Pork Chops with Pepper Jelly

So, it's been a while since I've tried any new recipes... School has been keeping me pretty busy lately and I'm on an evening shift rotation, so poor hubby has to fend for himself 3 nights a week.

I actually made this a couple of weeks ago. The pepper jelly is really great, sweet and spicy at the same time, perfect for the other white meat.







PORK CHOPS WITH PEPPER JELLY
recipe found at Taste & See

4 boneless pork loin chops
salt and pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 jalapeno pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly

Sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a large skillet over medium-high heat. Add pork chops, and cook 6 to 8 minutes; turn and cook about 6 minutes or until done. Remove from skillet, and keep warm.

Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.

Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Yield: 4 servings

Tonkatsu

I love trying new and interesting recipes. Doesn't Tonkatsu sound exotic?? It was very easy to make and super tasty!

TONKATSU
recipe adapted from Beyond Kimchee
(go visit for more information about the name Tonkatsu)

sauce:
1/2 apple, chopped
1/2 cup chopped onion
1/2 (8 ounce) can crushed pineapple
1/3 cup soy sauce
1/4 cup Heinz 57 steak sauce
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons corn syrup

meat:
1/4 cup flour
1 cup Panko (Japanese bread crumbs)
1 egg, beaten
2 pork cubed steaks
salt & pepper
2 tablespoons oil

For the sauce, combine all the ingredients in a sauce pan over medium heat. Boil and simmer over low heat for about 20 minutes until it gets thick and syrupy. Strain the sauce through a strainer pressing with spoon to get all the liquid. Discard the fruit and onion mixture (See note!!) You will have more sauce than needed for just 2 servings.

Place flour in a shallow bowl. Place egg in a second bowl. Place bread crumbs in a third bowl. Season both sides of pork with salt and pepper. Dip pork into flour, coating both sides. Then dip into egg mixture. Finally dip into bread crumbs, pressing to hold. Place coated pork on a plate with wax paper between and covering them. Chill in the refrigerator for at least one hour. (Crumbs will stick better when cooking.)

Place oil in pan and heat on medium heat. Place pork in pan and cook approximately 4 to 5 minutes on each side. Serve immediately with sauce drizzled over each serving.

Yield: 2 servings

Notes:

• I changed the original recipe to only fry the meat once in a little oil, instead of deep frying twice.



• I strained the sauce, but could not bring myself to discard the apple/pineapple/onion mixture. It was too delicious. We ended up putting the mixture on top of our meat and eating it. It was like a fruit chutney meant to eaten with it.

Mexican Pulled Pork

MEXICAN PULLED PORK
recipe adapted from Gina's Skinny Recipes

4 - 5 pound pork shoulder/butt roast
cumin
garlic powder
salt and pepper
1 cup chicken broth
1 - 2 tablespoons minced garlic
2-3 tablespoons pureed chipotle peppers (see tip in this post)
2 bay leaves

Combine cumin, garlic powder, salt and pepper in a small bowl and rub evenly over pork. Place meat in a 6 quart slow cooker.

Combine broth, minced garlic and chipotle peppers and add to slow cooker. Toss in the bay leaves. Cover and cook on low for 6 to 8 hours.

Place pork on a large cutting board or platter and let rest for 10 to 15 minutes. Pull apart into shreds.

Remove bay leaves from slow cooker. Remove enough accumulated liquid from slow cooker, leaving just above half cup. Add meat back, stir and cook another 30 minutes.


Note: Unless you are having a party for 10 or 15 people, you will have leftovers that freeze really well in small portions (I used ziploc bags).

As seen in the picture, I used the pork in soft tacos this time, served up with Cuban Black Beans. I have since used some of the pork for regular pulled pork barbecue sandwiches. Just add your favorite sauce and heat in microwave or on the stove.

Balsamic Pork Scaloppini

A couple of week's ago, I went into Publix and smelled the most wonderful meal cooking at the Apron's meal demonstration. I already had dinner plans that night, but picked up the recipe card to use another time. I made it last week and it was delicious!

