Beefy Baked Potatoes: Cook Once Eat Thrice Meal 3

Sweet and Spicy picadillo makes a great potato topper. Using leftovers from this previous fun easy meal  makes it genius. The only thing you have to do is throw the potatoes in the oven with a few things and reheat the meat mixture. Easy Peasy. You'll love this!!  I hope you enjoy this meaty, potato-y filling meal. My hubby doesn't really care for baked potatoes but hes not home tonight. Besides, growing up in the Northwest I assure I know how to do a good potato meal and heard plenty Idaho potato jokes over the years. 

Makes 2-3 adult servings (depending on how hungry you are)

Directions: 

I had 1 1/4 cup of picadillo leftover (approx 10 oz). If you don't have this leftover no worries make click on the recipe above to make this yummy, beefy mixture. If you only are planning on this meal make sure you quarter the recipe. 

1. Preheat your oven to 400

2. Grab one brown medium sized russet potato per adult serving. Although my 3 year old ate a whole one himself but he is a good eater. Put 4 small slits with a knife or fork in each potato. 

3. Pull the leftovers out of the fridge. Add 
 1 tsp chili powder, 1 tsp smoked sweet paprika, and 1 tsp dried parsley flakes to the mix to rev up the taste. 

5. Pull out a baking dish and use the baking dish or a towel - drizzle each potato with olive oil and salt. Rub both all over the potatoes - will make the skin super yummy. The skin has the vitamins anyways - why not treat it special. Some will oil and salt will fall off - no big deal. 

6. Bake the potatoes for 45-50  minutes if they are fork tender they are done. You should be able to slide a fork in easily. The skin will be crispy and yummy. The inside will be super fluffy. 

look how fluffy these are - this why you don't use foil

7. Pull the potatoes out of the oven - slit them open and let them start cooling just a bit. 

8. Use the microwave or the stove to reheat the meat mixture. 



9. Top the potatoes with meat and a small handful (1/4 cup) of shredded mozzarella cheese.


Hope you love this AMAZING meal as much I did!  Take the night off and relax knowing you only dirtied one pan while cooking. Save time, Save energy, and money and enjoy your fall leftovers. 

From my kitchen to yours! 

Empanada - Like Pizza Pockets: Cook Once Eat Thrice Meal 2

Confession: Until we had adopted our son I had no desire whatsoever to learn Spanish. Now more than a year later I am cooking Mexican food, and going to be starting to learn Spanish in a few months.  I had grown up with a north western American style of Tex-Mex so I wasn't completely oblivious, but kinda close considering EVERYTHING was covered in shredded cheddar cheese! So I am starting off with learning how to say Mexican/ Latin American food words. Sounds delightful if you ask my stomach. This recipe is a mix between a pizza pocket and a empanada. 

When researching how to say this word, "Empanadas", I found that there are many countries like that to stuff meat or veggies into yummy pockets of goodness (ie...pastries/dough/bread). Good. I am in good company. While there is such a thing as empanada dough this is just a nod to it, as I rely upon my Italian food obsession with pizza dough. 

This recipe is awesome because its the second half of my bake once eat twice meal, sweet & spicy beef picadillo supper. . Also the food is self contained its perfect for football and/or movie nights. I really hope you enjoy this one because it was super easy and fun. 

I did notice that the spiciness kinda went away from the picadillo after being in the fridge for a few days. So I did add some smoked sweet paprika and some chili pwd just sprinkled over the top of mine - but that was just a preference thing. 

Directions: 

1. Make or buy pizza dough - click here for an easy recipe with a minimal rise time 

2. Take your leftover Sweet & Spicy Picadillo out of the fridge. Click here for the ingredients. 

(I divided my dough recipe into 4 pieces)

3. Roll the pizza dough in a rectangle or circle shape

4. Fill each one side of each square (approx 1/4 cup of meat filling)

5. Bake at 400 degrees for approx 10 minutes or until golden brown

6. Let it rest for a minute so you don't burn your fingers and cut in half for children so it cools down faster

 * My husband cut his open and stuffed cheese inside... not a bad idea!! 

*Makes 4 large pizza pockets. Next time I will divide the dough into 8 and do smaller ones next time and bake them with cheese inside, but this was a great first time recipe!  

My kiddo enjoying the hands on meal! 

