Smoky Bacon Pork Chops

Ingredients

3 oz Monterey Jack cheese, shredded
3 green onions, finely chopped
1/4 Cup cooked bacon pieces
1/4 Cup mayonnaise
1 teaspoon chipotle pepper sauce
2 teaspoons mesquite seasoning
4 (1-inch-thick) bone-in pork chops (about 1 1/2 lb) 

Preparation

1. Preheat oven to 425 degrees. Line baking sheet with foil.

2. Shred cheese (3/4 cup). Chop onions.

3. Season pork chops with mesquite seasoning; place on baking sheet. Combine cheese, onions, bacon, mayonnaise, and pepper sauce. Spread cheese mixture evenly over pork chops.

4. Place on middle rack of oven; bake 8–9 minutes.

5. Increase oven heat to broil; broil 2–3 more minutes or until pork is browned and 145°F.

Serves 4
This was served with Rainbow Slaw.

Cornbread Casserole Full of Spice

Ingredients

Crust

4 Tablespoons butter, melted

1 Cup buttermilk

1/2 teaspoon baking soda

1 Cup yellow cornmeal

1/4 Cup sugar

1/2 teaspoon salt

1 egg, beaten

1 (4 1/2 oz.) can green chilies, drained

Filling

5 eggs, beaten

1 Cup milk

Salt to taste

1 teaspoon Cajun seasoning

Few shakes Tabasco sauce
1 Tablespoon Worcestershire sauce

1 lb. bulk pork sausage

1 (14 oz.) can whole kernel corn, drained

1 small onion, chopped

1/2 Cup chopped green bell pepper

1/2 Cup chopped red bell pepper

2 cloves garlic, minced

1 Cup cheddar cheese, shredded

Preparation

1. In large bowl, add baking soda to buttermilk and set aside for 5 minutes.. Add all of the other crust ingredients and mix well. Pour into a buttered 13x9 inch baking dish and bake in a preheated 350 degree oven for 15 minutes.

2. Meanwhile, in large skillet, brown sausage or ground beef, with the Cajun seasoning and Worcestershire sauce and drain excess oil. Add onion, peppers, and garlic, and saute with meat for 5 minutes. Add a little more Cajun seasoning, if desired.

3. In large bowl, combine the eggs, milk, salt and Tabasco. Layer meat and veggie mixture over crust . Top with cheese. Pour egg mixture over the top and bake at 350 degrees for 35 to 40 minutes, or until set. Garnish with sour cream and fresh cilantro or parsley.

Three Cheeses and Sausage Polenta Gratin

2-1/2 Cups chicken broth

3 Tablespoons butter

2 Cups milk

1-1/2 Cups coarse-ground yellow cornmeal or quick-cooking polenta mix*

1 Cup ricotta cheese

1 Cup shredded mozzarella or provolone cheese (4 ounces)

1/2 Cup finely shredded Asiago or Parmesan cheese (2 ounces)

12 ounces sweet or hot bulk Italian sausage

1 8-ounce package fresh mushrooms, quartered

1 medium onion, cut into thin wedges

2 cloves garlic, minced

2 Cups purchased tomato-basil pasta sauce

Fresh basil minced

Preparation

1. Preheat oven to 400 degrees. Lightly grease a 3-quart rectangular baking dish; set aside.

2. In a large saucepan, bring broth and butter to boiling. Meanwhile, in a medium bowl, stir together milk and cornmeal. Slowly add cornmeal mixture to boiling broth, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook for 10 minutes or until mixture is very thick, stirring frequently. Remove from heat. Stir in ricotta cheese cheese, 1/2 cup of the mozzarella cheese, and 1/4 cup of the Asiagopolenta in the prepared baking dish; set aside.

3. In a very large skillet, cook sausage, mushrooms, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in pasta sauce; heat through. Spoon sausage mixture over polenta in dish, spreading evenly. Dollop remaining polenta on top of sauce and sprinkle with the remaining mozzarella and Asiago cheeses.

