Wednesday, April 25, 2012

Pan Seared Pork with Stewed Tomatoes and Corn

My family is all about trying to save a few pennies here and there. One of the ways we like to save is buying a pork roast instead of already sliced pork chops.  The savings are generally around $2-3, which in this economy, goes along way. In creating this blog and cookbook, I added a chapter on 10 ways to cook a pork roast. This is one of the recipes.

1.5 lb pork roast, sliced into 1/2 inch thick medallions
A pinch each of Salt, Pepper, Nutmeg, and Garlic Powder
2 Tbsp Olive Oil
2 Tbsp Butter
1 cup Chicken Broth
1 Large white onion, sliced

-->Heat Olive oil and butter in your Cast Iron Skillet on Med-Hi; Preheat oven to 375*

-->Season pork with salt, pepper and a pinch of nutmeg on one side.
Place seasoned side in pan, season the other side with salt, pepper, and garlic powder.
Sear for 5-7 minutes on each side.

--> Place chicken broth and arrange onions on top of pork. 

--> Bake for 20 minutes, flip medallions over and break up onions. Bake for another 15-20 minutes.

Stewed Tomatoes and Corn
1 can of Stewed tomatoes, drained
2 can sweet yellow corn, drained and rinsed
1Tbsp butter
2 Tbsp chicken broth
Pinch of Salt, pepper, and garlic powder

--> In a medium sauce pan, melt butter on med-hi
-->Add corn and stewed tomatoes, season with salt, pepper, and garlic powder.

--> Warm for 10-15 minutes; stirring occasionally.

--> After you turn the pork, I would start the stewed tomatoes and corn. That way, it will be done when you pull the pork out of the oven. Everything will be ready to serve.  Enjoy!!