Pork Chops in a Sweet Chili and Onion Sauce

 

 

 

 

 

 

 

Let me first say, this recipe is a winner and has earned a spot on our dinner rotation, but if I'm being honest, this was a meal I didn't think went together all too well. When flipping through the pages of an old cookbook, the pork chop portion caught my eye, but I was skeptical about the cilantro potato salad. After doing a quick search for reviews of the meal, I found I wasn't the only one who thought the combination odd, however most reviews said the two were great together. Even though I wasn't completely sold on the side dish, I added both to our menu. It turns out, they actually weren't crazy and the two did work together and made a delicious meal. The sweet chili and onion sauce provided a subtle, but flavorful accompaniment to the pork chop. The potato salad was nice and light, not to mention full of good veggies. I found myself going back for more potato salad and quite honestly would have loved another pork chop (or at least a half of one). I’m looking forward to the leftovers and its return on our weekly menu. 

Pork Chops in a Sweet Chili and Onion Sauce with Creamy Cilantro Potato Salad

 

2 1/2 lbs. russet potatoes, peeled and cubed

4 tablespoons extra virgin olive oil, divided

4 to 6 boneless center-cut pork chops

1 large red onion, finely chopped

1 heaping tablespoon chili powder

1/2 tablespoon ground cumin

3 garlic cloves, minced

2 tablespoons dark brown sugar

2 cups chicken broth

2 tablespoons cold unsalted butter

1/3 cup mayonnaise

1/2 cup fresh cilantro, chopped

2 tablespoons red wine vinegar

3 celery ribs, finely chopped

2 red bell peppers, cored, seeded, and chopped

Preheat the oven to 375 degrees.

Place the potatoes in a sauce pot and cover with water. Place over high heat and bring to a boil, add course salt, and simmer for 10 to 12 minutes, or until just tender. Drain the potatoes and spread out onto a rimmed cookie sheet to cool quickly, about 10 minutes.

While the potatoes are working, preheat a large skillet over medium-high heat with 2 tablespoons of the olive oil. Season the pork chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 7 to 8 minutes, until the meat reaches between 150 to 155 degrees. Remove from the oven and let the chops rest, covered with foil, for a few minutes.

While the chops bake, return the skillet to the heat and add the remaining 2 tablespoons of olive oil, three quarters of the chopped onion, the chili powder, cumin, two thirds of the garlic, the brown sugar, salt and pepper. Cook the mixture, stirring frequently, for 2 to 3 minutes. Add the chicken broth and simmer until reduced by half. Once reduced, turn off the heat and whisk in the cold butter.

While the sweet chili-onion sauce is cooking, in a large bowl, combine the mayonnaise, cilantro, the remaining chopped onions, the remaining garlic, the red wine vinegar, salt and pepper. Add to the dressing the chopped celery and red bell peppers. When you are ready to serve, add the cooled potatoes. Stir the potatoes to combine, and check the seasoning.

Pour the sweet chili-onion sauce over the rested pork chops; serve the creamy cilantro potato salad alongside.

Recipe slightly adapted from: Rachael Ray 365: No Repeats

Honey Ginger Pork Tenderloin

I know I keep mentioning the weather in my posts lately, but I am feeling a bit disappointed so far this Spring. I’m not sure you can even call this Spring weather yet, but I am hopeful we will be seeing some 60 and 70 degree weather soon. We have had a couple of windows of opportunity to grill and of course I have taken full advantage. This pork tenderloin was delicious. The marinade provided hints of our favorite Asian flavors. I decided that instead of discarding the marinade I would reduce it down and serve along side the pork, which provided even more flavor.