4. Bake, uncovered, for 30 minutes or until top is lightly golden and set. Let stand for 10 minutes before serving. Garnish with fresh basil. Makes 8 servings.

*Note: If using the quick-cooking polenta mix, once the polenta mixture returns to boiling in Step 2, cook and stir for only 3 to 5 minutes or until mixture is very thick.

Sauteed Pork Chops with Sauerkraut

Ingredients

• 2 slices of lean bacon, chopped
• 8 pearl onions, quartered
• 1 1/2 teaspoons caraway seeds
• 3 Cups sauerkraut (about 1/2 pound), rinsed and drained
• 1 Cup apple juice
• 4  1-inch-thick loin pork chops
• 2 Tablespoons vegetable oil
• 4 Tablespoons finely chopped fresh dill

Preparation

1. In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onions, and the caraway seeds, and cook the mixture, stirring, until the onions are golden.

2. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes.

3. While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper.

4. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through.

5. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.

Serves 4

Bacon Wrapped Pork Tenderloin with Apples and Sage

Ingredients

2 pork tenderloins, large, about 2 lbs

10 fresh sage leaves, very finely chopped

3 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

9 -10 slices thick-cut bacon 

kitchen twine

3 -4 apples large apples such as Cortland, or other baking apples

1 onion, large

2 Tablespoons all-purpose flour 

1/2 Cup Chicken broth

Preparation

1. Trim any silver skin on loins if present, cut away and discard.

2. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

3. Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45 degree angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

4. Cut five 12-inch lengths of twine and one 30-inch length. Place 5 shorter lengths of twine under loins width wise. Working out from roast center, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.).

5. When ready to roast, preheat oven to 425 degrees.

6. Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total.

7. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145 degrees.

8. Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.

6-8 Servings

Cider Pork Chops

Ingredients

4 thick pork chops

2 tablespoons butter

½ Cup apple cider

½ Cup heavy cream

2 tablespoons minced parsley

Salt and black pepper, to taste

Preparation
1. Place the pork chops in a covered skillet and brown them over low heat (flipping frequently) for 15 minutes. 
2. Slowly pour the apple cider over the pork chops in the skillet, covering and allowing them to simmer for an additional 10-12 minutes. 
3. Remove the pork chops from the skillet, then add the heavy cream, parsley, salt, and pepper to the remaining cider. Still over low heat, stir the liquid with a wire whisk until it begins to thicken. 
4. Pour the sauce over the pork chops, and serve hot.

Serves 4

Pork Chops with Sauerkraut and Potatoes

Ingredients

• 1/4 Cup unbleached or all-purpose flour
• 1 1/2 teaspoons dried sage
• 4 lean pork loin chops (1 pound), trimmed of all visible fat
• 1 onion, halved and thinly sliced
• 3 Granny Smith apples, peeled and sliced
• 1 pound sauerkraut, rinsed, drained, and squeezed of excess moisture
• 1 1/2 Cups frozen sliced carrots, thawed
• 2 Cups apple cider or apple juice
• 3/4 pound small red potatoes, halved
• 1 teaspoon olive oil
• 1/4 teaspoon salt

Preparation

 

 

1. Position 1 rack in the upper third of the oven. Preheat the oven to 350°F.

 

2. On a large shallow plate, combine the flour and sage. Mix with a fork. Dip both sides of each pork
chop into the mixture to coat. Reserve the flour mixture. Coat a large Dutch oven with nonstick spray. Set over medium high heat. Cook the chops for 2 minutes per side, or until browned. Remove to a plate.

3. Coat the pot with nonstick spray. Add the onion and apples. Cook, stirring often, for 5 minutes, or until soft. Cover with the pork chops, sauerkraut, carrots, and apple cider or apple juice. Sprinkle with the reserved flour mixture. Stir the toppings to combine.

4. Cover and bake in the lower third of the oven, stirring occasionally, for 1 hour, or until the pork is tender when pierced with a sharp knife.

5. After 20 minutes, coat a large roasting pan with nonstick spray. Place the potatoes in the pan.Drizzle with the oil. Sprinkle with the salt. Toss to combine. Bake on the upper oven rack for 40 minutes, stirring occasionally, or until golden and tender.

