I <3 StarChefs.com's Quick Meals

Put down your cookbooks and ignore all those Tastespotting and Epicurious recipes you've added to the Favorites folder on your computer for a moment...I may have hit the easy-tasty-authentic* recipe jackpot.

*By authentic, I mean, risotto is made by stirring in a few cups of broth at a time, pans are deglazed, and gumbos are not thickened with cornstarch.

StarChefs.com, a website by and for Chefs, has the most amazing recipe database I've seen. For $20 a year, you get a monthly newsletter and access to their database of Quick Meals created by celebrity chefs. According to the blog of one Chef Chris DeBarr, participating chefs are supposed to submit recipes that they have created for themselves and their families at home. The average prep and cook time, from what I can tell, is under 40 minutes, and the recipes range from stuffed, roasted chicken breast to more obscure quail preparation techniques. I can't wait to get started.

StarChef's Quick Meal Recipe of the Day: Skillet Pork Chops with San Marzano Tomatoes
By Linton Hopkins

4 bone-in pork chops
Freshly ground black pepper
1 onion, thinly sliced
1 10-ounce can San Marzano tomatoes, chopped and juices reserved
2 tablespoons peanut oil
2 bay leaves
¼ cup chopped parsley

Preheat the oven to 375°F. Season the pork chops with salt and pepper. Heat the oil in a large iron skillet over medium-high heat and add the pork chops, being careful not to crowd the pan. Cook until golden-brown on both sides and almost cooked through. Remove chops from the pan and set aside. Add the onions to the pan and cook for 2 minutes until lightly browned. Stir in the tomatoes with their juice and the bay leaves. Add 1 teaspoon of salt and bring to a boil; simmer for 5 minutes. Lay the pork chops on the tomatoes and place the pan in the oven for 15 minutes. Remove from the oven, sprinkle with parsley, and serve immediately.

Adapted by StarChefs.com

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Kid Friendly:This is kid friendly!

Round out the Meal:With sautéed spinach and an arugula salad.

Wine Pairing:Serve with a Vino Nobile di Montepulciano.StumbleUpon.com

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