Honey Ginger Pork Tenderloin

(2) 3/4-pound pork tenderloins

1/4 cup honey

1/4 cup soy sauce

1/4 cup oyster sauce

2 tablespoons brown sugar, packed

1 tablespoon plus 1 teaspoon minced peeled fresh ginger

1 tablespoon minced garlic

1 tablespoon ketchup

1/4 teaspoon onion powder

1/4 teaspoon cayenne

1/4 teaspoon cinnamon

Parsley, for garnish, if desired

Source: The Way the Cookie Crumbles, originally from Epicurious

Asian Meatball Subs with Hoisin Mayonnaise

Well I have arrived home safely from our Thanksgiving travels. I hope everyone enjoyed their Thanksgiving! I don’t know about you, but at the moment all food is starting to seem unappealing and cooking is about the last thing I want to do. I’m sure I will get over it soon, but for now I am having to push through. I made this tasty sandwich before our holiday travels began. I’m a sucker for hoisin sauce and the rest of the ingredients sounded too good not to try. Many of the prep work can be done the night before or morning of cooking to make yet another easy and quick meal after a long day at the office. The sandwiches were delicious. If I changed anything at all about this recipe it would probably be the bread, it seemed like a lot compared to the amount of meat. I probably could have ate a second one, but with all the bread consumption, I decided to save some for lunch the next day.

Asian Meatball Subs with Hoisin Mayo

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1 slice white sandwich bread

1 1/2 tablespoons milk

1 teaspoon soy sauce

5 scallions, white and green parts separated

1 1/4 pounds ground pork

3 large cloves garlic, finely minced

1 tablespoon fresh grated ginger

1/3 cup water chestnuts, drained, rinsed, and chopped

1 large egg, lightly beaten

1/3 cup chopped fresh cilantro

1 1/2 teaspoons toasted sesame oil

Kosher salt and freshly ground pepper

1/2 cup hoisin sauce

1/4 cup mayonnaise

2 1/2 tablespoons fresh lime juice

3 to 4 teaspoons Asian chili-garlic sauce

Peanut or vegetable oil, for frying

1 cup bean sprouts

4 7-inch-long pieces baguette, split open

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf-ball size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayo, 1 1/2 tablespoons lime juice, chili-garlic sauce, and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

Heat about 1 1/2 inches of oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayo on the insides of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Source: Food Network Magazine, November 2010

One Year Ago Today: Meatball Sliders

Moo Shu Pork Pockets

This is another take-out food, re-made for the home cook. My mother-in-law sometimes orders take-out Moo Shu Pork from our local Chinese restaurant. It comes with tortillas that look almost rubber-like. The pork is generally in the form of strips, which can be packed in the tortilla, similar to a taco. This version provides a more ease for the eater. The pork is shaped into a patty, wrapped in a tortilla, and complimented with hoisin sauce and topped with some veggies. You would never know it, but the pork patty contains a special ingredient of ginger snaps too! I don’t typically go back for seconds, but I enjoyed this so much, I had two and couldn’t wait to eat the leftovers.

Moo Shu Pork Pockets

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1 pound ground pork

2 cups shredded cabbage (1/2 a 16 oz package cole slaw mix)

A few pinches of cayenne pepper

2 cloves garlic, minced

8 gingersnap cookies, ground in a food processor

1/4 cup soy sauce

1 tablespoon vegetable oil

6 (12-inch) flour tortillas

1 cup hoisin sauce

Toppings:

2 cups shredded cabbage

Shredded carrots

Bean Sprouts

Scallions, thinly sliced

Combine the pork, cabbage, cayenne pepper, garlic, gingersnaps, and soy sauce in a bowl. Form mixture into six patties. Heat a large nonstick skillet over medium high heat. Add vegetable oil to the pan. Cook patties 7 minutes per side.

Heat tortillas on a nonstick surface over high heat for 30 seconds on each sid. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed toppings in center of tortilla and top with the cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal.

Source adapted from: www.foodnetwork.com/rachael-ray

One Year Ago Today: Spice Rubbed Pork Tenderloin

Pork Tenderloin Sandwiches

Back when I was a summer intern in college, I would often eat at a certain restaurant for lunch. Once of my favorite things on their menu was oddly enough the salad that accompanied the meal. What made the salad so good was the barbecue ranch dressing that accompanied it. Whoever thought to combine ranch dressing with a sweet barbecue sauce was genius! When I saw the recipe for this sandwich and it called for a barbecue ranch sauce I knew I needed to try it! The pork was tender and moist, as always, but the sauce made the sandwich even better. The original recipe called for Kaiser rolls to be used, but my husband and I both thought the roll had too much bread for this particular sandwich. Next time I will try regular hamburger buns and see if that makes a difference. On another note, our family tends to grill even through the winter, but for those that don’t the pork could also be cooked in the oven.

