Food And Drink

Enjoy a variety of quick and easy chicken recipes that will make mealtime a breeze. From soups and skillet meals, we’ve got you covered!

It’s easy to cook fast and healthy meals with chicken. There are many variations you can make from scratch that take less than 10 minutes from start to finish. Spoon over a side of rice, pasta, or roasted or mashed potatoes, add a glass of milk or juice, and just like that, you’ve got a healthy, balanced meal. A really hearty chicken soup’s nearly a meal on its own.

Start with a couple of chicken breasts, sliced into cubes or strips. That’ll be enough to serve three to four people after you’re done.

Asian style

You’ll need about 4 tablespoons of honey, ground ginger (1 tbsp), sesame seeds (2 tbsp), and a small dash of soy sauce. If you like things hot, throw in a finely chopped chili pepper.

Start by browning the chicken in your choice of sesame oil, peanut oil, or canola oil. You’ll only need a single teaspoon of oil. Add your seasonings and stir. You can add in just a bit of water to keep the whole thing from burning if you have to.

That’s it. This is a very fast dish. When it smells done, you’re done.

Soup

Every fast and easy chicken recipe collection has to include a good chicken soup recipe. This one takes a little bit longer than 10 minutes in all, but you’ll only be over the stove for about five minutes of it. For the rest, just let it simmer.

You’ll need about a cup each of peas, coined carrots, and either kale or spinach. A chopped onion is optional. You can also add about a half cup of baby shells or orzo pasta if you want, but make sure there’s enough room in the soup pot when you add it!

Your seasonings are parsley (4 tbsp), pepper (1 tbsp), sage (pinch), basil (pinch), oregano (pinch), and rosemary if you’ve got it (pinch). Some people like to add a dash of lemon juice. You’ll also need a pinch of salt, to taste, or onion salt, or a dash of soy sauce.

Start by browning the cubed chicken breasts, with or without onions, in a tablespoon of a neutral oil, like canola or corn oil. You can do this right in the pot you’re going to use as your soup pot.

For a different type of flavor, you can do this in bacon drippings. You can even use sesame oil instead, but you’ve got to test that one carefully. It’s not to everyone’s taste.

Add just a little water, so that you’ve got a shallow broth going. Add in all your seasonings except the pepper, which you’ll be adding five minutes before you’re ready to serve the soup. Don’t add it any earlier! The best pepper flavours don’t last that long.

If you used sesame oil, you can also add soy sauce and ginger at this stage for an Oriental taste.

Add a bit more water until the chicken’s completely covered, but do it slowly enough that it’s still simmering. Stir and gradually add in all your veggies. Fill the pot to a few inches short of the top, and let it simmer away while you do other things.

If you’ve got the time, you can let your chicken soup reduce a couple of times. That makes the taste richer. Otherwise, add in pasta if you want it at the same time as you add your pepper. Five minutes later, you’re done.

Discover the unique flavors of Indian cuisine with this in-depth look at the spices and ingredients used in popular dishes from across the country.

India offers a myriad collection of flavors to the world. The flavors are different in every aspect – food being the foremost.

India is a country of diversity. Be it people, languages, customs, traditions, clothes, appearance and last but not the least foods and flavors, it changes as one travels across the length and breadth of this densely populated country.

Contrary to popular belief, Indian food and cooking is not restricted to tandoori chicken and dosas. These two items are what has been made popular by Indian immigrants in the western world. Though every state in India has its own unique flavors and methods of cooking, Indian flavors can broadly be divided into the geographical regions – north, south, east and west.

North India

The states in the northern part of the country like Himachal Pradesh, Punjab, Haryana and Uttar Pradesh by and large are known for their slightly rich and spicy flavors. Commonly used spices are coriander, cumin, red chili powder, fenugreek, garam masala and almost everything has a hint of onion, ginger, garlic and tomato.

South India

The southern states of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh have flavors that are very different from their northern counterparts. By and large, the food in these states is very spicy and there is abundant use of coconut, tamarind and curry leaves in most of their cooking. The coconut could be used in the form of dried or fresh coconut as well as coconut milk.

East India

The country’s eastern states are West Bengal, Orissa, Sikkim and the north-eastern states of Manipur, Meghalaya, Assam etc. West Bengal is probably the most dominant state in terms of flavors of food. Staple food is rice and fish and spices used are varied. Mustard – both whole as well as ground is used in a lot of Bengali food preparations as is the oil of mustard, which is very sharp and pungent to taste. The north-eastern states have a lot of meats and broths, mainly to keep away the cold in the mountains.

