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Category Archives: Pork

Chipotle Maple Pepper Dry Rub Ribs

While in Ontario we stopped at Coyles Country Emporium in Tillsonburg, Ontario. While browsing through the store I was intrigued about a product I had never seen – Savoury Favourites Chipotle Maple Pepper seasoning. Before I go any further, I am in no way being paid to promote this product.

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Once back home, I realized that we had one strip of pork ribs in the freezer waiting to be used. We have always enjoyed the dry ribs at Boston Pizza but they don’t seem to carry them anymore. Eureka…I had bought the chipotle maple pepper! Why not give it a shot? I thawed the ribs and cut them apart into single bones, and placed them on their sides in a Pyrex baking dish.I dusted them with the Chipotle Maple Pepper and turned them over and dusted them again before placing them in my 250 degree F preheated oven. I cooked them for about one hour and then turned them for a second hour. Depending on the size of your ribs they should be done after two hours. Of course, I had to sample one to be sure…LOL. These are awesome! Using this product is so much easier than making up your own rub! I cant wait to try it on steaks on the BBQ tomorrow… we did and they were awesome!

The next evening I used the seasoning on tuna, equally awesome. Tonight I used on our hamburgers. This stuff is a must have in your pantry! They make three other flavours – original, mild curry and garlic. Did I mention they suggest using it on popcorn? Later tonight…

For more about the seasonings and some great recipes go to their site www.maplepepper.ca

If you are unable to find this product, you ,might like this rub recipe from Guy Fieri on Food Network!

Guy Fieri Salt and Pepper Dry Rub Ingredients
Two 3 1/2-pound slabs pork spare ribs
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halvedRead more at: http://www.foodnetwork.com/recipes/guy-fieri/salt-and-pepper-spare-ribs-with-romesco-recipe.html?oc=linkback

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Beer Brined Pork Chops

Okay, so I am a day late with the new posting…AGAIN! I had a great excuse this time as we were decorating the house for the holidays and putting up our Christmas tree…I know its early, but we were having company and all of the decorations were laying out on their bed… Anyways I have had this recipe for awhile and never got around to trying it until last night (yet another excuse for delaying the posting until we tried it). It is great!

Beer Brined Pork Chops

Ingredients
2 cups (500 mL) dark lager or bock beer or whatever brand you have
2 tbsp (30 mL) coarse salt
2 tbsp (30 mL) packed brown sugar
1 cup (250 mL) ice cubes
1 onion, sliced
4 bone-in pork chops, 1 to 1-1/4 inches thick (about 2-1/2 lb/ 1.125 kg total)

Spice Rub:
1 tbsp (15 mL) smoked paprika (if you don’t have it just use the regular)
1 tsp (5 mL) pepper
1 tsp (5 mL) garlic powder
1 tsp (5 mL) packed brown sugar
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) dried thyme
Preparation
In baking dish, whisk together beer, salt and brown sugar; stir in ice cubes and onion. Submerge pork chops in mixture; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spice Rub: In small bowl, combine paprika, pepper, garlic powder, brown sugar, cayenne pepper and thyme.

Remove chops from brine; pat dry with paper towel. Rub spice blend onto both sides of chops.

Place chops on greased grill over medium-high heat; close lid and grill until juices run clear when pork is pierced and just a hint of pink remains inside, about 4 minutes per side.
Servings: 4

Serve with some fresh grilled asparagus. FYI..I did not do these on the BBQ, as I just used my stove top griddle…

Pan Roasted Pork with Rosemary Applesauce

Michael Dixon Smith is a Canadian chef and writer, host of The Inn Chef, Chef at Home, Chef at Large, Chef Michael’s Kitchen, Chef Abroad, and Chopped: Canada (all of which have appeared on the Canadian Food Network). Some of Michael’s recipes have been used by me for many years. One of his best is the French Onion Soup which was posted on this site in January 2012. For more of his great recipes, follow the link below.

http://chefmichaelsmith.com/

And now here is today’s great fall recipe!

Pan Roasted Pork with Rosemary Applesauce
Ingredients
for the applesauce:
1/4 cup olive oil
4 onions, peeled and thinly sliced
4 of your favourite apples, cored and cut into chunks (I used Granny Smith)
1/4 cup apple cider vinegar
1 tablespoon fresh rosemary
a sprinkle or two sea salt and freshly ground pepper
For the pan-roasted pork chops
4 thick centre-loin pork chops
2 tablespoons Butter
1 tablespoon any vegetable oil
a sprinkle or two sea salt and freshly ground pepper
Procedure
For the applesauce, heat the oil in a small saucepan. Add the onions and patiently cook them, stirring occasionally until they are caramelized and turn golden brown. Add the apple chunks, apple cider vinegar, rosemary and salt and pepper. Stir well. Simmer until the apples are very soft. Serve warm, or refrigerate and serve chilled.The applesauce will keep for several days.
For the pork chops, preheat a large sauté pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
Meanwhile, pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.

Serve with the warmed applesauce.