Pork Tenderloin Sandwiches

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1/4 cup hot pepper jelly

1 teaspoon water

1 tablespoon paprika

1 1/2 teaspoons salt

1 teaspoon granulated sugar

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

2 (1-pound) pork tenderloins, trimmed

Cooking spray

1/4 cup light ranch dressing

1/4 cup sweet barbecue sauce (I used K.C. Masterpiece Original)

8 hamburger buns

Prepare grill to medium-high heat.

Combine pepper jelly and water; set aside.

Combine paprika, salt, sugar, brown sugar, chili powder, cumin, and black pepper; rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155 degrees.

Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.

Source adapted from: www.MyRecipes.com

One Year Ago Today: All Occasion Sugar Cookies

Stromboli Sandwiches

This recipe comes from my dear sister-in-law and is one of my favorite hot sandwiches! The weather in NY got a little chilly last week. Our temperatures were in the sixties and I started to get in the mood for some comfort food. This is an easy prep, easy assembly, and quick to the table kind of sandwich that both me and my hubby enjoy. I will admit that I have not had a proper Stromboli before, so I have no clue how close this version compares to the real thing, but we both love it and that is good enough for us! My SIL’s version calls for using Jimmy Dean Sausage, but up here in the North there are a lot of good Italian sweet and hot sausages that would also work for this sandwich. It also makes for a good left over lunch sandwich the next day!

Stromboli Sandwiches

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1/2 lb Jimmy Dean Sausage, or other breakfast sausage

1/4 lb lean ground beef

1/4 of a medium sized onion, chopped

1/2 cup of sliced mushrooms (I used a can)

1/4 cup green pepper, chopped

1/2 cup water

1/2 cup tomato paste

2 tablespoons Parmesan cheese, grated

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/2 teaspoon garlic, minced

1/8 teaspoon dried rosemary, crushed

1 loaf Italian bread

Mozzarella cheese, sliced

Combine the sausage, beef, onion, mushrooms, and green peppers in a non-stick skillet and cook over medium heat until meat is no longer pick. If needed, drain meat to remove grease and return to pan.

Stir in water, tomato paste, Parmesan cheese, salt, oregano, garlic, and rosemary. Bring to a boil and then reduce heat and simmer, uncovered for five minutes or until thickened.

While the mixture is simmering, cut the top third off the loaf of bread and carefully hollow out the bottom, leaving a 1/2 inch shell. Line the bottom half of the bread with mozzarella cheese. Top with sausage mixture and add another layer of mozzarella cheese. Replace bread top.

Wrap sandwich loaf in foil and bake at 400 degrees for 15 to 20 minutes or until cheese is melted. Let stand for five minutes before slicing.

Source: The Brookshire Fam; originally from Taste of Home

Cajun Pork Chops

You can almost always find some type of pork on sale at the grocery store every week. Last week it was bone-in pork chops, which at the time sounded pretty good. I typically cook pork chops right on the stove top, but last week I was in the mood for grilling. I found this recipe while searching and it sounded like what I was in the mood for. While the spice didn’t scream Cajun, it still provided the pork with lots of flavor. Both my husband and I thought it tasted more like a barbecue rub. Although I resisted, it would have gone great with our homemade barbecue sauce! We both enjoyed the dish and were happy to get out and grill!

On another note – my lighting equipment broke on me last week, so I was forced to take some not-so good photos. I have since fixed the problem, but this weeks pics are not the best.

Cajun Pork Chops

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6 whole Pork Chops

3 tablespoons Paprika

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Cumin

1 1/2 teaspoons Salt

3/4 teaspoon Black Pepper

2 1/2 Tablespoons brown sugar

Mix the paprika, cayenne pepper, cumin, salt, pepper, and brown sugar together in a small bowl. Generously rub the spice mix on the outside of each pork chop and work it in as well as possible. Let sit, covered, in the fridge for 20 minutes.

