Braised Pork with Potatoes and Shallots

I thought this was a good recipe because it had both sweet potatoes and regular. D doesn't like sweet, so I figured he could pick them out of his, and I could have some.
He was unsure how coriander and fennel would work, but it did.  I really liked it. D thought the potatoes were on the mushy side.

If we have again, I think we should add steamed green beans at the last minute.

Braised Pork with Potatoes and Shallots

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 25 Mins
Yield: Serves 8 (serving size: 2/3 cup pork, 2/3 cup vegetables, and 1/4 cup sauce)

Use preground fennel and coriander seeds if you’re short on time; you’ll lose the texture the crushed seeds provide, but you’ll get the same great flavor. Substitute 2 teaspoons each of the ground seeds for 1 tablespoon whole seeds.

Ingredients
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
3 pounds bone-in pork shoulder roast (Boston butt), trimmed
1 tablespoon olive oil
3/4 cup unsalted chicken stock
1/4 cup dry white wine
2 tablespoons lower-sodium soy sauce
1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound baby Yukon Gold potatoes, halved
4 large shallots, peeled and halved lengthwise (about 4 oz.)
2 large fresh thyme sprigs
Fresh thyme leaves (optional)

Instructions 
Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 teaspoon salt in a small bowl; sprinkle evenly over pork.

Heat oil in a large nonstick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker; reserve drippings in skillet.

Add chicken stock, wine, and soy sauce to reserved drippings in skillet; bring to a boil over medium-high, stirring to loosen browned bits from bottom of skillet. Pour mixture over pork. Add sweet potatoes, Yukon Gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook on low until pork and vegetables are tender, about 8 hours.

Transfer pork to a cutting board, and let rest 5 minutes. Transfer vegetables to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces; discard bone. Place pork on platter with vegetables; sprinkle with remaining 1/2 teaspoon salt. Garnish with thyme leaves, if desired. Serve with reserved cooking liquid.

Nutritional Information
Calories: 280; Fat: 9g; Satfat: 3g; Unsatfat: 6g; Protein: 23g; Carbohydrate: 24g; Fiber: 4g: Sugars: 4g; Added sugars: 0g; Sodium: 627mg: Calcium: 5% DV; Potassium: 12% DV

Cooking Light, October 2018

8 Smart Points (my additions/subtractions at 8 servings)

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

So I think that I liked this better than D did.  He thought the egg came out weird. I thought everything tasted really good.  I would have again.  It was originally for 2 portions, but again, when your chops come in a package of 3, make 3 and have lunch the next day.

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

Photo by ALB

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins

Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home!

Adapted from Author: Sarah
Recipe type: Pork
Cuisine: Japanese
Serves: 3 servings

Ingredients
3 center-cut, boneless pork chops, pounded down to a centimeter thick (1 lb total)
salt and pepper
1/4 C flour, for dusting
1 egg
1 cup panko
oil, for frying (used Pam)
½ cup dashi stock or chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Mirin
2 large eggs
1 medium onion, thinly sliced
3 servings steamed white rice (1 1/2 C)
1 scallion, chopped

Instructions
Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.

Add thin, even layer of oil to a cast iron pan or skillet over medium heat (used Pam). The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.

Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.

While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan (can use the same pan) over medium heat (again with the Pam), and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.

9 Smart Points (my additions/subtractions at 3 servings)

Caprese Chicken and Orzo Skillet

I made this, and we didn't die.  It was actually pretty easy (especially with BC directing you).  I shocked myself how much I liked it, and I think I shocked D too.

I used a mozzarella "roll" because the pearls were $10.99.

We would have again.

Caprese Chicken and Orzo Skillet

Photo by ALB

Prep: 20 MIN
Total: 40 MIN
Servings: 4

Adapted from: Betty Crocker Kitchens

Ingredients
4 boneless skinless chicken breasts (1 1/4 lb)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoons olive oil
1 cup chicken broth
Add 4 cloves garlic, minced
Add 1/2 tsp dried Oregano
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup uncooked orzo
1 package (8 oz) fresh mozzarella pearls, drained
1/4 cup shredded fresh basil leaves

Steps
1. Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet.

2. Add broth, tomatoes (and garlic and oregano) and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

3. Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

Nutrition Information
Serving Size: 1 Serving
Calories: 560; Calories from Fat: 210; Total Fat: 23g; Saturated Fat: 2 1/2g; Trans Fat: 0g; Cholesterol: 140mg; Sodium: 1210mg; Potassium: 350mg; Total Carbohydrate: 34g; Dietary Fiber: 2g; Sugars: 3g; Protein: 53g

11 Smart Points (my additions/subtractions at 4 servings)