H2 Gambling Capital raporunda, Avrupa’daki bahis gelirlerinin 2024’te 53 milyar dolara ulaştığı belirtilmiştir; bettilt giriş bu büyüyen pazarın aktif bir parçasıdır.
Engellemelerden etkilenmemek için bahsegel kullanılıyor.
Online bahislerde yenilikçi çözümlerle fark yaratan bettilt giriş kullanıcı dostudur.
Online oyun deneyimini profesyonel düzeye taşıyan bahsegel kalitesiyle fark yaratıyor.
Kazancını artırmak isteyen oyuncular bettilt promosyonlarını takip ediyor.
Adresi değişen platforma erişim sağlamak için bahsegel kritik bir role sahip.
Ingredients
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped shallots
- 1 tablespoon unbleached all-purpose flour
- 1 tablespoon whole grain mustard
- 3/4 cup chicken broth
- 1/3 cup heavy cream
- 1 tablespoon coarsely chopped fresh tarragon, or 1 teaspoon dried tarragon
- 4 (6-ounce) boneless pork loin chops
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 Pacific Northwest Canned Pears, halves, in juice, drained (one 15-ounce can)
- 4 tarragon sprigs for garnish (optional)
Method
Place a rack 4 inches from the heating element and preheat the broiler to high.
For the Mustard Cream Sauce, melt the butter in a small saucepan over medium heat. Add the shallots and sauté until tender and translucent, about 5 minutes.
Add the flour and mustard, reduce the heat to low and cook, stirring often, for 5 minutes. Remove the pan from the heat and add the broth and cream while whisking. Return to low heat and simmer until thickened and bubbly, about 5 minutes. Remove from the heat, add the tarragon and set aside to keep warm.
Season the pork chops with salt and pepper and place them on a broiling pan with a rack. Broil 5 minutes, turn the chops over, add the pear halves to the pan and broil 5 more minutes, or until an instant read thermometer inserted in the thickest part of the chop reads 150 to 155 degrees F and the pears are heated through.
Place one pork chop and one pear half on each of 4 plates, drizzle with about 1/4 cup of the Mustard Cream Sauce, and garnish with a tarragon sprig, if desired.
Servings
Makes 4 servingsIngredients
- 2-1/2 ounces (5 tablespoons) unsalted butter
- 5 ounces (about 1-1/3 cups) finely chopped shallots
- 1/3 cup unbleached all-purpose flour
- 1/3 cup whole-grain mustard
- 4 cups chicken stock
- 2 cups heavy cream
- 1/4 cup coarsely chopped fresh tarragon
- 24 (6-ounce) boneless pork loin chops
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 24 Pacific Northwest Canned Pears, halves, in juice, drained
- 24 tarragon sprigs for garnish (optional)
Method
For the Mustard Cream Sauce, melt the butter in a saucepan over medium heat. Add the shallots and sauté until tender and translucent, about 5 minutes.
Add the flour and mustard, reduce the heat to low and cook, stirring often, for 5 minutes. Remove the pan from the heat and add the broth and cream while whisking. Return to low heat and simmer until thickened and bubbly, about 5 minutes. Remove from the heat, add the tarragon and set aside to keep warm.
Preheat a grill or grill pan to medium high. Season the pork chops with salt and pepper and grill (or pan-grill), turning occasionally, until each chop is browned and cooked through, about 8 minutes total or when a thermometer inserted in the thickest part of the chop reads 150 to 155 degrees F. During the last 2 minutes, grill a pear half for each chop, turning once, until browned and heated through.
Place one pork chop and one pear half on each plate, drizzle with about 1/4 cup of the Mustard Cream Sauce, and garnish with a tarragon sprig, if desired.