Grill pork chops on medium-high heat for about 4 minutes on each side, or until the pork reaches 165 degrees.

Source slightly adapted from: Tasty Kitchen

Pork Tenderloin Medallions with a Lemon Mustard Sauce

I have tried plenty of pork tenderloin recipes and have posted quite a few as well. If I had to pick my absolute favorite pork tenderloin recipe it would be a toss up between this recipe and the Spicy Pork Tenderloin with a Ginger-Maple syrup. I was actually surprised to find that I have not shared this recipe with you. I have made it several times and it is one of my absolute favorites! The pork holds the Dijon flavor and the rub provides a subtle kick. The sauce placed over the pork is nice and light with highlights of lemon and shallots. The pork is tender and so, so good! While the recipe calls for grilling, which I highly recommend, it could also be made indoors by searing the meat in a skillet for a few minutes and finishing off in the oven. As I’ve said before, invest in a thermometer to monitor the temperature until it reaches 155 degrees. I would also baste some of the sauce over the pork halfway through baking.

Pork Tenderloin Medallions with a Lemon Mustard Sauce

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2 (12 to 14 oz) sections of pork tenderloins

For the Rub:

2 tablespoons Dijon mustard

1 teaspoon black pepper

2 teaspoons brown sugar

2 teaspoons kosher salt

1 teaspoon olive oil

For the Sauce:

3 tablespoons unsalted butter

1/4 cup shallots, finely chopped

1 cup low-sodium chicken broth

1 teaspoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

2 teaspoons minced fresh parsley

kosher salt

Cut off any scrawny tail ends from the tenderloins. Slice each tenderloin into six equal rounds. Pound the medallions with a meat mallet to about 1 inch thickness. In a small bowl, mix together the rub ingredients. Coat the medallions with the rub. Allow to sit for a couple of hours to deepen the flavor, if desired. Let sit uncovered at room temperature while the grill heats to medium high heat.

To make the sauce, melt the butter in a skillet over medium heat. Add the shallots and cook until soft and beginning to color, about 5 minutes. Stir in the chicken broth and mustard, and continue cooking until reduced by about one half. Stir in the lemon juice, parsley, and salt to taste. Keep the sauce warm over low heat.

Transfer the pork medallions to the grill. Grill, turning once, until cooked through and tender. If any of the medallions begin to look dry, drizzle with a bit of sauce. To serve, place medallions on plates and top with a couple of spoonfuls of the sauce.

Source: Annie’s Eats, originally from Made by Melissa

Alabama Smokehouse Burger

Last month I introduced you to our new favorite burger. My husband and I both agreed it was our favorite. Then I made this burger...and now my husband and I are having a disagreement as to which burger is better. While I agree both burgers are quite good the flavor of the andouille takes the first burger over the top, in my opinion. My husband however, loves white sauce and pork..so I should have known better! The recipe actually came from the Food Network show, Ultimate Recipe Showdown and won the round for best tasting burger. That should tell you everything you need to know, the burger is good. I wasn't sure how much I would love the white sauce...I can only handle so much vinegar, but it was surprisingly good, the flavors weren't overpowering.

Alabama Smokehouse Burger

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For the Alabama White Sauce:

3/4 cup mayonnaise

1/4 cup apple cider vinegar

1 tablespoon lemon juice

2 tablespoons sugar

2 teaspoons freshly ground black pepper

12 slices bacon, cooked, reserving 1 1/2 tablespoons rendered bacon fat

For the burgers:

2 pounds ground pork

1 tablespoon smoked paprika

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

6 slices smoked Gouda

6 Kaiser rolls, split

2 1/2 cups shredded greens

To make Alabama White Sauce:

In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until ready to serve.

To make the burgers:

Combine the pork, paprika, chili powder, cayenne, salt and pepper in  a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handing the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.

Meanwhile, preheat the grill to medium-high heat. Brush the grill rack with oil to prevent sticking. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Gouda and put the rolls, cut side down, on the outer edges of the rack to lightly toast.

