- Drizzle one tablespoon of olive oil on a plate.
- Salt and pepper pork chops and lay in olive oil seasoned side down.
- Salt and pepper tops and drizzle with remaining olive oil.
- Let sit for 30 minutes.
- In a small saucepan combine vinegar and honey, blending well. Cook until reduced to about 1/4 cup. Add butter and rosemary. Set aside.
- Melt remaining butter in sizzling skillet.
- Add pork chops and brown on both sides.
- Brush on glaze and cook through.
- Enjoy.
Category: PORK
SMOTHERED BBQ PORK CHOPS
SMOTHERED BBQ CHOPS
2 + 2 tablespoons butter
1/2 teaspoon smoked paprika
2 1/2 cups chicken broth
1 cup BBQ sauce
4 3/4 inch bone-in pork chops
2 small red onions, thinly sliced
2 carrots, thinly sliced on an angle
1/3 pound green beans, trimmed and cut
1/3 pound sugar snap peas, trimmed
1 1/2 cups long grain white rice
1 lemon, thinly sliced (optional)
minced parsley
salt and pepper to taste
- Preheat oven to 375 degrees.
- In a large skillet heat butter on medium high.
- Sprinkle paprika, salt and pepper on both sides of pork chops.
- Brown pork chops on both sides until browned (5-6 minutes).
- Transfer to a plate.
- Add remaining butter and onion to skillet and saute until tender.
- With a slotted spoon remove onions to a small bowl.
- Add carrots, beans, parsley and peas to skillet sauteing a few minutes.
- Add rice and broth. Heat to boiling.
- Move rice mixture to baking dish sprayed with PURE.
- Layer pork chops over rice mixture.
- Layer lemons over pork chops.
- Spoon onions over lemons.
- Spread BBQ sauce over all.
- Cover and bake 30 minutes or until all liquid is absorbed and rice is tender.
Orange Maple Pork Tenderloin
Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper
- Put pork tenderloin in a ziploc bag.
- In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag.
- Marinate for as long as you can – overnight, if possible.
- Remove pork from the plastic bag, reserving the marinade.
- Place in baking dish.
- Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
- While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
- Remove pork from oven and cover with foil for 10 minutes. The pork will continue to cook and reach 145 degrees.
- When the pork is finished, slice and serve with the marinade as a sauce.
DANISH CUBE STEAK and GROWN UP MAC & CHEESE
DANISH CUBE STEAK REVISITED
3 ounces bleu cheese crumbles
3/4 cup mayonnaise
1/4 cup minced green onions
6 pork cube steaks
1/2 cup panko crumbs
2 tablespoons butter
- In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
- Coat steaks on both sides with mayonnaise mixture.
- Dredge through panko crumbs.
- Melt butter in a large skillet over medium heat.
- Add cube steaks and brown on both sides.
GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions. Drain Well.
- Melt butter in a medium saucepan. Add salt.
- In a small food processor pulse bleu cheese crumbles until fine. Set aside.
- Add flour and whisk constantly over medium heat until smooth.
- Gradually add milk, whisking constantly.
- Add hot sauce. Bring to a slow boil. Simmer for 5 minutes.
- Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
- Mix pasta and cheese mixture together until well blended.
- Scoop into a casserole or ramekins.
- Bake 15-20 minutes.
- Top with chopped chives.
CARNITAS – GREEN CHILE STYLE
Add the pork pieces back into the onion mixture and coat well.
Serve with your favorite salsa, grated cheese and sour cream. Enjoy!
**TO MAKE YOUR OWN SAUCE:
3 jalapenos
1/2 pound tomatillos
2 tablespoons minced cilantro leaves
3cloves garlic
1/4 teaspoon sea salt
- Grill jalapenos until lightly charred.
- Halve the tomatillos and simmer until soft. Allow to cool and drain off water.
- Blend the peppers, tomatillos, garlic and salt until smooth.
- Stir in cilantro.
GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE
GRILLED PORK CHOPS & RASPBERRY BBQ SAUCE
6 tablespoons Alessi raspberry blush vinegar
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons grandma’s molasses
1 teaspoon Frank’s Red Hot Pepper Sauce
2 cloves garlic, minced
1/2 teaspoon sea salt
4 thin pork chops
skewers
- Whisk all the ingredients (except pork chops) together until well blended over a medium heat.
