Category: PORK

ROAST PORK TENDERLOIN &/OR TROPICAL GLAZED PORK TENDERLOIN

This is my favorite method of cooking pork tenderloin. Bring the tenderloin to room temperature 30 minutes before cooking. Preheat your oven to 425 degrees. Lightly coat your ovenproof skillet with oil and sear the tenderloin over a medium-high heat and brown all sides. Salt and pepper to taste while searing.

If you’re using a glaze, apply it now.  The glaze I like is in the recipe below.

Place skillet in the oven and roast 15 to 20 minutes per pound, until internal temperature is 145 degrees. Remove from the oven, tent the pork with foil and let it rest about 5 minutes before serving. If you don’t use a glaze, make a quick pan sauce by deglazing the skillet with chicken broth, wine, fruit juice or another flavorful liquid.

Take its temperature ~ The tenderloin’s small size and leanness make it extremely susceptible to overcooking. The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees). But, gourmet chef’s prefer removing the pork at 145 or 150 degrees (it is perfectly safe at this temperature) and letting it rest for 5 minutes.

For a glazed version try this recipe:
TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice
  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45 minutes or until meat thermometer reads 150 degrees.

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ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with non-stick cooking spray.
  • In a large mixing bowl toss together the bread, ham, peppers, onions and half of the cheese.
  • Pour in the egg mixture and continue tossing until bread pieces are well coated in egg mixture.
  • Spoon into prepared ramekins.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.

NEXT DAY:

  • Preheat oven to 350°.
  • Bake until set, about 30 minutes.

STICKY GLAZED PORK CHOPS

WHY IT WORKS: LET’S SEE, it’s sticky, it’s sweet, it’s savory, it’s glazed, it’s juicy and IT’S YUMMY! Oh AND the glaze works on pork, chicken, beef and veggies too! It’s also quick and easy, but looks like it was super involved.

STICKY GLAZED ANYTHING
Protein of choice for 2 or veggie combo (I used broccoli and carrots with pork chops)
1 teaspoon sesame oil
1 large green onion, sliced thin on an angle
4 tablespoons sweet chili sauce
1 tablespoon Bragg’s amino acids
2 tablespoons honey
2 tablespoons avocado oil
salt and pepper to taste
sesame seeds

  • Heat avocado oil over medium high heat in cast iron skillet.
  • Season your protein. If using vegetables, season and saute’ just until beginning to soften.
  • Generously season your protein of choice.
  • Sear your choice of meat 3-4 minutes per side, set aside and keep warm.
  • Add sweet chili sauce, Bragg’s amino acids, honey and 1 tablespoon of water to pan, whisking combine.
  • Bring to a SLOW boil and then immediately reduce to a simmer.
  • Add protein or veggies back in and coat well with sauce.
  • Turn frequently and cook until glazed well and sauce has thickened.
  • Top with green onions and sesame seeds.

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HUMPTY DUMPTY HAM & STUFFING

This is another recipe originally found in COLD WEATHER COOKING (1990) by Sarah Leah Chase. I have manipulated this recipe several times over the years to a whole new recipe, but loved the name so have always kept it.

The original recipe called for a bone-in ham. I have by passed that for convenience, BUT I always keep a Honey Baked Ham bone in the freezer for recipes like this and Split Pea Soup. I usually make them back to back for that reason so nothing is wasted also.

WHY THIS RECIPE WORKS: It is sweet and savory ALL at the same time, makes enough for the perfect family Sunday dinner with plenty of leftovers too.  The extra dressing freezes well too.