Enjoy!!!
From my family to yours

Sweet & Spicy Beef Picadillo: Cook Once Eat Thrice Meal 1

This delightful meat mix next to the rice on the plate is called sweet and spicy picadillo. a.k.a easy make ahead meal for busy moms, a.k.a one pot meal, a.k.a Mexican style sloppy joes, a.k.a a cook once eat THRICE meals, a.k.a a fun way to eat your rainbow. So this blog entry could have many names. Regardless of what to call it, this recipe is AWESOME. You have to try it. 

Yes cook the recipe below and it provides up to 3 meals. To make enough for one meal halve or quarter the recipe below.

Confession: Since I don't know how to pronounce the name picadillo (hahaha - white girl - yeah I know), I researched the the food's orgins to at least find out more about the food. Picadillo is a traditional dish in many Latin American countries. The name comes from the Spanish words "picar", which means to chop or mince, similar to its American cousin, the hash. Gotta it? Good. Here is your yummy spicy Mexican hash-like dinner coming up. 

Not only is this a tasty meal, but if you look at the ingredients you can see a rainbow of colors, so usually . More colors =  a bigger variety of nutrients. I served it with wild rice. 

To have Mexican style sloppy joes pile the meat up on hamburger buns & top each pile with some shredded cheese - easy!  

To make this a one pot meal - serve it with tortillas = only one pot veggie included!  

To make this ahead of time - completely follow the directions below using half of the ingredients and reheat on the stove the night you want to serve it. 

To create a cook once eat twice use the leftovers of this meal for some delicious empanada like pizza pockets found here . Both of those recipes were  adapted from an October 2007 Everyday Magazine article by Daisy Martinez. 

 Ingredients:

3 Tablespoons olive oil

1 green pepper, finely chopped

1 red pepper, finely chopped

1 large onion, finely chopped

1 tsp minced garlic

1/4 tsp salt

1/4 tsp pepper

2 pounds ground beef

4 Tablespoons tomato paste 

2 cups frozen peas and carrots 

1/2 cup water

1 tsp worchestire sauce

1 oz or two chipotles in adobe sauce

1 tsp smoked sweet paprika

1/4 cup ketchup*

Directions: 

1. Chop all veggies
2. In a large skillet or medium sized pot, heat the olive oil until hot (not smoking)
3. Add the onion, red pepper, bell pepper and cook for approx 5-10 minutes until vegetables are tender - stir occasionally
4. Add garlic, salt, and pepper - cook 2-3 more minutes
5. Add the raw beef - use a spoon to cook making sure to crumble up big clumps - you don't want it looking like meatballs 
6. Cook for approx another 10 minutes on medium or until all the meat is browned and looking almost fully cooked
7.  Add in the tomato paste** and simmer for 2-3 minutes
8. Add in the water stirring often to loosen up the sauce. simmer for 2-3 minutes
9. Add in the chipotles, smoked paprika, worchestire sauce, ketchup*
10. Stir in the frozen peas & carrots, cover the skillet/pot, cook for approx 2-4 minutes until veggies are heated through
11.  Taste & season with more salt or pepper if you need it
12.  Eat!!!

*Note: Ketchup is optional. I usually stay away from ketchup because most brands have more sugar than a condiment usually needs. But it was a bit too spicy for my toddler (ooops) so I added ketchup to sweeten and tame it. Turned out perfect. So if you like it spicy, taste it before you add ketchup. If you don't want it spicy at all - halve or omit the chipotles.

** Note : When a recipe calls for only a few Tbs of something like tomato paste, green chillies, or chipotles in adobe sauce I measure what I need from the can, put the remaining amount in a LABELED freezer bag, and into the freezer for later use. Most recipes you don't even need to defrost it before using it in another dish. 

From my kitchen to yours
Enjoy!

8 ways to use leftover pumpkin

I love fall. It's by far my favorite season. Social websites and recipe websites are exploding with fall foods. These delicious meals definitely include the ultimate eating/cooking/celebration day of thankfulness and food, a.k.a. Thanksgiving. While many bloggers are sharing thanksgiving tips I wanted to mention a weird problem that I had recently regarding fall food.... the leftover pumpkin puree. I am talking about that little bit of leftover pumpkin you didn't need for a recipe, that is staring at you from the can on your counter. You really don't want to throw it away, but what can you make with only a cup or less of pumpkin? The student in me wants to raise my hand and shout, "I know. I know. I know. Please call on me." I have complied a list to reference in the off chance you find some leftover pumpkin. It sounds odd, but just in case here is your plan b. 