To assemble the burgers, place a generous amount of Alabama white sauce on the cut side of the rolls. On the bottom half of each roll place shredded greens, a cheese-topped patty, and 2 slices of bacon. Cover with the top of the roll and serve.

Source adapted from: www.foodnetwork.com

Honey-Hoisin Pork Tenderloin

Here is another great pork tenderloin recipe for those interested in a sweet and savory combo. For those unfamiliar with hoisin sauce, you can typically find it located in the Asian section of the grocery store. One thing I omitted from the recipe was sesame seeds. I didn’t have any in the pantry and quite honestly didn’t want to buy them for one dish. Another adjustment I made to the recipe was using regular honey. The original recipe calls for sage honey, but again I just used what I had on hand. All together,  the flavors worked well together and the end result was another moist, flavorful pork tenderloin.

Honey-Hoisin Pork Tenderloin

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2 tablespoons sliced green onions

2 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon hot water

2 garlic cloves, minced

1 lb. pork tenderloin

1/4 teaspoon salt

Cooking spray

1/2 teaspoon sesame seeds

Preheat oven to 400 degrees.

Combine green onions, hoisin sauce, soy sauce, honey, water, and garlic in a small bowl. Pour 1/4 cup of the mixture into a large zip-top bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400 degrees for 20 minutes or until thermometer registers 160 degrees.

Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

Source adapted from: www.myrecipes.com

Deviled Pork Chops

Did you know that “deviling” a dish is actually a method of cooking? Not only did I try a new pork recipe, but I learned something new along the way! “Deviling” a dish is a method used to spice the meat, usually done with mustard, who knew?!? I had some pork tenderloin in the freezer waiting to be used, so I decided to cut the tenderloin into medallions instead of using regular pork chops for this dish. The overall taste was juicy, tender pork with flavors of Dijon mustard, tarragon and hints of orange juice and brandy.

Deviled Pork Chops

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1/3 cup whole-grain Dijon mustard

2 tablespoons fresh orange juice

2 tablespoons brandy

2 tablespoons Worcestershire sauce

1 tablespoon chopped fresh tarragon

Freshly cracked black pepper

6 (boneless or bone-in) pork chops

In a small bowl, stir together the mustard, orange juice, brandy, Worcestershire sauce, tarragon, and 3/4 teaspoon pepper. Smear the mustard mixture over both sides of each pork chop. Let stand for 20 minutes at room temperature, or over and refrigerate for up to 2 hours. If refrigerated, remove from refrigerator 30 minutes before grilling.

Grill over medium-high heat, turning once, until done to your liking, 4 to 5 minutes per side.

Serve the chops immediately.

Source: Williams-Sonoma Essentials of Grilling

Garlic Fried Rice

I absolutely love rice. Usually when my husband wants to pick up some Chinese food, I make a meal out of just the fried rice. Since we have been making some of our favorite take-out dishes from home, I knew I needed to find a good fried rice recipe that we could add to our menu. This rice is loaded with flavor without being over powered with garlic flavor. My husband and I could not stop eating it….so much for leftovers! On the particular night I made this, we made a meal out of it, but it could also be made as a side to accompany the orange chicken I told you about yesterday or the sweet and sour chicken I previously posted about.

Garlic Fried Rice

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6 tablespoons butter, divided

6 cloves garlic, minced

1 teaspoon lemon juice

1 medium onion, finely chopped

1 lb ground pork, cooked

4 to 6 slices of bacon, cooked

3 whole eggs, lightly beaten

3 cups cooked rice, chilled

2 tablespoons soy sauce

2 green onions, chopped

salt and pepper, to taste

Melt 2 tablespoons of butter in microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the pork. Cook for 1 minute. Push all the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook for about 1 minute or so. Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir every 30 seconds for about 2 minutes. Add the green onions and stir to combine. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Transfer to a serving bowl.