HUMPTY DUMPTY HAM
4-5 pound ham
1 cup coarsely chopped dried apricots
1/2 cup Marsala wine (original recipe called for Madeira, but I use what I ALWAYS have on hand)
3/4 cup salted butter
1 large yellow onion, chopped
1 large shallot, chopped
1/2 cup golden raisins
6 large mushrooms, cleaned and chopped
4 ribs celery, chopped
4 cups stuffing (I usually make my own out of stale sourdough), but the original recipe called for Pepperidge Farm corn bread stuffing
2 cups chopped pecans (original recipe called for 2 1/2 cups)
1 large can crushed pineapple (NOT the one in heavy syrup and DO NOT DRAIN)
1 tablespoon creamy horseradish**
2 tablespoons sour cream**
1 large egg
1 teaspoon ground cloves
2 teaspoons ground coriander
Zest of 1 large Orange
1/2 cup Fresh Orange Juice
1/2 cup ham broth
1 cup cream Sherry
1 cup pineapple juice
3/4 cup honey
Honey Baked Ham bone

  • In a large dutch oven cover ham bone with water, season with salt and pepper and simmer over a medium heat for 2 hours until ham is falling off the bone.
  • Strain broth into a large bowl to cool.
  • Pick through ham pieces saving the best for your Split Pea Soup and save for later.

  • Make a crater in the center of each half of ham and set aside.***
  • In a small sauce pan bring the wine, raisins, apricots and mushrooms to a SLOW boil and simmer for 10 minutes. Remove from heat to cool.
  • Over medium high heat, melt the butter in a LARGE skillet.
  • Add onions, shallots and celery, sautéing until they soften.
  • Transfer onion mixture to a LARGE mixing bowl.
  • Add stuffing, pecans and pineapple blended loosely.
  • Stir in apricots and any residual wine.
  • Whisk together the horseradish, sour cream and egg. Then blend in cloves, coriander and orange zest. Fold into stuffing until well blended.
  • Preheat oven to 400°.
  • Stuff each side of ham with the stuffing mixture and then either tie the ham pieces together with kitchen string or us baking bands.
  • Bake any leftover stuffing in a baking dish at the same time.
  • Place ham in roasting pan.
  • Whisk together the pineapple juice, orange juice, ham broth and cream sherry. Pour around the ham.
  • Cover with foil and bake 1 hour.
  • Reduce heat to 325° and uncover the ham.
  • Whisk together 1 cup of the pan juices with the honey.
  • Spoon half of the honey mixture over the ham ad bake another hour, basting often with the glaze.
  • Let ham rest 10 minutes before slicing.
  • Slice serve and enjoy!

**Original recipe called for 3 tablespoons Dijon mustard, but I am deathly allergic and have had to make substitutions.

***I often just halve the ham and make a thick layer of stuffing between the two halves and close with baking bands.

NOTE: If you are FORTUNATE enough to have a really cool butcher, they will USUALLY bone a bone in ham for you. Be sure and save the bone for soup at a later time.

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VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY

This recipe originated from the Southern Living cookbook, Off the Eaten Path as Vanilla-Cognac-Brined Pork Tenderloin with Gingersnap Jus. It’s from the Krazy Kat Restaurant at The Inn at Montchanin Village in Delaware. I made just a few changes to work with what I had on hand and really liked them so will keep the changes for future meals.

VANILLA COGNAC BRINED PORK with GINGERSNAP GRAVY

1/2 cup cognac
1/4 cup sugar
3 tablespoons kosher salt
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian flat leaf parsley
1 tablespoon vanilla extract
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons corriander seeds
1 1/2 teaspoons tri-color peppercorns
2 bay leaves
1 vanilla bean. split and scraped
3 cups water
1 1/2 pounds bone-in pork chops

  • Whisk together everything except the pork chops.
  • Place pork chops in a Tupperware marinader or ziplock bag in a bowl (in case it leaks).
  • Add brine mixture and close, marinading for 24 hours.  If using the Tupperware turn it over every few hours.
  • Begin gravy before grilling chops.
  • When ready to grill, drain pork chops of all marinade and pat dry.
  • Grill 3-5 minutes preside depending on thickness until 155˚.
  • Let meat rest under foil 10 minutes.

GINGERSNAP GRAVY

18 gingersnap cookies
1 1/2 teaspoons avocado oil
1 Shallot, diced
1/2 teaspoon caraway seeds
1/2 cup Marsala wine
2 tablespoons red wine vinegar
4 cups beef broth
2 tablespoons molasses

  • Pulse cookies in food processor until finely ground.
  • Heat oil in sauce pan over medium-high heat.
  • Saute’ shallot and caraway seeds until onion softens.
  • Add wine, vinegar and broth.
  • Reduce heat and simmer 20 minutes.
  • Slowly whisk in cookies and molasses until well blended and gravy thickens.

