Sauteed Spinach with Crab Recipe

Ingredients :
• 200 grams of spinach leaves
• 100 grams of crab meat
• Water 100 ml
• 3 cloves garlic, thinly sliced
• red onion 3 pieces, thinly sliced
• Finger root 3 cm, crushed
• 2 tablespoons sweet soy sauce
• Soy sauce 1 tsp
• Sugar ½ tsp
• Salt to taste
• 2 tablespoons oil

Directions :
1. Heat oil and saute garlic, onion and finger root until fragrant.
2. Add crab meat and stir until cooked.
3. Add sweet soysauce and soy sauce, stir gently until blended.
4. Pour the water, add the spinach, sugar and salt stir until shrink and done.
5. Serve.

Serves 2

Delicious Pakistani Dhal

Ingredients (use vegan versions) :
• 1 cup dry red lentils
• 3 cups water
• 1 diced onion
• 2-3 diced or crushed garlic cloves
• ½ peeled and chopped ginger root
• ½ can of chopped tomatos
• 2 tsps curry powder
• ¼ teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4-5 tablespoon cooking oil
• salt and pepper to taste

Directions :
Heat water in pot until boiling. Add lentils and boil for
one minute. Reduce heat to a simmer. Simmer lentils until
they resemble a thick paste. While lentils are simmering,
heat oil in frying pan. Add onion, garlic and ginger. Fry
until soft. Add curry, chili, cumin, coriander, salt and
pepper, saute for 2-3 minutes. Add tomatos and saute for
another 3-5 minutes. Add fried spice mixture into lentil
paste, stir and cook an additional 15-20 minutes. Serve as
is or over basmati rice.

• Vegetable stock can be added to boiling water for
additional taste.

Serves 4-6

Preparation time: 45 mins

Bean Curd Stew with Vegetables

If you don't like pork belly in your clay pot bean curd, replace it with seafood or meat of your choice.

Ingredients :
• 1 block soft bean curd
• 30 gr carrot, sliced
• 5 snow peas
• ½ shallot, shredded
• 5 Chinese mushrooms, soaked in warm water for 15 minutes and sliced
• 2 cloves garlic, finely chopped
• 200 gr pork belly, sliced

Seasonings :
• 1 ½ tablespoon oyster sauce
• ½ tablespoon preserved spicy bean paste
• 1 tablespoon preserved minced bean paste (taucheo)
• ½ teaspoon chicken stock granules (optional)
• ½ teaspoon sugar
• 2 cups water
• 1 teaspoon corn starch
• A few dashes of white pepper powder

Directions :
1. Clean the pork belly well with water and drain.
2. Cut the bean curd into 6 portions and pat dry with paper towels.
3. Heat up a wok, add oil, and deep fry the bean curd until golden brown and crispy. Set aside.
4. Heat up another wok of water, add in carrots and snow peas, blanch for a while and dish out. Set aside.
5. Heat up the clay pot and add in little oil. Stir-fry the chopped garlic until aromatic, add in the sliced pork belly, stir-fry until cooked.
6. Add all seasonings and do a quick stir. Add in the remaining ingredients and stir well.
7. Add in water and cover the clay pot with the cover. Lower the heat to low and braise for 15 minutes.
8. Before serving, add in the corn starch to thicken the sauce. Serve hot.

For 2 servings

Hokkian Fried Noodles.jpg

Fried noodles is a favourite of many people, be it cooked Chinese, Malay, or Indian style. One of the most popular fried noodles recipes has to be the simple Hokkian-style fried mee, where yellow mee is used as the main ingredient.

This Hokkian-style fried noodle recipe is a great 30-minute meal that anyone can dish out in quickly. If you want a heavier meal, add an egg towards the end of the cooking process and you will have yourself a delicious meal.

Ingredients :
• 300 gr yellow noodle
• 40 gr bean sprouts
• 2 cloves garlic, finely chopped
• ½ stalk scallion, cut into thin threads
• 5 prawns, peeled and deveined
• 80 gr chicken meat, cut into cubes
• 10 gr red chili, shredded

Seasoning :
• ½ teaspoon dark soy sauce
• 1 teaspoon light soy sauce
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon chicken stock granules (optional)
• 1 tablespoon oyster sauce
• ½ cup water
• A dash of white pepper powder

Marinade :
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon corn starch

Directions :
1. Rinse chicken meat and prawns with water and drain. Add in marinade for 5-10 minutes. Set aside.
2. Heat up cooking oil. Add in garlic and stir-fry until fragrant.
3. Add in chicken meat, prawns and stir-fry until they are half-cooked.
4. Add in bean sprouts, noodles, and do a few quick stirs.
5. Add in the seasoning, continue to stir and toss the noodles evenly until they are cooked.
6. Dish out and garnish with shredded chilies and scallion threads. Serve hot.

