Pan fried T-bone Pork Chop with Seasonal Peach | 香煎T骨豬扒配時令蜜桃

Last week we went to visit an orchard to pick fresh peaches with our friend.  The kids were so excited when they saw the round and plump peaches on the branches.  They were running under the trees, trying to look for a big peach to savour.  My friend and I also went through the branches, looking for the peaches were big but not too ripe.  

Perhaps it might not be the season, many of the peaches were still rather small and tough.  Though we had a great time hanging out at the orchard.

Pan fried T-bone Pork Chop with Seasonal Peach

香煎T骨豬扒配時令蜜桃

INGREDIENTS:

2 pcs T-bone Pork Chops (about 1/2 inch)

2 Peaches

1/4 Green Lettuce

1 cup Sweet Pea

Vegetable Oil

Salt and Black Pepper

材料：

2 塊  T骨豬扒 (若半吋厚)

2 個  桃

1/4 棵  生菜

1 杯  甜豆

菜油

鹽和黑椒

MARINADE:

3 tablespoons Soy Sauce

1 tablespoon Sugar

2 tablespoons Chinese Cooking Rice Wine

1/3 teaspoon White Pepper, ground

醃料：

3 湯匙  豉油

1 湯匙  糖

2 湯匙  米酒

1/3 茶匙  白胡椒粉

DIRECTION 做法:

1. In a mixing bowl, combine the pork chops and marinade together.  With hand, gently coat the meat with the marinade.  Cover, leave the pork chop in the fridge over night.

1. 在一只碗內，加入豬扒和醃料。用手把其拌勻，用保鮮紙包好；放入雪櫃一晚待用。

2. Cut the peach along the line with a knife.  Twist gently to split open the peach.  Remove the pit, and cut the peach into wedges.  Set them aside.

2. 用刀沿線切開桃，捻開兩邊。取出核，把核肉切片。

3. Heat up 2 tablespoons of vegetable oil in a pan over high heat.  Place the pork chop in the pan and fry them until slightly brown; about 6-8 minutes.

3. 在易潔鍋內下兩湯匙菜油，用大火燒熱。下豬扒煎至金黃，若6-8分鐘。

4. Flip them over, and fry for another 6-8 minutes.  When they are done, transfer them onto a plate.  Cover and set aside.

4. 豬扒翻面，再多煎6-8分鐘。起鍋，用錫紙包好保暖。

5. In the same pan (without cleaning), add the sweet peas.  Stir fry them until half cooked; about 3 minutes.

5. 在同一只鍋內直接下甜豆，炒至半熟；若3分鐘。

6. Add peach slices.  Sprinkle with some black pepper and salt to taste.  Continue to cook them over high heat until the sweet peas are cooked and the peaches are slightly soft; about 2 minutes.  Remove them from the heat.

7. To serve, place the pork chops on top of the green lettuce.  Then, spoon the sweet peas and peach around the pork chops.

6. 下桃、黑椒和鹽。繼續炒至甜豆熟透和桃熱透；若2分鐘。離火。

7. 在碟上舖上菜葉，放上豬扒，再把桃和甜豆淋上面。

One Pot Sticky Balsamic Rosemary Ribs | 意大利黑醋迷迭香腓骨

I made this ribs for Easter a month ago and everyone loved it.  After the dinner, my aunt even asked for the recipe because she said my uncle repeated many times how much he enjoyed the ribs.  She knows how much I'm into cooking so she looked a little worried when I was about to tell her the ingredients and the process.

"Balsamic, brown sugar, ginger, herbs, and of course the ribs," I said.

"That's it?" she could not believe it.

"Yes, that's it." I smiled.  It is a truly simple recipe.

You can serve it with baked potato or a light salad.  My husband and my son enjoy these ribs with steamed rice.

INGREDIENTS:

1.5 lbs Spare Ribs, cut into small pieces along the bones

10 gram Fresh Ginger, sliced

1/4 cups Balsamic Vinegar

1/2 teaspoon Rosemary, dried

1/3 cup Brown Sugar, packed

1 teaspoon Salt

材料：

1.5 磅 腓排骨，沿骨切成小塊

10 克  薑，切薄片

1/4 杯  意大利黑醋

1/2 茶匙  迷迭香

1/3 杯  棕糖

1 茶匙  鹽

DIRECTION:

1. In a pot, combine all the ingredients.  Bring it to a boil over high heat.

1. 在一只鍋中加入所有材料。用大火加熱燒滾。

2. Then reduce the heat to medium low.  Half cover the pot, continue cooking until the liquid reduces to half; stir the ribs occasionally to achieve a more even result.  Reduce the heat if the sauce is bubbling too much.

2. 將火調至中低火。把鍋蓋半掩，繼續煮至汁半蒸發掉；其間小心翻動腓骨使其更均勻入味。如汁蒸發太快可把火再稠低。

3. It should takes about 30-40 minutes for the ribs to soften and the sauce to thicken.  Once the sauce thickens enough to coat the ribs, remove them from the heat.

3. 烹調調程約 30-40分鐘使腓骨便變軟和汁變濃稠。待收汁後便可把腓骨離火。

Vegan Pesto Sauce | 全素九層塔青醬

This is the most basic pesto sauce that you can prepare in minutes without failing.  All you need to do is blend all the ingredients until smooth.  If you can't find pine nuts, you can use walnuts, almond, or pecan instead.  It also tastes great in it's simplicity. 

Vegan Pesto Sauce | 全素九層塔青醬

Ingredients: (1-2 servings)

1 cup Fresh Basil Leaves

1/3 cup Pine Nuts

3/4 cup Extra Virgin Olive Oil

1.5 teaspoon Sea Salt

1 teaspoon Black Pepper (reduce it to adjust the heat)

1.5 cups Rotini

1/2 cup Cherry Tomatoes, halved

材料：(1-2人份)

1 杯   九層塔

1/3 杯   松籽

3/4 杯   初榨橄欖油

1.5 茶匙   海鹽

1 茶匙   黑胡椒 (酌減份量以調節辛辣度)

1.5 杯   扭紋意粉

1/2 杯   車厘茄

DIRECTION: