BEEF FILET BITES IN BALSAMIC SAUCE ~ BLOG 366.193

This recipe is inspired by Olive Garden’s Beef Filets in Balsamic Sauce. You can serve it with pasta, mashed potatoes or a baked potato and salad to have the perfect date night or company meal.

BEEF FILET BITES IN BALSAMIC SAUCE

4 tablespoons avocado oil
4 tablespoons butter
1 medium Vidalia onion, sliced thin
1/2 SMALL red pepper, diced small

FRESH ground sea salt and black pepper, to taste
1/2 cup dry white wine
1/2 cup Marsala wine
1/2 cup beef broth
2 tablespoons QUALITY balsamic vinegar
2 pounds beef tenderloins, cut into bite sized pieces
1/4 cup WONDRA
FRESH rosemary sprigs
FRESH chopped parsley

  • Heat oil and butter in large skillet over medium high heat.
  • Dredge beef pieces in seasoned flour, shake off excess.
  • Add beef pieces to pan and sear 3-5 minutes. Remove beef and keep warm.
  • Add onion slices, season with salt and pepper and cook 10 minutes or until caramelized.
  • Add wines, broth and vinegar, bringing to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes or until reduced by half.
  • Add beef back in and heat through.
  • Garnish and serve immediately.

The History of SALISBURY STEAK and my favorite recipe for it ~ BLOG 366.191

There is nothing quite as satisfying as a plate of classic home cooked scratch made Salisbury Steak, with the favorite stick-to-your-ribs side dishes like glazed carrots, and mashed potatoes with thick beef gravy poured on top – a throwback to TV dinners, but oh so much better, on the table quickly and completely family friendly. 

Salisbury steak originates in the United States and is made from a blend of ground beef and ground pork with onions and seasonings and is considered a version of Hamburg steak.

The Interesting History Behind Satisfying Salisbury Steak as per MIAMI BEEF

“A Close Cousin to the Hamburger – Like the name implies, we have Hamburg Germany to thank for the popularization of the hamburger patty. In the late 19th century, sailors from German brought the delicious meal to the Port of New York, where the minced beef was smoked, lightly salted and then served along with onions and breadcrumbs as a quick hearty meal. In 1873, historians say that you could buy a plate of Hamburg steak with all the toppings for about 11 cents.

Today, some people wince at the idea of having a hamburger for breakfast, but the truth is that in the late 1800’s it was the protein of choice to start your day. In fact, it was such a popular health food, that hospitals even served it to patients raw or slightly cooked, with a raw egg. Which doesn’t sound appetizing compared to our contemporary tastes, but it was a vitamin and protein rich meal at a time when proteins were both expensive to purchase, as well as difficult and time consuming to cook.

Why Is It Called ‘Salisbury Steak’ and Who Is It Named After? Did you know that Salisbury Steak got its start as a famous food in America, when it was used as stand-by high-protein meals for soldiers during the American Civil War? It makes sense, when you think about it, because of the nutritional content of the meat and the fast preparation time. Not to mention that for American soldiers fighting through cold weather, it was a taste of home and comfort food during some pretty difficult conditions.

A physician named Dr. James Henry Salisbury was an early dietician and studied gastrointestinal health, digestion and nutrition in the mid 1800s. One of the most serious threats to American soldiers during the Civil War was wasting, due to malnutrition, and symptoms of chronic diarrhea. Dr. Salisbury was convinced that while other types of food like soup and bread, and some fruits and vegetables were provided to the soldiers, it was really protein (and specifically beef) that they needed to stay healthy.

The challenge was cooking and preparing meat for the troops, as well as the increased costs of providing high-protein meals for them. Toward the middle and end of the American Civil War, soldiers were looting communities in search of food, given the shortage of funds to supply the advancing soldiers (on both sides).
Soldiers were traditionally provided with ‘soldier biscuits’ which were dried, and which contained some fortified vegetable and fruits, but the high yeast content and the low protein content of the biscuits began to create disease. Wounded soldiers that were nutritionally famished, didn’t heal quickly to return to active duty, and the Northern and Southern American armies were forced to start addressing the nutrition they provided to their troops (or lose the war).