I'm getting sort of lazy about typing up recipes so follow the link--------->

I didn't follow their directions for the Tomato Buttered Noodles, but made my own version by just adding butter and sun-dried tomato pesto to cooked noodles.

Cuban Wrap Sandwich

We had leftover Pork Loin the other day and this is what I did with it...



It holds traditional Cuban Sandwich ingredients wrapped up in a flour tortilla and grilled on my indoor grill/panini press/sandwich press (you know, it's like a George Foreman grill, but George didn't make this one).

Sandwich includes pork loin, ham, Swiss cheese, dill pickles and mustard. That's all. It's a simple combination, but, oh, so yummy.

Bourbon - Brown Sugar Pork Tenderloin

Wow! Another new recipe in the same week. Can you tell I'm not really studying very hard right now?

I love putting the husband to work on the grill! We had really nice weather to sit outside on the deck for dinner. Eddie grilled the pork loin and squash (with a little olive oil spray, salt and pepper). I made the mashed potatoes and sauce for the pork.

BOURBON – BROWN SUGAR PORK TENDERLOIN
recipe from Southern Living

2 pounds pork tenderloins
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon cornstarch

Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 5 to 10 minutes.

Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce. (Or drizzle sauce on each serving)

MASHED POTATOES WITH CARAMELIZED ONIONS

1 (24 ounce) package Ore-Ida Steam n' Mash cut russet potatoes
2/3 cup milk
2 tablespoons butter
1 cup diced onions oil or butter to sauté onions
salt and pepper

Microwave potatoes according to package directions.

Meanwhile, sauté onions in a little oil or butter until caramelized.

When potatoes are done, add milk and butter; mash to desired consistency. Stir in onions, salt and pepper to taste.

Almond & Peach Crusted Pork Chops

This recipe has inspired me to be on the lookout for more pork chop recipes, not a meat I've used very much...

ALMOND & PEACH CRUSTED PORK CHOPS

recipe found at Cooking with Jamie (go visit her!)

1 egg
2 tablespoons peach preserves (I used sugar-free)
1/2 cup Bisquick
1/2 cup coarsely chopped almonds
1 tablespoon cornmeal
1/2 teaspoon salt
4 boneless pork loin chops
2 tablespoons vegetable oil

Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of peach.

Mix Bisquick, almonds, cornmeal, and salt in another dish.

Dip pork chops in preserve mixture, then coat with Bisquick mixture.

Heat oil in large non stick skillet over medium heat. Cook pork chops about 7 minutes per side, or until crust is golden and pork is cooked through.

Heat extra preserves in microwave and drizzle on top.

And here's to trying to get more vegetables into my life! This cabbage was really, really good for being so simple.

SAUTEED CABBAGE
inspired by recipe at My Tasty Treasures

pre-shredded cole slaw mix (about 3/4 of the bag)
2 tablespoons unsalted butter
salt and pepper to taste

Melt the butter in a large pan over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Pulled Pork with Chipotle Barbecue Sauce

I made this Pulled Pork and Chipotle Barbecue Sauce a few weeks ago and didn't take any pictures at the time. But that's okay, I knew I would be having it again because it made a lot and I had frozen some of it to eat later.

I mixed the sauce in with the shredded pork before freezing it into small portions. So, this past Friday, I just had to thaw and re-heat the pork. I served it on small slider buns with a couple of dill pickles.

PULLED PORK

recipe from the National Pork Board

4-5 pounds boneless pork butt
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water

Combine all seasoning in a small bowl and rub evenly over pork. Place meat in a 6 quart slow cooker. Add water. Cover and cook on low for 6 to 8 hours.

Place pork on a large cutting board or platter and let rest for 10 to 15 minutes. Pull apart into shreds. Mix with barbecue sauce and serve on buns.

