Pork and Black Bean Chili

October is just flying by and for day 20 of Soup Month 2012, we bring you a spicy, pepper-infused Pork and Black Bean Chili.  This chili incorporates the flavorful, but not-too-spicy poblano pepper with the much spicier chipotle pepper, which is actually a slowly smoked jalapeno.  Chipotles that are packed in adobo sauce combine very well with any type of beans, especially black beans, and are a great product to keep on hand in your pantry.  If you open a can of chipotle peppers, then use just one or two, spoon the remaining peppers and sauce into a glass jar, cover and refrigerate for up to a week.

This is also a very lean chili. By using pork loin there is very little fat, but just enough that the end result is a bowl of fork-tender pork, with a zesty sauce and a healthy serving of black beans.  It's also great for leftovers!

This recipe is pretty quick to put together, with prep time of only 15 minutes and cook time of just over an hour.  Serve with cornbread on the side and Enjoy!!

  

 

1 lb  Boneless Pork Loan Roast, trimmed and cut into bite-sized pieces

1 TB  Olive Oil
1 medium  Yellow Onion, chopped
1 large  Poblano Pepper, finely chopped
1/2 tsp  Chili Powder
1/2 tsp  Cumin
1 tsp  Salt
1/2 tsp  Black Pepper
1 1/4 cups  Beef Stock
1 14-oz can  Black Beans, drained and rinsed
1 14-oz can  Hunt's Fire-Roasted Diced Tomatoes
1  Chipotle Pepper in Adobo Sauce, chopped
2 tsp  Adobo Sauce
2 TB  Ground Cornmeal (to thicken chili, optional)

Heat olive oil in a soup pot over medium-high heat.  Add the pork, onion, and poblano pepper to the pot and stir to combine.  Sprinkle the chili powder, cumin, salt and pepper over the meat and veggies, stir and saute for about 8 minutes, or until the pork is no longer pink.

Add the beef stock, beans, tomatoes, chipotle pepper and adobo sauce to the pot, stir and reduce heat to medium-low.  Cover the pot and simmer for 45 minutes, stirring occasionally.

If a thicker consistency is preferred, add the cornmeal to the chili and stir.  Simmer for 15 minutes longer, until the cornmeal is fully cooked into the chili.  (Cornmeal can also be used if the chili is too spicy and you would like a more mild flavor.)

Garnish with a dollop of sour cream, if desired and serve.  Serves about 6.

Chinese Vegetable Noodle Soup with Pork

It's day 18 of Soup Month and we have an incredibly light and versatile Asian soup for you, Chinese Vegetable Noodle Soup with Pork.  I've had a recipe on hand for a couple of years that I wanted to make, but it just didn't seem right.  It sounded bland and didn't have the spicy edge to it that I love in Asian cuisine.  So today was the day to tackle this recipe.

The first time I tried an authentic oriental dish was at the Szechuan House in Chicago.  The food was hot and spicy and incredible!  Since then, I always compare the flavors and spice level in an Asian dish to those I experienced at that restaurant.  Unfortunately, today it's rare that a restaurant will serve truly spicy 'Szechuan' style foods for fear it will be too spicy for their guests.  That's why it's better to make your own at home!

The spice level in this soup can be adjusted to suit your own tastes simply by adding some extra red pepper flakes, and for even more spice, you can add a dash of Sriracha Sauce.  The versatility of this soup comes from the source of protein you choose to use.  We used very thinly sliced pork loin, which was super tender, but you could also substitute chicken breast, shrimp or even thinly sliced beef in place of the pork.  To make this soup vegetarian, use vegetable stock instead of chicken stock and tofu in place of the meat.  The possibilities are endless and delicious!

This soup is very easy to put together.  Only 15 minutes of prep time to chop the veggies and meat and you're ready to go.  Cook time is only about 15 - 20 minutes.  We served the soup with homemade Shrimp Egg Rolls and everyone gave this meal a thumbs up.  Enjoy!!