During the American Civil War, Dr. Salisbury tested his theory by providing “chopped beef” which was a little easier to digest for soldiers than root vegetables and other protein sources. After the war, he wrote a book called “The Relation of Alimentation and Disease” which could be one of the first real diet trending publications, that helped people understand the link between health and a balanced diet, which included animal proteins rich in B vitamins.

Dr. James Henry Salisbury was also one of the first physicians to indicate that animal fats were necessary for metabolic health; something that contemporary nutritionists have embraced again, after a long-time social moratorium on animal fats.

American Quality Standards for Salisbury Steak – Salisbury steak as a product, can be a mix of different proteins. Per the United States Department of Agriculture standards, Salisbury steak must have a minimum meat content of 65%, and up to 25% of that can be derived from pork. If the pork meat is de-fatted, the limit is 12% pork meat in the constitution of the Salisbury steak. No more than 30% of the Salisbury steak can be fat.

Extenders or fillers can be used in Salisbury steak, which also help to reduce the cooking time in this fast-preparation protein, however meat by-products are not permitted. Extenders may include bread crumbs, flour or oat flakes, but the limit for approved fillers is not to exceed 12% of the product volume. Soy proteins may be added but are limited to 6.8% or less by finished product volume.

The rest is a proprietary blend that depends on the processor, and that is where much of the flavor is unique and innovated to specification for commercial clients. Special seasonings, and the addition of fresh vegetables such as onion, mushrooms or sweet peppers may be added, along with binding ingredients such as eggs, cream, buttermilk, water, vinegar or brine.

To be labeled as Salisbury steak, the product must be completely cooked. It may not be called “hamburger patties” if it contains a blend of animal proteins and fats. So, while you may think a Salisbury steak is just a burger with gravy on it, there is a distinctly different recipe and food standards behind it. Most of the standards mentioned apply only to Salisbury steak produced in USDA Inspected meat processing facilities; other products may not carry the USDA inspection label. Salisbury steak must be pre-cooked prior to being frozen, or the product label must state “Patties for Salisbury Steak”.

Add Salisbury Steak to Your Menu – The classic flavors of tender beef, or a blend of pork and beef is rich and satisfying. When combined with the American favorite side-dish of mashed potatoes and gravy? You have the perfect comfort food, and Salisbury steak fits on just about any scratch or fast-casual menu. It is also popular for pubs and bars, as an economical lunch special.”

SALISBURY STEAK

STEAKS
1 pound lean ground beef
1/4 cup panko breadcrumbs
LARGE egg , beaten
2 teaspoons ketchup
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil

  • In a large bowl, combine all the ingredients for the steaks except the oil until combined, but do not overwork.
  • Shape the mixture into equal oval patties, about 3/4-inch thick.
  • In a large nonstick skillet, warm the oil over medium+ heat; add the steaks and cook 2-3 minutes per side until you have a nice golden crust.
  • Transfer to a plate.

GRAVY
2 tablespoons unsalted butter
2 tablespoons WONDRA flour
1 1/2 cups beef stock
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
6 ounces sliced cremini mushrooms
FRESH ground sea salt and pepper, to taste

  • Reduce the heat to medium in the skillet.
  • Add the butter to the drippings.
  • Whisk in flour until combined and lump free.

  • Reduce heat to medium-low and add in the beef stock, whisking well.
  • Add in the ketchup, Worcestershire, onion powder, whisking to combine.

  • Add in the mushrooms, simmering for 4-5 minutes to thicken.
  • Season with salt and pepper, to taste.

  • Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through.
  • Serve steaks with mashed potatoes and mushroom gravy drizzled on top.

