Meat

Easy Honey Garlic Pork Chops
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Easy Honey Garlic Pork Chops

Juicy honey garlic pork chops with caramelized edges ready and on your table in less than 15 minutes! smothered in the best 4-ingredient sauce!

I had some center cut pork chops from ButcherBox and I was wondering what to do with it. Maria had given us some Mike Hot Honey so I though honey mustard but after checking out a few recipes on line I decide to modify this one from Café Delites. I only had two chops so I split them in half. I think next time I won’t cut in half. Anyway this was pretty darn good.  

This Honey Garlic Pork Chops Recipe is so easy you won’t believe it when it’s done! No marinating needed, this recipe is an incredibly quick and delicious way to serve bone in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing honey garlic sauce!

INGREDIENTS

  • 4 pork chops bone in or out
  • Salt and pepper, to season
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup honey Steve Note: I used Mike’s Hot Honey
  • 1/4 cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

How

  1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
  2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
  3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
  4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
  5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Optional

Baked Pork Chops:

  1. Preheat oven to 390°F | 200°C.
  2. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side — get them crisp.
  3. Remove chops and make your sauce following the recipe above (Step 3).
  4. Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness.
  5. Broil/grill for 2 minutes to get those caramelized edges!

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Sweet Basil Rubbed Pork Tenderloin with Horseradish Cranberry Sauce and Japanese Sweet Potato
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Sweet Basil Rubbed Pork Tenderloin with Horseradish Cranberry Sauce and Japanese Sweet Potato

Lyn and I decided this will be added to our rotation so here it is again with slightly different twist .

Want to thank Martha for sharing this with us.

Extremely simple to prepare and cook, tender and delicious.

INGREDIENTS

  • 1 pork tenderloin (1 to 1 1/2 pounds)
  • 1 to 2 tablespoons spices or seasonings (See Recipe Note)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon vegetable oil

How

  • Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or oven safe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.
  • Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.
  • Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.
  • Roast the pork for 10 minutes. Place the pork in the pan. (It’s fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.
  • Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.
  • Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

RECIPE NOTES

  • Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or salt-free blend of spices.
  • I used a basil blend rub.
Brisket in Sweet-and-Sour Sauce
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Brisket in Sweet-and-Sour Sauce

By Joan Nathan

Time: About 6½ hours, plus overnight chilling

Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ”The Settlement Cook Book” reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. 

The result is sublime and the dish only improves if it’s cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you’d like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We’ve retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover. #Cooking

As you can see it was well received.

INGREDIENTS

Yield: 12 servings

  • 1first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry2
  • 1medium onion, peeled and quartered
  • 1x 2-inch piece fresh ginger, peeled, cut into chunks
  • 6 large cloves garlic
  • 1cup ketchup
  • ½cup dry red wine
  • ¼cup cider vinegar
  • ¼cup soy sauce
  • ¼cup honey
  • ¼cup Dijon mustard
  • 1tablespoon coarsely ground pepper, or to taste
  • ¼teaspoon ground cloves
  • 1½cups Coca-Cola or ginger ale Steve Note: I used Ginger Ale maybe will use Root Beer next time
  • ½cup olive oil

PREPARATION

Step 1 Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.

Step 2 Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.

Step 3 Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.

Step 4 The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.

Step 5 Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Maria Makes 30 Minute Pork Piccata
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Maria Makes 30 Minute Pork Piccata

Maria had to leave Texas and came to live with us, she had very little experience cooking so I took on the challenge. She is a bit queasy when it comes to raw food so a pair of gloves and a few breath we were on our way. The other night we made Pork Piccata and she really enjoy the flattening of the meat, works out some pent up energy.

Anyway, this was quick, easy,  delicious and a good choice. You could do veal and chicken the same way.

INGREDIENTS

  • 1 1/4 pound Pork Tenderloin
  • ½ cup all-purpose flour or I used cornstarch to make gluten free
  • 3 Tablespoons Olive corn oil
  • 3 Tablespoons unsalted butter
  • 2 cloves garlic thinly sliced
  • ¼ cup dry vermouth or white wine or rice cooking wine
  • 3 Tablespoons lemon juice
  • 1/2 cup chicken broth
  • 2 Tablespoons capers drained
  • 2 Tablespoons minced flat leaf parsley
  • Salt and freshly ground pepper
  • If you like a thicker sauce add a little cornstarch dissolved in water at end and cook to thickened.
  • Want to get fancy garnish with fresh Lemon slice

How

Slice pork into 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. (Season with salt and pepper)

Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.

In a large frying pan over medium-high heat, warm 2 Tbsp. of the olive oil.

Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.

Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.

Drizzle the sauce over pork and serve immediately. I like to put in pan and toss to coat.

Pizza Night
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Pizza Night

I love the Portland Pie Company dough especially the Beer dough, always, well most always, have a few bags in freezer so when the urge hits me I can satisfy it. Around me Big Y carries. I have found that I get better results if I let it sit on counter for a short while before spinning it out. I don’t let it rise much more than it does in the refrigerator. The thing I love about Pizza is you can make it with any toppings you want.

