APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE

APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE

PORK CHOPS
4 boneless pork loin chops (no thicker than 1/2 inch)
1/2 cup chopped red onion
1/2 cup Smucker’s Apricot Pineapple jam
FRESH ground sea salt and black pepper.

  • Preheat oven to 350°.
  • Generously season pork chops.
  • Using the pan you cooked the bacon in, heat over medium high heat.
  • Add pork chops and sear for 2 1/2 minutes per side. Remove to baking sheet. Keep warm in pre-heated oven for 7 minutes.
  • In the same pan add onions to remaining bacon drippings and saute’ until soft.
  • Add jam and continue sauteing until heated through and slightly reduced.
  • Add pork chops to pan, turning to coat well.
  • Serve with a small amount of sauce over each pork chop.

SWEET & SOUR RED CABBAGE
3 slices bacon, chopped, cooked crisp (save bacon drippings)
1/2 head red cabbage
1 cup packed brown sugar
1 small red onion
3 tablespoons flour
1 1/2 cup + 1 cup water
1/2 cup white vinegar
3/4 cup apple cider vinegar

  • Wash and shred cabbage.
  • Cut onion into thin rings.
  • In a dutch oven bring 1 1/2 cup water and 1/2 cup white vinegar to a boil.
  • Add shredded cabbage and onion rings.
  • Cook until tender, but still crisp. DRAIN.
  • Add 4 tablespoons bacon drippings, 1 cup water and apple cider vinegar, brown sugar and flour whisking until well blended.
  • Add the cabbage and onions, coating well.
  • Heat through.
  • Top with crumbled bacon before serving.

ITALIAN PORK CHOPS

ITALIAN PORK CHOPS
4 boneless pork loin chops
1 tablespoons avocado oil
1 tablespoon butter
3 strips bacon, chopped and cooked crisp (reserve bacon grease for searing pork chops)
FRESH ground sea salt and black pepper
1 small red onion, halved and sliced
8 ounces button mushrooms, cleaned and sliced
1/2 cup Marsala wine
1/2 cup beef broth
1/2 cup diced pastrami
1/2 cup heavy cream
Prepared egg noodles

  • Preheat oven to 275°.
  • Pound chops to 1/4-1/2 inch maximum.
  • Generously season chops with FRESH ground sea salt and black pepper
  • Add avocado oil and butter in skillet over medium high heat.
  • Sear chops 2 1/2 minutes per side and transfer to baking sheet to keep warm in oven.
  • Add onions and mushrooms to skillet, sauteing until starting to caramelize, about 10=15 minutes.
  • Add Marsala to pan and de-glaze and reduce until almost evaporated.
  • Add beef broth, pastrami and cream. Simmer until reduced by half and beginning to thicken.
  • Stir in bacon pieces.
  • Season to taste.
  • Serve over pork chops and noodles.

BROWN GRAVY MEATBALLS

This recipe is great all by itself, but I like to make it along with the CHEESY CORN BREAD PUDDING for two reasons. The first reason being that I use the bacon grease to brown the meatballs in and the second being that the brown gravy is absolutely delicious over the corn bread pudding. These two recipes compliment each other PERFECTLY 😀 the CORN BREAD PUDDING will post in a couple days.
BROWN GRAVY MEATBALLS makes 30 golf ball sized Meatballs and 3 cups of gravy
1 pound ground pork
1 pound ground beef
3/4 cup grated onion
1/4 cup half and half
2 tablespoons cornstarch
1 egg
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons butter
1 tablespoon avocado oil
4 cups beef broth
1 tablespoon Better than Bouillon beef base
3 tablespoons WONDRA
1 teaspoon Kitchen Bouquet (optional – mainly for color)

  • Preheat oven to 400°.
  • Spray baking dish with non-stick spray and set aside.
  • Whisk together the onion, half and half, cornstarch, egg, salt, nutmeg, allspice and pepper.
  • Add beef and pork, mixing to combine.
  • Portion into 30 meatballs, roll and set aside.
  • In a large skillet melt butter and avocado oil over medium high heat.
  • Add meatballs and gently brown all over, but do NOT cook all the way through. Transfer meatballs to baking dish.
  • Add 3 1/2 cups broth to pan and deglaze scraping up all the bits from the pan.
  • Stir in beef base and bring to a simmer.
  • Whisk together the WONDRA with remaining broth and kitchen bouquet if using. Add to gravy stirring constantly until thickened.
  • Season to taste with FRESH ground salt and pepper.
  • Pour gravy over meatballs, cover and transfer to oven for 35 minutes or until cooked through.

