There are tons of recipes out there for pork chops! Even though this one seems to have a lot of ingredients, it makes enough for TWO chops, but can easily be doubled. Once they have marinated, it only takes about four minutes a side to fry them. They came out moist and tender.
Pork Chop Marinade
1-2 pork chops
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
1 tablespoon spicy brown mustard (can substitute with Dijon or yellow mustard)
1 tablespoons lemon juice
1 tablespoons apple cider vinegar
2 cloves garlic (minced)
1/2teaspoon onion salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon smoked sea salt (can substitute with kosher salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme (if using fresh thyme, increase amount to 1 T)
1/4 teaspoon dried parsley flakes (can substitute with Herbs de Provence)
1. Whisk together marinade ingredients to fully combine.
2. Add marinade to resealable plastic bag and marinade pork for a minimum of 1 hour up to overnight.
3. Discard any excess marinade prior to cooking meat
Checking the pantry and freezer, I found I had all of the ingredients for this sauce, including a very nice medium zucchini for spiralizing. I also had a pound of ground veal which I had not put in the freezer since I bought it two days before. You can use beef or whatever…
Weeknight Bolognese Sauce
2 teaspoons olive oil
½ cup onion, finely diced
½ cup carrots, finely diced
½ cup celery, finely diced
3 cloves garlic, minced
1 pound ground veal
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
½ teaspoon dried basil
½ teaspoon dried Italian seasoning
2 Tablespoons white wine
¼ cup milk
1 14.5 ounce can petite diced tomatoes
2 Tablespoons tomato paste
1 pinch baking soda
Zucchini noodles or the pasta of your choice
Romano or Parmesan cheese for serving
1. In a large sauté pan, heat the oil over medium high heat.
2. Add the onions, carrots and celery to the pan and sauté until softened stirring often, about 4-5 minutes.
3. Add garlic and sauté stirring often until fragrant, around 1 minute.
4. Add the ground veal and sauté using wooden spoon to break up the meat as it cooks until the veal is fully browned, around 5 minutes.
5. Add salt, crushed red pepper, dried basil, dried Italian seasoning, wine, milk, diced tomatoes, tomato paste and baking soda and stir until well combined.
6. Bring to a boil and reduce the heat to medium.
7. Simmer uncovered for 10 minutes stirring periodically.
8. Serve immediately over zucchini noodles or pasta with a sprinkle of Romano or Parmesan cheese.
Ever since the first TRH opened in our nearby city, we have been enamored with the fresh rolls and butter. After our recent Christmas dinner where we had leftover dinner rolls, I decided to search out that wonderful cinnamon honey butter. Et voila, this one came very close. Elsewhere on Pinterest you can find the Copycat rolls recipe, but the butter is the star for me.
Copycat Texas Roadhouse Cinnamon Honey Butter
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Serve butter at room temperature, on hot rolls.