Category: PORK

BOHEMIAN PORK CHOPS aka PORK CHOPS IN BEER GRAVY and a drum roll please…

Let’s start the day off with our big CSN giveaway winner.  Drum roll please…

The winner is Julie from Mommie Cooks!
Congratulations!

This was from another scrap of recipe I found in gram’s things.  I don’t know if she ever made it, but pork chops and beer in the same sentence got hubby’s interest and so we had some fun experimenting with this recipe.

BOHEMIAN PORK CHOPS aka PORK CHOPS IN BEER GRAVY
4-6 thick boneless pork chops
1 small onion, cut into thin rings
1 stalk celery, chopped
3 tablespoons flour
salt and pepper to taste
2 tablespoons butter
2/3 cup water
1 beer ~ your favorite flavor
  • 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.
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Grilling Tip: Coarse Language

When it comes to grilling and fire roasting, sometimes being “less refined” is better. I like to use much more coarse ingredients in my rubs. I just think that the more intense heat of live fire cooking brings out the rich flavors of chunky ingredients that ground spices just can’t deliver.
Take for example this recipe for Cajun Pork Roast from the National Pork Board.

2-pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing.

The first time I ever made this, I just used powdered spices and it was very good. But since then, I began to adjust it using coarser ingredients. The slight adjustments make a much heartier and more flavorful dish.
3 tablespoons paprika
1/2 teaspoon cayenne pepper (use 1 teaspoon of red pepper flakes instead)
1 tablespoon garlic powder (use 1/2 Tbsp of garlic powder and 1/2 Tbsp of dried minced garlic)
2 teaspoons thyme (use fresh that was dried for a few days and then crumbled)
2 teaspoons oregano (use fresh that was dried for a few days and then crumbled)
1/2 teaspoon salt (use the most coarse grain you can find)
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg (fresh ground)
These little adjustments give you a rub that instead of being a dusty powder, looks like this…

It adds more texture…

And amplifies the flavors of the final dish.

So the next time you are grilling out, give this tip a try. Look at your dry rub ingredients and consider how you can make them “chunkier”. I think you’ll be glad you did.
[Please excuse this rehash of a dish I’ve made several times before. My outdoor kitchen is being demolished and rebuilt this week.]

PEACH BBQ RIBS

3 pounds cut spareribs

1 can Peach Comstock*

1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**

Juice of 1 lemon

salt and pepper 

1 tablespoon Frank’s hot sauce

  • Sprinkle ribs with salt and pepper; rub well. 
  • Place in baking dish and top tightly with foil, shiny side in.
  • Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
  • Pour off any excess liquid. 

  • In the meantime pour peach Comstock into a food processor and puree.
  • Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
  • Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
  • Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.

BOHEMIAN PORK CHOPS aka PORK CHOPS IN BEER GRAVY

This was from another scrap of recipe I found in gram’s things.  I don’t know if she ever made it, but pork chops and beer in the same sentence got hubby’s interest and so we had some fun experimenting with this recipe.
BOHEMIAN PORK CHOPS aka PORK CHOPS IN BEER GRAVY
4-6 thick boneless pork chops
1 small onion, cut into thin rings
1 stalk celery, chopped
3 tablespoons flour
salt and pepper to taste
2 tablespoons butter
2/3 cup water
1 beer ~ your favorite flavor
  • 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.

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SIMPLY DELICIOUS SUNDAY ~ ROAST 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.

PORK CHOPS AND SCALLOPED POTATOES

Don’t forget to enter our CSN STORES sponsored BIRTHDAY BASH GIVEAWAY here.

This is a tried and true recipe good for winter or summer because of the crock pot.  Recently we were asked out for my aunt’s birthday party.  At the last minute I was asked to prepare it at home instead.  What could I say but yes?  It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company.  That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours.  But, shhhhhhhh don’t tell on me.  These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Land of Lakes block cheese*, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

*Velveeta works, but not nearly as well.

Try this Italian Green Bean & Tomato salad with this!

