Pan Fried Pork Chops With Juniper and Rosemary

Pan Fried Pork Chops With Juniper and Rosemary

Up front this would work better with bone in, and fresh rosemary but you have to do with what you have because running out to the grocery store to pick up one or two things thing is a tough decision these days, especially for seniors.

This week has been a pork week from sausage patties with our breakfast for supper last night to tonight’s 30 Minute Pork Piccata. See ther is the What’s for syndrom and its only 9:30 AM.

I had two boneless pork chops in the freezer from Butcher Box and since our last anniversary in Maine where I had Brined pork chop and have been playing with this to duplicate. Came close but not there yet. Anyway

I tried this with what I had, I should have cut the chops in half to make thinner but it still came out Ok. This is definitely a work in progress for me and can’t wait for my herb garden to start to flourish.

INGREDIENTS

  • 4 Bone-In Pork Chops, About 1/2 Inch Thick
  • 1/2 Cup of Extra Virgin Olive OIl
  • 2 Tablespoons Juniper Berries
  • 1 Tablespoon Black Peppercorns
  • 2 Tablespoons Chopped Fresh Rosemary Note: I had to use dried so I heated in oil first, fresh would be so much better
  • Sea Salt

How

  1. Use the back of a knife to crush the juniper berries and peppercorns.
  2. In a heavy skillet, heat the olive oil over medium high heat along with the juniper berries, rosemary, and peppercorns until lightly smoking, then fry the chops for turning every minute, until no longer pink. 5-6 minutes estimated time.
  3. Sprinkle with sea salt, and serve immediately.

BTW left over made great pork rollup for Lunch the next day.

Breakfast Sausage Ragu cooking from the gut.

Breakfast Sausage Ragu cooking from the gut.

We took advantage of a special that Butcher Box was offering bacon and breakfast sausage. My son had recommended the bacon so I figured what the heck. Now with the pandemic you have to make do with what you have. The first thing we had to do is figure out if it had maple syrup in it. Mike never got the sausage so he did not know but suggested smell it. Not a bad idea so I opened the package and smelt away and it did not. Good thing is I still had my sense of smell and taste, if you know what I mean. I cooked a tiny pattie just to make sure and the nose did not fail me. Anyway Lyn made her sauce and I cooked the sausage etc. It was a mild breakfast sausage and I added some Italian seasoning while browning. When browning I like to flatten it and let brown flip then start to crumble, rather than start to crumble as soon as you put in pan. In my opinion it produces a moister browned meat.

I added green pepper, mushroom, spring onion after the meat was browned cooked for a minute then added some of Lyn’s sauce

Cooked the pasta and served.

All in all it came out pretty good for a cook from the gut meal. I think the mildness of the sausage made it possible.

Garlic Center Pork Loin Roast

Garlic Center Pork Loin Roast

We are living in a weird time of Social Distancing, gloves, masks and fear of going out or shopping for necessities. Being basically confined to the house what does one do, watch TV – news to depressing, watching movies and binging series, search the net for needed items to be shipped or delivered and cook – gets a little old after a while. I’m extremely lucky to have woods behind my house with paths at the end of the street leading to the Upton town forest. Escaping to the silence except birds, peepers, the creaking of trees and the wind blowing through them sounding like a distant ocean all which calm the mind.  I have a 3 mile path that is starting to feel short to me did it in a half hour the other day. Ny fall back has been cooking for Lyn and I and trying to make it interesting with what we have in stock so to speak. IT started when Mike and Gail return from New Orleans after he proposed they came with masks on as to not infect us or was it to protect themselves? N.O, was named the next hot spot the week after they returned, but they always had plenty of and used hand sanitizer with them. Anyway, I made this when they came over to show the ring and their smiles.

 

Ingredients

  • 3 pound pork loin not tenderloin
  • 4 cloves garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon paprika
  • Cut up apple

How

Preheat your oven to 375 degrees.

Add the pork loin to your baking pan.

Slightly score (large diamonds shape) the fat cap to allow garlic and rub to sit in.

Coat with the garlic on top of the fat cap.

Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork. Spread apple around the roast.

Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.

  • Time will vary depending on your stove

Remove from the oven and let rest before serving.