1 TB  Sesame Oil
1 lb  Pork Loin, sliced into very thin 1-inch pieces
3  Green Onions, chopped
1 TB  Minced Garlic
1 tsp  Minced Fresh Ginger
6 cups  Chicken Broth
2 cups  Cabbage, thinly sliced
1 small Carrot, shredded
1/4 tsp  Red Pepper Flakes (increase to 1/2 tsp for extra spice)
3 TB  Soy Sauce
1 TB  Rice Vinegar
2 - 3 oz  Dreamfield's Angel Hair Pasta
Julienned Cucumber for Garnish (optional)
Sriracha Sauce for Garnish (optional)

Heat sesame oil in a soup pot over medium heat.  Add the pork, stir to coat the meat and cook for 3 minutes.  Add the green onions, garlic and ginger and continue to cook until the pork is cooked through, about 4-5 minutes.

Add the broth, cabbage, carrot, red pepper flakes, soy sauce and rice vinegar.  Stir soup and increase heat to high, bring to a boil then add the noodles to the pot.  Boil for 5 minutes, then reduce heat to medium-low and simmer until the noodles and cooked through.

Serve with a garnish of fresh julienned cucumber or chopped green onions.  For a spicier version add a bit of Sriracha sauce.

Pork Harvest Chili

Today we begin Soup Month 2012, and what better way to launch this exciting month of 31 new soup, stew and chili recipes than with a beautiful Pork Harvest Chili.  The flavors are bold and spicy and although the ingredients might hold a few surprises, this chili is packed with healthy vegetables, lean pork and creamy navy beans.  And it is spicy!

One of the ingredients that may be a bit uncommon would be sweet potatoes.  Most people think sweet potatoes are only served "sweet" with cinnamon and nutmeg or honey or even those little marshmallows melted on top.  But sweet potatoes are also delicious when used as a savory ingredient.  They add a delicate touch to the chili and add an interesting layer of flavor that compliments the spices.  They also add a great deal of nutritional value to this very healthy meal.

Don't let the spicy flavor scare you away from trying this delicious chili.  To create a more mild batch, simply reduce the amounts of chili powder and cumin used in the recipe (adjustments for these are included below).  For a vegan-friendly chili, add an extra can of navy beans in place of the pork.  I hope you enjoy this chili as much as we did and welcome to Soup Month!!


1 TB  Canola Oil
1 medium Onion, chopped
1 medium Green Pepper, chopped
1 Carrot, peeled and chopped
1 Celery Stalk, chopped
1 TB  Minced Garlic
1 large Sweet Potato, peeled and chopped
1 1/2 lb  Boneless Pork Sirloin cut into 1/2-inch pieces
1 tsp  Salt
1 tsp  Ground Black Pepper
1 1/2 TB  Chili Powder (for a milder flavor start with 2 tsp)
2 tsp  Cumin  (use 1 tsp for a mild flavor)
1 tsp  Unsweetened Cocoa Powder
1 tsp  Dried Oregano
1 cup  Chicken Broth
1 14-oz can  Diced Tomatoes, do not drain
1 Chipotle Pepper in Adobo Sauce, diced
1 TB  Adobo Sauce
1 15-oz can  Navy Beans
Sour Cream or Greek Yogurt for Garnish

In a large soup pot heat oil over medium-high heat.  Add the onion, carrot, celery, garlic and sweet potato and cook about 10 minutes until vegetables are just tender.  Season the pork with salt and pepper and add the meat to the pot.  Cook until browned, stirring frequently,  about 5 minutes.

Add the chili powder, cumin, cocoa and oregano to the pot, stir and cook for 2 minutes.  Add the chicken stock and tomatoes with the juice to the pot, then add the chipotle pepper and adobo sauce.  Stir until combined, reduce heat to a simmer and cook for 60 - 90 minutes or until the pork is very tender. 

Add the navy beans, stir and cook for 5 minutes longer until beans are heated through.  Serve with a dollop of sour cream or a light Greek yogurt.  Enjoy!!

Grilled Pork Roast with Cherry-Balsamic Sauce

This week I found some beautiful dark cherries on sale at the store and I decided to attempt a recipe that I've been thinking about for a long time.  I've always thought that cherries would taste great with a pork roast and cooking the pork on the grill would add a nice smoky flavor, too.  So that was the inspiration for this dish.

