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Sweet and Tangy Pork Chops with Risotto

Citrusy sweet and tangy pork chops find the perfect balance with simple risotto and peas in this great special occasion meal. Fresh mint tea and an ice cream pie add class to this meal.

Rate & Review

This refreshing and simple to make mint tea is excellent for any occasion. Perfect as a starter, break time pick-me-up or beverage option for any meal.

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recipe

Ingredients:

  • 1 cup hot water
  • 1/4 cup fresh mint leaves
  • 3 tablespoons NESTEA Unsweetened Instant 100% Tea
  • Ice cubes

Directions:

COMBINE water and mint leaves; let steep for 5 minutes. Strain out mint leaves. Add Nestea. Serve over ice.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 1

  • Calories: 5
  • Calories from Fat: 0
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 0mg (0% of DV)
  • Carbohydrates: 1g (0% of DV)
  • Dietary Fiber: 0.5g (2% of DV)
  • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 6% of DV
  • Vitamin C: 4% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Raspberry tea sauce sweetened with brown sugar and seasoned with fresh lemon juice is a flavorful preparation just right for succulent pork loin chops.

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recipe

Ingredients:

  • 1 cup chicken broth
  • 1/3 cup raspberry preserves
  • 1/3 cup packed brown sugar
  • 2 tablespoons NESTEA Unsweetened Instant 100% Tea
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • 4 (1/2-inch-thick) pork loin chops, grilled and kept warm

Directions:

WHISK broth, preserves, sugar, Nestea, lemon juice, cornstarch and mustard in a small saucepan. Cook, whisking occasionally, until mixture comes to a boil. Boil, whisking occasionally, until sauce is thickened. Strain, if desired.


SERVE over pork.

reviews

Review This Recipe
  •  Star(s)

    This is a Keeper!

    Laurie Shearer from

    Modified, but will definitely use again. Would be good on chicken also. Used: 1/3 c apple jelly, 2T sweetened raspberry instant tea, & 1 T spicey brown mustard in place of their counterparts.

  •  Star(s)

    Very Good!!!

    Danielle from Morris, Il.

    I was alittle nervous to try this, but it is a recipe I will make again. The sauce was sweet but not to sweet. Even a picky 3 year old liked it.

  •  Star(s)

    Easy and Yummy!

    Autumn Carl from Euclid, OH

    What an easy recipe. The sauce is great. My husband asks me to make this all the time.

  •  Star(s)

    Not impressed...

    Ashley Rae from

    My fiance and I were not at all impressed with the sauce; too sweet even for our taste.

  •  Star(s)

    Sweet!!!!!!

    shan from

    I really loved this recipe, it was quick and easy, but I didn't use pork I used pork chops! The sauce was really good, and my family really loved it. My family is always trying to do something else with pork chops!! I will make this over and over again. So please try this recipe!

  •  Star(s)

    A Recipe My Husband has mastered!

    Pam from Pennsylvania Dutch Country

    My husband (who doesn't usually cook) found this recipe while I was out of town. He wow'd the kids with it and has been showing off ever since. The flavor is wonderful. Great combination.


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 4

  • Calories: 320
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 34g
  • Protein: 25g
  • Vitamin A: 0% of DV
  • Vitamin C: 8% of DV
  • Calcium: 4% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This is a delicious change from your ordinary everyday rice for a wonderfully simple risotto dish. With a touch of lemon and the taste of fresh peas, this Simple Risotto with Peas and Parmesan side dish will make everyone ask for seconds.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked arborio rice
  • 2 cups chicken broth or stock
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 cup frozen peas, thawed
  • 1/4 to 1/2 teaspoon lemon zest (optional)
  • Salt and ground black pepper to taste
  • 1/4 cup (about 1 oz.) finely shredded Parmesan cheese

Directions:

HEAT oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute.

STIR in broth and evaporated milk. Reduce heat to medium. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in peas and lemon zest, if desired. Season with salt and pepper to taste. Serve immediately with Parmesan cheese.

reviews

Review This Recipe
  •  Star(s)

    This. Is great and so easy!

    Dixie Burns from D.M. Iowa

    Wonderful

  •  Star(s)

    Surprisingly good!

    Toby H. from Washington, D.C.

    Just whipped this up - and I used 1/2 cup of fat free milk instead of the 1 cup of evaporated. Really easy and tastes great!

  •  Star(s)

    Easy aand elegant!

    HEIDI CARLSON-REID from Abmps, OR

    This recipe is so easy to make and does not take very long at all. To rave reviews, I served it to dinner guests recently who thought that I had spent hours on it!

  •  Star(s)

    Delicious!

    ann ferraro from Watertown, MA

    Just made this dish and my family loved it! It is SO easy and yummy! Only used a pinch of lemon though. Can't wait to share it with company.


nutrition

Nutrition Facts

Serving Size: 9 servings (1/2 cup each)

Servings Per Recipe: 0

  • Calories: 140
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 290mg (12% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 3g
  • Protein: 5g
  • Vitamin A: 2% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A smooth, butterscotch-flavored custard dotted with toasted pecans is frozen in a graham cracker crust for a delightful ice cream dessert pie.