Todays was shredded asparagus, cherry tomatoes, sweet Italian sausage, honey nut squash Lyn’s pasta sauce and of course two kinds of cheese. Yup another clean out the frig meal.

I preheat the oven with Pizza stone in it to 475 (lower middle rack) in the meantime I spin out the dough. when the oven is at temp I take the stone out and slide the dough on to it than add sauce and the rest of the toppings. this gives the bottom a quick start before sliding it into the oven for 10 to 12 minutes. I like to give it a 180 turn half way through. I like mine on the well done side so when the cheese starts to brown slightly my mouth starts to water.

Pork Sirloin Roast with Roasted Asparagus and Delicata Squash
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Pork Sirloin Roast with Roasted Asparagus and Delicata Squash

I don’t have much experience with this cut but ButcherBox had it as a choice so I thought I’d give it another try. Found this and it looked good.

It doesn’t get much easier than this flavorful and delicious Pork Sirloin Roast with just 5 minutes of prep!

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 Author Blair Lonergan

Ingredients

  • 1 (3 lb.) boneless pork sirloin roast
  • 3-4 tablespoons all-purpose seasoning (a blend of equal parts kosher salt, garlic powder, dried parsley flakes, minced onion and dried basil) Steve Note: I used combo of 3/4 Italian Seasoning and 1/4 sweet basil seasoning because it was there in front of me and I was to lazy to make my own.
  • 2 tablespoons vegetable oil
  • ¼ cup sweet orange marmalade (or more, as needed)
  • Optional garnish: chopped fresh parsley or thyme

Instructions

  • Pat pork dry with paper towels. Liberally season pork on all sides with all-purpose seasoning. Wrap pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  • Adjust oven rack to middle position and heat oven to 300° F. Heat oil in a large cast iron skillet over medium-high heat until just smoking. Unwrap pork and place in skillet. Cook until browned on all sides, about 7 minutes.
  • Spread orange marmalade on top of the pork. Transfer to the oven and roast until pork registers 140-145° F on an instant-read thermometer, about 50 minutes – 1 hour.
  • Transfer pork to a cutting board and let rest for at least 10-15 minutes. Thinly-slice the pork and garnish with fresh herbs, if desired.

Notes

  • If your pork roast is tied with butcher’s string, leave the strings on the pork throughout the cooking process. Snip the strings when you’re ready to slice the meat.
  • If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven.
  • The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
  • Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
  • Garnish with chopped fresh parsley or thyme for a bright, colorful touch at the end.

Nutrition

Serving: 1/6 of the roast | Calories: 329kcal | Carbohydrates: 9g | Protein: 52g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 508mg | Potassium: 905mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

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Midge’s Famous Brisket via Judy Hibel

Every night between 4-5 PM Grandma Smokesweed @GSmokesweed1 asks for menu call and Judy liked my brisket recipe and also gave us another. I’ve made similar but this looked like I should try so I put it on here (cook book) to try in the future. This recipe is for 6-8 and there are only 2-3 I’ll use half or freeze the other half for a quick meal. Grandma is famous for her nothing tweets or is it tweet with nothing.

<strong>Herb-Crusted Pork Sirloin Roast</strong>
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Herb-Crusted Pork Sirloin Roast

My niece, Maria is living with us, moved up from Texas as totally different state then when we lived there under a Democratic Ann Richards. Anyway she wanted to learn how to cook and this was Maria’s third meal. She is doing great and I’m having fun!

Ingredients

  • 1 (2 1/2 pound) boneless pork sirloin roast
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons finely grated lemon zest
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon coarsely ground black pepper

Directions

Step 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.

Step 2 Preheat the oven to 350 degrees F (175 degrees C).

Step 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.

Step 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).

Step 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Note: If using dried herbs, use 1 teaspoon each garlic powder, dried thyme, and dried rosemary, and 3/4 teaspoon dried sage.

Fruited Pork Chops
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Fruited Pork Chops

Ingredients

1/2 cup raisins chopped

1/4 cup chopped orange

1/4 cup bread crumbs

4 Pork chops cut with pocket

2 TBS cooking oil

1/4 cup orange juice

1/2 cup water

Sprinkle of nutmeg.

How

Mix Raisins, Nutmeg orange and bread crumbs together and stuff in pocket

Brown each side in cooking oil

pour juice and water over chops

Simmer on low for 45 minutes to 1 hour until done..

Apricot Glazed Pork Tenderloin
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Apricot Glazed Pork Tenderloin

Ingredients

  • 1 – 1 1/2 pound pork tenderloin
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 tablespoons dry white wine Pinot Grigio used
  • 1 teaspoon fresh thyme
  • 1/2 cup chicken stock
  • 1/2 cup apricot preserves
  • 1 tablespoon Dijon mustard

Instructions

  • Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
  • Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
  • Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes. 
  • In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:145° medium rare, 150° medium, 155-160° well done/no pink
  • Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.