Starting with a simple red wine, balsamic vinegar and sweet cherry base, the addition of some molasses gave the sauce a nice rustic quality that was absolutely amazing.  You could taste each component of the sauce, and when combined with the light rub on the pork the dish was just full of flavor.  Not only that, the picky-eater in the family even asked for seconds!!  That is the best compliment a Mom could ask for.

2 lb  Pork Loin Roast, blade end if possible
1 tsp  Kosher Salt
1 tsp  Garlic Powder
1/2 tsp  Dried Thyme
1/2 tsp  Paprika
1/4 tsp  Dry Mustard
1/4 tsp  Chipotle Powder
1/4 tsp  Ground Black Pepper

Allow the pork roast to sit at room temperature for 30 minutes before applying the rub.

In a small bowl, combine all of the dry spices then apply the rub evenly over the entire roast.

Heat grill to the highest heat setting and place the roast on the grill.  Sear the outside of the roast on all sides, turning several times, cooking for about 10 minutes, then reduce the heat to a medium-low temperature, around 400 degrees.  Cook the roast for about 20 minutes longer, until the meat reaches an internal temperature of 160 degrees.

While the roast is cooking prepare the cherry balsamic sauce.

1 cup  Cherries, pitted and cut into small pieces
3 TB  Water
1/4 cup  Dry Red Wine
2 TB  Balsamic Vinegar
3 TB  Molasses
1/2 tsp  Dried Thyme
1/2 tsp  Kosher Salt
1 1/2 TB  Cornstarch
2 TB  Water
1 TB  Salted Butter

In a medium saucepan combine the cherries, 3 tablespoons water, wine, vinegar, molasses, thyme and salt.  Bring mixture to a simmer and cook for about 12 minutes, stirring frequently.

(At this point the sauce has thickened slightly, and can be used at this stage, but adding the cornstarch and water the mixture will be a more sauce-like consistency.)  Use a small bowl to combine the cornstarch and water, then slowly drizzle the cornstarch mixture into the simmering sauce while stirring.  When the sauce has thickened add the butter and remove the pan from the heat.

When the roast is finished cooking, slice the meat on an angle and top the slices with the cherry-balsamic sauce.  Enjoy!!

Spiced Pork Chops with Rosemary

I've always leaned away from cooking pork chops because they seemed so ordinary.  Add a little seasoning, then grill them, fry them, bake them and the flavor was always about the same.  Because of those boring chops in the past I was excited to try this recipe for Spiced Pork Chops.  It also gave me a chance to use some of the fresh rosemary from my garden.

This dish is a slight variation from the original recipe found in the Weeknights with Giada cookbook and it is definitely going to be a repeat meal and a family favorite.  I'm really enjoying this cookbook and I can't wait to try more of the recipes.  If you are not familiar with Giada, this is definitely a great book to pick up.  Her cooking is kind of Italian food with a modern healthy twist.  Best of all, her recipes are family-friendly and easy to prepare.

I did a little adjusting to the original recipe by toning down the red pepper flakes and increasing the amount of garlic.  I'm not really sure the red pepper flakes added that much to the sauce and I might leave them out completely the next time I make this dish. 

I also changed the sauce preparation a bit by adding the rosemary and onions to the skillet for a quick saute.  It softened the rosemary and really brought out the flavor.  The rosemary, combined with honey and balsamic vinegar was what really caught my attention.  The flavors came together beautifully and the chops were moist and full of flavor.  Be really careful not to overcook the chops so they will come out nice and tender.

1 TB  Olive Oil + 2 tsp, divided
6  Boneless Pork chops, 1-inch thick
Kosher Salt and Black Pepper
1/2 tsp  Crushed Red Pepper Flakes (original recipe calls for 1 tsp)
1/2 cup  Balsamic Vinegar
1/2 cup  Honey
1 TB  Minced Garlic
1  Large Green Onion, white and light green parts only, minced
1 1/2 tsp  Fresh Rosemary, chopped
4 TB  Unsalted Butter

In a large skillet heat 1 TB olive oil over medium-high heat.  Season pork chops lightly with salt and pepper, place chops in the skillet and cook about 5 minutes on each side until almost fully cooked through.  Remove the chops from the pan, cover and keep warm.  Keep the skillet handy for the final steps.

