salt and pepper
2 cloves garlic, crushed
2 lbs quartered pork loin chops
3/4 cup balsamic vinaigrette dressing
3 tbsp honey
Heat enough olive oil to lightly coat your frying pan. Heat oil on medium-high heat. Crush the cloves of garlic and rub on pork chops both sides, add salt and pepper to taste. Add pork chops to the heated oil.
Brown pork chops on each side for about 2 minutes per side. Once browned, reduce heat to medium low. Add the balsamic vinaigrette and honey to the frying pan.
Coat the pork chops in the sauce and simmer or 10 minutes.
Save by using Golden Blossom Honey Bear and Serve with Idahoan Mashed Potatoes.
3 tbsp low-sodium soy sauce
5 tsp mirin
2 tbsp grated fresh ginger
2 tbsp sugar
2 minced garlic cloves
1 tsp cornstarch
4 tuna steaks, about 1-inch thick
6 baby bok choy, halved lengthwise.
Combine 1/4 cup water, 2 tbsp soy sauce, mirin, ginger, sugar and garlic in small saucepan. Bring to boil over medium-high heat. Stir together remaining soy sauce and cornstarch in small bowl. Stir into saucepan.
Cook 3 minutes over medium heat until thickened. Divide sauce into 2 separate bowls, 5 tbsp in 1 bowl, 3 tbsp in the other.
Prepare grill on medium-high heat. Brush cut side of bok choy with 1/2 of the 5 tbsp sauce, place cut side down on grill.
Cook 4-5 minutes per side, brushing with sauce often. Place tuna on grill. Brush with 1/2 of 3 tbsp of sauce. Cook 4 minutes per side, constantly brushing with sauce.
Save by using Essential Everyday Sugar and Serve with Uncle Ben's Country Inn Rice.
4-5 pieces beef cubed steak
3 tbsp vegetable or olive oil
2 cloves garlic, minced
1 can Cream of Mushroom soup
1 can French Onion soup
Season cubed steak with meat tenderizer (if using), pepper and garlic.
Place in a large skillet with oil and brown on both sides. Pour off any excess oil. Add soups and cook for 20 minutes over medium-low heat, stirring often.
Save by using Healthy Choice Soup and Serve with Del Monte Vegetables.
1/4 cup olive oil
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried basil
2 whole split chicken breasts
1 medium red pepper, finely diced
Mix oil, Worcestershire sauce, mustard and basil in a small dish and set aside.
Pound each chicken breast half between 2 sheets waxed paper to a uniform thickness of about 1/2 inch.
Heat oil mixture in a 12 inch skillet over medium-high heat. Add chicken breasts and red pepper, cover and cook 3 minutes. Turn, cover and continue cooking until chicken is no longer pink, 2 to 3 more minutes. Serve immediately with the red peppers spooned over the chicken. Makes 4 servings.
Save by using Red Peppers and Serve with Mueller's Pasta.
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