leftover pumpkin recipes: 

1. 3 Grain Walnut Pumpkin Pancakes. This breakfast/brunch recipe calls for 1/3 cup of pumpkin puree

2. Pumpkin Bread - This recipe calls for 1 cup of pumpkin puree.

3. Autumn Chocolate Chip Cookies - This cookie recipe calls for  1/2 cup of pumpkin puree

4. Pumpkin pasta - this fun dinner recipe recipe calls for 8 oz of pumpkin puree

5. Pumpkin French Toast. This brunch recipe tastes like dessert and is super easy for everyday fall dining. The recipe calls for 1/4 cup pumpkin puree..

6. Veggie Soup. Click here for great recipe which also uses up leftover cut up veggies. Uses 2/3 cup pumpkin and can be made in less than 40 minutes. 

Other fun recipes I haven't personally tried (yet) but will soon are: 

1. Pumpkin Chocolate Pie from Krista's blog
calls for 1 cup pumpkin puree

2. Pumpkin (or squash) Shepherds Pie from a Sunset magazine article: 
calls for 2 1/2 pounds of pumpkin or squash

Please add to the list if you have ideas for a little bit leftover pumpkin puree. The more the merrier. 
From my kitchen to yours

Veggie Soup: leftover cut cup Thanksgiving veggies

Thanksgiving pic from my son! 

Hello. Hope you had a good Thanksgiving. 

One of the snacks I had out for the Thanksgiving Day football games was a veggie platter. My son ate all the grape tomatoes, my hubby ate a small handful of baby carrots (but tried to avoid it) , and I gladly snacked on broccoli and cauliflower florets with some yummy dip. I will share the dip recipe later. This is what I did with the leftovers.... not a bad way to eat up fall leftovers. 

Here is a great recipe to use up leftover veggies. Cut up veggies have a very short shelf life so this is great versatile recipe during cold soup months using up what you already have in your fridge. 

Ingredients:

1. Any leftover cut up veggies you have in your fridge.
2. Olive oil
3. 2 Tbs Milk or half & half
4. Salt
5. Pepper
6. 2/3 cup pumpkin puree
7. 1/2 onion chopped
8. 1 cup chicken stock or turkey stock/broth
9.  Any other cooked veggies in your fridge like veggies reserved from cooking turkey stock/broth

Directions:

1. Roast any leftover cut up veggies (carrots, cauliflower, broccoli  zucchini, ect) with olive oil, salt, and pepper for approx 30 minutes at 350 degrees. Aim for 1/2 Tbs olive oil per handful of veggies, and 1/8 tsp salt and pepper per handful of veggies. You just want everything coated. The salt will draw the extra water out and intensify the flavors. You want this! 

2. In a food processor puree the chopped onion, pumpkin puree, broth/stock, and any other cooked veggies. This is what I had leftover in my fridge: a couple baby carrots, one large carrot cut into three silvers, couple florets of cauliflower and couple florets of brocoli. 

3. Add the roasted veggies into the food processor. Puree until smooth. 

4. Add 2 T milk or half and half, 2/3 cup water, and the veggie puree to a saucepan. Heat through on low (approx 5 minutes). Add more water or milk as needed to create the consistency you like with your soup. 

5. Serve hot with crackers or rolls 

Serves 4 (2/3 cup portions)

Enjoy healthy yummy comforting homemade soup!
From my kitchen to yours :) 

Homemade Turkey/Chicken Broth

As we are all enjoying turkey leftovers, and other fall flavors, I am regressing back into my cold weather November soup mode. Soup, that food that is so comforting, warm, inviting, throat soothing, that it fills your kitchen full with good smells.  

This broth is useful in many ways. First, it can be the base for any broth based soups, second this liquid can be added to rice to give it more flavor than plain ol' water, third it replaces chicken broth in recipes to save you money, and last it uses the turkey bones from the turkey that may or may not still be in your fridge. You bought the turkey you should use all of it. 

This is a super easy recipe and it freezes well. This also may be used to make chicken broth/stock by subsituting chicken bones for turkey ones. 