Source adapted from: Cooking Ventures

Barbecue Pulled Pork Sandwiches

So far I have shared with you the my favorite spice rub and homemade barbecue sauce for pulled pork sandwiches. Today I am going to tie everything together for the final product, the perfect sandwich. Our family loves making pulled pork sandwiches during Alabama football season,  it is almost a family tradition! Don’t be discouraged by the length of time it takes to slow-cook the pork, the end result is well worth the wait. We use a smoker to smoke the meat, but I know that is not an option for everyone, so I have included directions for cooking the meat in the oven as well. If you have any pork leftover, I highly recommend a barbecue baked potato with the leftover pulled pork and barbecue sauce….so good!

Barbecue Pulled Pork Sandwiches

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1 bone-in or boneless pork butt, around 4 pounds

Yellow mustard

Barbecue Spice Rub

Barbecue Sauce

Hamburger buns

Place the pork in a baking dish. Rub a thin layer of yellow mustard all over meat, creating a “glue” for the spice rub. Sprinkle spice rub over the mustard and massage into the meat. Continue until the pork butt is fully covered in the spice rub. Cover in foil and refrigerate overnight.

If using a smoker, preheat to 150. Place meat in smoker and let smoke for 2 hours. Take meat out of smoker, cover in foil (tight enough that the juice of the meat will not spill out) and place in a 225 degree oven. Continue cooking until the internal temperature reaches 210 degrees.

If using an oven, preheat to 225 degrees. Place meat in oven and cook until the internal temperature reaches 160 degrees. Cover pork in foil and return to the oven to cook until the internal temperature reaches 210 degrees (for about 7 to 8 hours).

Take meat out of over and let rest for 15 to 20 minutes. (I like to wrap the meat in a towel while the juices rest to keep the temperature warm). With two forks, pull meat apart until it is fully shredded.

Serve on a toasted bun with barbecue sauce drizzled on top. Great with sides such as barbecue baked beans, coleslaw, and potato salad.

Rosemary-Orange Pork Chops

This dish is an oldie, but goodie! Sometimes I forget about certain recipes that both me and my husband really enjoy, then when flip through my cookbooks and find it, it almost becomes a new recipe all over again. There are very few pork chop recipes that I love. I find pork chops to be a tricky protein that can taste very bland or dried out depending on the recipe. The rosemary-orange sauce in this recipe compliments the pork so well. The red pepper flakes add just the right amount of spice, while the rosemary and orange brings out a sweet flavor. While fresh rosemary tastes better, I usually use dried rosemary simply because I always have it on hand.

Rosemary-Orange Pork Chops

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Zest and juice of 1 navel orange

3 tablespoons light brown sugar

1 cup chicken broth

2 springs of fresh rosemary, leaves removed and chopped (I used 1 teaspoon dried rosemary)

1/2 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper, to taste

2 tablespoons extra-virgin olive oil

4 1-inch thick center-cut pork loin chops

1/4 cup fresh flat-leaf parsley, chopped

In a medium sauce pan over high heat, combine the orange zest and juice , brown sugar, chicken broth, rosemary, crushed red pepper flakes, salt, and pepper. Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.

Heat a large skillet over medium-high heat with the extra-virgin olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops. Toss to coat and transfer to a serving platter.

Source: 365: No Repeats by Rachel Ray, 2005

Pork Tostadas

Yesterday I posted about a spice-encrusted pork tenderloin that could be doubled in order to make a round-two recipe. Well, here it is…pork tostadas. This was such a fun dinner to make and since most of the cooking was done the night before, it’s almost like having a night off in the kitchen! This is another meal that I had never tried before. It is quite similar to a taco, but what stood out was the flavor from the pork. The spice rub gives the meat the Mexican inspired flavor, added in with some of my favorite toppings and it was a fun, effortless meal! I decided not to post a guacamole recipe. I still haven’t found the perfect recipe yet, so if you have a favorite, use it in this dish!

Pork Tostadas

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3 tablespoons corn oil

6 (5 inch) corn tortillas

2 (10 oz) cans black beans

1 (10 oz) can diced tomatoes

Pork Tenderloin, warmed and shredded

Salsa (homemade or canned)

Guacamole

Sour Cream

Garnish: fresh cilantro

In a large nonstick skillet, heat corn oil over medium-high heat. Cook tortillas on each side until golden. Drain on paper towels.

