If you are cooking a chicken let it rest for a while as it helps keep the juices in the bird.
If you have a chicken that you feel might be tough, try brining it before cooking.
If you are cooking pork chops make sure you have all of the ingredients on the counter top before you cook.
There are so many ways to cook pork chops and many of the recipes have a nice sauce that you cook them in that gives them a nice taste.
If you are cooking beef you should set the oven temperature at 165 degrees. Let the meat rest.
I like to cook the meat slow and easy, taking time to let the flavours meld together. Slow cooking in a crock pot for about four hours makes the meat nice and tender. And you can add in all of the flavours you want to give the meat a nice zip.
I like adding herbs to my crock pot recipe…oregano, thyme, parsley, sage, mint, chives, and rosemary are some herbs growing in my little plot of land behind our house.
Here is a simple to make pork chop recipe.
Ken’s Pork Chops
Four boneless centre-cut pork chops … about one-and-one-half pounds
One-half teaspoon salt
One-half teaspoon freshly ground black pepper
One tbsp olive oil
Five cloves garlic, thinly sliced
One cup chopped onion
One-quarter cup nonfat chicken broth
One-half cup balsamic vinegar
One teaspoon thyme
One teaspoon oregano
Chopped fresh leaf parsley for garnish
Sprinkle the chops with salt and pepper.
Heat the oil in a large nonstick skillet over medium heat, add the chops and cook four to five minutes on each side, or until golden brown.
Transfer to a plate. Add the garlic and onion to the skillet and cook, stirring, one minute, add the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for two minutes, or until the liquid has thickened to the consistency of syrup.
Return the chops to the skillet and turn them over once to completely coat them in the glaze.
To serve, drizzle any glaze remaining in the pan over the pork.
I hope you are having a good time during this spring break.
Bye for now and Goood Cooking.
Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.
