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.
I just recently introduced this recipe to my kids. They’re use to cheap store bought granola bars, and they love them, but they have never had the hearty generation X granola, that I grew up with, in my home. If you’re like me, you had this for breakfast and ate it as a cereal with milk and you loved it. Well, it’s time to get back in the kitchen and mix up this easy recipe, if not for your kids, for yourself. This recipe can be crumbled or pressed into bars, for easy packing.
3 cups Rolled oats, Quaker 6 tbsp Brown Sugar, light 1/3 cup Sunflower seeds, salted 1/2 cup Coconut Flakes, sweetened 8 oz Cashews, salted halves 8 oz Almonds, Honey Roasted 1 cup Maple Syrup, butter flavored Country 1/3 cup Canola Oil 3 pinches of Kosher Salt, optional
Bake at 250° Fahrenheit for 1 hr 15 minutes, on a large flat baking sheet, stirring every 15 minutes. Add 15 more minutes, of bake time, if you like a more toasted flavor.
You can add Raisins or any dehydrated fruit, after baking.
My almonds were hard and whole so, I pulsed them in a food processor, by themselves, first. Then added the cashew halves, coconut flakes, sunflower seed and brown sugar, then pulsed again. Half of the mix was powdery but it works out great. The added syrup and Canola oil help it bond. The brown sugar gets a little lumpy so, be sure to smash is out so it mixes in evenly.
follow the directions in the short video tutorial and I’ll show you exactly how to make this amazing homemade granola recipe.