Quick Easy Spicy Pork Chops – 25 Minutes

Spicy Pork Chops-6-poppopcooks.com

You will have to use two skillets to put together this Quick Easy Spicy Pork Chops meal. Poor baby.

Take the pork chops out of the fridge and let them get rid of the chill while you start on your potatoes and veggies.

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Put the first skillet on at medium high and eyeball about three tablespoons of olive oil. Cut the potatoes in half lengthwise then slice into about 1/4″ slices. Put them in the pan and salt and pepper them. Toss them a few times as they cook.

Spicy Pork Chops-10-poppopcooks.com

While the potatoes are at it chop up 1/2 of a large onion. When the potatoes have started to get crispy put in the onions and mix it all together.

Spicy Pork Chops-3-poppopcooks.com

Put the second skillet on at medium high and eyeball just enough olive oil to coat the bottom of the skillet. Trim the excess fat off the chops. Salt and pepper them. Now, beyond the salt and pepper is when you can let your creative juices flow and spice things up to suit yourself. After all, you are the boss. Tonight I went with red pepper flakes, ginger, garlic powder and dried basil. But you do it how YOU want.

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Put the chops in the skillet.

Spicy Pork Chops-4-poppopcooks.com

Toss the onions and potatoes occasionally. Cook the chops about 3 minutes a side depending on the thickness.

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When you turn over the chops to cook the second side add the peas to the potato skillet and toss. Toss the veggies together a couple of times as the chops finish cooking. When the chops are firm to a poke or reach 160-170°F on an instant read meat thermometer they are done. When the peas are hot to the touch they are done.

Serve up your Quick Easy Spicy Pork Chops meal. Bon Appetit!

Spicy Pork Chops-6-poppopcooks.com

We had an Argentinian Malbec with ours but any hearty red would pair up real well.

 

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Spicy pan fried pork chops and pan fried potato, onion and peas combo.
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Cuisine American
Prep Time 10 mintes
Cook Time 15 minutes
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Cuisine American
Prep Time 10 mintes
Cook Time 15 minutes
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Instructions
  1. Take the pork chops out of the fridge and let them get rid of the chill while you start on your potatoes and veggies. Put the first skillet on at medium high and eyeball about three tablespoons of olive oil. Cut the potatoes in half lengthwise then slice into about 1/4" slices. Put them in the pan and salt and pepper them. Toss them a few times as they cook.
  2. While the potatoes are at it chop up 1/2 of a large onion. When the potatoes have started to get crispy put it the onions and mix it all together.
  3. Put the second skillet on at medium high and eyeball just enough olive oil to coat the bottom of the skillet. Trim the excess fat off the chops. Salt and pepper them. Beyond the salt and pepper is when you can let your creative juices flow and spice things up to suit yourself. After all, you are the boss. Tonight I went with red pepper flakes, ginger, garlic powder and dried basil. But do it how you want.
  4. Put the chops in the skillet. Toss the onions and potatoes occasionally. Cook the chops about 3 minutes a side depending on the thickness.
  5. When you turn over the chops to cook the second side add the peas to the potato skillet and toss. Toss the veggies together a couple of times as the chops finish cooking. When the chops are firm to a poke or reach 160-170°F on a instant read meat thermometer they are done. When the peas are hot to the touch they are done.
  6. Serve up your Quick Easy Spicy Pork Chop meal. Bon Appetit! We had an Argentinian Malbec with ours but any hearty red would pair up real well.
    Spicy Pork Chops-6-poppopcooks.com
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Pan Seared Garlicky Brussel Sprouts

For all of your haters of brussel sprouts this Pan Seared Garlicky Brussel Sprouts recipe will convert you. It sure did me.

Pan Seared garlicky Brussel Sprouts-poppopcooks.com

 

Put on a skillet that will be large enough for the Brussel Sprouts to be just one layer and not pile up. Set the heat at medium high and add about three tablespoons of extra virgin olive oil. Rinse off the Brussel Sprouts then slice the stump end off and cut them in half from top to bottom through the stem.

Pan Seared garlicky Brussel Sprouts-3-poppopcooks.com

Put them in the skillet and lightly sprinkle with salt and pepper. Toss a few times as they cook.

Pan Seared garlicky Brussel Sprouts-2-poppopcooks.com

As the Brussel Sprouts are cooking chop up the garlic. When the Brussel Sprouts are seared all over add the garlic and the juice from 1/2 of a lemon to the pan.

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Toss a few more times as the garlic cooks a little (about one minute) and you are good to go!

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Brussel sprouts pan seared with garlic and lemon juice added.
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Course Veggies
Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Veggies
Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. Put on a skillet that will be large enough for the Brussel Sprouts to be just one layer and not pile up. Set the heat at medium high and add about three tablespoons of extra virgin olive oil. Rinse off the Brussel Sprouts then slice the stump end off and cut them in half from top to bottom through the stem.
  2. Put them in the skillet and lightly sprinkle with salt and pepper. Toss a few times as they cook. As the Brussel Sprouts are cooking chop up the garlic. When the Brussel Sprouts are seared all over add the garlic and the juice from 1/2 of a lemon to the pan. Toss a few more times as the garlic cooks a little (about one minute) and you are good to go!
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The Best Zucchini Recipe

The Best Zucchini Recipe-3-poppopcooks.com

Make it and you will agree that this is The Best Zucchini Recipe. It’s easy to make and it’s a great vegetable side dish. The key to the great flavors is the blend of the garlic, lemon, extra virgin olive oil and the balsamic vinegar. It’s an old time Italian recipe and is often purposely served at room temperature.