West India

India’s western states are mainly Gujarat and Maharashtra. The food in both these states is quite different from each other. While people from Gujarat are almost always pure vegetarian and the use of onion and garlic is also prohibited in their cooking, Maharashtrians (like the rest of India) are both and non-vegetarians, depending on their caste and religion. Gujarati food uses plenty of green chilies, ginger and molasses in its preparation. Maharasthrian cooking uses coconut, curry leaves and whole mustard seeds very often.

Common Flavors and Spices in Indian Cooking

All across India, some of the commonly used spices are cumin (jeera), coriander (dhania), garam masala (a powdered mixture of comprising of cinnamon, cardamom, cloves, whole peppers, nutmeg and mace), bay leaves (tej patta), mustard seeds and green chilies. Each of these spices have an unique flavor of its own and cannot be replaced with other spices.

Love garlic? These recipes are perfect for anyone who wants to add some delicious and easy garlic dishes to their repertoire.

Knowing how to use garlic in soups, stews or sauces can turn ordinary foods into gourmet meals.

Although many cookbooks using garlic continue to be published, many experienced cooks rely on Garlic Garlic Garlic that was published over a decade ago. It contains more than 200 easy-to-make recipes with information about ways to use the various varieties.

Types of Garlic

There are two basic kinds of garlic–softneck and hardneck. The softnecks can be used for garlic braiding and are most often found in supermarkets. They are mostly grown in California. The hardneck, although more flavorsome, it is more perishable and costly in price.

Included among the varieties:

 Designer garlic is more expensive because raising it is more difficult. Many of the varieties come from foreign countries, such as the southern region of Russia. Some of these have red or red-striped skins or mottled blue skins. The flavors are different than those with white skins.
 Garlic chives are flat-leafed stalks. They have a delicate flavor and fragrance. Some have thick, gray-green leaves while others are a bright green.
 Elephant garlic has a mild flavor and is often roasted to be eaten separately rather than used in cooking.
 Green garlic is thicker than chives and has a tiny bulb at the bottom. When the leaves are young and tender, it has a gentle and sweet flavor.

Buying and Storing Garlic

When buying garlic, it should feel very firm. If it shows signs of sprouting, it will have a bitter flavor and soon will become soft and bitter tasting.

Garlic should be kept in a cool, dry, dark place. If it is kept where it is too cold and moist, it will lose its flavor. Freezing garlic can destroy its taste.

Preparing Garlic

Authors Linda and Fred Griffith provide instructions in Garlic Garlic Garlic for the many ways that it can be prepared. These include:

 Breaking the garlic head into cloves
 Peeling a clove
 Chopping or mincing
 Using a garlic press
 Crushing
 Grating
 Slicing

Cooking Garlic

Garlic that is cooked on a stove requires using olive oil and low heat. Sauteing should be done quickly in either a covered or uncovered pan. Other methods include:

 Boiling for about 20 minutes
 Dry-roasting
 Oven roasted in foil

Getting the Best Results from Garlic Garlic Garlic

There are recipes, from appetizers to desserts along with suggestions about getting the best results. These include using:

 Organic ingredients when ever possible
 Fresh herbs instead of dried if available
 Stone-ground flours, grains and beans
 Extra-virgin olive oil

Experimenting Using Garlic

How much garlic to use depends upon how little or how much of its flavor is desired. The more garlic used, the stronger its taste will be evident. However, just the addition of a small amount of garlic can often turn a flat tasting dish into a culinary masterpiece.

Growing Garlic

To be grown in the home, garlic can be raised in flower pots that provide easy draining and in rich, good soil with organic matter. It may need fertilizer such as phosphorus and nitrogen. The pot should be kept in the sun for a good part of the day.

This year, ditch the big holiday feast and cook a delicious meal for two instead! We’ve got recipes for a perfect Thanksgiving or Christmas dinner.

It’s that time of year again when families get together for huge turkey dinners, desserts and presents. But what about the new families, the couples starting out on their own or the people who are far from friends and loved ones? How can you celebrate and enjoy a holiday feast without having to cook a huge turkey where most of it will go to waste?

Here are a few easy solutions to have that perfect holiday meal made for only a small number of people.

