Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.
I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.
The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀
Every now and then I try a food delivery service to see how they rate. I choose recipes I’ve never made before, but recipes that I believe I will make again without the need of having the ingredients delivered. This is one of those recipes that I have slightly adapted to ingredients I have on hand regularly. This recipe fits that need.
I’m also subscribing for the next 3 months to a fairly new service from Pampered Chef for a Seasoning series that I will keep you updated about.
Craving noodles? This recipe will feed that craving BIG TIME with its tender chicken and fragrant sauce full of flavor. The FRESHNESS of the sugar snap peas and cabbage add a delicious crunch and balance the meal to perfection.
GINGER TAMARI CHICKEN & VEGGIES with NOODLES
3/4 pound boneless, skinless chicken breasts or tenders
toasted sesame seeds
4 cup shredded cabbage blend
2 ounces BETTER THAN chicken concentrate
1 ounce Tamari (Japanese soy sauce) or Bragg’s liquid aminos
2 teaspoons sugar
2 teaspoons apple cider vinegar or your favorite FLAVORED rice wine vinegar
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
6 ounces, bucatini, square spaghetti or linguine
1 ounce FRESH ginger
1 SMALL bunch green onions
1 cup sugar snap peas
Bring a large pot of salted water to a boil.
- Pat chicken dry, then cut into ¼-inch thick strips.
- Trim snap peas, then cut crosswise into 1-inch pieces.
- Trim scallions, then thinly slice on bias.
- Peel and finely chop ginger.
- Add noodles to boiling water and cook, stirring occasionally, until almost al dente, 8–9 minutes.
- Reserve ½ cup cooking water, then drain.
- Add all of the tamari, chicken broth concentrate, and 2 teaspoons each of vinegar and sugar to reserved cooking water, whisking until sugar dissolves, Set aside.
Season chicken with salt and pepper.
- Heat oil and butter in a large skillet over medium-high.
- Add chicken to skillet and cook, stirring and turning, about 3 minutes until cooked through and just beginning to turn golden.
- Add chopped ginger and half of the scallions and cook, stirring, until aromatics are fragrant and chicken is cooked through, about 30 seconds.
- Transfer to a plate.
Heat more oil in same skillet over high if necessary.
- Add snap peas, 4 cups shredded cabbage, and a pinch each of salt and pepper to skillet and cook, stirring, until crisp-tender and browned in spots, about 3 minutes.
Add tamari-broth mixture to skillet with vegetables, stirring to combine.
- Transfer noodles, chicken and any resting juices, and 1¼ teaspoon sesame seeds to skillet with vegetables and sauce.
- Cook, stirring, until sauce coats pasta, about 1 minute.
- Remove from heat.
- Season to taste with salt and pepper.
- Serve chicken with noodles garnished with remaining scallions and sesame seeds.
NOTE: I usually use Bragg’s liquid aminos because the sodium is much less than traditional soy sauce and I find very little difference in flavor. Tamari takes it a step further by being higher in protein, containing anti0oxidants and being much smoother in flavor. It is also less likely to contain the additives and preservatives that traditional soy sauce does. These are all based on personal preference and availability.