In a small saucepan add the red pepper flakes, vinegar, honey, and garlic, stir to combine and heat to a low boil.  Let simmer on medium-low heat for about 10 minutes until slightly reduced. 

Back to the skillet, over medium-high heat add 2 tsp olive oil to the pan, then add the green onions and rosemary.  Saute for 3-4 minutes until softened slightly.  Add the chops back to the skillet and reduce heat to low.

After the sauce has reduced, remove the pan from the heat and whisk in the butter.  This will slightly thicken the sauce and give it a nice shiny glaze.  Pour the sauce over the chops in the skillet and heat 2 minutes longer.  Serve chops with garlic mashed potatoes, steamed broccoli and a nice cold chardonnay.

Citrus Pork Kabobs

We are having so much fun creating new kabob recipes and this recipe was a complete and delicious success.  I've been trying to come up with a pork kabob recipe and decided to combine several recipe ideas into one.  When cooking pork you will want to make sure the pork is cooked thru, but try not to overcook the meat or it will be tough and chewy.  The pork can be juicy and still be cooked thru, just aim for an internal temp of about 145 degrees.  A handy meat thermometer makes this easy to check.

The combination of sweet, "citrusy-sour" and spicy flavors come together to create a really great tasting glaze on the pork.  The sweetness of the pineapple is followed by a zing of Serrano pepper and, when combined with a creamy coconut infused rice, all of those distinct flavors create an amazing meal.  If you have never tried to make your own kabobs, this is the recipe to try first!

  

Glaze
1/2 cup  Pineapple Preserves
1 Whole Serrano Pepper, finely minced (use a jalapeno if more intense heat is desired)
1 TB  Lime Juice

Marinade
1/2 cup  Orange Juice
1/2 cup  Lime Juice
2/3 cup  Olive Oil
3 cloves  Minced Garlic
2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper

Kabobs
1  Fresh Pineapple, peeled, cored and cut into 3-inch chunks
1 large  Red Onion, cut into chunks
1 large  Green Pepper, cut into large chunks
1-1/2 lbs  Lean Pork Tenderloin, cut into 1-inch cubes

Coconut Rice
2 cups  Long Grain Rice
2 cups  Canned Coconut Milk
2 cups  Water
2 tsp  Kosher Salt
1 can  Black Beans, drained and rinsed
Lime and Orange Wedges for Garnish

Using a large zip lock bag, combine the orange juice, lime juice, olive oil, garlic, salt and pepper.  Add the pork pieces to the mixture and zip bag closed, turning bag over to coat the pork.  Refrigerate and allow to marinate 2 - 4 hours.

In a small glass bowl, combine the pineapple preserves, Serrano pepper and 1 tablespoon lime juice.  Stir to fully combine and set aside at room temp for about 1 hour until ready to use.  (** Prepare the glaze in advance so the flavors have time to blend.)

Combine the rice, coconut milk, water, salt and pepper in a large saucepan.  Bring mixture to a boil, cover and reduce heat to low and cook for 15-18 minutes or until liquid is absorbed and the rice is tender.  Let rice stand 5 minutes and fluff with a fork, then add the black beans and stir.

Drain the pork and discard the marinade. Thread the pieces of pork onto metal skewers alternating with pieces of pineapple, green pepper and red onion.

Grill the pork kabobs over medium-high heat for 8 - 10 minutes or until no longer pink inside, brushing with the glaze after each turn.

Serve each kabob with a scoop of coconut rice and orange and lime wedges for garnish.  Enjoy!!

Chipotle Pork Roast

Thanks to a sudden storm, what started out to be a grilled dinner ended up with us cooking indoors.  The last minute change of plans turned out surprisingly well.

