Carrots
belong to the Umbelliferae family,
named after the umbrella-like flower clusters that plants in this family
produce. As such, carrots are related to parsnips, fennel, parsley, anise,
caraway, cumin and dill. Carrots can be as small as two inches or as long as
three feet, ranging in diameter from one-half of an inch to over two inches.
Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while
the greens are fresh tasting and slightly bitter. While we usually associate
carrots with the color orange, carrots can actually be found in a host of other
colors including white, yellow, red, or purple. In fact, purple, yellow and red
carrots were the only color varieties of carrots to be cultivated before the
15th or 16th century.
Carrots
are perhaps best known for their rich supply of the antioxidant nutrient that
was actually named for them, beta-carotene. However, these delicious root
vegetables are the source not only of beta-carotene, but also of a wide variety
of antioxidants and other health supporting nutrients. The areas of antioxidant
benefits, cardiovascular benefits, and anti-cancer benefits are the
best-researched areas of health research with respect to dietary intake of
carrots.
By
WH Foods
Everything cooks in one skillet, easy clean up.
Skillet
Pork Chops
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
4
boneless pork chops
2
tablespoons vegetable oil
salt
and pepper, to taste
1
tablespoon garlic powder
1
cup chicken broth
12
baby carrots
1
large onion, cut into wedges
pinch
paprika
Directions:
Season
both side of pork chops with salt, pepper and garlic powder.
In
large skillet, heat oil over medium high heat. Brown pork chop 4 minutes each
side.
Add
onions, carrots and chicken broth to skillet. Reduce heat to low, cover and
cook about 25 minutes, until vegetables are tender and pork chops are cook
through. Serve vegetables with pork chops.
Note:
Serve with Parmesan Garlic Mashed Potatoes
Lovely dinner. :)
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