Archive for the ‘Pork’ Category

Honey Mustard Cutlets

4 thin-cut boneless pork loin chops

Salt and freshly ground black pepper

1/4 cup Dijon mustard

1/4 cup honey

2 T. cider vinegar

1 cup bread crumbs

2 T. ground thyme leaves

1 lemon, zested

2 T. extra-virgin olive oil

2 T. butter

2 T. flour

2 T. orange marmalade or apricot preserves

1 cup chicken stock

2 tsp. Worcestershire sauce

 

***Line a baking sheet with a wire rack Heat the oven to 275 degrees***

 

1.  Trim the fat from the chops and sandwich each chop between pieces of waxed paper or plastic.  Pound the chops to 1/8 inch thickness and season with salt and pepper, to taste.

2.  In a shallow dish combine the mustard, honey and vinegar.  Add the chops and turn to coat in sticky sauce.

3.  On a plate combine the bread crumbs with the thyme and zest of the lemon.  Press chops in the crumbs to coat evenly.

4.  Heat the oil, in a large skillet over medium heat.  Cook the cutlets until crisp, 3 to 4 minutes on each side.  Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.

5.  To the skillet, over low heat, add the butter and melt.  Whisk in the flour and cook for 1 minutes.  Stir in the preserves, them whisk in the stock and Worcestershire sauce.  Cook for a couple of minutes to thicken and season with salt and pepper, to taste.

6.  Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

Pan Fried Pork Chops with Gravy

4 – 6 pork chops

Salt and pepper, to taste

1 cup buttermilk (or 1 c. milk mixed with 1 t. vinegar)

2 cups flour

1 1/2 tsp. paprika

1 tsp. garlic powder

3 T. butter

Oil for frying

2 1/2 cups chicken stock

 

 

1. Season the pork chops on both sides with salt and pepper to taste. Dip chops in buttermilk.

2. In a shallow dish, combine flour, paprika, garlic powder and a little salt and pepper to taste. Meanwhile, heat butter and oil in a large skillet over medium high heat. Dredge buttermilk-coated pork chops in the flour. Add to the hot skillet.

3. Cook chops until fully cooked and golden brown outside, about 5-8 minutes per side. If the breading starts to get too brown before the pork is fully cooked, turn heat down a bit and cover the skillet, letting the chops cook an additional 5 minutes or so.

4. Remove chops from skillet and keep warm. Pour out all but 1/3 cup of the pan drippings. Measure out 1/3 cup of the dredging flour mixture. Whisk into the drippings in the skillet and cook for 2-3 minutes, scraping off the bottom of the skillet while stirring. Slowly pour in chicken stock and bring to a boil. Simmer until thickened to desired gravy consistency. Serve with pork chops.

Brown Sugar Glazed Pork Chops

4-5 boneless, pork chops

1/4 cup light brown sugar
1 tsp. garlic powder
1 tsp. paprika
1 tsp. salt
1/2 teaspoon black pepper
2 T. olive oil
1.   In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper.  Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix.
2.  Heat olive oil in a skillet over medium/high heat.  After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through.

Balsamic Grilled Pork Chops

**Needs to marinate for at least 8 hrs***

 

1/4 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/4 cup minced fresh parsley (or 1 T. dried parsley)
1/4 cup soy sauce
2 T. olive oil
1 tsp. minced garlic
1/2 tsp. pepper
1/4 tsp. cayenne pepper
4 boneless pork chops

1.  In a large resealable plastic bag, combine the first eight ingredients. Once mixed together, add pork chops. Seal bag and refrigerate for at least 8 hours (or overnight- the longer you marinade, the better they are!).
2.  Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until cooked through.

Double Crunch Pork Chops with Honey Garlic Soy Sauce

4 thin cut pork chops
1 T. olive oil
1/2 c. flour
1 egg, beaten
1 tsp. salt
1 tsp. pepper
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. thyme
1 tsp. sage
1 tsp. paprika
1 tsp. parsley
3 T. minced garlic
1/4 c. honey
1/4 c. soy sauce
1 tsp. black pepper
1/2 tsp. ginger

1.  Heat one tablespoon of olive oil in a large skillet over medium high heat.

2.  In a shallow bowl combine the flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika, and parsley.  Beat the egg in another shallow bowl.

3.  Dredge the pork chops through the flour, then into the egg wash, and back into the flour.  Press the flour firmly onto the pork chops so that it is well coated and sticks.  Place in the
skillet and cook for 5-6 minutes per side or until cooked through.

4.  Meanwhile, heat 1 tablespoon of olive oil in a small saucepan over medium high heat.  Add in the garlic and cook for 1-2 minutes.  Add in the honey, soy sauce, black pepper, and ginger.  Simmer for 5-10 minutes.

5.  Remove the pork chops to a plate and drizzle with the honey garlic soy sauce.

Glazed Pork Ribs

*Takes 3 hrs to cook***

2 racks pork ribs (about 4 lb.)

Your favorite spicy pork rub
1 1/2 T. kosher salt plus more
Freshly ground black pepper
1 lemon, very thinly sliced
2 sprigs rosemary plus 1 Tbsp. minced
1 garlic clove, thinly sliced, plus 1 tsp. finely grated
2 T. (or more) fresh lemon juice
1 tsp. finely grated lemon zest
1 T. cornstarch
1/2 cup thinly sliced scallions

***Preheat oven to 350 degrees***

1.  Arrange a double layer of foil on a rimmed baking sheet so foil hangs over sides. Place a large sheet of parchment paper on foil. Season ribs all over with 1 1/2 Tbsp. salt and pepper.

2.  Place 1 rack of ribs, bone side up, on parchment. Arrange sliced lemon, rosemary sprigs, and sliced garlic over. Lay remaining rack over, bone side down, creating a pocket between the racks. (The seasonings in the center will infuse the meat as it bakes.)

3.  Cover ribs with another sheet of parchment; crimp edges to seal. (The parchment seals in flavor and prevents the acid from the lemons from reacting with the foil.) Wrap ribs tightly with foil to form a tight seal (use extra foil, if necessary, to completely enclose ribs, and crimp edges together to tightly seal).

4.  Bake ribs for 1 1/2 hours. Remove from oven and let rest at room temperature, still sealed in foil, for 1 hour. (Do not open; ribs will continue to cook and become tender.)

5.  Carefully open foil. Transfer ribs to a platter or another baking sheet; discard lemon slices and rosemary sprigs. Pour pork juices into a measuring cup. Add water if needed to measure a scant 1 cup.

6.  Bring reserved pork juices, minced rosemary, grated garlic, 2 Tbsp. lemon juice, and lemon zest to a simmer in a small saucepan over medium-high heat. Whisk cornstarch and 1 Tbsp. water in a small bowl for slurry. Whisk slurry into juices to thicken (the glaze should just coat the back of a spoon). Season glaze with salt and pepper and more lemon juice, if desired.

7.  Preheat broiler. Line a rimmed baking sheet with foil. Cut between bones to separate ribs. Transfer ribs to prepared baking sheet and broil, turning occasionally, until beginning to brown and crisp, about 10 minutes. Remove from oven and brush with warm glaze. Sprinkle with scallions and rub.

Ranch Crock Pot Pork Chops with Parmesan Mased Potatoes


6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Mushroom Soup
4 lbs peeled, cubed potatoes
5 T. butter
1 cup grated Parmesan cheese
6 T. minced garlic
1- 1 1/2 cups warm milk
1 T. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.