See Also: Pork Chops in Creamy Garlic Sauce(recipes)
Salmon in a light, fragrant broth(recipes)
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Mutton chops with bread sauce and wild garlic(recipes)
Plantation Pork Chops Pork Chops(recipes)
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Jerked Pork Chops(recipes)
Pork and apple chops(recipes)

Salmon in a light, fragrant broth (recipes) and Pork Chops in Creamy Garlic Sauce (recipes)


Salmon in a light, fragrant broth (recipes)








Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



300ml/10½fl oz chicken or vegetable stock1 lemongrass stalk, trimmed, peeled, white part finely sliced2 shallots, peeled, finely sliced1 mild fresh red chilli, finely sliced100g/3½oz mushrooms (oyster or fresh shiitake), finely sliced1 tsp caster sugar1 tbsp vegetable oil2 x 150g/4¼oz fresh salmon fillets, pin-bones removedsea salt and freshly ground black pepper100g/3½oz baby spinach leaves1 tbsp Thai fish sauce1 tbsp fresh lime juice



Method



1. Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chilli, mushrooms and sugar and reduce the heat; simmer for ten minutes.2. In the meantime, heat the oil in a non-stick frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp, then turn once and cook briefly on the Other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper.3. Wilt the spinach in the hot broth for five seconds, remove with a slotted spoon and arrange in two warmed shallow soup bowls. Place the salmon on top.4. Add the fish sauce and lime juice to the broth, and spoon it around the salmon. Serve.



Pork Chops in Creamy Garlic Sauce (recipes)


Pork Chops in Creamy Garlic Sauce

Yield: Makes 4 servings

Recent studies have shown that garlic is a proven antibiotic, reduces blood-cholesterol levels and is an effective decongestant.





Ingredients:



1cup fat-free reduced-sodium chicken broth

1/4cup cloves garlic, peeled and crushed (about 12 to 15 cloves)

1/2teaspoon olive oil

4boneless pork loin chops, about 1/4 inch thick each (about 12 ounces)

1tablespoon minced fresh parsley

1/2teaspoon dried tarragon leaves

1/4teaspoon salt

1/4teaspoon black pepper

1tablespoon all-purpose flour

2tablespoons water

1tablespoon dry sherry

2cups hot cooked white rice









Preparation:





1.Place chicken broth and garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 minutes or until garlic mashes easily with fork. Set aside to cool. Place garlic and broth mixture in blender or Food processor. Cover; blend until purée consistency is reached.2.Heat olive oil in large nonstick skillet over medium-high heat. Add pork; cook 1 to 1-1/2 minutes per side or until browned. Pour garlic purée into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 10 to 15 minutes or until pork is juicy and barely pink in center. Remove pork from skillet; keep warm.3.Combine flour and water in small cup. Slowly pour flour mixture into skillet; bring to a boil. Cook and stir until mixture thickens. Stir in sherry. Serve sauce over pork and rice. Garnish as desired.









Nutritional Information:







Serving Size: 1 pork chop with about 1/4 cup sauce and 1/2 cup cooked rice







Sodium

231 mg







Protein

23 g







Fiber

1 g







Carbohydrate

27 g







Cholesterol

40 mg







Saturated Fat

3 g







Total Fat

9 g







Calories from Fat

28 %







Calories

293









Dietary Exchange:







Fat

1/2







Meat

2







Starch

2