Turkey Dinner Made Easy

Most grocery stores and butcher shops will have pre-cut, packaged turkey breasts for sale. Try and find one that still has the skin on. This portion size is ideal for a two, three or even four person meal. Take it home and thaw, or buy fresh a few days beforehand. Get a small roasting pan, deep enough to catch drippings yet small enough to fit in a large toaster/convection oven (or you can use your regular oven if you have one).

Cut an onion into wedges and cut a few carrots and/or celery stalks into large chunks and place the spread-out turkey breast on top of them, skin side up. If you are not squeamish about raw meat, try and slide some butter under the turkey skin. Season with herbs and spices, some salt and a little olive oil on top. Cover with tin foil and place in your oven at 350°F.

When the turkey breast is about a half hour from being done, remove the tinfoil so that the skin will brown nicely. Once done place on a cutting board and cover with the tin foil while it rests for approximately 15 minutes or so, depending on how hungry you are and how quickly you get everything else put together. Take the roasting pan and drain the drippings into a sauce-pan so you can make a nice gravy.

Sides and Gravy

While the turkey is roasting, make your mashed potatoes, sweet potatoes and vegetables, plus stuffing (the boxed stuff works just fine) plus whatever other side dishes you enjoy or are part of your traditional meal. For new families this is a good chance to create your own traditions as well.

Take your drippings and skim the layer of oil off the top. Add some corn starch or flour (just a little at a time) and whisk in. If you add too much you can thin it out with some chicken stock or water.

Slicing the Turkey

Here is a nifty bonus for those who are tired of never getting any of that juicy, crispy turkey skin when dad carves the turkey. You know, that first cut that gets most of the skin on it? With a roast turkey breast it is really easy since there is no bone to contend with. All you have to do is slice the turkey on the bias. This way every slice has a nice rind of that special turkey goodness.

If you’re hosting Thanksgiving this year and need to figure out how long to leave your turkey in the oven, here’s a handy guide for calculating cooking times.

Turkey has become a very popular meat from a family roast and not just at Christmas and Thanksgiving; the meat is low in fat, always tender and exceptionally delicious and it is a very reasonably priced alternative to a joint of red meat.

However when it comes to cooking the turkey many people worry that they are cooking it sufficiently. While undercooking the bird can be dangerous, over cooked turkey is dry and tasteless; so just what is the best method of calculating the cooking time for your turkey?

There are actually several things that need to be taken into account when calculating this cooking time; obviously the weight of the turkey but also, the moisture content of the bird, the temperature of the turkey when you place it in the oven and loss of heat caused by opening the oven door all contribute to the time it will take; also you need to work out just how long the bird needs to rest after cooking.

When you purchase the turkey always remove the giblets and place the uncovered turkey on a deep plate (to hold any juices which may escape) in the lowest part of the refrigerator. Ensure that you know the correct weight of the bird so that you can make an accurate calculation of how long it will take to cook.

However, if you are to cook the turkey stuffed, you should weigh the bird after stuffing. The British Turkey Industry recommend birds weighing less than 4kg should be cooked for 20 minutes per kilogram and then have a further 70 minutes cooking time at the end; whereas birds weighing more than 4 kg should be cooked for 20 minutes per kilogram and then have a further 90 minutes cooking time added on at the end.

It is far better to use a fresh bird than a frozen one as it contains less added water, however if you are using a frozen bird make sure that you allow plenty of time for it to defrost slowly and completely.

To roast the bird perfectly, cover the breast with strips of bacon or brush the skin with butter then cover it loosely with aluminum foil. Before cooking the oven should be preheated to 190°C (180°C for fan assisted ovens), 375°F or Gas Mark 5. Following the guidelines above for the weight of your bird and cook in the center of the oven, removing the foil for the last 40 minutes of cooking time so that you get a nice golden brown finish to the bird.

As all ovens can vary in heat, don’t rely on these times alone; always test to ensure that the bird is thoroughly cooked by piercing the thickest part of the leg with a skewer or pointed knife and check the juices that run out, if they are clear the turkey is done but if they are still pink the bird needs more cooking.

Preferably use a meat thermometer to test internal temperature of 180 °F, the meat should be white, not pink, and the juices should run clear. Always allow the turkey to stand for 15-20 minutes in a warm place before carving. Remember that you should never eat undercooked or raw turkey, and it is especially important that after you have handled, prepared or cut raw turkey that you thoroughly wash your hands, utensils and chopping board or working surface as soon as possible.

Following these instructions should ensure that you have a perfectly cooked, safe and tasty turkey.

