SWEET & STICKY PORK CHOPS with DIRTY RICE

SWEET & STICKY PORK CHOPS with DIRTY RICE
DAY 1
BRINE
4 cups water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup molasses
4-6 cups ice
4-6 thick bone in pork chops

  • In a large sauce pot whisk together water, salt, brown sugar and molasses.
  • Bring to a boil.
  • Remove from heat, add ice blending well to melt.
  • Add pork chops.
  • Cover and refrigerate 12-24 hours.

DIRTY RICE
1/2 pound ground pork
1/2 pound ground beef
3 teaspoons paprika
3/4 cup chicken broth
2 cups water
3 gloves garlic, minced
Fresh ground salt and black pepper
1 tablespoon butter
2 tablespoons Dark Roux (recipe below)

  • In a large skillet brown the beef and pork together with garlic until well browned. Drain.
  • Whisk together water, chicken broth, paprika, salt and pepper.
  • Return meat to skillet and add chicken broth mixture, mixing well.
  • Add butter and roux, blending well.
  • Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

DARK ROUX (makes 1/2-2/3 cup – can be kept refrigerated for several weeks)

1/2 cup flour
1/2 cup avocado oil

  • Whisk together the flour and oil.
  • Bake  at 350° for 1 1/2 hours or until dark golden brown.

DAY 2
GLAZE
3/4 cup maple syrup or equal parts light molasses and maple syrup
3/4 cup apple cider vinegar

  • In a small saucepan whisk together the vinegar and syrup.
  • Heat to boiling.
  • Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

ASSEMBLY

  • Preheat oven to 375°.
  • Remove pork chops from brine and pat dry.
  • In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
  • Spray large baking dish with non-stick cooking spray.
  • Evenly spread rice into baking dish.
  • Add pork chops to baking dish in single layer.
  • Top with glaze.
  • Bake 20-25 minutes or until cooked through.
  • Garnish and serve.
GRILLED PORK CHOPS WITH SOURDOUGH DRESSING & TOMATO GRAVY

Grill or fry pork chops to desired doneness, salt and peppering to taste.

TOMATO GRAVY
1 box POMI’ passata
4 tablespoons butter
4 tablespoons Wondra flour
1 cup water
1/3 cup sun dried tomatoes

  • Melt butter in saucepan.
  • Whisk in flour until golden.
  • Add water, whisking until well blended.
  • Add Passatta whisking until combined.
  • Add sun dried tomatoes and simmer 10-15 minutes.

OATNUT SOURDOUGH HERB DRESSING
10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 cloves garlic, minced

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.
PULLED PORK SANDWICHES
Hello everyone. My name is Liz and I am the new host for Try A New Recipe Tuesday. I am honored to be part of such an awesome group of bloggers. I have my own blog,The Flowering Dogwood, come on over, browse and let me know you stopped by.
The holidays are over and all I want to do is to NOT make a huge fuss in the kitchen. This meal is easy , with very little effort. My kind of dinner! This is a great meal that you will definitely add to your list of favorites.It is a favorite at our house. Crock pot, few ingredients and great taste. Of course you use your favorite BBQ sauce. Everyone has one!  I serve the pork on buns with baked french fries and coleslaw.
PULLED PORK SANDWICHES
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbecue sauce
Directions
  • Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily.
  • Remove meat, and shred with two forks.
  • Preheat oven to 350 degrees F.
  • Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
  • Bake in the preheated oven for 30 minutes, or until heated through.
  • Serve on warm, toasted buns.
Fire Day Friday – Chorizo Joes
Football season has started up. That means a lot of tailgating parties with typical hot dogs and hamburgers. But you can shake things up, because you know that the grill is capable of much more than burgers and dogs.
Once the leaves start to turn, the winds begin to actually feel chilly, and weekends are about game day entertainment, try sloppy joes on the grill for something different. And these are much better than opening a can of that….that….Stuffwich stuff.
Sloppy Chorizo Joes
Ingredients
1 lb ground beef
1 lb Mexican Chorizo sausage
2 Anaheim peppers
1 sweet red bell pepper
1 small onion, diced
4 cloves garlic, minced
6 oz can tomato paste
2 cups water
1/2 Tbsp cayenne pepper, ground (I used my home made chili pepper blend)
1/2 Tbsp cumin
1 Tbsp turbinado sugar
salt and pepper to taste
8 hamburger buns
Instructions
Char the peppers over a hot grill, burner, or broiler a few minutes a side. Remove when charred and blistered, resting in a zip lock bag for 5 minutes.
Peel the charred skin, slice open and de-seed the peppers (see video). Dice.
Preheat a dutch oven over medium heat on the grill. Brown the ground beef and chorizo, then remove and drain.
Add the onions to the dutch oven with 1 Tbsp of the reserved meat drippings and saute for 5-7 minutes until softened. Add the garlic and cook 1-2 minutes longer.
Return the meat mixture to the dutch oven. Add the roasted chili peppers. Mix the water, tomato paste, pepper, cumin, and sugar together and then add to the dutch oven. Once this comes to a simmer, cover and kill the grill heat (shut the vents or gas).
After 5 minutes, stir, season with salt and pepper to taste and remove to rest (covered) for another 5 minutes.
Serve with plain white hamburger buns.
DSC_0442 resized crop
Try a New Recipe: Grilled Citrus Pork