CHIPOTLE BARBECUE SAUCE

from a magazine I can't remember

1 (10 ounce) can tomato puree
1 1/2 cups root beer
1/2 cup finely chopped sweet onion
1/4 light brown sugar
2 tablespoons lemon juice
1 teaspoon chipotle chile powder
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1/2 cup cider vinegar

Stir together all ingredients in a 2 quart saucepot. Bring to a boil, stirring frequently. Cover, reduce heat to low and simmer 25 to 30 minutes, until sauce thickens.

Enjoy!

Pork Tenderloin with Spicy Guava Glaze

This is a slightly altered version of a recipe I found on Recipezaar. The person who posted it there said it was from Cooking Light. It was delicious!


The guava paste used in this recipe can be found in the Hispanic section of the grocery store. It's a common ingredient and it's inexpensive.

PORK TENDERLOIN WITH SPICY GUAVA GLAZE

2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons cumin
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
2 pounds pork tenderloins, trimmed
1/2 cup onion, finely chopped
1/2 cup orange juice
1/3 cup water
1 tablespoon cider vinegar
6 ounces guava paste
2 garlic colves, minced
1 jalapeno pepper, minced

Combine first 6 ingredients in a small bowl. Rub pork with the garlic powder mixture.

Combine onion and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook about 5 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 8 to 10 minutes or until thickened, stirring constantly. Remove from heat. Set aside.

Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 – 165 degrees, turning pork occasionally. Remove from grill.

Pour or brush guava mixture over pork. Let it stand 5 minutes before slicing into 1/2 inch slices. Serve with additional glaze on top.

We had this with Roasted Broccoli and a salad.



ROASTED BROCCOLI (recipe from realmomkitchen.com)

1 head broccoli, cut in florets
2 - 3 tablespoons olive oil
salt and pepper
2 garlic cloves, minced

Toss broccoli florets with the olive oil, salt, pepper, and garlic. Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned. Serve immediately.

Pork Loin Roll-Up Sandwiches

It's good to have leftovers!

Eddie's parents were here for dinner Friday night and we made Polynesian Pork Loin and a version of pineapple rice. So, on Sunday night we made these Roll-Up Sandwiches.




Follow this link to the Polynesian Flank Steak... we used the same marinade on the pork loin. Roll up sliced meat with pepper jack cheese, lettuce, tomato and the condiments of your choice.

For this version of pineapple rice: Cook package of yellow rice according to package directions. Meanwhile saute diced red bell pepper, diced onion and canned or fresh pineapple chunks. Mix into rice when it's done.

I also made another cute salad! I saw the cucumber and grape tomatoes set up like this on another blog - there's a restaurant somewhere that serves it like this.

Grilled Pork Tenderloin & Pineapple Salad

Grillin' and chillin', eating outdoors on the deck...

Eddie grilled this nice pork tenderloin.




I amuse my husband by arranging the salad ingredients. I like pretty food, don't you?



PINEAPPLE SALAD

Romaine and iceberg lettuce
Cucumber slices
Red bell pepper strips
Diced fresh pineapple
Sunflower seeds
Marzetti citrus poppy seed dressing

Arrange ingredients in desired portions and proportions. Make it pretty! Top with dressing.

Brunswick Stew

My hubby spent most of Saturday afternoon outside with the smoker. Usually, I am in charge of anything that is being cooked ahead to go in the freezer, but that was his job this weekend. He smoked pork and a couple of chickens.

Pulled pork sandwich, cole slaw and Brunswick Stew....




I have seen a lot of recipes for Brunswick stew that call for things like lima beans and potatoes. That is not what I call Brunswick stew. Maybe mine is the Redneck version from Georgia, but it's close to the way I remember it from Uncle Jerry's back yard barbecues.


BRUNSWICK STEW

1 cup chopped onion
4 cups shredded smoked meat (pork, chicken or a combination of both)
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can petite diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
2 (15 ounce) cans chicken broth
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
2 tablespoons light brown sugar
1 tablespoon salt
1 tablespoon ground black pepper
1/2 cup barbecue sauce (vinegar based, hot)

In a large pot, sauté onion in a little oil until softened. Add all other ingredients. Bring to a boil. Reduce heat and simmer for about an hour.