Packed with flavor and nutrients, herbs are a wonderful addition to any dish. Here’s how to chop herbs for your cooking!

To get the most that herbs have to offer, you must get them to release their oils. By chopping the herbs, you create more surfaces from which the oils may be released.

The best tool to chop herbs for cooking is a crinkle cutter. The cutter leaves more edges for the oils to escape than a knife will using the same number of cuts.

If a crinkle cutter is not in your tool drawer, use the sharpest blade in your butcher’s block. Sharpen your knife before chopping herbs. A sharp edge will ensure you are not crushing the herbs, which prematurely releases the oils.

Although food choppers are touted as a quick answer to prep-cooking, do not use a chopper to chop fresh or dried herbs. Fresh herbs are crushed, and dry herbs are crumbled into wasteful dust.

Herbs should be rolled before cutting, if the leaves are large enough. Be sure not to crush the herbs on the cutting board, as you will be wasting the most valuable part: The essential oil. Chop in a diagonal across the stems of the herbs and the veins of the leaves. A diagonal cut creates a larger opening for the oils to escape than cutting perpendicular to the veins.

Dried herbs still contain oils even though the water has been removed from the leaves and the stems. To release these oils, rub them gently between your fingers or the palms of your hands. Again, be careful not to crush them. The warmth created by the friction between your palms or your fingers will warm the oil, making it release from the herbs more quickly than cooking will. This release is necessary to infuse your cooking with the full flavor of the herbs throughout the cooking process.

If you are sauteing, the oil in your pan should be sufficient to draw out the remaining oils. If you are boiling, add a teaspoon of extra virgin olive oil for each quart of water in your pot. The oil will attract out, and mix with, the essential oils in the herbs. Extra virgin olive oil will not temper the flavor of the herb itself, but will act as a vehicle for thorough distribution in your dish.

When braising, grilling or roasting meats and vegetables, mix your chopped herbs with a light oil, such as safflower or light vegetable oil. Chop the herbs and allow them to rest in the oil for at least four hours before applying them to the meat or vegetables.

Adjust the fineness of your chop to coincide with the cooking time of the dish. If the cooking time is small, use a very fine chop. There will be little time for the oils to reach temperature and be release from the herbs. When using a long cooking time, such as a slow cooker or a long simmering stock pot, chop herbs into larger pieces or wait to put them into the dish until half of the cooking time has elapsed.

Fresh herbs should be torn loosely with your hands to be used as garnish on top of dishes and sauces to add the most fragrance and a multi-layered flavor of the herbs in different states: cooked and fresh.

This beef stew recipe is perfect for a cold winter night. Learn how to make this hearty dish with simple ingredients and easy steps.

Many of the recipes that were highly fashionable years ago are now making a comeback. Years ago stewing beef was not expensive to buy and beef stew was regularly served as a budget meal. Today diced stewing beef is not a cheap option but it certainly makes a delicious warming winter meal.

Shin of beef makes a tasty casserole or stew but beef shin or stewing steak should be cooked for hours to get the full favor from the meat. It is far easier to prepare all of the ingredients for the dish before starting to cook it. A hearty stew deserves the best ingredients and a traditional beef stew would contain diced beef, carrots, onions, swede and parsnip. Naturally every cook would make a stew that contains vegetables that their family enjoy to eat.

Ingredients for a Warming Beef stew:

One pound of diced stewing steak or diced shin of beef
One large onion – peeled and finely sliced
Four large carrots – peeled and cut into rings
A small portion of swede – diced into very small chunks
One medium sized parsnip – peeled and cored and cut into small chunks
One litre of beef stock – fresh stock or made with stock cubes
A dash of oil
Plain flour
Seasoning to taste

Method:

Spoon two tablespoons of plain flour into a large dish. Lightly season the plain flour. Place the diced beef into the seasoned flour and coat the meat with the plain seasoned flour. Place a dash of oil into a large saucepan and heat the oil very gently. Put the finely sliced onion into the hot pan and add the flour-coated diced beef. Take a spatula and keep turning the diced beef and onion over in the pan until the meat is sealed. Sealing the diced beef in this way helps to retain the flavor of the meat.

Add the sliced carrots and the diced parsnip and swede to the meat and onion. Use the spatula to blend the meat and vegetables together. Cover the meat and vegetables with the beef stock. Bring the stock to the boil and when boiling turn the heat down quickly. Place the lid on the pan and allow the beef stew to simmer very gently.