Served with roasted acorn squash

Air Fryer Parmesan Coated Pork Chops

Air Fryer Parmesan Coated Pork Chops

I love pork chops, bone in, boneless, stuffed, fried mostly like the taste of the crunchy fat…shhhh don’t tell Lyn she would not approve. Anyway, I wanted to try something different in the air fryer so I looked at a lot of recipes and came up with my take. My only complaint is that it was maybe a little too salty, Cooking Channel salty if you know what I mean. But parmesan cheese does have a lot of salt. Any suggestion on the salt let me know.

INGREDIENTS

  • 4 boneless pork chops
  • 2 tbsp. extra-virgin olive oil
  • 1/2 c. freshly grated Parmesan
  • 1/2 tsp. kosher salt
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. ground black pepper

How

  1. I like to quick brine pork especially if I’m grilling. Water, Honey and about a tablespoon of salt for about 15 minutes. Rinse when done with fresh water.
  2. Pat pork chops dry with paper towels, then coat both sides with oil.
  3. In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture.
  4. Place pork chops in basket of air fryer and cook at 375-400° for 9 minutes, flipping halfway through. Depending on the size you may need to adjust the time. I use an instant read thermometer about 145 degrees internal.
Pan Seared Oven Roasted Porkchops with Roasted Veggies

Pan Seared Oven Roasted Porkchops with Roasted Veggies

Got some orange beets, butternut squash, red and orange peppers and red onions from Misfits and had just receive some pork chops from Butcher Box so I figured this would make a good meal.

Porkchops

I like to do a quick brine soaking in salt, sugar and water for about 15-20 minutes. Keeps the meat moist especially if grilling outdoors. Then I take a preheated cast in pan and pan sear one side for about 4-6 minutes flip and finish in the oven. Make sure you dry the pork chops with paper towel then salt and pepper before you place in the pan. if you don’t do this you will end up streaming the meat rather searing. This time I had some red wine left over from a nice basket off goodies I got from my retirement party at work. So when I placed in oven I poured the remaining about a cup in the pan and roasted for about 4-6 minutes until done. Hey it was either have a second glass of wine or try something new. My theory was it would braise but silly me braising is done on low heat so the wine quickly evaporated. However, the taste of the wine did come through so it was not a total maitake.

I had already roasted the veggie in a 425 oven.

The veggies as mentioned above,  were tossed in oil and spices but I added 2 tablespoons of apple cider vinegar and roasted until done turning  half way through total time about 25 minutes. Really like the addition of vinegar.

Instant Pot – Apple Cider Pork Center Cut Roast or Pork Loin

Center cut Pork roast

Center cut Pork roast

Lyn got a new toy and I have to say at first I figured it was going to be one on those use a couple of times and put on the top shelf. Well I kind of like it and have cooked a few things here is the 3rd thing we tried in our new Instant Pot.

Oh, I found a great cooking time chart: http://instantpot.com/cooking-time/ of course depending on the weight the times might be slightly different. Below called for 20 minutes but I had ½ pound more so I added a couple of minutes.(just a guess)

Anyway this was great as was pretty much everything else I made will post later.

 

Ingredients

  • 2.5  pound  Center Cut Pork Loin – more of a center cut pork loin raost
  • 2  tablespoon  olive oil
  • 2  cup  Hard Cider (can use regualr cider if you want)
  • 1  Medium onion, sliced
  • 2  Apples, cored and sliced
  • 1  tablespoon  Sea Salt
  • 1  tablespoon  Freshly ground black pepper
  • 1  tablespoon  Minced dry onion

IMG_20160313_153552713

Directions

  1. Season the pork loin with salt, pepper and minced dry onions.
  2. Place the inner pot in the cooker. Place the olive oil in the inner pot. Press Sautee button sear the pork loin on all sides. Remove and set aside.
  3. Sauté the onions.
  4. Add the remaining ingredients and the pork loin.
  5. Place the lid on the Instant Pot, lock the lid and switch the pressure release valve to closed.
  6. Press the CANCEL button.
  7. Press the meat button and then TIME ADJUSTMENT to 22 minutes.
  8. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  9. I placed the fat side up under broiler to crisp the fat a little, ended up cutting the fat off it was a big chunk.
  10. Let’s Eat!