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FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

This recipe originated with Blue Apron.  I’ve made some hubby induced changes that we like so much better. A few of the changes I made were only technical, but made for a much better texture. The original recipe called for the cheese to be cubed.  I’ve changed it to slices for a more even melt and the hint of cheese peeking out crisps up and seals the edge of the pork chop. I also traded the tomato paste out for sun-dried tomato pesto and added the crispy shallot rings.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

2 thick boneless center cut pork chops
1 red mini sweet pepper
1 yellow mini sweet pepper
1 orange mini sweet pepper
1 small shallot
2 ounces Fontina Cheese
1 tablespoons Classico Sun-dried tomato pesto
1 tablespoon Champagne vinegar
1/8 cup chicken broth
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons Wondra flour
2 tablespoons rice flour
1 + 1 + 1 tablespoons Avocado oil

  • Slice the peppers into small rings – discard seeds.
  • Slice the shallot into thin rings.
  • Slice the cheese into thin slices.
  • Dry the pork chops.
  • Butterfly the pork chops ALMOST all the way through.
  • Sprinkle fresh ground pepper inside pork chops.
  • Evenly lay cheese slices inside pork chops with just a hint of cheese peeking out when you close the pork chop.
  • Season both sides with salt and pepper to taste.
  • Coat pork chops with Wondra, shaking off excess flour.
  • Heat 1 tablespoon avocado oil in skillet until sizzling, reduce heat slightly and add pork chops, cooking 4-6 minutes per side or until browned and cooked through.
  • Add 1 tablespoon avocado oil to skillet over medium high heat.
  • Add pepper rings stirring until peppers are slightly softened.
  • Season with salt and pepper to taste.
  • Add the tomato pesto, sugar and oregano, stirring frequently until tomato paste is deep red and fragrant.
  • Add the vinegar and chicken broth, cooking until thick and saucy.
  • Break apart the shallot slices into rings.
  • Toss shallot rings with the rice flour until thoroughly coated. Tap off excess flour.
  • Heat remaining oil over medium high heat until sizzling.
  • Add shallot rings in a single even layer stirring frequently until shallots are browned and crispy. Transfer to paper towels to absorb excess oil.
  • Plate pork chops and top with sauce and shallot rings.
  • Enjoy!

 

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PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM and ALL the FIXIN’s

So we changed our mind and stayed home for Easter dinner. We decided it’s just too busy around here and we didn’t want to fight the crowds.  Fortunately, we decided on Wednesday night so I was able to shop on Thursday and NOT fight the crowds in the markets.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM
1 spiral sliced ham 8-10 pounds
1 jar pineapple preserves
1/2 cup minced carrot tops
2 cups brown sugar

  • Add the ham to the slow cooker, trimming off the bottom as needed to fit it into the slow cooker Add the trimmed fat pieces around the ham in the slow cooker.  They will help keep the moisture level up.
  • Whisk together preserves and minced carrot tops.
  • Spread glaze on ham.
  • Cover with the brown sugar.
  • Cook on low for 2-3 hours.
  • Cover with a light covering of brown sugar and serve.

ROASTED CARROTS AND ASPARAGUS with BERNAISE SAUCE
3 large carrots, sliced thinly and diagonally
3-4 stalks asparagus, per person, trimmed and cut into pieces
2 tablespoons butter
salt and pepper, to taste
1 batch Bernaise sauce

  • Bring a double boiler of water to a boil.
  • Add butter, salt and pepper to water.
  • Add carrots and asparagus to vegetable steamer.
  • Cover and steam 15-20 minutes until crisp tender.
  • Top with sauce and serve immediately.