For 2 servings

Chicken with Ginger Spice

This is a quick and easy 30-minute chicken recipe with readily available and everyday ingredients. The ginger infuses the chicken with its distinct flavour, while the scallions complete the dish with great taste and texture. The savoury sauce of this chicken dish goes extremely well with steamed white rice and hence makes it a complete meal for busy professionals and homemakers alike. Substitute chicken breast with three drumsticks if you prefer dark meat.

Ingredients :
• 1 skinless chicken breast (deboned)
• 2 cloves garlic (finely chopped)
• 3 stalks scallions (cut into 2-inch sections)
• 1 ½ inches young ginger (peeled and sliced)

Seasoning :
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon chicken stock granules (optional)
• 1 teaspoon Chinese "Shaoxing" wine
• ½ teaspoon corn starch
• ½ cup water
• A dash of white pepper powder
• Some dark soy sauce (for coloring)

Directions :
1. Marinate the chicken strips with seasoning for 20 minutes. Set aside.
2. Heat up a wok, pour a little of cooking oil, add in garlic and ginger and stir fry until aromatic.
3.Add in the chicken strips and continue to stir fry until chicken strips start to cook.
4. Add in the scallions and stir for a few seconds.
5. Add in water and toss the wok a few times. Remove from heat and serve immediately.

For 2 servings

Grilled Prawns with Sweet Spicy Dipping

One of the best ways to prepare prawns is to grill them as it retains their natural flavour. Grilling also gives the prawns a smoky aroma. For best results, get meaty jumbo prawns, but any prawns would work.

Fresh off the grill, these prawns are served with a sweet and spicy dipping sauce with sesame seeds and chopped coriander leaves. This simple yet appetising condiment delivers sharp and bold flavours.

Ingredients :
• 1 kg prawn, remove the heads and devein
• Bamboo skewers
• 2-inch ginger, peeled
• 2 tablespoons coriander roots
• ½ teaspoon salt
• Butter, for grilling

Sweet Spicy dipping sauce :
• 2 tablespoons lime juice
• 5 tablespoons sweet chili sauce
• 1 tablespoon chopped coriander leaves
• ¼ teaspoon sesame seeds

Directions :
1. Soak the bamboo skewers in water overnight. (This prevents burning during grilling.)
2. Using a mortar and pestle, pound the ginger and coriander roots until they become a fine paste. Squeeze the juice and discard the residue.
3. Marinate the prawns with the lemon juice and salt for 1 hour.
4. Blend the sweet spicy dipping sauce ingredients in a sauce bow and set aside.
5. Thread each prawn onto a bamboo skewer and set aside.
6. Fire up the grill and grill the prawns on one side and then turn to the other side until cooked. Brush butter on the prawns while grilling.
7. Transfer the grilled prawn on a serving plate and serve immediately with chili lime dipping sauce.

For 20-24 servings

Lamb Chops Curry

This is a delicious and healthier version of lamb curry, as it does not contain any coconut milk or cow’s milk. Yoghurt can be added when you’re about to finish cooking the dish to give it additional tanginess, resulting in a mix of spicy and sour flavours.

Ingredients :
• 1 kg lamb meat
• 4 green chillies
• 4 red chillies
• 4 tomatoes
• 4 limes
• 3 tablespoons meat curry power
• 5 cups water
• 4 tablespoons vegetable oil
• 1-1 ½ teaspoons salt
• 2 ½ tablespoons tomato puree
• ¼ cup yoghurt, optional

Spice paste:
• 2 large onions, peeled
• 2 slices ginger
• 3 cloves garlic

Directions :
1. Pound or grind ginger, onions and garlic till fine.
2. Cut lamb into bite-sized pieces.
3. Slit the green and red chillies down the centre without slitting the whole way through, keeping the chillies still whole.
4. Cut tomatoes into wedges. Cut limes and squeeze out the juice. Keep aside.
5. Mix the curry powder with about ¼ cup water to make a paste.
6. Heat a wok or a claypot and add the oil. When it is hot, add the curry paste and stir-fry for 4-5 minutes over medium heat till oil exudes and mixture is aromatic.
7. Add the meat and stir-fry well.
8. Add lime juice, salt, tomatoes, tomato puree and remaining water and cook for 30 minutes or more, till the gravy is slightly thick and the lamb is nearly tender. Add the chillies and simmer gently till the chillies are broken up, the lamb is very tender by then.