Serves 4

Candied Bacon

Ingredients

• 1 Cup brown sugar
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon cayenne
• 1 pound thick-cut bacon

Preparation

Preheat the oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper for easy clean up.

1. Mix brown sugar, cayenne, and black pepper together in a bowl. Put sugar mixture into a gallon zip lock bag. Add bacon and coat with sugar.

2. Lay the bacon on the parchment paper lined pan. Sprinkle any remaining sugar mixture onto bacon.

3. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes (watching closely). Remove from the oven to a serving dish and let cool slightly before serving.

Fried Corn with Smoked Sausage

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 pound smoked sausage, cut into 1" pieces
• 1 16 ounce package frozen corn kernels
• 1/2 salt
• 1/8 teaspoon black pepper
• 1/4 cayenne pepper 

Preparation

 

1. Melt the butter in a large, deep skillet over medium-high heat, add the olive oil; stir to combine.

2. Add the onion, peppers, garlic and sausage and cook until hot.

3.  Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5-7 minutes.

4. Season with salt, black and cayenne pepper. Toss to combine.  Serve hot.

Serves 4

 

Char Sui Pork (Chinese Barbeque Pork)

Ingredients

• 1/4 Cup Soyu
• 2 Tablespoons Honey
• 2 Tablespoons Sugar
• 2 Tablespoons Sherry
• 1 teaspoon salt
• 1 clove minced garlic
• 1 teaspoon Five Spice
• 3 quarter size slices Ginger
• 3 Pound Boneless Pork butt, very lean

Preparation

1. To prepare marinade. In a small pan, combine soyu, honey, sugar, sherry, salt, garlic, five spice and ginger. Heat over very low heat until sugar is dissolved, let cool completely. Reserve a little for basting.

2. Cut pork into 1" slices and  place in plastic bag. Pour cooled marinade over pork and seal bag. Place closed bag in a shallow dish and refrigerate overnight. Turn bag every hour or so to cover pork completely.

3. Preheat oven to 350. Line shallow baking pan with foil.
Remove pork from marinade. Place pork on foil lined pan. Bake at 350 for 45 minutes to 1 hour. Brush with reserved marinade while baking. Serve with white rice.

Porkchops with Mushroom Bourbon Cream Sauce

Ingredients

2 Tablespoons olive oil

1 pound sliced button or cremini mushrooms

1/4 cup chopped onions

2 large garlic cloves, chopped

1/2 cup dry white wine

1 cup chicken stock

1/2 cup heavy cream

1/4 cup bourbon

Salt and pepper

• 1 large egg
• 2 Tablespoon water
• 4 6-7 oz center-cut pork chops
• All purpose flour
• 2 cups panko bread crumbs
• 3 Tablespoons olive oil
• 3 Tablespoons unsalted butter
• 2 Tablespoons minced fresh basil

1. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.

2. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive oil and butter in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre -heated oven at 400°F for 5-8 more minutes.

3. When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.

Serves 4

Baked Boneless Ribs with Sweet Spicy Smoky Chipotle Cherry Barbecue Sauce

Preheat oven to 250 degrees

2 pounds boneless pork or beef ribs your preference
coarse salt and fresh ground black pepper

• Spray a rectangular pan with cooking spray. Put ribs in pan and season heavily with salt and pepper on both sides.
• Cover pan tightly with aluminum foil. Cook in 250 degree oven for 2-3 hours or until temperature reaches 160 degrees.

Ingredients for Sauce

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3/4 cup cherry preserves (8 ounces)
• 1/8-1/4 cup minced and seeded chipotle chile in adobo sauce
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 
  

Preparation

• Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
• Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes. 
• Using an immersion blender; blend until smooth . When the meat is done; brush ribs all over with sauce and return to oven or broiler until crispy. on all sides. Any leftover sauce can be refrigerated for up to 2 weeks if it does not touch the meat.
• Most of the fat will have melted into the bottom of the pan. The meat will be so tender and juicy that you won't be able to lift it with a fork. This is so delicious!