BERNAISE SAUCE
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
Juice of 1 large fresh lemon
1 tablespoon finely chopped fresh tarragon

  • Melt 1 tablespoon butter in a small saucepan over medium heat.
  • Add shallots and a pinch of salt and pepper; stir to coat.
  • Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
  • Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
  • Transfer shallot reduction to a small bowl and let cool completely.
  • Meanwhile, fill a blender with hot water to warm it; set aside.
  • Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
  • Transfer butter to a measuring cup.
  • Drain blender and dry well.
  • Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender.
  • Purée mixture until smooth.
  • With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Blend until smooth and creamy, 2-3 minutes.
  • Pour sauce into a medium bowl stirring in shallot reduction and tarragon.
  • Season to taste with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature. I prefer fresh if your time allows.


POTATOES AU GRATIN
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates sharp cheddar
Wondra Flour

  • Preheat oven to 350°.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

Dessert was a recent inspiration from a new restaurant.  Tony Mandola’s Gulf Coast Kitchen is a fantastic place.  We had the BEST waiter who made our meal so enjoyable while he treated us to dessert and the history of two restaurant families (Carrabas Italian Grill and Ninfas Mexican Cantina) melding together to create this restaurant. I couldn’t find a recipe so I kind of made it up as I went and came VERY close.

BANANA KEY LIME PIE

1 large firm banana, sliced thin
1/4 cup Malibu rum
1 graham cracker crumb crust
14 ounce can Eagle sweetened condensed milk
3 egg yolks + 2 tablespoons sugar
1/2 cup Key Lime Juice

  • Preheat oven to 350°.
  • Soak banana slices in rum.
  • Pat banana slices dry.
  • Combine milk, egg yolks, sugar and lime juice, beating until smooth like custard.
  • Layer banana slices in a layer on top of graham cracker crust.
  • Top with custard and bake 12-15 minutes until JUST barely set.
  • Cool 10 minutes.
  • Move to refrigerator, chilling several hours before serving.
  • Top with whipped cream.

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PINEAPPLE SESAME PORK and BROCCOLI

PINEAPPLE SESAME PORK and BROCCOLI

1 1/2-2 pounds boneless, skinless pork shoulder, cut into bite sized pieces
1 inch piece ginger, peeled and grated
1 clove black garlic, minced
1 tablespoon and 2 teaspoons balsamic vinegar
1 tablespoon and 2 teaspoons Bragg’s amino acids
1 1/2 pound broccoli
2 shallots, thickly sliced
2 + 1 tablespoons avocado oil
2 tablespoons sesame seeds
1/2 of a small pineapple, peeled and cut into 1/2 inch pieces
Fresh ground salt
1 tablespoon unsalted butter

  • Preheat oven to 450°.
  • Place roasting pan in oven while it is preheating.
  • Cut pork into 4 steaks about 1 inch thick.
  • Seasons steaks with salt. Set aside.
  • Whisk together dressing ingredients – ginger, garlic, 1 tablespoon of the vinegar and 1 tablespoon of the amino acids in a medium bowl and set aside.
  • Bring a saucepan of salted water to a boil.
  • Remove stalk from broccoli. Peel, trim and slice stalk into 1/4 inch planks.
  • Divide florets into bite size pieces.
  • Blanch stems and florets for about 10 seconds until bright green.
  • Transfer to a rimmed baking sheet to cool.
  • Pat broccoli dry and add to medium bowl with shallots, sesame seeds and 2 tablespoons of the oil. Season with salt.
  • Transfer broccoli mixture to hot roasting pan, roasting 8-10 minutes until crisp tender.
  • In a large cast iron skillet heat 1 tablespoon avocado oil over medium high heat.
  • Cook pork, stirring frequently until a deep golden brown on all sides and cooked through, about 5-8 minutes.
  • Transfer to cutting board and let rest 10 minutes.
  • Pour off most the oil from the skillet.
  • Add pineapple and 1 tablespoon of water, turning often until softened and starting to brown.
  • Add butter and pork juices from the cutting board, tossing until sauce is glossy and emulsified.
  • Stir in the remaining vinegar and amino acids.
  • Season as needed with salt and pepper.
  • Add broccoli mixture to reserved dressing , tossing to coat.
  • Add pork pieces.
  • Top with pineapple mixture.
  • Toss to coat.
  • Serve with rice.