For 4-6 servings

Tomato Curry

This vegetarian Indian curry goes well with plain rice.

Ingredients :
• Tomatoes 900 gr (2 lb), or use 800 gr (1 ¾ lb oz) canned peeled tomatoes
• Vegetable oil 85 ml (2 ½ fl oz)
• Onions 2, medium, peeled and chopped
• Ginger 5-cm (2-in) knob, peeled and finely chopped
• Garlic 2 cloves, peeled and crushed
• Green chillies 2, finely chopped
• Ground turmeric 1 tsp
• Ground coriander 2 tsp
• Chilli powder 1 ½ tsp
• Paprika 2 tsp
• Plain yoghurt 3 Tbsp
• Salt 1 ½ tsp
• Sugar 1 tsp
• Baby potatoes 450 gr (1 lb), scrubbed

Directions :
1. If using fresh tomatoes, cut a small ‘x’ at the bottom of each tomato. Bring a pot of water to the boil and place tomatoes in for 30 seconds. Remove and plunge them immediately into cold water for another 30 seconds, then remove and drain. Peel and discard skins and chop tomatoes finely. Place in a blender and process into a purée. Set aside.
2. If using canned tomatoes, place in a blender and process into a purée. Set aside.
3. In a large, heavy-based saucepan, heat 3 Tbsp oil over medium heat. Add onions and fry for 8–10 minutes, or until onions are golden brown. Add ginger, garlic and chillies and fry for 3 minutes or until fragrant.
4. Combine turmeric, coriander, ½ tsp chilli powder, paprika and yoghurt in a small bowl. Add mixture to pan and fry for 5 minutes, stirring to mix well. Add tomatoes, ½ tsp salt and sugar and return mixture to the boil. Reduce heat to low, cover and leave to simmer for 20 minutes.
5. Meanwhile, combine remaining chilli powder and salt in a bowl. Add potatoes and toss to coat. Add more salt and chilli powder to taste if desired. In a frying pan, heat remaining oil over medium heat. Add potatoes and fry for 5 minutes, or until lightly browned.
6. Add potatoes to simmering mixture and simmer for another 20 minutes or until potatoes are tender.
7. Dish out and serve immediately. Garnish as desired.

For 4 servings

Red Snapper Curry

This dish is is commonly found in the market’s hawker stalls. Due to its South Indian origin, this curry is hot, sour and heavily spiced.

Ingredients :
• 500 gr fillet of red snapper
• 3 cloves garlic, peeled
• 1 thumb ginger, peeled
• 1 large Bombay onion, peeled and sliced
• 1 red chilli, sliced
• 1 green chilli, sliced
• 2 stalks curry leaves
• ¾ cup vegetable oil
• 125 gr fish curry powder
• 4-5 cups water
• 80 gr tamarind paste
• 10 lady's fingers
• 2 tomatoes, cut into wedges
• ¾ tsp salt
• ½ tsp sugar

Directions :
1. Cut red snapper fillet into thick slices.
2. Pound the garlic and ginger to a fine paste.
3. Heat the oil in a curry claypot or in a wok and when hot, add the ginger and garlic paste and sauté briefly before adding the onions, chillies and curry leaves. Sauté for 1-2 minutes till fragrant.
4. Add the curry powder and 1 cup water and stir fry to mix well. Sauté for 1-2 minutes.
5. Mix the tamarind with the remaining water, knead well and squeeze out the tamarind juice. Discard the remaining rough pulp and seeds. Add the juice to the curry mixture.
6. Bring to a boil before adding the tomatoes, okra, salt and sugar and bring to a boil again. Turn the heat down and simmer on low heat till the vegetables are soft.
7. Add the fish and turn off the heat when the fish is cooked.

For 4-5 servings

Dried Shrimp Fried Rice

Homemade fried rice is the epitome of comfort food because it normally includes our own favourite items. Do it by first pounding the dried shrimp and chili to bring all the flavours together. You can use a heavy rolling pin in a mixing bowl.

Ingredients :
• 6 cups cooked rice, left overnight in the fridge
• 4 tablespoons canola oil
• 50 g dried shrimp
• 1 handful dried chili, cut to small pieces
• 6 cloves garlic, minced
• 10 g chopped spring onion
• ½ tablespoon soya sauce
• 1 teaspoon white pepper powder

Directions :
1. In a mortar and pestle, add the dried shrimp and chili before pounding and grinding until the dried shrimp and chili start breaking apart.
2. Heat the oil in a large pan over medium high heat before frying the dried shrimp and chili mixture for about 1 minute. Add the minced garlic and fry for another minute.
3. Add the rice, pepper and soya sauce and stir until the rice gets nicely coated in the flavoured oil. Turn up the heat and continue frying until very fragrant, tossing every step of the way.
4. Divide and serve hot with a sprinkling of chopped spring onions.

