#elegantdishes

[cruisecontroltom]

Adding the fragrant mix of Herbs de Provence to your pork chops will make them taste better and look more elegant. With a French twist, these Herbs de Provence Pork Chops are a tasty way to enjoy a classic cut of meat.

Ingredients: 4 bone-in pork chops. 2 tablespoons olive oil. 2 teaspoons Herbs de Provence. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Put Herbs de Provence, garlic powder, onion powder, salt, and pepper in a small bowl. Make sure that both sides of each pork chop are well covered in olive oil. Spread the Herbs de Provence mixture out evenly on the pork chops and press the herbs into the meat to help them stick better. Season the pork chops and put them on a baking sheet or in a skillet that can go in the oven. It should be baked in a hot oven for 25 to 30 minutes, or until the chops are golden brown and the internal temperature reaches 145F 63C. After cooking, let the pork chops rest for a few minutes so the juices can spread out again. These pork chops with herbs from Provence go well with your favorite sides for a tasty meal with a French twist!

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Polar Foxes

[easychefrecipes]

czech rally cup

[kayartics]

This vegan risotto with roasted butternut squash and sage is a warm and tasty dish that's great for fall or winter. The roasted butternut squash and fragrant sage are mixed into the creamy Arborio rice to make a dish that is both hearty and elegant. You can eat it as a main dish or with your favorite vegan protein to make a full meal.

Ingredients: 1 small butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil, divided. Salt and pepper, to taste. 1 onion, diced. 2 cloves garlic, minced. 1 1/2 cups Arborio rice. 1/2 cup white wine optional. 4-5 cups vegetable broth, warmed. 1/2 cup nutritional yeast. 1/4 cup chopped fresh sage. 2 tablespoons vegan butter.

Instructions: Preheat the oven to 400F 200C. Place the diced butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, and saut until softened, about 5 minutes. Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted. Pour in the white wine and cook, stirring, until the wine has been absorbed. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 20-25 minutes. Stir in the nutritional yeast, roasted butternut squash, chopped sage, and vegan butter. Season with salt and pepper to taste. Remove from heat and let sit for a few minutes before serving. Garnish with additional sage if desired.

Prep Time: 20 minutes

Cook Time: 40 minutes

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