Ingredients:
4 boneless pork loin chops, about 1/2-inch thick
2 tablespoons flour
1 teaspoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces mushrooms, sliced
1/2 teaspoon thyme
8 ounces beer, room temperature
Salt
Freshly ground black pepper
Butter noodles (optional)
Minced fresh parsley (optional)
Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with buttered noodles, garnished with parsley, if desired.
Serves 4Ingredients:
1 quart water
2 Tablespoons salt
2 cups pumpkin seeds
1 Tablespoon vegetable oil
Preheat oven to 275 degrees. Clean seeds thoroughly to remove stringy fiber. Bring water and salt to a boil, and add the seeds to boil for 12 minutes. Drain. Toss seeds in a bowl with oil. Spread evenly on a cookie sheet, and put in the oven for about 10 minutes or until golden brown. Stir every few minutes.
Salt the seeds to your preference and consider adding additional seasoning and spices such as garlic salt, Worcestershire, Cajun or other seasoning.
Allow the roasted pumpkin seeds to cool before eating. Store the seeds in an air-tight container or bag for up to a week to retain flavor and freshness.