For 6 servings

Yu Sheng (Chinese New Year Fish Salad)

Yu Sheng is often eaten during Chinese New Year as an appetizer as it symbolises good luck.
Apart from fresh shredded vegetables, other ingredients in yu sheng include sliced raw fish, crackers and a sweet plum sauce.
When all ingredients are added in, all diners at the table would stand and toss the ingredients with their chopsticks while saying various "auspicious wishes" out loud. It is believed that the height of the toss reflects the height of the diner's growth in fortunes.

Ingredients :
• 3 ½ oz Fresh Salmon
• 16 oz of Daikon (White Radish), finely shredded
• 16 oz of Carrot, finely shredded
• 1 Piece Red Pepper (Capsicum), sliced thinly
• 1 inch Fresh Ginger, shredded paper thin
• ¼ Cup of Sweet Pickled Ginger, finely shredded
• 7 Pieces Fresh Kaffir Lime Leaves, finely shredded
• 4 Sprigs of fresh Chinese Parsley
• ¼ Cup of Peanuts, chopped
• Toasted Sesame seeds for garnish
• Chinese Shrimp Crackers for garnish (or Fried Dried Shrimps)
• 1 Tablespoon of Five-Spice Powder

Dressing :
• 2/3 Cup of Plum Sauce
• ½ Cup of Water
• 1 Tablespoon of Vegetable Oil
• 1/3 Cup of Sugar
• Salt to taste

Marinade :
• 1 Teaspoon of Vegetable Oil
• 1 Teaspoon of Sesame Oil
• ¼ Teaspoon of Sugar
• 1/8 Teaspoon of White Pepper
• 1/8 Teaspoon of Five-Spice Powder
• 1 Piece Lemon, squeezed
• Salt to taste

Directions :
1. In separate bowls, cover finely shredded Radish and Carrots with Cold Water and set aside.
2. To make the dressing, mix the Plum Sauce and Water together. Heat oil over low heat and add the Plum Sauce, Sugar and Salt. Cook until Sugar dissolves. Mix the marinade ingredients together in a bowl. Add Fish Slices and mix. Mound the Fish in the center of the platter. Rinse the Carrots and Daikon and squeeze out excess water. Mound each vegetable - Carrot, Daikon, Red Pepper and Chinese Parsley around the Fish on the platter. Then scatter the Ginger and Lime Leaves over the Fish.
3. Finally, top with Peanut, Sesame Seeds, Shrimp Crackers and Five Spice Powder. Then pour the cooled dressing over the Salad.

For 4-6 servings

Roast Leg of Lamb with Rosemary

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Ingredients :
• ¼ cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt

Directions :
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450°F (230°C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450°F (230°C) for 20 minutes, then reduce heat to 400°F (200°C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145°F (63°C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

For 8 servings

Amount Per Serving Calories : 790 | Total Fat: 55.4g | Cholesterol: 224mg

Green Sukiyaki Beef

Japanese Green Sukiyaki Beef. Serve with steamed rice. Good for your dinner.

Ingredients :
• 1 tablespoon peanut oil
• 1 pound beef round steak, sliced diagonally into 3 inch pieces
• ½ cup beef stock
• 2 teaspoons soy sauce
• 1 tablespoon butter
• ¾ cup onion, diced
• ¾ cup celery, diced
• ¼ pound mushrooms, chopped
• ¼ pound fresh spinach, rinsed

Directions :
1. Heat oil in a wok or large heavy skillet over medium-high heat. Add beef, and cook until evenly brown. Stir in beef stock, soy sauce and butter. Push meat to the side, and toss in onion, celery and mushrooms. Cook, stirring, for about 4 minutes. Add spinach, and cook for 2 more minutes.
2. Serve while it's hot.

For 4 servings

Amount Per Serving Calories : Calories: 207 | Total Fat: 13.4g | Cholesterol: 47mg

Smoked Salmon Sushi

A very basic and easy way to make sushi rolls.