Ingredients:
1 onion quartered
1 handful of fresh parsley (keep this whole)
1 huge handful of fresh rosemary (keep this whole)
2 large carrots chopped into large pieces 
3 stalks of celery chopped into large pieces including leaves
1/8 cup pepper
1/8 cup salt (yeah not joking about this - trust me)
Your entire turkey carcass (all the turkey bones)


Put all the ingredients in the largest pot you have. Then fill almost to the top (about an inch to spare) with cold water.  Stir with a large spoon... bring to a boil and then lower the heat to low. Put a lid on it and simmer for 3 hours.

Let it cool on the stove (took about 1/2 hr). Drain the liquid broth off and put the broth in the fridge. The fat will separate over night.  

(optional) Go through the chunks of non liquid stuff. Yes it looks gross I know. Keep going. There usually a good handful of dark meat to be found. Pick out any meat you can find, keep the meat, throw away the bones.  Keep the softened cooked veggies for a flavorful, vegetable pureed soup. Click here  for a great veggie soup recipe.

The next morning just skim the surface with a spoon to get the fat off. 

Divide into portions for easy use in the next couple days. Freeze any amount you aren't going to use over the next week

Slow simmer creating tons of flavor

Keep enjoying those fall flavors!

From my Az kitchen to yours

Brunch: Turkey Veg Hash with Eggs

turkey vegetable hash topped with a sunny side egg for me

A breakfast or brunch hash is a great way to use leftover turkey. My three year old gobbled this down without us having to ask him twice to finish his breakfast. My hubby had seconds. Victory. Does it feel like "leftover turkey"? Nope. It really is transformed into a new meal. Easy brunch on a Saturday - check. Try it. You won't be disappointed. Any root vegetable would be good in this - possible modifications could be sweet potatoes, carrots, leeks, butternut squash, rutabagas, or parsnips. It's a great way to sneak or introduce a new veggie into your kid's diet. 

Serves 4. 

Recipe adapted from a Country Living magazine November 2011. 

Ingredients: 
1/2 lb red potatoes, quartered (2 medium sized)
1/2 yellow onion, finely diced
1 yellow bell pepper, finely diced
1 1/2 Tbs olive oil
2 tsp salt (divided)
1 1/2 cups or 1/2 lb leftover cooked, shredded or chopped turkey white or dark meat
1/2 tsp pepper (divided)
1 heaping tsp Italian seasoning blend
4 eggs
1/3 cup water
2 tsp minced garlic
1/4 cup or one handful of chopped fresh parsley

Directions:

1. In a medium pot bring the quartered red potatoes to a boil with 1 tsp salt

2. Boil for 3 minutes

3. While boiling potatoes, heat the olive oil in a skillet and saute the onion and garlic together until they are soft - approx 5 minutes

4. Drain the potatoes and dice them into bite size pieces - set aside

5. Add the yellow pepper, Italian seasoning, 1/4 tsp pepper into the skillet and saute on medium low or low for another 3 minutes

6. Increase the heat to medium high and add the potatoes and turkey to the skillet. Cook for 5 minutes - stirring only a few times. You want the some of the sides of the potatoes to get those crusty edges.

7. Cover, reduce heat to low - add in 1/3 cup water. Cook for 10 minutes more. Check the potatoes with a fork. When they are done - fork tender. Remove from the skillet from the heat. 

8. Fry the eggs in another skillet with the rest of the salt and pepper sprinkled on the tops of each one. Approx 3- 4 minutes. Use cooking spray or oil however you normally cook your eggs. I have a really good non stick skillet so i normally don't use anything.  Do take care not to break the yolks, and be careful to not over cook. The yolk breaking open over the potatoes is fun for kids and tastes delicious! 

turkey veggie hash topped with over easy eggs for the hubby

9. Garnish the skillet with potatoes with chopped fresh parsley - one good handful - approx 1/4 cup

10. Serve the food with the eggs topping the turkey hash. 

Have fun using up some of your leftovers in a new way.

From my kitchen to yours

Italian White Pizza Dip

I hope you had a good Thanksgiving. Since turkey and football are equally important in my house, this year I was super excited about trying out lots of new "football foods" as the "real food" cooked in the oven, roaster, and stove. So starting off with the best thing I ate yesterday....this new hot cheesy rich Italian sausage homemade dip recipe. It was AMAZING!  This serves 3 - 5 people. But I should put that I accidentally ate half of this recipe while watching the Lions game. It was warm and gooey and cheesy and I couldn't stop. LOL don't be like me... Invite people over to eat it with your or bring it to someone's house. Any where you eat it I know you are going to enjoy it. 