Yield: 8 large servings

Marinated Grilled Pork Tenderloin

I put the hubby to work at the grill this weekend. He did an excellent job cooking pork tenderloins.




It was so very yummy!



I found this recipe on another cooking/recipe blog that I frequent, http://mytastytreasures.blogspot.com/, written by a naughty girl named Donna. You'll see what I mean if you visit her blog. And you should visit her blog, great recipes and great reading entertainment.

MARINATED GRILLED PORK TENDERLOIN
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons sherry
1 1/2 teaspoons dried minced onion
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 pinch garlic powder
2 (3/4 pound) pork tenderloins

Place first 7 ingredients in a small bowl and whisk together. Place pork in a re-sealable gallon size plastic bag. Pour in the marinade, seal the bag and squeeze a bit to coat the pork. Refrigerate for 6 to 24 hours.

Pre-heat the grill to high heat. Lightly oil the grate. Place tenderloins on grill and discard marinade. Cook for 15 to 20 minutes to desired degree of doneness. Remove from grill and let rest for a couple of minutes. Slice into medallions to serve.

Yield: 4 to 5 servings

Rubbed Pork Tenderloin.....

Dinner last night..... I've never cooked a pork tenderloin, thought it might be difficult.

But, no, not so hard.

But why were there 2 pieces of meat in the package? I thought it said pork tenderloin, not tenderloinS. Whatever. This is how it looked just out of the oven.


Here it is after slicing.

Here it is on my plate.

Now here's the professional picture from the myrecipes.com website (this was a Cooking Light recipe). They just have better lighting and a better camera.

Now, this would not be a weeknight meal for most people, remember I'm a housewife right now.

RUBBED PORK TENDERLOIN WITH APRICOT GLAZE AND SAUERKRAUT

1 teaspoon garlic powder

1 teaspoon ground cumin

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (2-pound) boneless pork loin, trimmed

1 teaspoon olive oil

Cooking spray

1 cup sliced onion (Vidalia, of course)

2 teaspoons sugar

2 cups sauerkraut, drained (I used about 3 cups)

1/2 cup apricot preserves, divided

1/2 cup water

Combine garlic powder, cumin, salt, and black pepper in a small bowl; rub spice mixture evenly over pork.

Heat olive oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer pork to an 11 x 7–inch baking dish coated with cooking spray.
Add onion and sugar to skillet; sauté 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; sauté 1 minute.

Arrange sauerkraut mixture around pork in baking dish. Brush pork with one third of apricot preserves. Pour 1/2 cup water over sauerkraut mixture.

Bake at 425 degrees for 15 minutes. Brush pork with one-third of apricot preserves; bake for 10 minutes. Brush pork with remaining apricot preserves; bake for 10 minutes or until a thermometer inserted in center of pork registers 160° (slightly pink). Remove from oven, and let stand 10 minutes before slicing. Serve with sauerkraut/onion mixture.

Pork Cubed Steaks

For dinner tonight, we will be having Pork Cubed Steaks. The original recipe was from Publix Apron's Simple meals, they called it Pork Schnitzel. Publix is also the only place I can find the pork cubed steaks.

PORK CUBED STEAKS

1/4 cup flour
1 cup plain bread crumbs
2 eggs (or 1/2 cup egg substitute)
4 pork cubed steaks (1 1/2 lb)
2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons canola oil, divided

Place flour in shallow bowl; bread crumbs in second bowl. Beat eggs gently in third bowl until blended.
Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of pork with salt and pepper. Dip pork in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally dip into bread crumbs (wash hands).
Place 2 tablespoons of the oil in pan; swirl to coat. Place 2 pork steaks in pan (wash hands); cook 4–5 minutes on each side or until internal temperature is 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
Remove pork steaks from pan; cover to keep warm. Repeat steps with remaining 2 tablespoons oil and 2 pork steaks. Serve.