IMG_20160313_171420658

Instant Pot

instantpot

Instant Pot is the latest 3rd Generation Programmable Pressure Cooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.

If you live a fast-paced, health-oriented and green-conscious life style, Instant Pot is designed specifically for you.

With multiple sensors and a micro-processor,  Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients.

 

Instant Pot is manufactured by the No.1 electric pressure cooker factory which has produced over 50 million units already in household use worldwide. The benefits of Instant Pot can be summarized in five aspects.

  1. Convenient:  12 turn-key function keys for the most common cooking tasks. Planning the meal with delayed cooking up to 24 hours,  reducing cooking time by up to 70%. Read about the convenience of electric pressure cooker …
  2. Cooking healthy, nutritious and tasty meals: smart programming for delicious healthy food, consistent every time.Read more on making healthy meals with electric pressure cooker …
  3. Clean & Pleasant: absolutely quiet, no steam, no smell, no spills, no excessive heat in the kitchen. 6-in-1 capability reduces clutter in the kitchen. Read more about why electric pressure cooker keeps your kitchen clean and pleasant …
  4. Energy efficient: saves up to 70% of energy. Find out how electric pressure cooker does it …
  5. Absolutely safe and dependable: Instant Pot is UL/ULC certified and has 10 fool-proof safety protections. Read more about electric pressure safety protections …

Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen

This was another dish from the cooking class I had a small port tenderloin leftover that I was going to grind for pork burgers but decided this would make a great meal for two Fantastic, flavorful dishes that just happen to be gluten free. I also have some chicken thighs and I’m a sucker for 5 spice and chicken so those were thrown in the marinade also. Beware I pan seared the chicken first but all the ingredients took to shall we say really caramelized – which was good in a way, I ripped off the skin after and did not eat – but I love the crispy crunchy chicken skin  I mourned for a tiny time.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup

Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen

porktenderloin

Ingredients – this is the complete recipe – I grilled the pork and roasted veggies

  • 2 pork tenderloins, about 2 pounds
  • 1 Tbsp. olive oil
  • ½ cup white wine
  • 1 cup chicken stock
  • 1 tsp corn starch, optional for thicken

Marinade

  • 3 Tbsp. orange juice (concentrated if you have)
  • 2 Tbsp. pure maple sugar
  • 1 Tbsp. soy sauce ( gluten free)
  • 1 Tbsp. Olive oil
  • 1 tsp crushed ginger
  • 1 tsp. crushed garlic
  • ½ tsp. Chines five-spice powder

How

Mix together all the marinade ingredients in a glass bowl or my favorite plastic bag. Add the pork and turn to cover evenly. Cover and refrigerate overnight.

 

Preheat the oven to 350

 

Drain the tenderloins, discard the marinade. Heat oil in fry pan and sear on all sides. Transfer pork to an oven proof dish and roast until cook to your liking about 15 minutes. Note: I skipped this part and finished on the BBQ.

 

Remove the pork tent loosely and let stand for at least 10 minutes before serving.

 

If you did in oven, deglaze pan with white wine add stock and simmer gently until reduces, If you prefer, thicken the sauce with the cornstarch, Adjust seasoning with a little orange juice, soy sauce or maple syrup.

Unwrap the pork tenderloins add juices to sauce than carve into slices, Server with sweet potatoes and pumpkin mash and stir fried Asian veggie.

I can’t wait until fall so I can do this in the oven or better yet roast in pan right on the BBQ now that’s a good idea……

 

Did you realize that sweet potatoes and Yams are never in season at the same time?

Slow Cooker Balsamic Pork Tenderloin Recipe

Slow Cooker Balsamic Pork Tenderloin Recipe

I love the thought of crock pot cooking especially in the winter months. Walking into a house filled with the smells of whatever concoction you have simmering on the counter. I guess I still have to prefect a few things in my quest for lower fat content some of these dishes although tasty just seem a little to dry for me. I have read that it could be the crock pot just being to high even when on low or using a leaner cut of meat will tend to give these results whatever it is I will find out or just use my slow cooker for soups, stews and such. Perhaps this recipe using one tenderloin and a small but would yield a moister result. Anyway I love the Robyn cooks and will continue to taste her creations. This one simple and easy.