We started off with a lean piece of pork tenderloin and coated it with a chipotle pepper and cumin-based dry rub.  Next, we seered the outside until golden brown, but not fully cooked, and followed it up with a quick 20 minutes of roasting time in the oven.  The results were delicious with a nice kick of flavor from the chipotle powder, and the meat was "fork tender", meaning you could cut it easily with a fork.  The next day we sliced up the leftovers for cold pork sandwiches that made a pretty impressive lunch.

We will surely try this updated version of pork roast on the grill, but the oven cooked method was so yummy, this is definitely on the list of repeat recipes.

1 1/2 - 2 pound Lean Pork Roast, trimmed of all fat and silver
1 TB  Olive Oil

Dry Rub Mix
1 tsp  Cumin
2 tsp  Garlic Powder
1/2 tsp  Ground Black Pepper
1 tsp  Kosher Salt
1/2 tsp  Chipotle Powder
1 tsp  Paprika
1 tsp  Onion Powder

In a small bowl combine all of the dry rub ingredients and stir. 

Place the pork on a platter and coat evenly with the dry rub mix, making sure to coat all sides of the meat and into any folds.  Cover the roast with plastic wrap and refrigerate for 30 - 60 minutes.

Preheat the oven to 450 degrees.

In a large skillet heat the olive oil over medium-high heat until the oil shimmers.  Carefully place the roast in the skillet and seer on all sides, turning about 1/4 turn each time.  When the roast is evenly browned on the outside, but not fully cooked inside, (on the ends the center will still be pink) transfer the roast to a baking pan and place in the oven for about 20 minutes, until the internal temperature reaches 140 degrees.  You can use an oven-safe thermometer for this roast and it works great.

We served this with Grilled Polenta Cakes, Sauteed Peas with Mushrooms and a light chardonnay.  I hope you enjoy this dinner as much as we did!!

Country Style Pork Ribs with Mustard and Dry Rub Marinade



Apply Yellow Mustard

We added a little twist to our usual Dry Rub for this dinner.  I've been wanting to try mustard as a rub for pork ribs for some time now, but I didn't want to miss out on the flavors of the Dry Rub.  So, we did both!  Using about 3 1/2 pounds of Pork Country Style Ribs, we rubbed the pork generously with regular yellow mustard, then added the dry rub and let them chill for about 5 hours.  The ribs were tender and  mouth-watering, juicy inside and just slightly crispy on the outside.  Even better, they only took about 30 minutes to cook on the grill.

This is the same Dry Rub Mix that we use when we smoke Pork Butt or Chicken Quarters and it worked equally well on the country ribs.  It's the perfect balance of flavors for a slow roast in the smoker.  Enjoy!



Apply Dry Rub Mix

3 - 4 lbs  Country Style Pork Ribs
French's Yellow Mustard
Dry Rub Mix

Place the ribs in a glass baking pan and coat generously with yellow mustard. 

Next, sprinkle on the prepared dry rub mixture and rub into the meat, making sure to coat evenly.  Refrigerate for at least 2-3 hours, but 5 hours worked great for this batch.

Heat grill to about 325 - 350 degrees.  Cook ribs on low to medium heat for about 30 - 40 minutes or until juices run clear.

** NOTE: For an extra layer of flavor, combine a 1/2 cup of apple juice and 1/2 cup apple cider vinegar in a plastic squeeze bottle.  Drizzle the mixture lightly onto the ribs during the last 15 minutes of cooking.  This adds a touch of sweetness to the ribs and helps caramelize the exterior.

Dry Rub Mix


2 TB Garlic Powder 
1 TB Onion Powder
1 TB Freshly Ground Black Pepper
2 TB Paprika
2 TB Sugar
1 TB Salt
1 1/2 tsp Dry Mustard
1 TB Seasoned Salt

Combine all ingredients in a glass bowl. 

Roasted Pork Loin

Sometimes, you just need a little comfort food for dinner!  Tonight, a roasted pork loin with real milk gravy and a side of mashed potatoes was just the ticket.

