Category: PORK

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 or ramekins.

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.

MAPLE ROSEMARY GLAZED PORK CHOPS

MAPLE ROSEMARY GLAZED PORK CHOPS – serves 2

2 bone-in pork chops
1-2 sprigs rosemary, stems removed and chopped fine
2 large green onions, sliced thin
1/2 pound fingerling potatoes, cut into bite sized pieces
1 GALA apple, peeled, cored and diced small
FRESH ground salt and pepper, to taste
1 tablespoon butter
1 tablespoon champagne vinegar
2 tablespoons PURE maple syrup
1 tablespoon chicken bouillon
1 tablespoon butter

  • Pat pork chops dry.
  • Generously season chops to taste with salt and pepper.
  • Melt butter in skillet over medium high heat.
  • Add potatoes, sauteing several minutes until starting to soften and turn golden.
  • Add scallion, sautéing slightly.
  • Add chops and cook until browned and cooked through, 2-3 minutes per side.
  • Remove from pan and keep warm.
  • Reduce heat to medium.
  • Stir in rosemary, 1 tablespoon of the vinegar, maple syrup and bouillon, stirring to blend well. Let simmer until thickened, 1-2 minutes.
  • Add butter, blending well.
  • Taste and adjust seasoning.
  • Add apple pieces and cook a minute or two until beginning to soften.
  • Return chops to pan, turning to coat well.
  • Remove from heat and plate.
  • Garnish with scallion greens.
  • Serve.

APPLE CIDER PAN GRAVY PORK CHOPS

This recipe is good year round, but tastes especially GREAT during the fall when apples are at their prime.

APPLE CIDER PAN GRAVY PORK CHOPS
2 tablespoons avocado oil
4 3/4 inch pork chops
2 cloves garlic, minced
1 teaspoon honey
2 tablespoons heavy cream
1/2 teaspoon apple pie spice
FRESH ground sea salt and black pepper, to taste
3-4 sprigs FRESH thyme
1 cup apple cider
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons water
thin sliced apples,  for garnish SEE NOTE

  • Generously sprinkle pork chops with salt and pepper.
  • Heat avocado oil in large skillet over medium heat.
  • Sear pork chops on both sides.
  • In a small bowl whisk together the honey and apple pie spice.
  • Add in garlic and apple cider until well blended.
  • Pour over pork chops.
  • Reduce heat to medium low, cover and simmer 5 minutes.
  • Remove pork chops to a plate, tent and let stand 5 minutes.
  • Whisk together the cornstarch and water.
  • Add to pan gravy and whisk until well blended.
  • Add heavy cream and whisk to blend.
  • Increase heat and bring to a SLOW boil until desired consistency is reached.
  • Serve pork chops with apple stuffing, your favorite vegetable and top with pan gravy.

NOTE:

  • You can serve with thin sliced apple slices or you can use a little butter and apple pie spice to saute the apple slices for a sweet treat.
  • Many times I prefer to sear the pork chops for 3 minutes on each side over high heat and then place them into a 400° oven for 6-8 minutes to finish cooking while I prepare the veggies. I find that the pork chops stay moist and juicy this way.

APPLE STUFFING
2 honey crisp apples, peeled,, cored and chopped
3 Kaiser rolls, chopped small
1 large carrot, chopped
1 small bunch green onions, halved and sliced
2 cloves garlic, minced
2 + 2 tablespoons butter
1/2 cup apple cider
2 packets pork flavored top ramen seasoning packets

  • Preheat oven to 350°.
  • Heat 2 tablespoons of butter in skillet on medium high heat.
  • Add carrots and saute 2-3 minutes until they begin to soften.
  • Add green onions and garlic sauteing until fragrant.
  • Add apples, sauteing until beginning to soften.
  • Whisk together the pork seasoning packets into the apple cider.
  • Add the remaining butter and apple cider mixture to pan.
  • Fold in bread pieces, stirring to coat.
  • Cook until liquid is completely absorbed.
  • Fold into a casserole and bake 15 minutes or so to heat completely through.

 

PULLED PORK TACOS

Lard is made of animals fats, most commonly rendered hog fat. Crisco and Lard are both shortenings. Lard is shortening. BUT, Crisco is a shortening made from vegetable oils therefore Crisco is NOT lard.

LOL while this sounds confusing, it’s pretty simple really.  For this recipe because I am DESPERATELY trying to clean out the pantry AND the freezer I improvised this time, but did not reflect my changes in my normal recipe (BELOW) which is a recipe I made combining the best ingredients (for us) and cooking procedures (for me) from Guy Fieri’s version with Giada’s version of Pulled pork.