Ingredients

100_2570

  • 2-3 pound boneless pork tenderloin
  • 1 cup chicken or vegetable broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • cloves garlic, chopped

How

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

100_2573

Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish.

100_2575

Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

100_2578

Store remaining gravy in an airtight container in the refrigerator for another use.

July 12, 2013 By Adapinch

Robyn Stone http://addapinch.com/cooking/2013/07/12/balsamic-pork-tenderloin-recipe/#ixzz2qsB2NWKy

Triple Play Meatloaf (gluten free)

Triple Play Meatloaf (gluten free)

Meat loaf is one of those comfort foods and everyone thinks they have the best recipe. For a long time I thought I did – it was right off the oatmeal box and it was a staple for me during my bachelor days. Lyn was nice about it but she finally won and I was forbidden to make it any longer. It was not until I tried a few more recipes that I understood why, and agree. I think everyone I make is slightly different because I am a cook from the gut or pantry kind of guy. There are tons of things that will never make it to this site I open the frig look around and throw something together and then say Blank I should have taken pictures or paid more attention to what I put in there. Anyway…..

For a long time I wanted to try making a meatloaf that utilized 3 types of ground meat, Hamburger, Veal and Pork. Lyn found this recipe on Pinterest and I made it today. The name is mine and I tweaked some of the ingredients to meet my taste. The sauce was good but not a keeper to me, smelt much better cooking. You could use the standard ketchup topping, BBQ sauce, maybe even Salsa etc. etc…..

Ingredients

Meatloaf

  • 1 pound ground veal
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
  • 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
  • 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
  • 3 large eggs
  • 1 1/3 cups finely ground gluten free panko (place panko in food processor to finely grind)
  • 2/3 cup whole organic milk
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Olive oil
  • 2 stalks of celery, finely diced
  • 1 large Spanish onion, finely diced

Ingredients

Sauce

  • 2 cups chicken stock, homemade or good quality purchased
  • 8 to 10 cloves roasted-garlic
  • 3 tablespoons butter, at room temperature
  • 1 teaspoon chopped, fresh chives
  • 1 teaspoon chopped, fresh thyme leaves
  • 1 teaspoon chopped, fresh Italian parsley

Sauce1

How

Preheat your oven to 350 degrees.

Place the veal, pork, beef, chives, thyme, parsley, eggs, panko, milk, salt and pepper in a large mixing bowl.

Heat a medium sauté pan over medium-high heat and add a drizzle or 2 of extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool.

Suate Onions and celery

When the mixture is cool, add it to the mixing bowl with the other ingredients.

Mix the ingredients until well combined and everything is evenly distributed.Mix throughly

Place a piece of parchment paper on a sheet pan (it should have sides at least 1-1 1/2 inches high to prevent grease runoff from the pan). I used 90% lean and did not have a lot of fat.

Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.

Mold to loaf 2 inches high

bake 350 40-45 minutes

Sauce – Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley.

Heat and simmer sauce Add herbs

Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.

100_2547

Related

Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis – Stevesacooking.com

Meatloaf 101 with Mrs. Kostyra – Stevesacooking.com

Meatloaf with a hint of Mexican – well Texmex – Stevesacooking.com

Cubano

Cubano

OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?

Cubano Epicurious | August 2013

by Jose Garces
The Latin Road Home

Yield: Makes 4 sandwiches

ingredients

Roast Pork

  • 2 Tbsp kosher salt + 1 Tbsp
  • 2 Tbsp granulated sugar
  • 1 Tbsp ground mustard
  • 2 lb boneless pork shoulder, tied in an even roll
  • 1/2 cup Dijon mustard
  • 1 tsp ground mace
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp Spanish smoked sweet paprika

100_2306
Sandwich

  • 4 (6-inch) light crisp-crusted bakery rolls
  • 2 Tbsp Dijon mustard
  • 3/4 lb best-quality domestic ham (unglazed), thinly sliced
  • 1/4 lb Swiss or Gruyère cheese, thinly sliced
  • 1 large dill pickle, thinly sliced lengthwise
  • 2 Tbsp unsalted butter

100_2304

preparation

To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.

100_2304

100_2308

100_2309

100_2311
Source Information
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.