seared

A delicious cut of tenderloin coated in a rubbed blend of herbs and spices!

Dry Rubbed Pork Tenderloin With Herb Cream Sauce

Pork Tenderloin

Heavy Cream

tsp Dry Thyme

tsp Ground Cumin

tsp Fresh Ground Black Pepper

tsp Garlic Powder

tsp Onion Powder

tsp Smoked Paprika

Salt

Personal Choice of Herbs

Clove Garlic

tbsp Butter

Oil (Light)

Trim the stems from your herbs.

Combine your dry spices in a small bowl, incorporate with a fork.

Remove Silverskin from your tenderloin.

Slice tenderloin in half.

Apply dry rub to both halves of tenderloin.

Let dry rub sit for a minimum of 30 minutes.

Add light olive oil, or vegetable oil, to a nonstick pan (not Teflon) and set on medium-high heat. Once the oil begins lightly smoking, add your meat to the pan. Sear all over.

Place tenderloin into a preheated 400°F oven to finish cooking, until internal temps. reach 140-145°F.

Let meat rest for at least 10 minutes.

Add 3/4 cup of Heavy Cream to a cold medium-sized sauce pan, place on medium heat.

Add one small finely chopped, or pressed, garlic clove and bring the cream to a gentle simmer.

Add chopped herbs, continue to simmer and stir frequently until the sauce is thick enough to coat a spoon.

Remove pan from heat, add 1/2 tbsp of butter. Stir until incorporated.

Add salt and pepper to taste.

Prepare a side dish with the pan used to sear the tenderloin.

Slice the tenderloin into 1/2 inch thick medallions.

Arrange meal onto a plate, spoon cream sauce onto pork.

Serve and enjoy!

Salmoriglio is an ancient, Italian marinade and dressing. Thanks to its sour, lemony flavor it helps to tenderize fish, meats, and vegetables giving them a delicious taste! Here, the history and the recipe.

SALMORIGLIO RECIPE - Italian lemon and olive oil marinade

oz (280 g) olive oil

oz (280 grams) water

oz (140 g) lemon juice

tbsp (20 g) fresh oregano

garlic

salt

First of all, rinse the herbs, and dry...

First of all, rinse the herbs, and dry them with paper towels.

Now, pour the leaves into a pestle and...

Now, pour the leaves into a pestle and mash along with a pinch of coarse salt and 2 cloves of garlic until smooth and consistent.

At this time, pour the olive oil and...

At this time, pour the olive oil and the lemon juice into a bowl.

Eventually, whisk adding the herbs cream.

Alternatively, blend all the ingredients until consistent. In...

Alternatively, blend all the ingredients until consistent. In this case, the marinade will be a bit more dense.

Quick and easy, always juicy, boneless pork chops ready in just 10 minutes! Perfect for a weeknight meal and easy to double or triple for company.

Pan Fried Boneless Pork Chops

pork chops (1.25 pounds total)

olive oil

Tablespoons butter

paprika

garlic powder

black pepper

Remove pork chops from their packaging and allow to come to room temperature on a plate for at least 20 minutes. Dab with a paper towel to remove any excess moisture.

Add the spices to a small bowl and whisk to combine. Season generously with your blend of spices. Rub all over the sides and ends of your pork chops.

Preheat your skillet to 350-400F. Add oil and butter to the skillet as it heats. Your oil and butter will bubble and look as though it’s dancing when it’s ready.

Using tongs, add your pork chops to the skillet. Press the top lightly with your tongs to ensure the entire face of the pork chop is touching the skillet. Allow searing without moving the pork chop for 2-3 minutes.

After 3 minutes, flip the pork chops in the order you laid them in the skillet. Press slightly and again allow to cook for 2-3 minutes.

Remove immediately from the skillet when done. Check with an instant-read thermometer into the center, thickest portion of the pork chop. The temperature should be between at least 140F. Cover with tinfoil and the chops will continue to cook slightly as well as redistribute the juices inside as it rests. Let rest for 5-10 minutes.