It's a standing joke among my family members that a Pork Roast is always my Mom's Go To meal.  Any special occasion that might arise, birthdays, holidays, visitors from out of town or even from across town, it was a reason to make a huge pork roast.  It was like her trademark meal, and we've joked about it for years, always keeping this to ourselves, of course.  But it always made us laugh to ask what we might be having for dinner at Mom's house, because it was always...pork roast!!

So when I was trying to decide what to make for dinner on this chilly night, I inherantly thought of pork roast.  With warm mashed potatoes and homemade milk gravy on top, it was just the right dinner to warm everyone up.  So I popped the roast in the oven and preceeded to slice and boil the potatoes.  As I started to whip the potatoes using a hand mixer, I had to silently apologize to my Dad who had always hand mashed the creamiest potatoes in the world.  He would laugh to see me using this mixer!

Next came the milk gravy, made with just a little extra pepper to give it a zip.  Yes, I know it's not the healthiest food in the world but is it ever delicious to spoon over the roast and potatoes.

As I plated up dinner, it reminded me of all the years my family sat at the dinner table enjoying this same meal.  All 8 of us, lined around the kitchen table, once in a while the dining room table if it was a special ocassion.  Lots of good times were had in our little kitchen and this meal will always bring back good memories.  That must be why they call this, Comfort Food.  Enjoy!!


1 Pork Loin Roast ( 3 - 5 lbs) **See note below
Garlic Salt with Parsley
Freshly Ground Black Pepper

Place the roast in a foil lined baking pan and season generously on all sides with garlic salt and pepper. Wrap foil loosely around the roast, covering the top, and bake at 350 degrees for about 20 - 25 minutes per pound. During the last 1/2 hour of cooking, pull foil back so the top of roast will brown. Let rest 5 - 10 minutes before slicing to allow for the juices to settle.

** Note:  When buying a pork roast, look for the Center Loin Roast, which is the preferred cut. Ideally, a 3 - 4 pound roast works best. If you need a larger roast for a big party, cut the roast in half for best results and less cooking time. To figure the number of servings, allow 1/3 pound boneless roast per person.

Milk Gravy

1/2 cup  Pan Drippings
1/2 cup  Milk
3 TB  Cornstarch
4 TB  Cold Water
1/8 tsp  Fresh Ground Black Pepper
Chicken Broth, optional

Drain the pan drippings from the roasting pan and place in a small skillet.  Heat over medium-high heat until the juices begin to boil. 

Combine the cornstarch and water in a small cup and slowly drizzle into the pan juices while stirring with a whisk until thickened.    Decrease heat to medium and slowly add the milk to the skillet while whisking.  Add enough milk to achieve the desired consistency.  Add the pepper, stir and serve on top of the roast and potatoes.

If the gravy becomes too thick, add 2 tablespoons of chicken broth and stir, adding more if needed until the desired consistency is reached.

Pork Chops with Dijon-Cream Sauce

Nothing tastes better than a perfectly cooked pork chop, especially if you top it with a delicate and creamy Dijon cream sauce.  The chops are quickly seared in a skillet to seal in the juices then cooking is finished in the oven.  Not a lot for prep goes into this recipe and with just a handful of ingredients it's perfect for a weeknight dinner.

6 (3/4-inch-thick) Pork Chops
1 tsp Salt
1/2 tsp Black Pepper
2 TB  Canola Oil
1  Large Shallot, finely minced
3 TB  Unsalted Butter
3/4 cup  Chicken Broth
1/4 cup  Country-Style Dijon Mustard
2 TB Heavy Cream
3 tsp  Fresh Lemon Juice

Put oven rack in middle position and preheat oven to 350°F.

Heat a large skillet over medium-high heat. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total.  (This will sear the outside of the chops giving them a nice golden brown edge, but not cook them thru to the center.)  Transfer chops to a shallow baking pan, reserving skillet.  Bake chops, uncovered, until cooked through, about 8 minutes. Let stand, loosely covered with foil, 5 minutes.

Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any of the tasty browned bits, for about 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes. Pour sauce over chops and serve with mashed potatoes and steamed spinach.

