Magnificent Marvel Supersale

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to
for a chance to win.
Privacy Policy

Visit our stores

    Recently Viewed clear list

    Lists | March 13, 2015

    Hanya Yanagihara: IMG Nine Tips for Finishing That Novel

    My second novel, A Little Life — about a group of men in New York and their friendship over the course of 30 years — will be published... Continue »

Qualifying orders ship free.
List price: $21.95
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Local Warehouse Cooking and Food- Time Saving

365: No Repeats: A Year of Deliciously Different Dinners


365: No Repeats: A Year of Deliciously Different Dinners Cover




Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf

Serves 4

• 3 tablespoons cold unsalted butter

• 1 6-ounce box rice pilaf mix, such as Near East brand

• 3 tablespoons extra-virgin olive oil (EVOO)

• 4 1-inch-thick center-cut pork loin chops

• Salt and freshly ground black pepper

• 1 small onion, chopped

• 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped

• 1 sprig of fresh rosemary, chopped

• 3 garlic cloves, chopped

• 1⁄4 cup balsamic vinegar (eyeball it)

• 2 tablespoons honey

• 1 cup chicken stock or broth

• 2 cups trimmed and chopped arugula (from 1 bunch)

15 to 20 fresh basil leaves, shredded or torn

In a medium pot over high heat, combine 1 tablespoon of the butter and 1 and 3⁄4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.

While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.

While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.

Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.


The chicken with tomato, basil, and smoked mozzarella can be served cold as well, making this dish perfect for lunch or dinner buffet entertaining.

NOW TRY... Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

Seves 4


• 4 6-ounce chicken breast halves for the pork chops


• 2 minced garlic cloves

• 2 vine-ripe tomatoes, sliced

• 8 thin slices fresh smoked mozzarella, cut from a 1-pound ball

• Extra EVOO, for drizzling


• Arugula

Do not chop or tear all the basil. Keep 8 leaves whole, then shred or tear the rest.

Prepare just as for the first recipe, but when you start the rice, melt the butter in the saucepan and sauté the minced garlic for a minute or so, before adding the water. Finish as before.

Prepare the chicken exactly as you would the pork, giving an extra minute on each side. After youve glazed the chicken breasts top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil, and cheese and season with salt and pepper.

or TRY... Balsamic-Glazed Swordfish with Capers and Grape Tomato—Arugula Rice

Serves 4


• 4 1-inch-thick swordfish steaks for the pork chops


• 2 minced garlic cloves

• 1⁄2 pint grape tomatoes, red or yellow, halved

• 3 tablespoons capers, drained and coarsely chopped

• 2 to 3 tablespoons chopped fresh flat-leaf parsley (a handful)

Prepare just as for the first recipe, but when you begin the rice, melt the butter in the saucepan, sauté the garlic for 1 minute before adding the water. Cook as directed. Add the grape tomatoes to the rice when tossing the rice with the arugula and basil.

Cook the swordfish as you would the chops but cook for 1 minute less on each side. When you remove the sauce from the heat and add the butter, add the capers and parsley, too.

Product Details

Ray, Rachael
Clarkson Potter Publishers
Quick and easy cookery
Methods - Quick & Easy
American - General
Quick & Easy
General Cooking
Cooking and Food-Quick and Easy
Edition Description:
Trade paper
Publication Date:
Grade Level:
9.13x7.42x1.03 in. 1.86 lbs.

Other books you might like

  1. Son of a Witch: A Novel
    Used Hardcover $7.50
  2. Ptolemy's Gate: Bartimaeus Trilogy...
    Used Hardcover $4.50
  3. The Lost Painting: The Quest for a... Used Hardcover $6.50
  4. The Rule of Four
    Used Mass Market $5.95
  5. Paula Deen & Friends: Living It Up,... Used Hardcover $4.50
  6. Close Range: Wyoming Stories
    Used Mass Market $3.50

Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving

365: No Repeats: A Year of Deliciously Different Dinners Used Trade Paper
0 stars - 0 reviews
$2.50 In Stock
Product details 352 pages Clarkson N Potter Publishers - English 9781400082544 Reviews:
"Publishers Weekly Review" by , "Food Network darling Ray wants home cooks to become more 'instinctual,' and this assortment of quick meals is expansive enough to encourage even novices to wing it. The author hopes readers cook their way through the entire book; to that end, she organizes the recipes not by course or main ingredient (though there are indexes), but by number. The organization takes some getting used to. Helpful but occasionally jarring 'tidbits' pop up everywhere, and many 'recipes' make more than one dish, so cooking just one requires a fair amount of reading. For example, number 16 encompasses 'Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; [and] Charred Whole-Grain Bread with Butter and Chives.' Readers making just the hash must read around the instructions for the other two dishes. Still, the recipes are great. They vary in technique and ethnicity, and many give instructions on expanding the dish (after making Spicy Shrimp and Penne with Puttanesca Sauce, for example, 'now try' omitting the olives and capers, swapping linguine for the penne, reducing the number of shrimp, and adding lump crab meat and mussels to make Frutti di Mare and Linguine). As Ray would say, 'Yummo.'" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Bestselling cookbook phenom and Food Network megastar Ray is back with her most indispensable cookbook yet, filled with enough 30-minute recipes and variation to put something different and irresistible on the table every night for an entire year. 16-page full-color insert.
  • back to top


Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at