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HONEY GLAZED PORK CHOPS

These can be done inside, but are best when done on the grill!


HONEY GLAZED PORK CHOPS
2 boneless pork chops, at least 1″ thick
2-4 tablespoons pork chop rub (see recipe below)
FRESH ground sea salt and black pepper
2 tablespoons molasses
2 tablespoons creamed honey (you can get this at Trader Joes)

  • Season all sides of the chops with the Pork Chop Rub
  • Heat grill 350-375°.
  • Grill the chops on the first side for 2 minutes.
  • Flip and grill the second side for 2 minutes.
  • Whisk together the molasses and creamed honey.
  • Flip back to the first side and grill for 2 more minutes (6 minutes total). At the very end of those two minutes, glaze some of the creamed honey on both chops.
  • Flip, glaze again, and let finish cooking for 2 minutes (8 minutes total at this point).
  • Let rest 10 minutes under a foil tent.
  • These are crispy and a little sticky on the outside and juicy & tender on the inside!

NOTES:

  • When selecting pork chops, look for ones that deeper red in color as opposed to pale – you want chops with the MOST color.
  • If you can’t find creamed honey locally, just use a good local honey.

PORK CHOP RUB ala NIBBLE ME THIS based on Big Bob Gibson’s BBQ Book (makes 1 cup and will keep 6 months in an airtight container)
1/4 cup white sugar
1/4 cup turbinado sugar
1/4 cup smoked paprika
2 tablespoons garlic salt
2 tablespoons kosher salt
1 teaspoons black pepper, smoked
1 teaspoons cayenne pepper
1 teaspoons cumin
1/4 teaspoons allspice
1/2 teaspoon dried thyme

PORK CHOPS with PEPPER JELLY SAUCE

PORK CHOPS with PEPPER JELLY SAUCE adapted from Nibble Me This who adapted it from Southern Living – serves 4

4 boneless pork chops, 1″ thick
1 teaspoon FRESH ground salt
3/4 teaspoon FRESH ground pepper
3 tablespoons butter, divided
3 tablespoons avocado oil
2 tablespoons all-purpose flour
1 red bell pepper, seeded and sliced
1 shallot, sliced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1 teaspoon red pepper flakes

  • Preheat oven to 350°.
  • Season pork chops with salt and pepper.
  • Melt 1 tablespoon butter with the boil in a 12-inch cast iron skillet over medium-high heat.
  • Add pork chops, and sear 4 minutes; turn and sear 4 more minutes.
  • Remove from skillet and add pork chops to baking sheet in oven and bake 5-8 minutes.
  • Add shallots and bell pepper to skillet, sautéing until slightly soft.
  • Sprinkle with flour, stirring constantly 1 to 2 minutes or until flour is golden brown.
  • Deglaze skillet with wine and cook another minute or two.
  • Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken.
  • Whisk in pepper jelly until melted and smooth.
  • Add red pepper flakes.
  • Cook 3 to 4 minutes or until thickened.
  • Remove from heat.
  • Stir in remaining 2 tablespoons of butter.
  • Season to taste with freshly ground salt and pepper.
  • Return pork to skillet; turning to coat.
  • Serve pork with sauce.

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

PORK CHOPS with ROASTED APPLES and BRUSSELS SPROUTS

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/4 teaspoon PURE cinnamon
1 1/2 tablespoons PACKED brown sugar
avocado oil
4 bone in thick pork chops

  • Blend together the ingredients.
  • Rub the pork chops with the avocado oil.
  • Rub spice mixture into each chop the night before cooking for the tangiest flavor profile.
  • Chill at least 8 hours.

3 tablespoons avocado oil
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
FRESH ground salt and pepper, to taste
1 GALA apple, cored and sliced into 1/2 inch wedges
1 pound Brussels Sprouts, trimmed and halved

  • Whisk together vinegar. brown sugar, salt and pepper.
  • Whisk in oil until well blended.
  • Place apples, Brussels sprouts and 1/4 cup of the vinegar mixture in a large bowl, tossing to coat well.

 

  • Preheat oven to 425°.
  • Place pork chops in the center of a lightly greased baking sheet.
  • Arrange apples and Brussels sprouts around the chops.
  • Bake 12 minutes and then turn pork chops.
  • Bake another 10-12 minutes until cooked through.
  • Remove chops to serving platter, cover and keep warm.
  • Increase oven temperature to broil.
  • Spread apple mixture into a thin layer and return to oven for 3-4 minutes until browned.
  • Drizzle with remaining vinegar mixture.
  • Season to taste.
  • DRIZZLE with remaining vinegar mixture.