Braised Pork Chops with Spiced Apple Rings

I love to find unique ingredients when I'm shopping, and on sale is even better, so when I spotted these Spiced Apple Rings on clearance after Christmas, I had to grab a few jars.  I knew I had tasted these in the past, the apples have a cinnamon-spicy flavor, but I really did not want to go with a dessert dish.  Then that German DNA must have kicked in and I thought Pork Chops!  The combination of pork chops and apples is serious German-style comfort food and these little pink apples just needed a little inspiration to become something yummy.

The sauce for these chops is truly amazing.  The pork flavor combines with a delicate sweet-cinnamon apple and the butter just brings all of it together.

2 TB Butter
1 jar  Spiced Apple Rings, juice reserved
6  Pork Chops, about 3/4-inch to 1-inch thick
Kosher Salt and Black Pepper, to taste
3 TB  Butter
1/3 cup  Brown Sugar
2 TB  Cornstarch
2 TB  Cold Water

Heat oven to 350 degrees.

In a large skillet, melt 2TB butter over medium-high heat.  Add 3 TB of juice from the apple rings.  Season the pork chops on both sides with salt and pepper. When the butter is melted, add the chops to the skillet and braise about 5 minutes on each side, until the edges are browned but the chops are not cooked all the way through.

Using a large baking dish, add 3 TB butter, brown sugar and the remaining apple ring juice.  Stir the sauce to combine, and add the chops to the baking dish.  (Reserve the skillet as you will need it to finish the sauce at the end.)

Place 2 apple rings on top of each pork chop and gently pour the pan juices over the chops and apple rings.  Spoon a little more of the combined sauce over the chops then cover the baking dish with foil.  Place in the oven for 15-20 minutes, depending on the thickness of the chops, until the chops are cooked thru.  (**Note: 15 minutes was just about right for the chops we used.  Be sure not to overcooked pork or it will be tough.)

When the chops are cooked, transfer to a serving platter and keep warm.  Pour the pan juices back into the skillet you used earlier.

In a small bowl, combine the water and cornstarch and set aside.

Heat pan juices over medium-high heat until the mixture just begins to simmer, then add the cornstarch/water mixture and stir continuously until the sauce thickens, about 2 minutes. Spoon sauce over chops and serve.

Hot and Sour Soup

For day #25 of Soup Month, this version of the classic Oriental Hot and Sour Soup turned out very well.  I did have to improvise on some of the ingredients as locally it is impossible to find black mushrooms or black chinese vinegar!  The substitutions worked great and the soup had that familiar hot-sour-spicy flavor that I just love.  We enjoyed this soup with crispy, crunchy homemade Egg Rolls.

10 oz  Portabello Mushrooms, quartered
1 can  Bamboo Shoots
4 TB  Rice Vinegar
2 TB  Balsamic Vinegar
1/4 cup  Soy Sauce
1 1/2 tsp Salt
1 1/2 tsp Sugar
4 TB  Cornstarch
4 TB  Water
2 TB  Peanut Oil
12 oz  Pork Loin, cut into thin strips

5 cups  Chicken Stock

1 package  Extra Firm Tofu, cut into small pieces

3  Eggs, slightly beaten

1 tsp  White Pepper

1 tsp  Black Pepper

1 1/2 tsp  Sesame Oil

1 to 2 TB  Sriracha Sauce (more or less, to taste)

Mix the vinegars, soy sauce, salt and sugar in a small bowl and set aside.

Mix the cornstarch and water in a small bowl and set aside.

Heat oil in a large soup pot over medium-high heat.  Add the mushrooms and brown for 2 minutes.  Next add the pork and saute, turning frequently, about 4 minutes or until the meat is nearly cooked through.

Add the bamboo shoots and the broth and stir to combine. Add the tofu and stir, heating 2-3 minutes until the broth comes to a boil.

Next add the vinegar mixture and the cornstarch mixture and stir until soup thickens.  Turn heat to low-medium. 

While stirring the soup very gently, pour in the eggs in a thin stream. When the eggs are in the soup let the eggs rest and cook on top of the soup about 1 minute.  When the eggs are set, stir in the white and black peppers, sesame oil and the Sriracha.  Serve garnished with green onions.

