Pork chops, corn on the cob and cucumber mango salad

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Chef Vaughn Hobbs from Anvil Appliances shared recipes on Midday.


Simple Seasoned Pork Chop

Ingredients
4 Pork Chops
4 Teaspoons Simple Seasoned Rub
1/2 Cup Flour
4 Tablespoons Butter
Approximately 510 calories per normal serving
*Ingredients make four generous servings.


 
Corn on the Cob

Ingredients
4 Ears Corn on the Cobb
4 Pats Butter
Approximately 190 calories per normal serving
*Ingredients make four generous servings.

 
Cucumber Mango Salad

Ingredients
2 Cucumbers
2 Ripe Avocados
2 Ripe Mangos
2 Tablespoons Brown Sugar
Juice from 2 Limes
Approximately 260 calories per normal serving
*Ingredients make four generous servings.

Begin by washing and peeling the cucumbers. Slice the mangos down along the sides of the seed. Cut the mangos into squares and then remove from peel with a spoon and put into a large serving bowl.

Cut the avocados in half and remove the pits. Cut avocados in squares and remove from peel with a spoon adding to the bowl with the diced mango. Dice the cucumbers into small pieces and add to bowl of diced mango and avocado.

Cut limes in half and juice all 4 halves into the cucumber mango salad. Add 2 Tbs. brown sugar and toss ingredients together. Place in refrigerator to cool.

Fill a large stock pot 2/3 full of water and put on stove over high heat. While waiting for water to boil, husk 4 ears of corn. Once the water boils, place the husked ears of corn in the water. Place a lid on the pot and turn heat off. Corn will steam while you cook the meat.

Put the 1/2 cup flour into a bowl, set aside. Remove pork chops from packaging, pat dry with a paper towel. Generously coat and rub both sides of each pork chop with all of the simple seasoned rub. Place a large skillet with lid on the stove over medium heat. Melt 4 Tbs. butter evenly coating the pan.

Place each pork chop in the bowl of flour and coat them evenly with the flour then immediately add to warm skillet with melted butter. Cook over medium to medium-high heat for 4-5 minutes, ensuring you don’t overbrown the pork.

After 4-5 minutes, flip the pork chops and add lid and let other side cook for 3-4 minutes or until done. It is best if you use a meat thermometer to ensure internal temp of the pork is 160 degrees.
Keep in mind pork will be fully cooked and can still be a little pink in the center. Don’t dry out the pork chops by overcooking.

Once pork is done, serve the meat with a side of the cucumber mango salad and corn on the cob with butter pats. Enjoy your Delicious Family Dinner!

www.anvilappliances.com

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