HONEY THYME PORK TENDERLOIN & CARROTS ~ BLOG 366.172

HONEY THYME PORK TENDERLOIN & CARROTS
1 tablespoon avocado oil
2-3 pounds pork tenderloin

1 clove garlic, minced
FRESH ground sea salt and black pepper
1 tablespoon FRESH lemon thyme
2 tablespoons QUALITY honey
1/2-3/4 cup homemade chicken bone broth
1+1+1 tablespoons butter
4-6 LARGE carrots, rustic cut

  • Preheat oven to 450°.
  • Melt 1 tablespoon butter and coat carrot pieces.
  • Arrange carrots on a sheet pan, generously seasoning with salt and pepper.
  • Roast carrots 20 minutes until crisp tender.
  • Pat pork dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil and 1 tablespoons butter in a skillet over medium high heat.
  • Add pork brown all over 6-8 minutes. DO NOT CLEAN OUT SKILLET!
  • Move carrots to one side of pan and add pork tenderloin to sheet pan.
  • Roast another 8-12 minutes until pork is cooked through.
  • While pork is roasting make the sauce. Using the skillet remains heat and add the garlic and thyme.
  • Whisk together the honey and chicken stock.
  • Add to skillet, simmering 3-4 minutes and scraping up any bits from the bottom of the skillet.
  • Whisk in butter and season to taste with FRESH ground sea salt and black pepper.
  • If sauce is too thick add a splash or two more of chicken stock or water.
  • Let pork rest 2-3 minutes before slicing.

WHITE BOLEGNESE SAUCE ~ BLOG 366.144

WHITE BOLEGNESE aka RAGU – Bolognese sauce is a slow-cooked meat sauce from the city of Bologna. To make a good bolognese you MUST start with a good soffrito or mirepoix if you’re French. Onions, celery and carrots are the main ingredients. Personally I like to use shallots, finely minced carrots and a little garlic also. Add to these some finely minced beef or pork with a quality white wine and you can achieve perfection when you simmer it with white wine, chicken stock and heavy cream for a white sauce.

White sauce is a refreshing rich and silky alternative to the traditional red sauce. Add tomato paste ditch the white wine and you have a rich and hearty Red Bolognese. In Naples bolognese contains more tomatoes. Always use a quality Parmesan!

WHITE BOLOGNESE
SAUCE
2 tablespoons unsalted butter
4 ounces Pancetta finely diced
1 pound QUALITY ground pork
1 pound QUALITY ground Italian sausage, casings removed
4 cloves garlic, minced
1 LARGE shallot, finely diced
3 ribs celery, finely diced
2 carrots peeled, finely diced
1 1/2 cups dry white wine
1 1/2 cups cups homemade chicken stock
1 cup heavy cream
2 tablespoons FRESH minced thyme leaves
1/8 teaspoon FRESH grated nutmeg
4 ounces Parmesan cheese, grated and rind reserved
FRESH ground sea salt and black pepper

  • In a large dutch oven, melt the butter over medium heat.
  • Add the pancetta to the pan, cooking 5-6 minutes, stirring occasionally, until crispy.
  • Use a slotted spoon to remove Pancetta. Drain on paper toweling before adding to a medium bowl.
  • Add the beef, pork and Italian sausage, cooking until browned and MOST of the liquid has evaporated.
  • With a slotted spoon transfer the meat to the same bowl with the Pancetta.
  • Add the shallots, carrots and celery to the pan sauteing for 5 minutes, stirring occasionally, until the veggies are softened and slightly browned.
  • Add the garlic and cook for 1 minute more.
  • Return the ground meat and pancetta to the pan.
  • Add the white wine, simmering for 3-4 minutes, scraping up any browned bits on the bottom of the pan.
  • Add the chicken stock, cream, nutmeg, Parmesan cheese rind and bring to a simmer.
  • Lightly season with salt and pepper.
  • Cover loosely with a lid to allow for some evaporation and reduce the heat to low.
  • Simmer for about 2 hours, stirring occasionally.
  • Season to taste with FRESH ground sea salt and black pepper.