Ingredients:
1/2 of a pint grape tomatoes
1/2 tsp canola oil 
1/8 tsp salt ( I used a course grind)
1/8 tsp pepper ( I used a course grind)
4 1/2 oz cream cheese
8 oz shredded mozzarella cheese
1/4 lb mild ground pork sausage (mild, sweet, Italian)
1/4 cup fresh basil
1/2 Tbs dried parsley
1/8 tsp garlic powder
1/2 Tbs Italian seasoning blend
1/2 Tbs minced garlic


Directions (super easy):

1. Preheat oven to 400

2. Line a baking sheet with foil

3. Place tomatoes on top of foil and sprinkle them with salt, pepper, and oil - make sure they are coated

4. Roast them until they burst approx 15-20 minutes

5. While they are in the oven - use the stove to fry up the pork. Drain the fat away and reserve the meat. 

6. Once the tomatoes are done and cooled a tiny bit - cut them in half

7. In a bowl stir together: the tomatoes, 4 oz of shredded mozzarella cheese, cream cheese, and fresh basil, parsley, garlic powder, minced garlic, and the cooked crumbled sausage

8. Divide the cheesy mixture into two ramekin/baking dishes

9. Top each baking dish or one large one with the rest of the shredded cheese and the 1/2 Tbs Italian seasoning blend. 

10. Bake for approx 15-20 minutes until its bubbly and golden 


11. Serve with tortilla chips or bread 

Enjoy the rest of football season!

From my kitchen to yours

Giving Thanks - my top 10. What are yours?

Happy Thanksgiving!

Deviating from food, for a quick moment, still recovering over our delicious pull apart cheesy bacon-y breakfast, I wanted to share the top 10 things I am thankful for. I will share the recipe for this later. I promise. 

1. My family -  husband + son

2.  Good food

3. Good health

4. New friends - we moved this year and are making new friends.

5. Not getting lost anymore - we changed states, jobs, everything about 6 months ago. Its a huge pain in the heck to need to check a map everyday for normal life stuff. So I am thankful I don't need a map anymore to get to the store, bank, library, or most places. Mundane but true.

6. God - Thankful for my faith, where I find my hope and strength.

Psalm 107:1

"Give thanks to the Lord, for he is good; his love endures forever." (NIV)

7. My extended family - they are amazing for bouncing ideas off of, and I love it when they come to visit (hint, hint). Just kidding we have had two visitors already :)

8. Coffee - this really doesn't need an explanation. I was born close to Seattle, Wa the birthplace of Starbucks.

9. Good books (this includes good cookbooks wink, wink)

10. Good blogs and social websites - for finding good food & staying in touch with friends and family

Enjoy your thanksgiving! 
From my kitchen to yours

Pumpkin French Toast

Pumpkin French Toast 

adapted from Kevin at Closetcooking.com (a wonderful blog)

This wonderful easy meal is perfect for entertaining over the holidays or for an easy relaxed brunch with your family. Don't drive to a restaurant. No reservations are needed for the french toast that beautifully mimics pumpkin pie.



Ingredients:

3 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1 1/2 Tbs brown sugar
8 slices of bread
butter (optional)
syrup (optional)

Directions:

1. Mix everything but the bread together in a large flat bowl
2. Dip the bread into the egg mixture on both sides - really let it soak up the egg mixture.
3. Cook approx 2-3 minutes per side until lightly golden brown

 Serve immediately with butter & syrup or toppings of your choice




Happy fall flavors
from my kitchen to yours 

three grain walnut pumpkin pancakes

pancakes. waffles. french toast. warm syrup. early mornings that I get all to myself. the smell of coffee brewing. pumpkin coffee. the smell of bacon baking in the oven. surprise coffee drinks that my hubby picks up on his way home from the work early in the morning. my huby taking my son out to breakfast so I can sleep in. flowers. mondays mornings (our saturdays). these are a few of my favorite things.

Speaking of breakfast there is a ton of fun places to go out to brunch or breakfast. Every once in awhile we also have breakfast food for dinner just because. So here is an awesome recipe to remind you that you don't need reservations for lunch or dinner when you have this handy recipe for pancakes.

My dad taught me how to make pancakes when I was young like 10 or something. I have been making them ever since. Its very easy. I can make it with my eyes closed, usually without measuring the ingredients. Pancakes are extremely forgivable and flexible - which is perfect for breakfast time when the caffeine in the coffee I am drinking hasn't woken me up yet.