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Pan Seared Boneless Pork Chops Recipe in Cast Iron Skillet

Use the freshest ingredients when making this simple albeit delicious fish offering by chef Nicky Reimer, it's clean living made easy.

Seared snapper with creamed broccoli and lettuce

unsalted butter

onions, thinly sliced

salt flakes

300 milliliters pure (thin) cream

parsley leaves

broccoli, chopped

cayenne pepper

snapper fillets (skin on), pin-boned, halved diagonally crossways

baby cos lettuces, leaves

Lemon

anchovy

extra virgin olive oil

lemon

Pan-Fried Butter Snapper is made with 3 simple ingredients and comes together quickly! This is a delicious, easy dinner option that will be a hit!

Pan-Fried Butter Snapper

butter

snapper

fine sea salt

Cilantro Lime Cream Sauce

cilantro sprigs

Melt the butter or ghee in a cast-iron or other large skillet over medium/high heat. Liberally season the snapper with the sea salt. Once the butter is melted, lay the snapper non-skin-side face-down in the hot skillet. Cook on this side for 3 to 4 minutes, or until the snapper develops a slight golden brown color.

Carefully flip the fish over using a large spatula and cook for an additional 4 minutes.

If desired, drizzle with the Cilantro Lime Cream Sauce and then garnish with the fresh cilantro and cracked black pepper. Enjoy!

Beautiful Japanese flavours make this hearty bowl a weeknight winner

Seared salmon sushi bowls

brown rice

sesame oil

lightly toasted sesame seeds,

salmon

reduced-salt soy sauce

lemon juice

mirin

ginger

mixed salad leaves lettuce

telegraph cucumber halved, seeded, thinly sliced

peeled,

radishes,

1 Cook brown rice following packet instructions, or until al dente. Drain. Toss rice with 1 teaspoon each of the sesame oil and the sesame seeds.

2 Meanwhile, brush salmon with remaining sesame oil. Preheat a chargrill pan or barbecue hotplate to medium-high. Cook salmon for 2 minutes each side, for medium, or until cooked to your liking. Transfer to a plate and cool for 5 minutes. Flake into chunks with a fork.

3 In a small bowl combine soy sauce, lemon juice, mirin and ginger to make ponzu dressing.

4 Divide rice, salad leaves, cucumber, carrots and radishes between serving bowls. Top each with salmon and drizzle with ponzu dressing. Sprinkle with extra sesame seeds.

Tender and juicy pork chops cooked in a skillet, along with a rich and creamy sour cream gravy, for the perfect dinner.

Sour Cream Pork Chops

pork chops (with / without bone)

Butter

Shallots (chopped)

tablspoon Garlic

Flour

Pepper

Garlic powder

Beef Stock

Sour Cream

Worcestershire sauce

thyme

Pat dry the pork chops with a kitchen towel.

In a small bowl, mix salt, pepper, garlic powder, and 1/2 teaspoon of fresh thyme. Season the pork chops well on both sides.

Melt 1 tablespoon of butter in a cast Iron skillet with a few drops of oil to prevent the butter from burning.

Sear pork chops for 3-4 minutes on one side (at medium-high heat) undisturbed. Flip and cook again for 3 minutes.

Remove the chops from the pan to a plate. Keep it loosely covered with foil.

In the same skillet melt rest of the butter. Add chopped shallots, garlic, and 1-2 sprigs thyme. Saute for 1 minute until the shallots have softened and the garlic is aromatic.

Add flour and saute for 30 seconds.  Stir in the stock, whisk well and let it simmer until the sauce starts to thicken.

Reduce heat. Add sour cream and Worcestershire sauce. Mix until no lumps and the sauce is smooth.

Place the cooked chops back into the skillet along with any juice on the plate. Pour over the sauce on the chops and simmer for 1-2 minutes.

Serve with mashed potatoes and green beans.

https://content.jwplatform.com/videos/tKpXaHA5.mp4

Tender and juicy pork chops cooked in a skillet, along with rich and creamy sour cream gravy, for the perfect dinner.

Sour Cream Pork Chops.mp4

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Top Tags

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The most viewed seared recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine