Thanksgiving Recipe

Pan Seared Herb Infused Pork Chop

Welcome back to Isla Kulinarya. Last week, we have shared with you a couple of recipes that you can whip up for your Thanksgiving Dinner. If you are hosting your family’s Thanksgiving Dinner this year, don’t fret, help is underway. The Thanksgiving dinner need not be overwhelming to prepare.  All it takes to pull it off is some advance planning. The best advice is to write down everything you’ll do and need and then prioritize.
 

As early as now, barely two weeks before Thanksgiving, write out the menu and a shopping list (read over each recipe and make your grocery list). Write out a cooking schedule and timetable. Indicate the dishes you can make ahead, those that can be frozen, and those that must be cooked at the last minute.
 

Decide whether you want to ask people to help you, either by bringing parts of the meal (wine, dessert, appetizers, side dishes) or by coming early to help in the kitchen. Make sure everyone knows what they are bringing and what, if any, serving dishes and utensils they should also bring.

In our last issue, we have shared with you some recipes that are easy to prepare. If you are trying to cut down on carbs, you may want to consider preparing Linguine Alfredo instead of your traditional rice dish and you may pair  it with Grilled Asian BBQ Skewers Trio of Pork, Beef and Chicken. This week, we are sharing with you another great recipe that you may want to include on your dinner table.  Our Thanksgiving recipes are guaranteed to satisfy the hungry appetites of your family and friends – and earn you lavish praises.
 

Isla Kulinarya brings to you another great recipe called Pan- Seared Herb-infused Pork Chop, lovingly prepared by our featured Chef, Ryan Bergunio.

Pan Seared Herb Infused Pork Chop

1 steamed red potatoes

6 ea small red potatoes  (cut in half)
6 cloves garlic

4 cups water   
PORK CHOP

4  ea bone in pork chop

1 bunch thyme
2 sprig rosemary

4 sprigs oregano
4 cups water
¼ cup salt
¼ cup sugar
6  cups ice

2 tbsp extra virgin olive oil
1 tbsp unsalted butter
8 ea green asparagus

Sauce

2 tbsp extra virgin olive oil
1 tbsp unsalted butter
8 oz white buttom mushrooms

4 cloves garlic

1 tbsp all purpose flour
1 can (14.5oz) low sodium beef broth

to taste salt & pepper    


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