Pork Chops with Balsamic Sauce

This recipe would be great with mashed sweet potatoes. The sauce is awesome… Check out Canadian Living for more great recipes!!

Pork Chops with Balsamic Sauce

  • 2 T extra virgin olive oil
  • 2 tsp. dried Italian herbs
  • pinch salt
  • 4 pork loin centre pork chops
  • 2 T balsamic vinegar
  • 1 tsp. cornstarch
  • 3/4 cup sodium reduced chicken stock

In small bowl, mix together oil, Italian seasoning and salt. Brush over the chops.

In non stick skillet fry chops over medium heat until browned and just a hint of pink remains inside (about 4 minutes per side). Transfer to a plate and keep warm. Drain off fat from pan. Add balsamic vinegar to pan. Simmer over medium heat for 30 SECONDS. Whisk cornstarch into the stock and add to the pan. Bring to a boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened (about 1 minute). Return chops to pan, heat through, turning to coat.

Serve with the mashed sweet potatoes.

Cajun Red Beans and Rice

Trying out a new look for 2015…hope you like it!

We were in Cuba in February and came to enjoy the red beans and rice. Looking for a similar dish, I found a recipe for Cajun Red Beans and Rice on my friend Kevin’s site www.closetcooking.com

I used a smoked pancetta as Andouille is not common down here. The flavour was great. This recipe makes enough for four hungry people!

Cajun Red Beans and Rice (adapted from http://www.closetcooking.com)
Ingredients
• 2 tablespoons oil
• 1/2 pound Andouille sausage or smoked Pancetta (cut into small pieces)
• 1 cup onion (diced)
• 1/2 cup celery (diced)
• 1/2 cup green pepper (diced)
• 4 cloves garlic (chopped)
• 4 cups chicken broth or chicken stock
• 2 (19 ounce) cans red beans (rinsed and drained)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon oregano
• 1 teaspoon thyme
• 2 bay leaves
• salt and pepper to taste
• 4 cups cooked rice (I like to go with Basmati)
Directions
1. Heat the oil in a large sauce pan over medium heat add the sausage and sauté until lightly golden brown, about 5-7 minutes, and set aside.
2. Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes.
3. Add the garlic and cook until fragrant, about 1-2 minutes.
4. Add the stock, beans, sausage/pancetta, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
5. Reduce the heat to medium-low and simmer covered for at least 1 hour
6. Remove the bay leaves.
7. Mash or puree about a quarter of the beans if desired.

If you feel there is too much liquid, just let it simmer down.
Just before serving add the cooked rice.

Reg’s Lasagna

Just realized that one of my favourite go-to recipes has never appeared here! When you get tired of that turkey, my American friends, you might give this dish a try. I’m leaving the kitchen for  a few days but wanted to share this with you before I put all the dishes away…LOL…Buen Provecho as always!!

Reg’s Lasagna (easily feeds 8 people)
1 cup diced white onions
1 cup celery chopped
1 cup carrots sliced
1 ½ lbs. lean ground beef and pork mixed (you could use ground chicken or turkey instead)
1 or 2 garlic cloves minced
14 oz. can cubed tomatoes
5 ½ oz. can tomato puree
1 19 oz. jar spaghetti sauce
½ cup red wine (optional)
2 TBSP. Worcestershire sauce
1 tsp. sugar
Salt and pepper to taste
1 tsp. each of basil and oregano
12 lasagna noodles oven ready
2 cups ricotta cheese
1 package fresh spinach stems removed and chopped
1 small package of fresh mushrooms sliced
1 large bag shredded manchego or mozzarella cheese
½ cup grated parmesan (don’t use the Kraft powdery stuff!)
In a little olive oil, brown the carrots, celery and onions until tender and slightly browning. Add in the pork and beef mixture and cook until browned and almost no pink visible. Drain off the fat if there is an excess. Add tomatoes, tomato puree, ½ of the tomato sauce, sugar and seasonings. Cover and simmer for about 45 minutes. Add in the sliced mushrooms and continue to simmer until they appear softened.

While this has been cooking, mix the ricotta cheese with the chopped spinach in a bowl. Set aside.

In a 9 x 13 Pyrex dish pour a little of the remaining tomato sauce and spread over the bottom. Place four noodles in the bottom of the dish. Add ½ of the meat sauce to cover the noodles. Add 1/3 of the grated manchego or mozzarella cheese.

Cover this with four more lasagna noodles. Add the layer of ricotta and spinach. Add four additional lasagna noodles. Cover with the other half of the meat sauce and 1/3 of the cheese.

Add four more lasagna noodles ( if you have no sauce left, heat the remaining half jar of spaghetti sauce and pour over the top noodle layer. Cover with the remainder of the cheese. Over top of this add the Parmesan cheese.

Bake in a 350 degree oven for about 25 minutes. Cover with foil and bake an additional 15 minutes.
Test the noodles with a sharp knife to make sure they are softened. Remove from the oven and let sit before cutting into desired portion sizes.