PORK CHOPS AND SCALLOPED POTATOES

This is a tried and true recipe good for winter or summer because of the crock pot.  Recently we were asked out for my aunt’s birthday party.  At the last minute I was asked to prepare it at home instead.  What could I say but yes?  It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company.  That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours.  But, shhhhhhhh don’t tell on me.  These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.
Insert finished picture here!  
I prepped them tonight to make tomorrow 
for a birthday dinner so we’ll have to take a picture then.

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

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Glazed Stuffed Pork Chops

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.aprons 3

TRADITIONAL CARNITAS

CARNITAS (my most favorite way to make this recipe)
2-3 pound boneless pork roast with fat
1 can Old El Paso verde enchilada sauce
1 large onion, chopped fine
2 cloves garlic, minced, Jar
sea salt
white pepper

  • Pre-heat oven to 300 degrees.
  • Lightly spray your baking dish with PURE.
  • GENEROUSLY salt and pepper both sides of your roast. Put in the baking dish.
  • Cover the roast with the onion pieces.
  • Whisk the minced garlic into your enchilada sauce.
  • Pour over the onions and roast to coat well.
  • Cover loosely with foil.
  • Bake for 3 hours or until fork tender.
  • Remove to cutting board with a juice well.
  • Shred the meat and return to pan with the juices.
  • Increase heat to 325 degrees.
  • Cook uncovered 30 minutes until tops are slightly crispy.
  • Turn the meat and bake another 30 minutes. There should be virtually no juices left.
  • Serve with warm tortillas, guacamole and salsa.

This makes enough for 4 large burritos. It is a lot of time and work so I usually double everything and then portion out for freezer packs.
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CARIBBEAN PORK STEAKS & TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD and GRAM’S VINAIGRETTE & MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

I want to make sure you know that this weekend Chris from Nibble Me This is hosting a Valentine’s Romance weekend over at OUR KrAzY kitchen and Dave from My Year on the Grill who hosts I CAN COOK THAT! at OUR KrAzY kitchen has been running a Romance series on his regular day where he tells us what men really want for Valentine’s Day. Now my hubby would tell you that Dave is so right as far as the dilemma between moink balls and flowers and chocolates. The recipes below are what hubby would prefer I serve for Valentines. Of course LOL he would also prefer it be served in bed by me already naked.

CARIBBEAN PORK STEAKS

Now I had to do these inside with the broiler this time, but they are sooooooooooooo much more impressive with the grill marks from the BBQ, yet it doesn’t change the flavor much.



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.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

  • Cut the cream cheese into 1/2 inch cubes.
  • Coat cream cheese cubes with the walnut pieces.
  • Freeze overnight or up to 2 months.
  • Preheat oven to 350 degrees.
  • Prepare salad.
  • Spray cookie sheet with PURE.
  • Remove as many cream cheese cubes as you need 5 minutes before baking them.
  • Spread out the cream cheese cubes.
  • Bake for 5 minutes until golden brown.
  • Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

  • In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
  • In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
  • Pour over the garlic and onion.
  • Shake well to combine until well blended.
MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST
The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.
This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.


1/4 cup sugar
1 teaspoon cinnamon
2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter, melted
1/4 cup chopped nuts
16 cherry HERSHEY’S KISSES*
crushed walnuts, optional
  • Combine sugar with cinnamon.
  • Separate crescent dough into 16 triangles.
  • Push a cherry Kiss into the center of each marshmallow
  • Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
  • Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
  • Dip in melted butter and place in regular sized muffin cups.
  • Roll in crushed walnuts.
  • Repeat with remaining marshmallows.
  • Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
  • Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
  • Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk
  • combine powdered sugar, vanilla and milk, and mix well.
  • drizzle
*Also good with other flavor HERSHEY kisses.

JAMBALAYA

JAMBALAYA

3 tablespoons olive oil
1 large bunch green onions, diced
3-5 cloves garlic, minced
2 cups diced cooked ham
1/2 cup white wine
1 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
3/4 cup long grain rice

  • Heat the oil in a dutch oven. Add the green onions and garlic and sauté until fragrant and tender.
  • Mix in remaining ingredients except for the rice and bring to a boil.
  • Add rice and reduce the heat. Simmer until rice is tender and the liquid has been absorbed, about 25 minutes.

TROPICAL GLAZED PORK TENDERLOIN

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 45-60 minutes or until meat thermometer reads 170 degrees.