FOR SERVING
16 ounces rigatoni pasta
1 1/2 cups reserved pasta water
1/3 cup heavy cream
Grated Parmesan cheese

  • Bring a pot of lightly salted water to a rolling boil.
  • Add the pasta and cook to al dente.
  • Reserve 1 1/2 cups starchy pasta water and then drain.
  • In a large skillet, add half of the sauce with the pasta water and bring to a simmer.
  • Simmer for about 10 minutes, until some of the liquid has evaporated.
  • Add the heavy cream and the al dente pasta to the pot, simmering for another 4-5 minutes until the sauce is glossy and coats the pasta.
  • Stir in 1/2 cup freshly grated Parmesan cheese and season to taste with salt and pepper.
  • Transfer to a serving bowl and top with more freshly grated Parmesan cheese.

CHICKEN DIVAN aka CHICKEN DIVINE ~ BLOG 366.93

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but it turned into something completely different.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints!CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3 large egg yolks
1/2 cup cream sherry
2 teaspoons Worcestershire sauce
Juice of 1 lemon
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
flour for dredging

  • Dredge chicken pieces.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering. Saute’ until cooked through.
  • Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

ALMOND CRUSTED CHOPS with CIDER SAUCE ~ BLOG 366.67

ALMOND CRUSTED CHOPS with CIDER SAUCE
1/2 cup Panko bread crumbs, FINELY ground
1/2 cup ground almonds
1/3 cup AP flour
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
4 thick boneless pork chops
2 tablespoons avocado oil
2 tablespoons butter
1 cup apple cider
4 ounces cream cheese, cubed
1 tablespoon QUALITY honey

  • Combine the bread crumbs and almonds in a shallow bowl.
  • In a second shallow bowl combine the flour, salt and pepper until well blended.
  • In a third shallow bowl add the beaten eggs.
  • In a LARGE (so you don’t crowd the chops) skillet melt the avocado oil and butter together.
  • Dip each chop into the flour, then the eggs and finally the Panko mixture. shaking off the excess after each dip.
  • Add to hot oil. Cook chops 3-4 minutes per side until golden and crisp. Remove chops to a plate and keep warm.
  • Discard oil.
  • Add apple cider to the same skillet and warm.
  • Add cream cheese cubes and honey, blending until smooth.
  • Adjust seasoning.
  • Serve over chops.

SWEET CORN TAMALE CAKES ~ BLOG 366.65

This is a CHEESECAKE FACTORY copy cat recipe that makes a WONDERFULLY delicious appetizer OR a main dish that no one can resist!

SWEET CORN TAMALE CAKES
SALSA VERDE
2 RIPE tomatillos, roughly chopped
4 ounce can chopped green chiles, drained REALLY well
2 green onions sliced thin
2 tablespoons FRESH cilantro, roughly chopped
1 ½ teaspoon sugar
¼ teaspoon ground cumin
FRESH ground sea salt and black pepper, to taste

  • Combine all ingredients in a food processor. Pulse until combined, but still a little chunky.
  • Transfer to a small bowl, cover, and chill for AT LEAST 1 hour.

PICO DE GALLO
1 LARGE Roma tomato, diced
2 tablespoons minced red onion
1 tablespoon FRESH minced cilantro
½ teaspoon lime juice
FRESH ground sea salt and ground pepper, to taste

  • Place all ingredients in a small bowl and toss.
  • Cover and chill for at least 1 hour.

SOUTHWESTERN SAUCE
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
½ teaspoon sugar
½ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ teaspoon onion powder
⅛ teaspoon garlic powder

  • Add all ingredients to a small bowl and mix until well combined.
  • Cover and chill for at least 1 hour.

CORN CAKES
1 ½ cup frozen sweet corn
½ cup butter softened to room temperature
3 tablespoons sugar
⅛ teaspoon salt
½ cup corn masa harina flour or corn meal
2 tablespoons AP flour
1 ½ tablespoon avocado oil

  • Add 1 cup of the frozen corn to a food processor until it’s coarsely pureed.
  • Add the pureed corn, softened butter, sugar, and salt to a medium bowl, mixing until combined.

