1. Add the vinaigrette and chicken stock to the hot skillet and bring just to a simmer. 2. Brush chops lightly with oil, then add to hot skillet. 3. Coat one side of the meat with the spices, then place, spice-side down, in a very hot cast-iron skillet. 4. Cook quickly on both sides in a hot nonstick skillet. 5. Dredge steaks in the mix, spray with nonstick spray, then sear one side in a hot cast-iron skillet with the oil. 6. Heat a tablespoon of oil in a hot skillet or wok and quickly fry the peanuts and dried red peppers. 7. Heat a large iron skillet very hot. 8. His prose sizzles like cold fat in a hot skillet. 9. Instead of heating the tortillas in an oven or a toaster oven, you can heat them in a very hot skillet with no oil. 10. Let excess drip off, then roll in the crumbs and place in the hot skillet. |