SAUSAGE BRUNCH PIES

SAUSAGE BRUNCH PIES
1 box frozen puff pastry, thawed
1 pound pork sausage
6 green onions, chopped
1/4 cup chopped dried apricots
1/4 cup chopped dried pineapple
1/2 cup jack grated cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 LARGE egg, lightly beaten

  • Preheat oven to 375°.
  • On a lightly floured surface, unfold pastry sheets; roll each into a 16×12-in. rectangle.
  • Using a floured cutter, cut twelve 4 inch circles from one sheet.
  • Press each round into the bottom and up sides of ungreased muffin tin.
  • Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet. Set aside.
  • Mix sausage, green onions, pineapple pieces, apricots and spices lightly but thoroughly.
  • Place 1/4 cup mixture into each pastry cup.
  • Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal.
  • Brush with egg.
  • Cut slits in top for venting.
  • Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes.
  • Cool 5 minutes before removing from pan to a wire rack.

NOTE: Dried cherries, dates, currants, or golden raisins for the apricots.

HONEY RANCH BBQ PORK CHOPS

HONEY RANCH BBQ PORK CHOPS
PORK CHOPS
4 THICK bone-in pork chops
1 ounce Hidden Valley Ranch seasoning (I buy it by the bottle, but you can use the dip/salad dressing package)
2 tablespoons chopped parsley
1 batch BBQ sauce (recipe below)

  • Coat pork chops with ranch seasoning.
  • Add pork chops to a large ziplock bag.
  • Add sauce to the chops and coat well.
  • Seal bag and marinade at least an hour, but preferably over night, turning occasionally.
  • Drain marinade from pork chops.
  • Prepare grill.
  • Sear chops on hot grill, turning once.
  • Brush with reserved marinade, grilling 5-7 minutes until cooked through.

BBQ SAUCE
3/4 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce
1 teaspoon Mesquite liquid smoke
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
FRESH ground black pepper, to taste

  • Whisk together the ketchup, brown sugar, honey, liquid smoke, paprika, garlic powder and pepper. Reserve 1/4 cup.

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE & BACON SHALLOT SNAP PEAS

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS

MARINADE
2 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
1/2 teaspoon sriracha
4 boneless center cut pork loin chops

  • Whisk together the liquid aminos, vinegar and sriracha.
  • Place pork chops in a large Ziploc bag.
  • Pour marinade into bag.
  • Press the air out of the bag and seal tightly.
  • Turn chops to coat well with marinade.
  • Marinade at room temperature for 30 minutes, turning bag half way through.

 

  • Heat grill to medium heat.
  • Prepare glaze while grill is heating.
  • Remove chops from bag and discard marinade.
  • Generously season pork chops with salt and pepper.
  • Brush each side with glaze.
  • Grill about 6 minutes per side.
  • Brush with additional glaze and serve immediately.

GLAZE
2 tablespoons Bragg’s liquid aminos
1 tablespoon QUALITY honey
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1/2 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

  • Whisk together all the ingredients in a small bowl.

RICE
1 cup long grain rice
1 cup water
1 cup chicken consomme
1 small bunch green onions, sliced thin
1/3 cup currants

  • Combine water and consommé in sauce pan.
  • Add rice, stirring to coat.
  • Bring to a boil.
  • Reduce heat and simmer 15 minutes or so until tender and moisture is completely absorbed.
  • Fold in currants and green onions.

SNAP PEAS
4 slices thick bacon, diced and cooked crisp
1 large shallot, sliced thin
1 pound sugar snap peas, trimmed
1/4 cup chicken consomme
FRESH ground salt and pepper
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon bacon grease

  • Heat bacon grease over medium high heat.
  • Add shallots and cook 3-5 minutes until browned.
  • Add snap peas, consommé and season with salt and pepper.
  • Saute’ covered 2-4 minutes until crisp tender.
  • Uncover and continue sautéing until all liquid has been absorbed.
  • Stir in lemon zest, lemon juice and bacon pieces.

CHERRY BALSAMIC PORK CHOPS & PINEAPPLE COMPOTE

CHERRY BALSAMIC PORK CHOPS
2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

  • Heat a drizzle avocado oil in heavy cast iron pan.
  • Season pork chops with salt and pepper.
  • Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
  • Remove from pan and set aside.
  • Add another drizzle of oil to the pan.
  • Add shallots and sauce until browned.
  • Add vinegar into pan and simmer until reduced.
  • Add cherry jam and wine, breaking apart any large clumps.
  • Season with salt, pepper and sugar to taste.
  • Add butter, stirring to melt.
  • Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.