  • Add masa and flour and mix until no flour streaks remain.
  • Add the remaining ½ cup of frozen corn kernels, and mix until corn is evenly distributed.
  • 
Measure ½ cup portions of the mixture and use your hands to form them into 3-inch wide patties.

  • Add the avocado oil to a large skillet and preheat over medium-low heat.
  • Add the patties to the skillet and cook 5-7 minutes until golden brown.
  • Flip and cook the other side 5-7 minutes more until golden brown.


GARNISHES
Sour cream
Avocado, diced
Fresh cilantro, chopped

ASSEMBLY

  • Add the salsa verde to your platter and spread it evenly.
  • Heat the platter in the microwave for 1 minute.
  • Place the corn cakes on the warmed salsa verde.
  • Distribute the Pico De Gallo and Southwestern Sauce evenly over the top.
  • Dollop with sour cream, and garnish with chopped avocado and cilantro.
  • Serve immediately.


SPINACH FRUIT SALAD ~ BLOG 365.199

SPINACH FRUIT SALAD
3 cups hulled strawberries
3 cups spring mix salad
3 cups baby spinach
1 LARGE navel orange, peeled and chopped
1 can mandarin oranges, drained RESERVE JUICE
2 stalks celery, chopped
1/2 cup red onion, chopped
1 cup snap peas, halved
1 small bunch green onions, sliced
1/3 cup sliced almonds
1/2 pound bacon, cooked crisp and crumbled
2-4 cups chopped rotisserie chicken (optional)

  • Combine all the ingredients and toss well.

DRESSING
3/4 cup hulled strawberries
Reserved mandarin orange juice
1 tablespoon QUALITY honey
3 tablespoons red wine vinegar

  • Puree strawberries with other ingredients in small food processor or blender.
  • Pour over salad and toss well.

GREEN CHILI CHICKEN ENCHILADA DIP ~ BLOG 365.195

GREEN CHILI CHICKEN ENCHILADA DIP
4 cups FINELY chopped rotisserie chicken pieces
2 teaspoons Pampered Chef Chile Lime Seasoning
FRESH ground sea salt and black pepper, to taste
1 cup shredded Boar’s Head 3 Pepper Colby Jack Cheese
1 cup shredded Monterey Jack Cheese
1 cup shredded Sharp Cheddar Cheese
4 ounces cream cheese, softened and cubed
1 cup sour cream
1 small can chopped green chilies, drained REALLY WELL
1-1/2 cups Green Chili Enchilada Sauce
4 fresh green onions, with tops, chopped FINE
SCOOPS or LARGE corn chips of choice

  • Pre-heat a small Crock Pot to high.
  • Place the chicken pieces into a bowl.
  • Sprinkle with the seasoning, FRESH ground salt and pepper, tossing to coat well.
  • Place the cream cheese and shredded cheeses into the pre-heated Crock Pot.
  • Stir together cheeses to mix well.
  • As the cheese starts to melt add the sour cream a little at a time, mixing between additions.
  • When all the sour cream has been added, and all the cheese is completely melted, then fold in the seasoned chicken.
  • Add the Green Enchilada Sauce and green chiles a little at a time stirring after each addition.
  • After the dip is hot all the way through, then turn the heat down to warm.
  • Garnish with fresh green onions, chopped.
  • Serve with Scoop Corn Chips.
  • Enjoy!

NOTES:

  • This can easily be prepared stove top in a large saucepan also.
  • If you can’t find the Pampered Chef Chile Lime Seasoning, you can substitute 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1 teaspoon garlic powder and a pinch of cayenne.
  • It is also great with Keebler Townhouse or Ritz Crackers.
  • It also works WONDERFULLY as a croissant sandwich or enchilada filling!