In a small saucepan, add drained beans and canned tomatoes and cook over medium-low heat, stirring often, until all liquid has evaporated. Use a potato masher to mash beans.

To assemble tostadas, layer beans, salsa, guacamole, shredded pork, and sour cream on each tortilla. Garnish with fresh cilantro, if desired.

Source adapted from: Cooking with Paula Deen, January/February 2009

Spice-Encrusted Pork Tenderloin

There are so many different spice rubs out there for pork tenderloins. They all carry many different flavors when mixed together, making them each unique at the same time. This particular spice rub carries more Mexican inspired flavors. Once again the pork itself was juicy and tender, taking on the distinct flavors of the spice rub. What intrigued me most about this particular recipe was the ability to use one of the tenderloins for dinner the first night and save the second tenderloin for a round two recipe the next night.  So what was the round two recipe?!? Come back tomorrow and I will tell you all about it!

Spice-Encrusted Pork Tenderloin

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1 tablespoons ancho chili powder

1 tablespoons ground coriander

1 tablespoons ground cumin

1 tablespoons kosher salt

1 tablespoons Mexican oregano ( I used regular)

1 tablespoons garlic salt

1 tablespoons cracked black pepper

2 (1.5 lb) pork tenderloins, trimmed

2 tablespoons olive oil

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and set aside.

In a small bowl, combine spices. Coat tenderloins evenly with spice mixture.

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side or until browned. Remove tenderloin, and place on prepared pan. Repeat with olive oil and tenderloin.

Bake for 20 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers at 155 degrees.

Slice one pork tenderloin to serve. Save the second pork tenderloin to use for recipe #2 (to be continued).

Source adapted from: Cooking with Paula Deen, January/February 2009

Sausage and Grits Casserole

Given all the events that have transpired in the past week I have been in the mood for some major comfort food. This is my favorite breakfast casserole which I normally only get to eat once a year. This casserole also happens to be a Scales Christmas tradition, only made on Christmas morning by the Mama Scales. Usually Michael and I switch off Thanksgiving and Christmas between our two families, so we were in Oklahoma this past Christmas and missed out. I did however convince my MIL to make a halved portion for us once we got back! This is such a creamy, cheesy, delicious casserole. Sausage and grits are a great combination and mixed with all the other ingredients the casserole becomes a creamy, hearty breakfast that I could feast on all day long!

Country Grits and Sausage Casserole

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2 pounds mild ground pork sausage

4 cups water

1 1/4 cups quick-cooking grits, uncooked

4 cups sharp cheddar cheese, shredded

1 cup milk

1/2 teaspoon dried thyme

1/8 teaspoon garlic powder

4 large eggs, lightly beaten

Paprika

Garnish: fresh parsley sprigs

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside.

Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese, milk, thyme and garlic powder, stirring until cheese melts. Stir in sausage and eggs.

Spoon mixture into a lightly greased 13x9x2 inch baking dish; sprinkle with paprika. Bake, uncovered, at 350 degrees for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired.

To Make Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.

Source: Christmas with Southern Living 1999, Oxmoor House, January 1999

Pork Chops with Garlic and Herbs

I don’t know if you’ve noticed, but anytime I make a pork dish, it is usually from a pork tenderloin. I don’t have anything against pork chops, but for some reason most of the recipes I’ve tried with chops just don’t come out that great. Usually the meat is dried out or the flavors are just bland. I haven’t given up on trying new pork chop recipes, but they seem to be few and far between…this is one that turned out really well. I decided to forego the grill and just cooked the pork under the broiler which worked out really nicely. So what is so special about this boring looking piece of meat?!? The marinade really soaked into the meat and the hidden garlic slivers roasted inside gave it an extra punch of flavor.

Pork Chops with Garlic and Herbs

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4 bone-in pork rib chops (I used boneless)

4 garlic cloves, 2 cut into slivers and 2 chopped

2/3 cup dry white wine

2 tablespoons olive oil

1/2 teaspoon sugar

1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground pepper, plus more to taste

2 tablespoons fresh sage, chopped

2 tablespoons fresh rosemary, chopped

Working with 1 pork chop at at time and using a sharp knife, cut small slits on both sides of the chop and insert a garlic sliver into each slit. Arrange in a single layer in a nonreactive dish.

