1 lb boneless pork chops, 1/4 inch thick
butter for frying
1/4 cup minced green onion
2 tsp Dijon mustard
1 cup canned chicken broth
2 tbsp pure maple syrup
1 tbsp red wine vinegar
Have butcher cut chops 1/4 inch thick or flatten between wax paper. Melt butter in skillet. Pepper both sides. Saute pork for 4 minutes per side.
Remove from pan. Saute green onion in same pan 30 seconds. Mix in mustard and chicken broth. Cook 5 minutes. Stir in maple syrup and vinegar and cook another 5 minutes.
Put chops back in skillet and heat through about 2 minutes. Serve chops with sauce poured over.
Save by using College Inn Broth and Serve with Cauliflower.
1-1/2 lbs broccoli
1 lb hake fillets
1 can condensed cream of cheddar cheese
1/4 tsp garlic salt
1/8 tsp lemon pepper
1 cup soft bread crumbs
2 tbsp butter, melted
Place broccoli crowns in a microwave-safe dish and cover with 2-3 tbsp of water. Cover and microwave on high or 3-4 minutes.
Place broccoli in baking dish about 10" x 6" x 1 1/2" deep. Top with fish. Add soup, seasonings to create sauce. Blend and pour over fish.
Combine bread crumbs and melted butter and sprinkle over sauce. Bake in preheated oven at 350°F for 40 minutes or until thoroughly heated.
Save by using Broccoli Crowns and Serve with Minute Rice.
1-1/2 lbs sirloin steak
1 small sweet onion
1/2 red bell pepper
2 cups sliced Portobello mushrooms
1 package brown gravy mix
1 cup cold water
Slice the steak into thin pieces, saute in frying pan with olive oil. When browned, add sweet onion, peppers and mushrooms until slightly soft. Transfer from stove to Crock-pot.
Next, make the brown gravy mix packet in the frying pan. Thicken slightly and add to the mixture of meat and vegetables in the Crock-Pot.
Cook on low for 4-5 hours.
Save by using Sweet Onions and Serve with Arnold Bread.
1/2 cup milk
1 package of taco seasoning
1 roll of Ritz crackers, crushed
4 large boneless & skinless chicken breasts
1/2 package of cooked bacon
4 slices of cheese
To prep, spray a muffin tin with olive oil spray and beat the egg well with milk. In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese. Fold in the outside ends of the breasts toward the middle, forming a ball.
Dip the breast in the egg wash, then roll in the cracker crumbs. Placed formed breast open side down into muffin tin. Next, sprinkle each breast with a spoon of remaining crumb mixture and spray again with olive oil.
Bake at 375°F for 40 minutes. During last 10 minutes of cooking time, spray once more with olive oil.
Save by using Kunzler Bacon and Serve with Baby Carrots.
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