- Bring to a simmer, whisking occasionally until thickened and reduced to 1/2 cup.
- Skewer each pork chop with 2 skewers.
- Generously salt and pepper each side.
- Bring your grill to temperature.
- Brush each side with sauce.
- Spray grill surface with PURE.
- Place chops on grill, grilling uncovered for 2-3 minutes total, turning once.
CARIBBEAN PORK STEAKS
2-3 pounds of pork, 4 chops or 2 steaks
2-3 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 cup pineapple sundae topping*
1 teaspoon Caribbean jerk seasoning
pineapple slices
- In a small bowl whisk together the pineapple topping, red pepper, Caribbean jerk seasoning and garlic. Set aside.
- Salt and pepper the chops on both sides.
- Grill or broil chops until they are no longer pink near the bone.
- Brush with glaze on both sides of pork chops and pineapple slices and return to the grill or broiler until the glaze bubbles and the pineapple is heated through.
- Garnish with grilled pineapple slices.
*apricot pineapple preserves substitutes really well.
BOHEMIAN PORK CHOPS aka PORK CHOPS IN BEERY GRAVY
- In a large skillet, melt butter.
- Brown pork chops, generously salting and peppering.
- Remove pork chops, keep warm.
- Saute’ onion and celery until soft and translucent.
- Add flour, stirring until golden.
- Add water, stirring until well blended.
- Add beer and simmer until begins to thicken.
- Add pork chops back in and heat through.
SLOW COOKED PORK TENDERLOIN AND SAUERKRAUT
SLOW COOKED PORK TENDERLOIN AND SAUERKRAUT
makes 6-8 servings
2-32 ounce jars of sauerkraut, drained
2 1/2 cups chicken broth
1 package Lipton onion soup mix
3 pound boneless pork loin roast3 tablespoons brown mustard**
- Combine sauerkraut, chicken broth and Lipton soup mix until well blended.**
- Add pork roast, cutting in half if necessary to avoid over crowding.
- Set on low for 8 hours.
SAVORY SPICE SHOP ~ BLACK & BLEU CHEESE VINAIGRETTE
- 2 ounces Bleu Cheese Powder
- 2 teaspoons Cook County Charcoal Seasoning
- 1/2 cup blue cheese crumbles, optional to taste
- 1 cup buttermilk
- 1 cup mayonnaise (sour cream if you want a vinaigrette)
- 4 tsp. white vinegar (I used apple cider vinegar)
Notes: Replace the mayonnaise with sour cream for a tasty dip version of this dressing.
- Place all ingredients in a medium bowl and stir to combine thoroughly. I used my small food processor.
- Transfer to a sealed container and chill until ready to serve.
GLAZED STUFFED PORK CHOPS – the secret is in the sauce
Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced
- Preheat oven to 350°.
- Slit each pork chop along 2 sides to create a large pocket.
- *Toast each slice of bread well and then lightly butter.
- Cut each piece into small squares.
- Toss with thyme, garlic salt and pepper.
- Stuff each pork chop with 1/3 cup of mixture.
- Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
- Place chops in a square greased baking dish.
- Arrange remaining stuffing around the edges.
- Glaze chops and stuffing tops.
- Bake uncovered 30 minutes.
- Turn chops, glaze chops and stuffing again. Bake another 30 minutes.
*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency. Use whatever flavor speaks to you.
PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS
PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS
PINEAPPLE PIGGY PIE
1 pound ground ham
1 pound ground pork (I used Jimmy Dean Organic sausage)
1 cup crushed corn flakes
1/4 teaspoon white pepper
2 eggs, beaten
1 cup whole milk
2 cups mashed potatoes
1 large can crushed pineapple, drained VERY well
- Preheat oven to 350˚.
- Combine ham, pork, eggs, corn flakes, milk and pepper until well mixed.
- Spray the bottom of a 9×13 baking dish.
- Layer the pineapple on the bottom.
- Top with Meat mixture.
- Top with mashed potatoes.
- Bake for 1 hour.
ROASTED SPICED CARROTS
1 pound baby carrots
2 tablespoons Avocado oil
2 large cloves garlic, minced
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup golden raisins
Juice of 1 lemon
- Cut carrots in half and then cut in half again.
- Toss carrots with oil, garlic, sugar, cumin, sea salt and cinnamon.
- Roast 20 minutes or until fork tender.
- Remove from oven.
- Toss with raisins and lemon juice.