Let’s get started. Put a skillet, that is big enough to handle all of the zucchini laying flat, on at medium high and eyeball about 2 tablespoons of olive oil. If you have to do it in batches it’s ok.  It’s going to come together pretty quick so get the vegetables all ready to go. Slice the zucchini in about 3/8″ slices. Chop up the garlic, cut the onion into strips and quarter the lemon.

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Put the zucchini and the onion in the pan and lightly salt and pepper.

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About two minutes or when they are starting to get brown turn them over and salt and pepper the cooked side. Another couple of minutes and push everything off to the sides. Put the garlic in the bare spot. Squeeze the lemon onto the garlic and eyeball about a tablespoon of good extra virgin olive oil onto the garlic let the garlic cook a little. Don’t let it get brown!

The Best Zucchini Recipe-4-poppopcooks.com

 

Gently mix everything together and drizzle a little balsamic vinegar on it then mix again. Remove it all to a dish lined with paper towels to let the olive oil drain off. We really like this veggie dish and I’ll bet that you will too. Bon Appetit! And don’t forget, it’s just as good at room temperature if you have more to do.

The Best Zucchini Recipe-3-poppopcooks.com

 

 

 

 

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The Best Grilled Zucchini Recipe BigOven - Save recipe or add to grocery list Yum
The Best Grilled Zucchini Recipe
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Course Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Course Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Let's get started. Put a skillet, that is big enough to handle all of the zucchini laying flat, on at medium high and eyeball about 2 tablespoons of olive oil. If you have to do it in batches it's ok. It's going to come together pretty quick so get the vegetables all ready to go. Slice the zucchini in about 3/8" slices. Chop up the garlic, cut the onion into strips and quarter the lemon.
  2. Put the zucchini and the onion in the pan and lightly salt and pepper. About two minutes or when they are starting to get brown turn them over and salt and pepper the cooked side. Another couple of minutes and push everything off to the sides. Put the garlic in the bare spot. Squeeze the lemon onto the garlic and eyeball about a tablespoon of good extra virgin olive oil onto the garlic let the garlic cook a little. Don't let it get brown!
  3. Gently mix everything together and drizzle a little balsamic vinegar on it then mix again. Remove it all to a dish lined with paper towels to let the olive oil drain off. We really like this veggie dish and I'll bet that you will too. Bon Appetit! And don't forget, it's just as good at room temperature if you have more to do.
    The Best Zucchini Recipe-3-poppopcooks.com
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Lemon Parsley Garlic Pan Seared Salmon

Lemon Parsley Garlic Pan Seared Salmon – You will have it on the table in under 30 minutes. Along with the pasta and veggie which tonight is a combo of our two favorites, rigatoni pasta aglio e olio and sautéed spinach.

THE VEGGIES – First let’s cut up the vegetables. Zest the lemons then quarter the lemons. Coarsely chop up the garlic and the parsley. If you are going to also do the aglio e olio and the sautéed spinach combo, double the garlic.

Lemon Parsley Garlic Pan Seared Salmon-poppopcooks.com

 

THE PASTA AND SPINACH – Put a large skillet or saute’ pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You’re better off with a little too much oil than too little so don’t be shy with the evoo. Add the garlic and keep an eye on it. You don’t want to let the garlic get brown but you do want it to cook and get soft so keep the heat low.  Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it’s just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don’t worry about getting some of the pasta water in with the garlic and oil, that’s a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).

Lemon Parsley Garlic Pan Seared Salmon-4

 

 

THE SALMON – Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.

Pan Seared Salmon-4-poppopcooks.com

 

Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.

Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.

Lemon Parsley Garlic Pan Seared Salmon-3-poppopcooks.com

Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley.  Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!

 

Lemon Parsley Garlic Pan Seared Salmon-6-poppopcooks.com

 

THE PASTA AND SPINACH – When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don’t let it get mushy.

Lemon Parsley Garlic Pan Seared Salmon-5-poppopcooks.com

 

Squeeze some lemon juice onto it and serve it up.  With little grated parmesan cheese of course. Bon Appetit!

Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com

 

We had a nice crisp, dry Italian Vermentino with this fantastic quick and easy meal.

 

 

 

 

 

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Sautéed Salmon served with a pasta and spinach side.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon
Pasta and Spinach
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon
Pasta and Spinach
Votes: 0
Rating: 0
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Instructions
Salmon
  1. THE SALMON - Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.
  2. Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.
  3. Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.
  4. Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley. Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!
Pasta and Spinach
  1. THE PASTA AND SPINACH - Put a large skillet or saute' pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You're better off with a little too much oil than too little so don't be shy with the evoo. Add the garlic and keep an eye on it. You don't want to let the garlic get brown but you do want it to cook and get soft so keep the heat low. Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it's just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don't worry about getting some of the pasta water in with the garlic and oil, that's a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).
  2. When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don't let it get mushy.
  3. Squeeze some lemon juice onto it and serve it up. With little grated parmesan cheese of course. Bon Appetit!
    Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com
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