Diced beef needs to be allowed to cook very gently and very slowly. As the meat cooks it tenderizes and the meat juices infuse the beef stock. The sweet carrots will add further flavor to the meaty stew and the diced swede and parsnips will add yet another dimension. Allow the beefy stew to simmer for an hour before testing the meat.

If the stewing steak is not properly cooked it will be tough so do test the meat a few times whilst it is cooking. This can be done by spooning out a chunk of beef and putting it onto a plate. When the meat is fully cooked the blade of the knife will slide through it with ease. In general diced beef takes between one and a half and two hours to cook until it is tender.

The tasty beef stock will need to be thickened to turn it into rich hearty gravy and this is very simple to do. Place a couple of dessert spoons of plain flour into a cup and add some cold water. The flour and water mixture should then be poured into the warm stock. As the stock is thickened with the plain flour and water mixture it should be stirred continuously.

The pan will be filled with an aromatic meaty beef stew and it can be served with mash potatoes, boiled potatoes or dumplings.

This is the best and easiest way to cook a London broil – Meta Description:so tender and juicy, you’ll never make it any other way again!

There are doubtlessly a great many people reading this and thinking, “What exactly is a London broil?” Perhaps this is something we should therefore look at in the first instance, prior to looking at how we set about cooking one.

In the original and truest sense of the expression, a London broil is a means of cooking meat and not exactly a specific type of meat or dish. Traditionally, it was a cheap piece of steak, usually flank steak, shallow pan fried to rare or medium rare. This was because cooking the meat any more would cause it to be so tough it would be virtually inedible. The steak was then rested for a few minutes and sliced against the grain to sever the fibres which could yet cause it to be tough.

As time has gone by, however, various other types of beef steak have been prepared in this fashion and labelled London broil. It has also become fashionable to marinade the meat beforehand to make it less tough and to either grill or broil it as opposed to frying it. Common substances used for marinating meat in this way are such as red wine, honey, soy sauce and endless blends of herbs and spices.

The way I like to prepare a London broil could perhaps be referred to as a blend between the traditional and the modern. I first of all place the flank steak in a shallow dish, add a tablespoon of orange blossom honey, a pinch of thyme, a pinch of sage, some freshly ground black pepper and enough red wine to cover the steak. Please do not add salt at this stage, as salting any red meat prior to cooking will draw the moisture from it and cause it to become tough. This is the last thing we need when preparing a London broil!

Cover the dish and leave for at least two hours. Remove the steak from the dish and pat dry with a clean tea towel or some paper kitchen towels. I have seen a lot of recipes which at this stage call for the meat to be “scored,” to help make it less tough, but this simply leads to more juices being lost and the opposite effect being achieved. It is better to gently bash the steak for a few minutes on both sides with your knuckles, just to break down a few of the toughest fibers.

Add a little sunflower oil to a frying pan and bring it up to a very high heat before adding the steak. Cook until the steak appears to have cooked one third of the way through then turn it and repeat. At this stage, turn off the heat and push the pan to a cooler part of your cooker or hob. Leave it for five minutes.

Place the steak on a chopping board and with a very sharp knife, cut it in to slices, diagonally through the meat and against the grain. Serves with some mashed potatoes and fresh vegetables of your choice.

Cooking a steak doesn’t have to be difficult – Meta Description:follow these simple tips and you’ll have the perfect sirloin every time!

The sirloin steak is like a woman. She can be beautiful, tender, and caring. Or she can be bitter, tasteless, and.. rubbery? It’s all in how you prepare it.

Caution: Not allowing the meat to reach proper temperature to kill off pathogens can cause illness or death. Proper meat preparation is your responsibility and you should use a meat thermometer to ensure the recommended temperature is reached. Failure to adhere to proper cooking procedures, especially when serving meat rare or medium rare, can be dangerous.

Now that you have been sufficiently warned about the dangers of under-cooking meat, I want to introduce you to one of my favorite cuts of beef. Her name is Sirloin. And she’s both beautiful and delicious.

The sirloin is a cut of beef from the rear back portion of a cow. The sirloin can actually be classified into several cuts of steak: sirloin, tenderloin, top sirloin, and bottom sirloin.

When you buy meat at the grocer named ‘sirloin’ you are typically buying bottom sirloin. While bottom sirloin is still an exceptional meat, top sirloin and tenderloin are the prime sirloin cuts and command higher prices at grocers. They are the stars of the sirloin world and are the cuts you find at the finest steakhouses.