Ingredients :
• 2 cups Japanese sushi rice
• 6 tablespoons rice wine vinegar
• 6 sheets nori (dry seaweed)
• 1 avocado - peeled, pitted and sliced
• 1 cucumber, peeled and sliced
• 8 ounces smoked salmon, cut into long strips
• 2 tablespoons wasabi paste

Directions :
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

For 6 rolls

Amount Per Serving Calories : Calories: 291 | Total Fat: 6.9g | Cholesterol: 9mg

Calamari Steaks with Parmigiano

This recipe is almost like Chicken Parmigiano, but it uses calamari steaks, and is much quicker and easier to make. It is not baked, and the uniform texture of the steaks allows the breading to adhere nicely. Serve over your favorite pasta with extra sauce, if desired.

Ingredients :
• 4 calamari tubes
• ¾ cup Italian seasoned bread crumbs
• ¼ cup grated Parmesan cheese
• ¼ cup milk
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 ½ cups spaghetti sauce
• 4 slices provolone cheese

Directions :
1. Slice the calamari tubes open so they can lay flat. Rinse and pat dry; set aside. Mix the bread crumbs and Parmesan cheese together in a pie tin or on a plate. Pour the milk into a separate dish. Dip the calamari steaks in milk, then press into the bread crumb mixture to coat.
2. Heat the olive oil in a large skillet over medium-high heat until hot. Quickly add the steaks and cook until golden brown on each side, about 3 minutes per side. They should be golden brown but be careful not to over cook or they will be tough.
3. Reduce heat to low and add garlic and then spaghetti sauce to the pan. Top each steak with a slice of provolone cheese. Cover with a lid just until the cheese has melted, about 2 minutes.

For 4 servings


Amount Per Serving Calories : Calories: 400 | Total Fat: 22.2g | Cholesterol: 116mg

Stuffed Calamari

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Ingredients :
• 12 calamari tubes
• 2 green onions, finely chopped
• 6 cloves garlic, minced
• ½ pound chopped cooked shrimp meat
• ½ pound cooked crabmeat, diced
• 1 tablespoon lemon juice
• ¾ cup butter
• 12 ounces cream cheese, cut into cubes
• 2 cloves garlic, minced
• 3 cups milk
• 10 ounces freshly grated Parmesan cheese
• 1 pinch ground black pepper
• ¾ cup freshly grated Romano cheese
• 1 (8 ounce) package linguine pasta

Directions :
1. Preheat the oven to 350°F (175°C). Rinse the calamari tubes and pat dry.
2. In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9 x 13 inch baking dish. Set aside.
3. Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
4. Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

For 6 servings

Amount Per Serving Calories : Calories: 1019 | Total Fat: 65.6g | Cholesterol: 479mg

Onion Soup Pork Chops

A delicious dinner for two, including a savory side dish of oniony wild rice, takes just a few easy steps to make. Add a simple salad and some candlelight to make your meal an elegant repast.

Ingredients :
• 2 pork chops
• 1 (1 ounce) package dry onion soup mix
• 1 (6 ounce) package uncooked wild rice
• 3 cups water

Directions :
1. Preheat oven to 350°F (175°C).
2. Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9 x 13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of pork has reached 160°F (70°C).

For 2 servings

Amount Per Serving Calories : Calories: 471 | Total Fat: 6.6g | Cholesterol: 59mg

Marinated Baked Pork Chops

It is quick and easy, and makes for a tasty weekday supper or occasions. Double the sauce to serve over rice.

Ingredients :
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon Worchestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 6 pork chops, trimmed

Directions :
1. Preheat oven to 350°F (175°C).
2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worchestershire sauce, lemon juice, brown sugar, and ketchup.
3. Place pork chops in a medium baking dish, and spread with ½ the sauce.
4. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70°C).

For 6 servings

Amount Per Serving Calories : Calories: 241 | Total Fat: 12.4g | Cholesterol: 76mg

Pork Chops with Mushroom Onion Gravy

Ingredients :
• 6 pork chops
• 1 tablespoon dried marjoram
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ¾ cup water
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 onion, chopped

Directions :
1. Preheat oven to 350°F (175°C).
2. Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
3. Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
4. Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

For 6 servings

Amount Per Serving Calories : 167 | Total Fat: 9.3g | Cholesterol: 37mg

Caramelized Onions Pork Chops

Caramelized onions give the flavor to these easy to make pork chops - yummy! Great with parsley potatoes. It's simple recipe but awesome.

Ingredients :
• 1 tablespoon vegetable oil
• 4 (4 ounce) pork loin chops, ½ inch thick
• 3 teaspoons seasoning salt
• 2 teaspoons ground black pepper
• 1 onion, cut into strips
• 1 cup water

Directions :
1. Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
2. In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
3. Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

For 4 servings

Amount Per Serving Calories : 221 | Total Fat: 11.3g | Cholesterol: 75mg