 

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PAELLA STYLE CHICKEN & RICE

PAELLA STYLE CHICKEN & RICE
1 cup frozen pearl onions, thawed and drained
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup dry sherry
1 3/4 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined

  • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
  • Add sausage and brown about 5 minutes. Remove with slotted spoon to a plate and cover.
  • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add remaining oil to pan.
  • Add fennel, onions and bell pepper to pan sauteing until fennel softens.
  • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
  • Add tomatoes and cook, stirring 5 minutes to blend well.
  • Add rice and coat well. Add water, chicken broth and sherry. Cover and bring to a boil over high heat.
  • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  • Arrange chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
  • Garnish with fennel fronds and Enjoy.

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE

Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half.  I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)

CHICKEN RUB
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar

MANCHAPENO SAUCE
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced

  • Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
  • Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
  • Stir in the salt, pepper, jalapeno, and parsley.
  • Keep warm on low, stirring occasionally.
  • Season chicken with the chicken rub.
  • Grill chicken over direct heat at 400f for 4 minutes.
  • Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
  • Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
  • Toast both sides of the bread over the flames.
  • Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
  • Ladle the sauce over the sandwich and serve immediately.

NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”.  If you don’t like heat, you could use a roasted red bell pepper instead.

CHIPOTLE DR PEPPER SHREDDED PORK

CHIPOTLE DR. PEPPER SHREDDED PORK

Prep Time:  5 Minutes
Difficulty:     REALLY Easy
Cook Time: 6+ Hours
Servings:    18-20 Servings

1 Large Vidalia Onion
5-7 pound Pork Shoulder or Pork Butt
Freshly ground Salt
Freshly Ground Black Pepper
11 ounce Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
1/3 cup packed Brown Sugar
1 batch Sauce Recipe below **

  • Preheat oven to 300˚.
  • Peel the onion and cut it into wedges. Lay onion wedges in the bottom of a large dutch oven.
  • Generously salt and pepper the pork roast, then set it on top of the onions in the pan fat side up.
  • Puree the peppers and the juice.
  • Strain the peppers to remove the seeds and skins.
  • Mix together the pureed peppers and  brown sugar.
  • Pour over top of the roast then pour the  Dr. Pepper over it all.
  • Cover and place in oven.
  • Cook for at least six hours, undistrubed.
  • Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not  falling apart, return to the oven for another hour or until it is.
  • Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
  • Drain the meat in a colander and discard all but 1 cup of the liquid.
  • Add warm sauce (recipe below) to meat and coat well. If necessary use the 1 cup of liquid to keep the meat moist and juicy.
  • Keep warm until ready to serve.
  • Serve on warm flour tortillas topped with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.NOTE: You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold.  Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

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**BBQ SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam
1 tablespoon Bragg’s Aminos
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

  • In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
  • Reduce heat to as low as possible and simmer while the ribs bake.
  • Sauce will thicken during this simmering so stir frequently.

**NOTE:  If you prefer, a bottle of your favorite BBQ sauce will work just as well.

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BROWN SUGAR PORK CHOPS

BROWN SUGAR PORK CHOPS

2 teaspoons vegetable oil
4 boneless pork rib or loin chops, 1/2 to 3/4 inch thick
1/4 teaspoon ground black pepper
1 medium onion, halved lengthwise and thinly sliced
1/4 cup orange juice
2 tablespoons packed brown sugar
1/4 teaspoon crushed red pepper

  • In a large skillet heat oil over medium heat.
  • Sprinkle chops with black pepper.
  • Cook pork chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking.
  • Remove chops from skillet; cover and keep warm.
  • In the same skillet cook and stir onion over medium heat for 3 minutes or until tender.
  • Push onions around the edges.
  • Lower heat to low and add orange juice, red pepper and brown sugar, stirring for 1 minute or until sugar is completely dissolved and heated through.
  • Stir onions into sauce.
  • Spoon sauce over chops.