PAN SEARED CHICKEN with LEMON LIME SAUCE ~ BLOG 365.180

This is a modified recipe reminiscent of RAO’S famous lemon chicken. Everyone cleaned their plates and went in for seconds.

PAN SEARED CHICKEN with LEMON LIME SAUCE serves 4

4 chicken breast steaks, 1/4 inch thick
FRESH ground sea salt and black pepper
1/3 cup flour
2 tablespoons butter
1 tablespoon avocado oil

  • Melt butter and oil in large skillet over medium heat.
  • Add shallots and stir 30 seconds.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour, shaking off excess.
  • Add chicken breasts to hot butter. Sear each side 3-4 minutes until cooked through.
  • Serve over noodles, rice or mashed potatoes and drizzle sauce over top.

SAUCE
1 cup FRESH lemon juice
1 cup key lime juice
1/2 cup avocado oil
1/2 cup HOMEMADE chicken broth
1 tablespoon red wine vinegar
2 tablespoons sugar
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 tablespoon cornstarch

  • Whisk together the lemon juice, key lime juice, avocado oil, red wine vinegar, sugar, garlic, FRESH ground sea salt and black pepper in a large saucepan.
  • Simmer 5-10 minutes until sugar is dissolved and heated through.
  • Put the cornstarch in a small bowl and ladle out about a 1/2 cup of lemon juice mixture to whisk into the cornstarch.
  • Add cornstarch mixture to the saucepan, whisking until combined. Simmer 5-10 minutes until desired thickness.

SPICY BALSAMIC CAPRESE CHICKEN ~ BLOG 365.124

This is a modified version on Pampered Chef’s recipe for Balsamic Caprese Chicken.

BALSAMIC CAPRESE CHICKEN
2 plum tomatoes, diced
1/4 cup FRESH basil leaves, julienned
2-3 LARGE cloves garlic, FINELY minced
1/4 teaspoon Italian seasoning
2 tablespoons avocado oil
1/3 cup grated Parmesan cheese
2 tablespoons butter
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
4 ounces FRESH sliced Mozzarella cheese
1/4 cup balsamic glaze, to taste (RECIPE BELOW)
Homemade marinara sauce for serving

  • Preheat oven to 400°.
  • Toss together the tomatoes, basil, garlic, Italian seasoning and avocado oil.
  • Season with FRESH ground sea salt and black pepper. Set aside.
  • Generously season chicken breast with FRESH ground sea salt and black pepper.
  • Heat butter in heavy skillet.
  • Sear chicken 3-4 minutes on both sides until cooked through.
  • Top with a slice of FRESH Mozzarella cheese.
  • Drizzle with balsamic glaze.
  • Serve with pasta and homemade marinara sauce.

BALSAMIC GLAZE
1/2 cup QUALITY balsamic vinegar
1/2 teaspoon red chili flakes

  • Mix together in a small saucepan.
  • Simmer 15 minutes over medium low heat until reduced by half and will coat the back of a spoon.

SAUCY PORK CHOPS ~ BLOG 365.54

Every now and then SIMPLE is BEST! 😀

SAUCY PORK CHOPS
4-6 boneless pork chops
2 tablespoons butter
1 LARGE shallot, chopped
1 cup halved grape tomatoes
1 cup homemade chicken OR beef broth
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
1/2 cup water

  • Melt butter in large skillet over medium-high heat.
  • Quickly sear pork chops on both sides, remove from pan and keep warm.
  • Add onions and saute a few minutes until tender.
  • Add broth, tomatoes, Italian seasoning, FRESH ground sea salt and black pepper, to taste. Bring to a boil.
  • Reduce heat to simmer, return pork chops to pan and simmer 5-7 minutes until pork chops are cooked through (145°).
  • Whisk together the water and flour until smooth.
  • Plate pork chops, keeping warm.
  • Whisk flour mixture in sauce until smooth and heated through.
  • Serve over mashed potatoes or rice.