In a food processor, combine the wine, olive oil, sugar, salt and pepper and process to blend. With the motor running, drop the chopped garlic, sage, and rosemary through the feed tube and process until fairly smooth. Pour the wine mixture over the chops, cover and marinate at room temperature, turning at least once, for 30 minutes to 1 hour.

Preheat broiler or grill to medium heat.

Remove the pork chops from the marinade. Season the chops with salt and pepper and arrange on the broiler pan or on the grill. Broil or grill, turning once, 4 to 5 minutes per side for medium, or until done to your liking.
Transfer the chops to a warmed platter and serve immediately.

Source: Williams-Sonoma

Island Pork Tenderloin

The name of this dish alone makes me think of warm, tropical places; even though I am no where near a palm tree this dish is yet another great pork tenderloin recipe. I seem to favor the recipes that start with a spice rub on the pork which gives it such good flavor. This rub and sauce combo has a spicy/sweet element that goes great together. For anyone that might be turned off by the cinnamon in the spice rub you must try, it is very subtle and works well with the other spices.

Island Pork Tenderloin

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For the spice rub:

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins (around 2.5 pounds total)

2 tablespoons olive oil


For the glaze:

1 cup dark brown sugar, packed

2 tablespoons minced garlic

1 tablespoon Tabasco

In a small bowl, combine the salt, pepper, cumin, chili powder, and cinnamon. Place spice rub all over pork until fully coated.

Place oil in an oven proof skillet over medium-high to high heat just until it begins to smoke. Brown pork, turning occasionally, about 4 minutes total. Remove from heat.

In a small bowl, stir together the brown sugar, garlic, and Tabasco. Pat the mixture on the tops of the tenderloins.

Place skillet in the oven at 350 degrees. Roast until thermometer inserted diagonally into the center of the meat registers 140 degrees, about 20 to 30 minutes. Let pork stand, loosely covered with foil for 10 minutes. Cut into slices before serving.

Source: Things That Make You Go Mmmmmm, originally from The Gourmet Cookbook

Pork Tenderloin in an Apple Maple Brine

I am still enjoying new pork tenderloin recipes and try to make a new one every couple of weeks. Most of the ones I have tried have some type of spice rub or sauce to go on top of the tenderloin, but this recipe is different. This is the first recipe that I've tried that uses a brine as a way to flavor the pork. I was interested in how the pork would taste and if the flavors would be present from the brine after cooking. The results of this process was very simple, subtle flavors that did not over power the pork, but let the pork stand out on its own. I thought I would get more of an apple flavor due to the brine, but I didn't seem to taste those flavors as much. I will confess that at some point during the day, my bag that was holding the brine got a hole in it and the brine leaked out into the bowl that it was sitting in. I think the pork was still submerged for the most part. Overall, it was still a great pork tenderloin... sometimes the simpler, the better. Come back tomorrow to see what I served with the tenderloin!

Pork Tenderloin in an Apple Maple Brine

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3 1/2 cups hot water

1/4 cup kosher salt

1 cup apple juice

1/4 cup maple syrup

2 tablespoons brown sugar

1 tablespoon cracked black peppercorns

Stir together the hot water and salt until the salt is dissolved. Add the apple juice, maple syrup, sugar and
black pepper. Pour brine into a large zip lock bag and seal. Place bag into a large bowl of ice water to cool down.

Trim any excess fat from the meat and remove the silver skin carefully. Once the brine is cool, submerge the pork in the brine, making sure the meat stays under the surface during curing. Place the bag containing the marinade and pork into a bowl in order to prevent any leaks. Refrigerate the pork in the brine for six to eight hours.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from brine and rinse then pat dry. Season with freshly cracked pepper. Add pork to the skillet, cook 6 minutes, browning on all sides. Place pan in the oven, and bake for 10 to 15 minutes or until meat thermometer reads between 155 and 160 degrees or until desired doneness. Let stand five minutes before slicing.

Source: For the Love of Cooking, originally from RecipeZaar