I make this a few hours before company comes and let it cool before refrigerating. 45 minutes before serving remove from refrigerator to let the dish warm to room temp. Return to 350 degree oven for about 15 to 25 minutes.

Scalloped Potatoes with Pork Chops

The only recipe I ever knew placed the pork chops on top and they always were too well cooked! This method probably originated when there were all the concerns about pork not being well cooked. Fortunately, I came across three different recipes that changed this arrangement. These turned out very well and the liquid went all the way through to keep the chops moist.

Scalloped Pots with Pork Chops

  • 2 Tablespoons butter
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 Tablespoons flour
  • 14 oz. chicken broth
  • 6 pork chops not too thin
  • 6 cups thinly sliced potatoes (choose skins on or off)
  • 1/2 cup sliced onions or more
  • dash paprika
  • 2 teaspoons Dijon mustard
  • 2 teaspoons thyme
  • 1/2 cup sour cream

PREPARATION

Set the oven to 350 degrees

Melt 1 Tablespoon of butter, adding salt and pepper, flour, Dijon mustard and thyme. Pour in the broth, cook and stir until it boils. Remove from heat and add the sour cream.

Brown chops in 1 Tablespoon of butter.

Grease cooking dish with butter.

Layer the chops in the bottom of the dish. Layer the potatoes and onions over the chops evenly.

Sprinkle with paprika. Cover and bake for 1 hour.

Uncover and continue to bake 1/2 hour more until starting to golden.

 

Homemade Shake and Bake

Ah yes, another pork chop recipe! You can’t blame me because pork is one of the best things in Mexico. I don’t buy the chops, I buy the loin and slice it to my desired thickness and then freeze what I am not going to use. Since I did not want to use the Smothered Pork Chop recipe, I decided I wanted to bake them for a change. Having no Shake and Bake, although it is available here, I searched the ‘Net for a homemade version, et voila! This recipe was very good and the Shake and Bake can be kept in a sealed jar for 1 to 2 months…good also with chicken…

Homemade Shake and Bake

3 cups bread crumbs – I used the Japanese Panko

1/4 cup vegetable oil

1 tbsp. salt

1 tbsp. dried onion flakes

3 tsp. paprika

2 tsp. sugar

1 tsp. garlic powder

1 tsp. pepper

1/2 tsp. cayenne I omitted this

1/2 tsp. dry parsley

1/2 tsp. dried basil

1/2 tsp. dry oregano

Mix all ingredients in a large bowl until evenly mixed and the crumbs are no longer clumpy from the oil.

Dump into a Mason jar or plastic container in the pantry for 1 to 2 months.

For Pork Chops – Preheat oven to 425 degrees. Dump some of the Shake and Bake in a large Ziploc bag. Rinse the chops in cold water. Let excess water run off. Place pork chops one at a time in the bag and shake until coated. Remove the chop from the bag, shaking off excess breading. Place on a cookie sheet lined with foil. Do the other chops. Bake for 15 to 20 minutes. Remember, pink is good in pork these days!

For Bone-in Chicken – As above, bake for 45 minutes.

Boneless Chicken – bake 20 minutes.

Recipe from The Black Peppercorn  www.theblackpeppercorn.com

Smothered Pork Chops

Going way back into my memory bank, this recipe was always one of my favourite Mom dishes. She wasn’t a great cook, but this recipe still gets an A in my books! Some 50 years later I am still making this… a true comfort food! Serve them with mashed potatoes and enjoy the sauce…

Smothered Pork Chops

4 medium thick pork chops

1 or 2 white onions sliced

1/2 cup ketchup

1/2 cup orange juice

1 orange sliced

In a fry pan, brown the pork chops with a little oil.  Add the sliced onions and cook on low for about 5 to 10 minutes till they appear transparent. Pour in the ketchup and orange juice. Reduce heat to simmer for about 30 minutes. Check to see that the sauce does get too thick. If so, add a little more orange juice. When the chops are ready, they should be a little pink in the middle still. (Mother always overcooked pork back in those days). Add the slices of orange to heat.

Serve the chops with the mashed potatoes, pouring the sauce over the potatoes.

 

Thanks Mom…

Fennel Pork Chops

Fennel Pork Chops

Thanks again to our friend Stefano who used to have a great cooking show, I was encouraged to buy his cookbook “In the Kitchen With Stefano (available at Chapters and Indigo). Looking for something different to do with pork chops, I found this. We served them with grilled asparagus.

4 thick cut bone-in pork chops

Salt and pepper.

2 tbsp. fennel seeds crushed

2 garlic cloves chopped

¼ cup olive oil

 

Preheat grill to medium high OR use a frying pan on medium.

Season chops with salt and pepper and evenly coat with the fennel seeds and garlic. Drizzle with olive oil.

Place chops on grill for 4 to 5 minutes or the same in your frying pan. Turn and grill/fry for 4 to 5 minutes longer, depending on whether or not you like your chops pink in the middle as we do.