Frying up a Roasty Dinner

The How To Steps


  • The action of cooking something in an oven or over an open fire.
  • Often used for large meals with the meat placed fat side up.
  • Should be checked with a thermometer.
  • Healthy form of cooking.

Most Common Meats:
  • Ground Beef
  • Steaks
  • Oven Roasts
  • Pot Roasts
  • Beef Brisket
  • Stir-fry Beef


Pork Chops With Warm Plum Sauce:

- Ingredients

- Directions

  1. Heat oven to 350° F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat.
  2. Add plums, thyme leaves, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until plums soften and release their juices, about 3 minutes. Transfer to a bowl.
  3. Return skillet to medium heat and add remaining oil. Season chops with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned on 1 side, about 5 minutes.
  4. Turn, top each chop with 1 thyme sprig, and cook for 5 minutes more.
  5. Spoon the plums around the chops and transfer skillet to oven. Roast until the pork is cooked through, about 5 minutes.
  6. Divide the chops and plums among plates.


  • - Pan frying is a form of frying characterized by the use of minimal cooking oil or fat.
  • - Uses a shallow pan or a skillet.
  • - Used to brown ground beef

Most Common Meats:
- Fish
- Sausage
- Chicken
- Steak
- Shrimp



  • 4 skinless flounder-fillets
  • Salt and pepper, to taste
  • Flour, for dredging fish
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter, divided
  • 1 lemon, juiced
  • 1 small bottle capers


Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.

Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.