Garlic Butter Steak Bites by CK
2 lbs sirloin steak, Ribeye or porterhouse- cut into bite size cubes
4 cloves of garlic, minced
1 tsp salt
1/3 cup beef broth
1 tsp onion powder
1 tsp black pepper
2 tablespoons olive oil
1/2 tsp brown sugar
5 tablespoons butter
2 tbs fresh parsley
In a large semi deep skillet, heat the olive oil over high heat. (Make sure the pan is very hot)
Season the cubes of steak with salt, pepper, onion powder and brown sugar then drop into the hot skillet in a single layer (do a second batch if your skillet is not large enough)
Cook the bites for roughly 3 minutes, mixing until cooked to your liking
Remove from heat and add in your garlic, parsley and butter and broth then mix and return to the stove on a low heat , mixing for about 4 minutes.
PORK CHOPS WITH MUSHROOM SAUCE by GKT
½ lb. sliced fresh mushrooms
2 Tbsp. chopped onion
2 Tbsp. olive oil, divided
1 Tbsp. butter
1 garlic clove, minced
¼ c. chicken broth
½ c. chicken broth
¼ c. heavy whipping cream
2 boneless pork loin chops (6 oz. each)
Salt & pepper to taste
¼ tsp. paprika
1 large egg
2 Tbsp. water
3 Tbsp. flour
½ c. panko bread crumbs
4 tsp. basil
In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Add ¼ c. chicken broth; cook over medium heat until liquid is evaporated. Add ½ c. chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
Sprinkle chops with salt, pepper and paprika. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in flour, egg mixture, then bread crumbs.
In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.
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