Braised Pork Chops with Sauteed Granny Smith Apples

My quest for low-sodium recipes has taken a tasty turn towards fall tonight and brings us the yummy  combination of pork and green Granny Smith apples.  These flavors always taste great together and this recipe offers great flavor with very little sodium.

6  Boneless Thick-Cut Pork Loin Chops, about 5-6 oz each
2 tsp  Olive Oil
1/3 cup  White Wine
3  Granny Smith Apples, peeled and sliced
3 TB  Unsalted Butter
3/4 cup  +  3 TB  Apple Juice , divided
1/4 cup  Honey
1/2 tsp  Ground Cinnamon
2 TB  Cornstarch

In a large nonstick skillet heat oil over medium-high heat and brown pork chops until seared on both sides, but not cooked completely thru.  Remove chops from pan and place in an 11 x 7 baking dish.  Add the white wine to the skillet and stir to loosen any browned bits, simmer for about 1 minute.  Pour mixture over chops, cover pan with foil and bake at 375 for about 20 minutes.

While the chops are baking, use the same skillet, melt butter then add apples, and sautee for about 5 minutes over medium heat.  Add 3/4 cup apple juice, honey and cinnamon; cook 1 - 2 minutes longer; reduce heat to low. 

Remove chops from oven and spoon apples over chops.  Bake uncovered for 10 minutes. 

Now remove chops and apples from the baking dish to a serving platter; cover and keep warm.  Pour reserved pan juices into a medium saucepan over medium heat, combine cornstarch and 3 TB apple juice in a small bowl, then add mixture to the pan juices.  Bring mixture to a boil and continue to stir about 2 minutes until sauce is thickened.  Pour sauce over chops and apples and serve.

Smoked Pork Butt and Chicken Quarters

   

Grilled Prosciutto-Stuffed Pork Chops

The combination of tangy balsamic vinegar and the sweet molasses create a delicate balance with the spicy rub.

4 Pitted Dried Plums, halved
2 very thin slices Prosciutto (about 3/4 ounce), halved
1/2 tsp Crushed Fennel Seeds
1/2 tsp Paprika
1/2 tsp Chopped Fresh Sage
1/2 tsp Chopped Fresh Rosemary
1/4 tsp Kosher Salt
1/4 tsp Crushed Red Pepper
1/4 tsp Freshly Ground Black Pepper
4 (4 oz) boneless Center-Cut Loin Pork Chops (about 3/4 inch thick)
Cooking spray
2 tsp Balsamic Vinegar
2 tsp Molasses

Prepare grill.

Soak the pitted dried plum halves in boiling water 5 minutes. Drain plums. Wrap 2 of the plum halves in each prosciutto piece.

Combine next 6 ingredients (through freshly ground black pepper) in a small bowl.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 1 prosciutto wrap into each pocket. Sprinkle pork chops with spice mixture. Place pork chops on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Combine vinegar and molasses; brush over pork chops.

Boneless Pork Chops with Mushrooms & Thyme

This tasty dinner for two is low-carb and heart-healthy. The recipe can easily be doubled or tripled to serve for a family meal.

2 (5 oz each) boneless, Center-Cut Pork Loin Chops
1/4 tsp Salt
1/4 tsp Freshly Ground Black Pepper
3 tsp Olive Oil
1 medium Shallot, minced
1 1/2 cups sliced Mushrooms (about 4 oz)
1/2 cup Dry Vermouth (or substitute unsweetened apple juice)
1 TB Dijon Mustard
2 tsp chopped Fresh Thyme

Sprinkle pork chops with salt and pepper. In a large skillet, heat 2 teaspoons olive oil and place over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.

Add remaining 1 teaspoon olive oil to the pan, add shallot and cook, stirring, until tender, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Honey Baked Ham

This Easter, enjoy a delicious Honey-Baked Ham without the high price tag or the long wait in line. This ham tastes exactly the same.

5 lbs Precooked Ham

1/4 cup Whole Cloves

1/4 cup Dark Corn Syrup

2 cups Honey

2/3 cup Butter

Preheat oven to 325 degrees F. 

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

rush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let rest a few minutes before serving.