There are 3 steps to these AWESOME 3 grain walnut pumpkin pancakes.

First: Combine all these dry ingredients in one bowl:
1/3 cup oat flour
1/3 cup corn meal flour
2/3 cup all purpose unbleached flour
1/2 tsp salt
2 Tbs sugar
1 Tbs baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg

Second: Add in these wet ingredients to the same bowl:
1 egg
1 cup water
1/2 tsp oil
1/3 cup pumpkin puree


Note:  Many recipes will tell you to use different bowls to make sure they are all combined - if you stir really well you can skip this step. You might lose some lightness of the eggs when they are beaten separately but one less thing to wash is worth skipping this step for me.


Third: cook the pancakes for approximately 2-3 minutes on each side.  I have a couple tricks like make sure your pan is hot before you start, don't leave the kitchen while waiting 2 minutes goes fast, wait for bubbles forming before you flip, and last use a measuring spoon to pour pancakes so they are all the same size AND you don't have to wash anymore spoons.

Add a handful (1/8 cup) of chopped walnuts to the uncooked side to each pancakes - see picture for further explanation. The 2-3 minutes per side rule is an approximation depending on the size of the pancakes.



This recipe makes just over 2 cups of batter. For my family that means 4 adult sized pancakes and 2 smaller ones. The recipe is easily doubled or trippled. It saves well in the fridge for a couple days covered in a bowl or with plastic wrap. After a few days, it thickens just a little. You will need to add liquid (water or milk) to bring it back to the desired consistency. So save time, and make a double batch so you have "make ahead" breakfast or brunch later in the week.

Special thanks to the hubby for helping me with these so I could cook & take pictures at the same time. Hopefully next time I will remember to take some pictures of the end product before we start eating (wink, wink).

I hope you like them as much as we did! 
from my kitchen to yours

Pork Chops with a Rosemary Reduction

Rosemary is definitely one of my favorite herbs, not only because its the one plant I have been able to keep alive, but because I love the way it tastes. Basil is a close second, but that's another story having to do with an addiction to most things Italian beginning back with my mother's amazing homemade lasagna. Aren't mothers amazing people?!


Okay back to talking about this elegant delicious meal. By the way if you need a good meal to serve to holidays guests - this is it. It was flavorful, easy, and so good my three year old was asking for more pork chops with "sauce". When I saw this recipe I knew I had to try it. It was so good! You won't be disappointed. The butter at the end makes this sauce shiny and beautiful. 

Grab your favorite white wine and lets get started. I used a California 2011 Pinot Grigio. That way you can have a glass and dinner at the same time. Regardless of drinking while cooking or not - do try this with or without the glass of wine. It. was. so. good. your stomach will thank you. 

The recipe was adapted from the recipe magazine Parents October 2012 issue. 

Feeds 2 adults & 1 child (double recipe as needed)

Ingredients:

2 large bone-in pork chops
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic (will increase this next time - love the taste of garlic)
2 Tbs finely chopped fresh rosemary (halved)
2 Tbs oil
1 1/2 cups chicken broth or white wine
1 Tbs unsalted butter

How to make it:

1. Pat pork chops dry with a paper towel

2. Sprinkle them with salt & pepper

3. In a small bowl combine garlic & 1 Tbs rosemary. Press this mixture into both sides of the pork chops. 

Next time I am going to do this in advance with a bit of olive oil so the flavors can really going to get inside

4. Heat oil in a large skillet to medium. Add pork chops to the skillet and cook for approx 10-12 minutes - turning as needed until completely done medium or well (145-160 degrees). I usually towards tend to end up on the well done side of things just because I cook for a husband who likes well done and my not- so - little ball of energy so I error on the side of caution. Have a plate ready to pull the cooked pork chops off so they can rest while you make the sauce.

5.  In the same large skillet increase the heat to high. Add the remaining rosemary (1 Tbs) and either the broth or the white wine. Let this simmer for about 4-5 minutes until liquid is reduced by half. Use a spoon to stir and scrap up any meaty flavorful bits from the bottom to incorporate them into the reduction sauce. 

6. Remove the skillet from heat. Stir in the butter until melted.

7. Serve the sauce over the pork chops with rice, potatoes,and/or bread to sop up this delicious sauce. 

Enjoy! 
From my kitchen to yours