The picture in this article is of a 19oz. top sirloin steak which was pan fried. The cooking principle below is basically the same for any ‘loin steak.

Preparing a Sirloin

You can add whatever seasonings you want to your steak, but sirloin has a naturally delicious flavor — why would you want to ruin her? The basic sirloin rub is one of black peppercorn and sea salt. This is what the pros use.

The first step to preparing your steak is to unwrap your sirloin and gently place it on a cutting board, being careful not to drop it. Now take her in your hands tenderly rub a mixture of peppercorn and sea salt into the steak. Don’t forget to do both sides. There you go. Nice. She likes to be fully coated, so every bite is equally delicious.

Take the sirloin and place it in a zip-loc bag and into the fridge for two to four hours. Sirloin, much like a woman, needs extra time to get ready — but, also much like a woman, is well worth the wait.

Cooking a Perfect Sirloin

To cook a perfect sirloin you’re going to need to get your pan as hot as possible. Hotter. I mean really hot. Almost smoking hot. Okay, that’s good.

The reason we want our pan so hot is to sear the meat and cook it at a high enough temperature to kill off any nasty bacteria, but for a short enough time to keep the meat tender. Cooking a sirloin on low or even medium heat will turn it into a piece of unappetizing rubber.

Once your pan is of sufficient temperature, place the steak in the pan and leave it alone for four to five minutes. Don’t adjust the heat. Don’t turn her. Don’t move her. She might prefer if you don’t even look at her. If you need to, set the oven timer to remind you when 5 minutes is up and then leave the kitchen. Frequent turning ruins more fine steak than anything else.

Once five minutes have passed, flip the steak over and cook the steak for another four to five minutes before removing it from the pan and setting it on a plate.

Whatever you do: do not cut your steak open at any time until you are ready to eat it. In fact, after she is on the plate and before you do anything else, just go ahead and leave the room. Come back in five minutes. The cooking process stressed her out and she needs some time alone to relax.

The second best tip I can provide (after “Don’t flip the steak more than once!”) is to not cut the steak open immediately. The meat needs to relax so the natural juices, which are in the middle of the steak, can spread to the heavily cooked areas of the meat which were nearer to the pan.

After your steak is relaxed, and before it gets cold, server her, enjoy her, and be extremely proud of yourself for doing a sirloin up right.

Get the juicy details on how to cook pork chops perfectly every time – Meta Description:in the oven, on the grill, or however you like them!

There’s nothing like a tasty pork chop! But how to cook it? Well, it’ll all depend on how you prepare it. You can cook it on a barbecue or grill or bake it in the oven. Below are tips for basic pork chop preparation that will make your mouth water!

Ingredients

Pork chops
Seasoning

How to Cook Pork Chops in the Oven

How you cook your pork chop will depend on its size. Your pork chop is average if it is about an inch thick. You can throw it in the oven and have finished pork chops after about 25 minutes. Preheat the oven to about 400 degrees. Because ovens vary, you should always keep an eye on the pork chops. Cut them down the middle to make sure they are white in the middle.

How to Cook Pork Chops on a Barbecue

Similar principles apply to the barbecue only you will cook it for a lesser period of time and flip it onto each side. Approximately ten minutes will suffice. Again, make sure you’ve cut the pork chops down the middle and to make sure the insides are white.

Pork Chops Seasoning

Shake and Bake seasoning is common for those who bake their pork chops in the oven. However, you should have no trouble finding a store brand that will essentially taste the same. You wouldn’t use this seasoning if you’re cooking the pork chops on a barbecue or grill. However, you can try Montreal steak spice or something similar. Indeed, the spices are meant for steak, but they can be multipurpose as well. Also, you can use your imagination! Visit the baking aisle in the grocery store to see what spices sound the most appealing to you!

Side Dishes for Pork Chops

Typically mashed or baked potatoes are served with pork chops. You can also choose from an array of steamed vegetables, including: broccoli, carrots, peas, green beans and asparagus. Apple sauce is also very nice to have as a side. There is no special time to eat pork chops, like a holiday. However, when summer rolls around, people love to break out the barbecue, so pork chops are definitely an option.

The benefit of such a meal is that it will keep for at least a few days if preserved properly. If you work odd hours or through dinner time, you can take pork chops with you. Just prepare several plates worth, take it with you and microwave it. That way you can avoid the more unhealthy indulgences in which some people must partake.

Now that you know the basics, you’re ready to make some unforgettable pork chops!