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recipe

Ingredients:

  • CRUST
  • 1 cup graham cracker crumbs
  • 1/3 cup finely chopped pecans, toasted
  • 1/3 cup butter, melted
  • FILLING
  • 2 cups heavy whipping cream, divided
  • 2 large eggs
  • 1/8 teaspoon ground nutmeg
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 2/3 cup chopped pecans, toasted, divided

Directions:

FOR CRUST:
COMBINE
graham cracker crumbs, pecans and butter in a small bowl. Press firmly on bottom and 1-inch up side of a 9-inch springform pan. Refrigerate.

FOR FILLING:
COMBINE
1/2 cup cream, eggs and nutmeg in a medium, heavy-duty saucepan. Cook over medium-low heat until mixture is slightly thickened, stirring constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature.

WHIP remaining cream in a chilled small mixing bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup pecans. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours or until firm.

reviews

Review This Recipe
  •  Star(s)

    Teriffic!

    Jan Wilkins from BLYTHEVILLE, AR

    Such a great dessert! I can hardly wait for an excuse to make again.

  •  Star(s)

    Not As Good As I Expected

    Becca Waltrip from Murrieta, CA

    When I saw the picture of this ice cream pie, I was very excited. I thought for sure it would be wonderful, but I ended up being dissapointed. While it was still good and I ate it, it just wasn't delicious like I had hoped for and I am a big butterscotch fan. I would suggest adding a layer of fudge sauce or chocolate syrup to improve the flavor. Using sugared pecans instead of just regular ones would help, also.

  •  Star(s)

    Perfect!

    Dee Gremminger from N FOND DU LAC, WI

    This was the perfect dessert to take to my in-laws. I think Mom is the only person I know who doesn't like chocolate but she loves butterscotch.

  •  Star(s)

    Buterscotch Ice Cream Pie

    Agnes Crutcher from Mason, OH

    Very good, have made it twice and will make again.

  •  Star(s)

    butterscotch ice cream pie

    julie weitzel from PORTLAND, OR

    very good and easy to do when you do have much time

  •  Star(s)

    Butterscotch Ice Cream Pie

    A Ruvo from Connellsville, PA

    Very good, made this for the family last Sunday. Making again for Easter.

  •  Star(s)

    Great summer dessert

    Nancy Oltman from Hastings, NE

    I knew this would be creamy and delicious, but boy was it rich too. It is a great do ahead dessert and very impressive to serve.

  •  Star(s)

    Wonderful

    Donna Hays from Mendenhall, MS

    This was so simple to make and tasted wonderful. It's the perfect blend of ingredients.

  •  Star(s)

    Butterscotch Ice Cream Pie

    Pam Berry from Corbin, KY

    I just love anything that has to do with butterscotch. This one will be an all time favorite in my house. Forget special occasions we won't need one to keep on enjoying this recipe.

  •  Star(s)

    Butterscotch ice cream pie

    Karen Hottle from Somerset, PA

    Easy and delicious!

  •  Star(s)

    Butterscotch ice Cream pie

    brenda brooks from greenbelt, MD

    I like this recipe and I don't care for the nuts in it. when I make this recipe I won't put them in it. I like butterscotch ice cream and this fits the bill when it comes to butterscotch ice cream.

  •  Star(s)

    Cool!

    Irene Dufel from Santa Rosa, CA

    What an easy and delicious dessert! Cool, creamy, RICH!

  •  Star(s)

    Butterscotch Ice Cream Pie

    Carolyn White from Johnson City, TN

    Very easy to make and very delicious. I especially like the layer of nuts in middle.

  •  Star(s)

    Butterscotch Ice Cream Pie

    Ann Ruffin from Eglin AFB, FL

    I made this pie for a few friends and it was so good I had to make a copy of the recipe for them all.

  •  Star(s)

    Butterscotch Ice Cream Pie

    LISA STUART from SEAGOVILLE, TX

    yummy... so good

  •  Star(s)

    BUTTERSCOTH ICE CREAM PIE VERY FLAVORFULL!

    CINDY ENGLAND from MAIZE, KS

    THE NUTMEG ADDS LOTS OF FLAVOR - I ADDED THE NUTS TO THE BOTTOM CRUST AND THEN PUT ICE CREAM INGREDIENTS IN IT AND TOPPED IT OFF WITH EVEN MORE PECANS! yUMMY yUMMY!

  •  Star(s)

    Yummy

    Tim S from Niagara Falls, NY

    This is sssssooooooo good. When we made this we thought it would last a couple of days but with kids in the house they devoured it. They keep asking when is mom going to make it again.

  •  Star(s)

    Review for Butterscotch Ice Cream Pie

    Frank Howell from Boynton Beach, FL

    very good


nutrition

Nutrition Facts

Serving Size: 10 servings

Servings Per Recipe: 0

  • Calories: 510
  • Calories from Fat: 390
  • Total Fat: 43g (66% of DV)
  • Saturated Fat: 24g (119% of DV)
  • Cholesterol: 125mg (41% of DV)
  • Sodium: 160mg (7% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 22g
  • Protein: 4g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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