Deep fried green tomatoes set this off Sauté Pork Chop (seasoned with red & black pepper, and season salt), remove from pan, add green onions to pan (aromatics), deglaze pan with Sherry, add broccoli, and chicken broth (thicken with corn starch slurry) return chop to pan, let rest for 15 minutes... served over rice. Garnished w/cilantro (bite a piece of that cilantro with that rice and gravy… it’s good). Pork Chop was sautéed to medium, then finished in 250º oven for 10 minutes (w/door …
17. Sautéed Pork Chop & Mac & Cheese
Add yellow chili pepper juice Sauté Pork Chop, deglaze pan with Sherry, add green onions, salt, black pepper, chicken broth “thicken” (basically my signature meal). Served with separately sautéed yellow squash, broccoli, and “white onions” on the side. Mac & Cheese has 4 cheeses (mild cheddar, Colby, Swiss, and Pepper Jack), and added some “juice” from a jar of yellow chili peppers… trust me… it set this off!!! …
15. Peppered Pork & Veggies Sautéed w/Sherry
Peppered Pork and Vegetables over Rice Sauté pork (seasoned with salt, coarse black pepper, and red pepper), remove pork from pan, add green onions, deglaze pan with Sherry, add broccoli, cauliflower, and “SHISHITO” peppers (the Shishito peppers bring about and un-mistakable flavor), add chicken broth, salt, black & red pepper to taste (thicken w/corn starch slurry), return chicken to pan and let rest for 15 minutes and serve. Could eat this meal every day of the week and not complain. …
12. LEMON PEPPER w/Shishito
Sautéed Lemon Pepper Chicken with "Shishito" peppers. Sauté chicken (season with salt, and "lemon pepper"), remove chicken from pan, deglaze pan with Sherry, add more lemon pepper, green onions, broccoli, cauliflower, “SHISHITO Peppers" (key to this dish), and chicken broth (thicken with you favorite method "I used a corn starch slurry"), return chicken to pan and let rest for 5 to 10 minutes… serve over rice with a squeeze of fresh lemon. Talk about OUTSTANDING… I’m telling you now… YOU …
8. ORANGE CHICKEN w/Sherry
Sautéed Orange Chicken Sauté Chicken, remove chicken from pan, add green onions, deglaze pan with Sherry, add Worcestershire sauce, sugar, broccoli, and cauliflower (broccoli, and cauliflower where pre-heated in microwave before adding to sauté, steaming would be better), add orange juice (thicken with corn starch slurry), return chicken to sauce, let rest for 15 minutes... serve over rice. This is as good as (if not better than) what you get from a Chinese Fast Food restaurant... GREAT …