the pan and cook about 4 more minutes, turning the chops to fully glaze. Serve the chops with the sauce.
Optional: add shallots with chops and cook them in the vinegar/sugar the entire time.
To make this a "freezer meal", I place the chops in a bag already pounded and seasoned. The day of cooking them, I let them thaw in the fridge, then pick up the recipe with cooking them in the pan.
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