Seasoned Pork and Parsley Buttered Egg Noodles

Ingredients 

For the Pork

4-6  6 oz Boneless pork loin chops 3/4" to 1" thick 

1/2 cup Flour

1/2 cup Bread Crumbs

1 tbsp Parsley

1/2 tsp Garlic Salt

1/4 tsp Pepper

2 Egg

Cooking Oil

1 cup Milk

The Noodles

12-16 bag Egg Noodles

1/4 Butter

1 tbsp Parsley

Seasoned Pan Fried Pork

Using the Pamper Chef  meat tenderizer toothed side, pound the pork slices to 1/2" to 1/4"  thickness. 

In the Stainless 12" covered skillet coat the bottom of the pan with cooking oil, to 1/2 inch deep. set to medium heat

In the Coating trays use the far right for your eggs, scrambled the center for the dry mixture of bread crumbs, flour, garlic salt, parsley, pepper (mix well) and the left tray is for milk.  Using the tool(or tongs) place the pork in the egg mix flip to coat both sides, then the dry mix flip to coat, then the milk flip to coat then back to the dry mix, flip to coat. then place carefully into the cooking oil.  flip about 3.5 minutes. 

Check temp with the Pocket thermometer Pork should be at least 145 and let rest for 3 minutes before serving.

Parsley Buttered Egg Noodles

Bring water to boil on pan.  (START THIS WHILE PREPARING PORK) To help keep pan from boiling over add a few tbsp of olive oil ( or cooking oil) when water is boiling add noodles.

Cook until done, strain and return to pan.  

Add butter and parsley mix gently to avoid breaking cooked noodles.

Place noodles and pork on plate, garnish with lemon wedge and parsley sprig. Quick tip- Some people like to squirt the lemon over the pork for an added burst of flavor.

Beef Satay Fried Rice

INGREDIENTS

2 tsp (10 mL) vegetable oil, divided

1 lb (450 g) boneless beef top sirloin steak, cut 1/2 in. (1 cm) thick

2 medium carrots, peeled

1 medium red bell pepper

4   green onions with tops

1/2 tsp (2 mL) Thai red curry paste

3 pouches (8.8 oz/250 g each) cooked white rice or 6 cups (1.5 L) cold cooked white rice

3/4 cup (175 mL) peanut sauce

1/2 cup (125 mL) dry roasted peanuts

1 tsp (5 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

DIRECTIONS

1

Add 1 tsp (5 mL) of the oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Cut steak crosswise into 1/4-inch-thick (6-mm) strips. Add steak to Skillet, cook and stir 3-4 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; set aside and keep warm.

2

Meanwhile, cut carrots into julienne strips using Julienne Peeler. Thinly slice bell pepper and green onions with Santoku Knife. To same Skillet, add remaining 1 tsp (5 mL) oil and curry paste; cook 1-2 minutes or until fragrant. Separate rice according to package directions. Add rice and vegetables to Skillet; cook and stir 3-4 minutes or until rice is coated with oil and vegetables are tender.

3

Add steak, sauce, peanuts, salt and black pepper to Skillet. Cook 1-2 minutes or until heated through, stirring constantly.

Yield:

  ,
6 servings of  

Nutrients per serving:

Calories 370, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 25 mg, Carbohydrate 46 g, Protein 21 g, Sodium 540 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

3 starch, 1 1/2 low-fat meat, 1 fat (3 carb)

Cook's Tips:

Cutting the steak into thin strips before cooking helps it to cook more quickly. Slice it into an even thickness to ensure even cooking.

This recipe is a great way to use leftover rice. Using cold cooked rice will allow the oil to coat the individual grains, preventing them from sticking together.

Peanut sauce is typically made of roasted peanuts, coconut milk and a variety of herbs and spices. It can be found in the Asian section of major grocery stores. Be sure to choose peanut sauce instead of a peanut dip, which tends to be thinner in consistency.