 

PINEAPPLE COMPOTE
2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

  • In a small saucepan melt butter over medium heat.
  • Add onions and ginger, cooking until softened.
  • Add wine, increase heat and cook until wine is absorbed.
  • Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
  • heat and simmer until liquid is about half gone.
  • Season with salt and red pepper.
  • In a small bowl whisk together the vinegar and cornstarch.
  • Fold vinegar mixture into saucepan.
  • Simmer until thickened.
  • Stir in parsley.
  • Serve in parfait cups.

HAWAIIAN STIR FRY PINEAPPLE BOATS

I’m really missing my favorite grocery store from Texas, but have found my new local grocer is having some beautiful produce. (BTW My favorite grocery store and my neighbor are ALL that I’m missing from Texas 😀 ) The pineapple in particular has been PERFECT and perpetually on sale.

HAWAIIAN STIR FRY PINEAPPLE BOATS – serves 2
1/2 pound pork tenderloin and center cut boneless pork chops, cut into bite sized pieces
1+ cup snap peas, cleaned and halved
2-3 cloves garlic, minced
1 teaspoon FRESH grated ginger
1/3 cup diced red pepper
1 small bunch green onions, thinly sliced keeping whites and greens separate
1 FRESH pineapple, halved and prepared for boats
1/2 cup rice, prepared to package directions
6 ounce can of pineapple juice (I often use pineapple orange)
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
2 tablespoons PACKED brown sugar
1 tablespoon dry sherry
2 tablespoons avocado oil
2 teaspoons sweet and spicy chili sauce (I use MAGGI’s)
FRESH ground sea salt, to taste
1/3 cup water
1 tablespoon butter

  • Halve pineapples and cut meat out leaving 1/2 inch all the way around. Cut pineapple into bite sized pieces.
  • Whisk together the pineapple juice, vinegar and cornstarch until smooth.
  • Add the brown sugar, sherry, chili sauce and FRESH ground salt.
  • In a large skillet heat avocado oil over medium-high heat.
  • Sear pork until browned and nearly cooked through, about 5 minutes.
  • Remove pork and allow to rest.
  • Wipe out pan and return to heat.
  • Add water and peas, cover and steam 2-3 minutes. DRAIN.
  • Return pan to heat and add butter.
  • Add ginger, garlic, onion whites and bell pepper, stirring until fragrant.
  • Add pineapple pieces and sauce, simmering a few minutes until thickened.
  • Fold in pork pieces.
  • Put a thin layer of rice into each pineapple boat.
  • Portion pork mixture into boats and top with scallion greens.
  • ENJOY!

HONEY SOY PORK with PEANUT NOODLES

HONEY SOY PORK with PEANUT NOODLES

2 boneless pork chops
3 green onions, thinly sliced, whites and greens separated
1/4 + 1/4 cup Bragg’s liquid aminos
1/8 + 1/8 cup rice wine vinegar
2 tablespoons honey
1/2 pound bok choy, halved, washed and cut into 1 inch pieces, keeping bulbs and greens separate
6 pieces spaghetti
1 tablespoon sesame oil
1/2 cup shredded red cabbage1/3 cup creamy peanut butter
Sriracha, to taste
1/4 cup chopped peanuts
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

  • In a large Ziploc bag or baking dish combine 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 2 tablespoons honey.
  • Pat dry pork chops and add to marinade, turning to coat.

 

  • Cook noodles per package directions, about 8 minutes to al dente’.
  • Drain and rinse in cold water.
  • Transfer to a large bowl and set aside.

 

  • Whisk together the peanut butter, 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 1 tablespoon water until smooth. Set aside.

 

  • In a large pan over medium high heat add sesame oil until shimmering.
  • Add bok choy bulb pieces and green onion whites, sautéing 3-4 minutes until soft.
  • Add cabbage and bok choy leaves, cooking a couple minutes more until leaves wilt.
  • Season to taste and transfer to bowl with noodles.

 

  • Remove pork from marinade. and reserve 2 tablespoons.
  • Return pan to heat and add 2 tablespoons of avocado oil.
  • When shimmering add pork chops and sear on both sides until cooked through, about 3 minutes per side.
  • Transfer to plate and let rest 5 minutes.
  • Add reserved marinade to peanut sauce and whisk well.

 

  • Add peanuts and peanut sauce to noodle bowl, tossing to coat.
  • Thinly slice pork chops.
  • Plate noodles and vegetables.
  • Top with pork slices.
  • Garnish with green onion tops.