PULLED PORK
3-pound bone in pork butt, cut into 4 pieces
3 pounds refined lard
1 red onion, roughly chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons FRESH ground sea salt
1/2 teaspoon dried oregano
1 chipotle in adobo, diced plus 1 tablespoon of the adobo sauce
1 cup beer, such as Modelo Especial
Corn tortillas, for serving

GARNISHES
Pico De Gallo, recipe below
Sour cream
Chopped green onions, sliced or diced
Lime wedges, for serving
Radish slices, for serving

  • Remove the pork butt from refrigerator 1 hour before cooking. Do not remove the bone.
  • Preheat oven to 350°.
  • In a small bowl, mix together the cumin, coriander, salt and oregano.
  • Rub the spice mixture all over the pork roast.
  • Bring oil to 250°.
  • Carefully add pork pieces to the hot oil. Keep pork pieces moving so they don’t stick until the are well seared on ALL sides.
  • Remove meat from lard and add onions and garlic, sautéing 2-3 minutes. DO NOT LET GARLIC BURN – IF IT DOES, START OVER!
  • Add pork pieces to roaster.
  • Use a slotted spoon to remove onions and garlic, adding it to the meat. Discard oil.
  • Whisk together the beer, chipotle pepper pieces and adobo sauce.
  • Pour beer mixture over pork pieces.
  • Bake 1-1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180°.
  • Cover and let rest for 15 minutes.
  • Shred the meat. Discard the bone and any gristle.
  • Add the shredded meat back to the slow cooker and toss with the onions and cooking juices.
  • Serve with Pico de Gallo, warm tortillas and garnishes.

PICO DE GALLO
4 Roma tomatoes
1 red onion, diced
1 jalapeno, diced
2 tablespoons chopped cilantro leaves
1/2 lime, juiced
Salt and freshly ground black pepper

  • Combine all ingredients and season with salt and pepper, to taste.
  • Let sit for 15 to 20 minutes.
  • Serve.

FRENCH ONION SMOTHERED PORK CHOPS

FRENCH ONION SMOTHERED PORK CHOPS adapted from the Chunky Chef serves 4

1 Vidalia onions peeled, cut in half, and sliced into half-moon shaped slices
1 shallot cut in half, and sliced into half-moon shaped slices
2 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 1/4 cups beef stock
4 boneless pork chops about 1 – 1 ½ inches thick
FRESH ground sea salt and black pepper, to taste
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 ½ tablespoons WONDRA flour
4 slices provolone cheese
1 cup shredded Swiss or gruyere cheese
fresh thyme sprigs

  • Preheat oven to 400°.
  • Melt butter and avocado oil in a large cast iron or other oven safe skillet, over MED-HIGH heat.
  • Add sliced onions and shallots, saute’ 3-5 minutes, until soft.
  • Add garlic and saute’ another minute until fragrant.
  • Add 1/4 cup beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
  • Whisk together the salt, pepper, dried thyme and garlic powder.
  • As onions are sautéing, season both sides of pork chops with seasoning mix.
  • Transfer onions to a plate, do not wipe out skillet.
  • Reduce heat to medium, add a drizzle of avocado oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.
  • Transfer pork chops to plate.
  • Return cooked onions to pan and sprinkle with flour.
  • Stir to coat and cook about a minute.
  • Add remaining 1 cup beef stock and stir often until mixture comes to a boil.
  • Season with a pinch of salt and pepper.

Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops.
  • Top with a slices of provolone cheese and a 1/4 cup mound of the shredded Gruyere on top each chop.
  • Add a few sprigs of fresh thyme to the skillet.
  • Place skillet in oven and bake 8-10 minutes, until cheese is melted and gooey.
  • Before serving, spoon some of the beef stock/onion mixture over the top of the cheese.
  • Garnish with some additional black pepper if desired.

 

SWEET & SPICY BACON DUTCH BABY PANCAKE

Giving up sugar is the HARDEST thing I have ever had to do. And since it will NEVER change I’m still working to take some favorite recipes and rework them into less sugary meals so I can eat them.

SWEET & SPICY BACON adapted from GIADA
1 pound slab bacon, cut into 1-by-1/2-inch pieces **
1/4 cup PURE maple syrup
1/2 teaspoon FRESH ground black pepper
1/8 teaspoon cayenne pepper 2 tablespoons FRANK’S original hot sauce

  • Place the bacon in an even layer in a large skillet.
  • Cook over medium-low heat, stirring often with spatula until the bacon is light golden brown, about 20 minutes.
  • Whisk together the maple syrup, black pepper and Frank’s in a small bowl.
  • Pour off some of the rendered bacon fat, leaving just a small amount.
  • Return the skillet to the heat and pour the maple syrup mixture over the bacon.
  • Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes.
  • Serve warm.

DUTCH BABY PANCAKE
3 tablespoons butter
3 eggs
3/4 cup milk
2 teaspoons PURE vanilla
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon sea salt
1 teaspoon lemon zest, from 1 lemon
OPTIONAL
2 tablespoons powdered sugar, to garnish
Berries, whipped cream, jam or maple syrup if desired

  • Preheat the oven to 400°.
  • Place butter in a 10-12 inch enameled cast iron skillet and place skillet in the hot oven to heat up while you mix the batter.
  • In a small bowl whisk together the eggs, milk and vanilla until smooth.
  • In a separate medium bowl whisk together the flour, sugar, salt and lemon zest.
  • Add the wet ingredients to the dry ingredients and use an electric beater to fully incorporate the wet and dry together until smooth.
  • Allow the batter to rest for 5 minutes.
  • Remove the pan from the oven and swirl butter over all sides.
  • Pour the batter into the center of the pan and place the pan in hot oven.
  • Bake for 20 to 25 minutes or until puffed and brown around the edges and set in the center.
  • Remove from the oven and dust with powdered sugar. The pancake will immediately start to collapse.
  • Top with bacon pieces or berries and whipped cream.
  • Dust with powdered sugar and add berries if desired.

NOTES**

  • Any leftover bacon is PERFECT in a homemade baked BBQ bean recipe.
  • SLAB bacon can be hard to find. When I can’t find it, I use thick sliced and cut it into 2 inch pieces.