This is a bone in center cut tenderloin pork chop recipe. These are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.
Hot Pan, Medium High Heat #5 Setting on my stove. Grease in, Garlic & Herbs in, chops in bones in the middle. Cook 3 minutes then flip. Add Butter, cook another 3 min. Spoon the butter over the chops then sear the fat sides. Add the chops back to the skillet, spoon the butter once more and remove the herbs.
You won’t be able to deny this stew, it’s that good. It’s very similar to a recipe I posted a few years ago but this really packs that stick to your ribs punch. I’m talking about comfort food that makes you feel so warm and cozy inside that you melt with each bite. As you can see by the title, I’ve also added a small italian soup noodle called “Ditalini” to make this recipe a little more filling and you’re going to love it. I’m telling you, Beef Stew can’t get much better.
Cooking the Beef and Vegetables
The most important thing to understand, in this recipe, is that everything must be seared. Sear the chopped onion, potatoes, carrots and certainly the beef. Also, be sure to season everything as you go with Kosher Salt and Pepper. The Beef is braised so it gets a dusting of all purpose flour, as well.
The fresh herbs I use in the video are slightly different than the written recipe, however, but it’s not a big enough difference to make a stink about. It’s just going to be up to your personal preference and how you like your Beef Stew to taste. In the video, I use 4 different fresh herbs, Bay leaf, Oregano, Thyme & Rosemary. In the written recipe, I only use 2 dry ingredients, Parsley & Thyme.
My wife claims to like the written recipe better, though, if it’s any consolation. You might even want to look into trying my Pork Loin and Hominy Stew. It’s delicious.
Easy Beef Stew with Ditalini Ingredients:
3 tbsp Olive oil 1 1/2 lb Beef Chuck, cut into 1/2″ pieces 1/4 cup flour (all purpose), for the beef 1 Onion, Chopped 1/2″ pieces 2 tbsp Butter 2 Large Russet Potatoes, cut into 1/2″ pieces 2 Large Carrots, cut into 1/4″ pieces 1 qt Beef Broth 1/2 cup Spaghetti Sauce/Ragu 1 tbsp Dried Parsley 1/2 tsp Dried Thyme 2 cup Water 1 cup Ditalini pasta
Kosher Salt and Pepper to taste
Sautee the chopped Onion in butter for 5 minutes and season with salt and Pepper. Add the Potato and Carrot, cook 10 minutes and season again with salt and pepper, Parsley and Thyme.
Pre-season the cut beef with Kosher Salt and Pepper and mix with the flour until fully coated. Remove the vegetables from the pot, place in a bowl, add the Olive oil and meat to the pot and sear the meat on all sides for 5 minutes over medium high heat.
Add the vegetables back to the pot and stir everything together. Add the Beef Broth, Ragu and 1 cup of water. Stir and bring the soup to a boil, reduce heat, cover with a lid and simmer for 2 hours, stirring occasionally. After 2 hours add 1 more cup of water and the Ditalini pasta. Simmer, covered, for one 1/2 hour, then serve.
Watch the short video tutorial and I’ll show you exactly how to make this delicious Roast Beef Stew with Ditalini recipe.
Bolognese is a sauce made by sautéing Sofrito, chopped onion, carrot and celery, which is then cooked with minced meat and slowly boiled with diced tomatoes, sauce, tomato paste and red wine. It’s cooked and stewed for several hours, on low heat, to allow the meat to soften and tenderize as the flavor concentrates through the power of reduction. The very best Bolognese Sauce will melt in your mouth with your favorite pasta and will comfort you like any stew or hot chili on a cold winter’s day.
Most Americans know about spaghetti, a thin noodle with some type of Ragu or Marinara over the top, sometimes served with hamburger or Italian sausage and a sprinkle of Parmesan cheese. What many don’t know much about is other pasta’s and the do’s and don’ts with other sauce recipes.
Spaghetti, for example, is not suppose to be served with Bolognese Sauce. Though folks all over the world prepare it this way, there isn’t considered to be enough surface room to hold the sauce. Wider noodles, like Tagliatelle or Pappardelle are preferred. Shorter noodles like Rigatoni and Penne Regatta are also acceptable because they’re able to hold more sauce.
Bolognese Sauce Ingredients:
1/4 cup Olive Oil 1 Onion, chopped 1 Large Carrot, diced 3 Celery Sticks, chopped 1 lbs Ground Beef 1 lbs Italian Sausage 1 lbs Ground Lamb 1 Cup Red Wine (half Vegie cook other half meat cook) 29 oz Can Tomato Sauce 5 oz Tomato Paste 14.5 oz Can Diced Tomato 1 cup milk, add last
Salt and Pepper to taste
Chopped Onion, Carrot and Celery should be approximately the same amounts. Cook for 3 to 4 hours and add 1cup of water every hour or so and let it reduce to soften and thicken the minced meat.
Preferred pasta: Tagliatelle Pasta, Pappardelle Noodles(really wide), Penne, Rigatoni pasta. NEVER use Spaghetti and top off each serving with fresh grated Parmesan.