Try A New Recipe Day 4

I came up with this marinade when a friend of ours came over and brought pork chops for dinner. I decided on a citrus marinade because we had a bunch of oranges that needed to be used up, and I love citrus pork. I found a recipe, but it called for reducing the juice, adding some super spicy peppers, etc…  so I just combined a couple recipes that called for ingredients that sounded good, and went for it.
The pork was tasty, tangy and delicious, perfectly grilled by Number One. Try this marinade, you won’t be sorry! Just don’t overcook your pork, or you will be sorry!
DSCN0799
Citrus Marinade
Juice of 4 oranges (just over 1 cup)
Juice of 2 limes (about 1/4 cup)
4 cloves garlic, minced
1 teaspoon orange zest
2 teaspoons dried oregano
1 teaspoon cumin seeds
1 tablespoon red wine vinegar
freshly ground pepper
kosher salt
Combine all ingredients in a large plastic bag. Add pork, seal and refrigerate for several hours, turning bag about every half hour.
Heat grill, remove pork from marinade and grill until pork is done, being sure not to overcook it.
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
Try a New Recipe: Spicy Country Ribs

This is an excellent recipe from Real Simple magazine. In the magazine, they used a canned chipotle pepper, but on the website they used chipotle powder. I vote for the actual chipotle pepper because that’s what we use. We usually use boneless ribs. The broiling at the end is a bit of a pain, but is worth it. We have also not broiled occasionally, but the ribs really are best when you finish them off by broiling. I would also suggest that using 4 pounds of ribs yields a bit more than 4 servings. =) These are delicious, easy to make, and not too spicy for the kids.

 

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!


(photo by Susie Cushner)

Slow-Cooker Recipe: Spicy Country Ribs

Yield: 4 servings

These ribs are meatier than baby-backs and tend to have fewer bones. Serve them with biscuits and cole slaw on the side.

1 small onion, finely chopped (1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon Worcestershire sauce
1 chipotle en adobo, minced (these peppers come in a can in the Mexican aisle)
1 teaspoon dried oregano
4 pounds pork country ribs

Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours.

Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

7UP TROPICAL PORK CHOPS ~ Simply Delicious Sunday

We don’t have a lot of rules here at ThE KrAzY kItChEn. We do ask that whatever meme you are participating in that you use good blog etiquette and link to us here at ThE KrAzY kItChEn. We have been experiencing, like so many others, SPAMMING and you can help us eliminate a good deal of it, by making it easier for us by using a meme badge if you like, and by linking back to us.

Here at Simply Delicious Sunday I’ve made a few badges for you to choose from. Some of you still have the even older ones and those are okay too if you like them. The most important part is to be sure and link to us. We really appreciate your help.


7UP TROPICAL GLAZED PORK CHOPS
4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes

  • Preheat oven to 425 degrees.
  • Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
  • Generously salt and pepper the pork chops.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork chops on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.

This is also a great way to prepare chicken.

Cultural Connections: Pakbet
It’s time to show your Culture foods again…Show us your country’s soul through the food you eat.

Pinakbet or pakbet is a popular Filipino dish of mixed vegetables and pork stew cooked with bagoong or shrimp paste (anchovies).

Ingredients:
1/4 kilo pork with fat, cut into small pieces
2 Amapalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, slice
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste

Instructions:

*In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

*On the same pan, saute garlic, onion, ginger and tomatoes.

*In a casserole, boil water and add bagoong.

*Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

*Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

*Salt and pepper to taste.

*Serve hot with plain rice.

BBQ Ribs


These are so good, a perfect simple weekend meal and great for the football gameday buffet!

All you’ll need are a couple racks of ribs, BBQ sauce, foil and your oven. I love Sweet Baby Ray’s brand BBQ sauce or of course you can whip up your own. I also like to oven roast corn on the cob at the same time to go with the ribs.

1. Baste ribs with BBQ sauce, wrap in foil, and refrigerate for several hours, overnight is even better.

2. Preheat oven to 250 degrees. Place wrapped ribs on a baking sheet. If you decided on roasted corn, now is the time to rub corn with butter, salt and pepper, wrap in foil and put on a baking sheet alongside the ribs – bake for about 3 hours.

3. Open rib packs, baste with a little more BBQ sauce and broil for a few minutes until the BBQ sauce starts to caramelize.

That’s it – add a salad or coleslaw and dinner’s ready.

Join me at Seaside Simplicity for more simple but delicious recipes!

Simple Supper Saturday – Slow Cooker Pulled Pork

Welcome to Simple Supper Saturday! You know it doesn’t get much more simple than letting your slow cooker do the work for you! I originally found this recipe at Problem Solvin’ Mom. My version is adapted just a teeny tiny bit.

What you’ll need
Pork loin, cut into large pieces to fit into your slow cooker
Beef broth, enough to cover the meat
BBQ sauce (optional)

How to make it
Place pork loin into slow cooker – go ahead stuff it full! (I usually use about a 5 pound loin). Cover with beef broth. Cook on low heat 6 hours. Remove pork and shred using 2 forks. Place your shredded pork into a baking pan(s). Add some beef broth if you are serving it plain or add BBQsauce – if you’re like me you’ll make a lot and make a pan of each! Bake at 350 uncovered for 20minutes. Serve and enjoy!

Note – The pulled pork freezes great for some quick BBQ sandwich nights! Serve with coleslaw and corn on the cob – or even just with some chips on the side for a great quick and easy meal!

I’m also linking this to Debbie’s all new Crock Pot Wednesdays. Check it out for lots of great slow cooking recipes 🙂