We are back! On March 10th we flew with two friends to Mexico City for three days and then we flew over to Puerto Vallarta for a few more days to visit with our friends who have moved over there last year. A bonus was seeing our old friends Bruce and Mary who we had last seen four years ago. FYI…Bruce and Mary have a wonderful blog Set Free in Mexico https://setfreeinmexico.com/ if you want to read about their adventures.
Today’s recipe is an easy one…mix the marinating ingredients and pour over the chops, refrigerating for 6 hours or so. After that, just BBQ…
Marinated Grilled Pork Chops
- 4 to 6 pork chops
- ¼ cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 1 tablespoon brown mustard or gourmet mustard blend
- 2 tablespoons brown sugar, packed
- 1 clove garlic finely minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Wash chops and pat dry. Put in a large food storage bag. Combine the remaining ingredients and pour over the chops. Seal the bag and turn to coat the pork chops. Refrigerate for *3 to 6 hours, turning occasionally.
- Grill the chops over high heat for 5 to 7 minutes on each side or until the chops register about 160° on an instant read thermometer.
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
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)
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
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.
Serve with some fresh grilled asparagus. FYI..I did not do these on the BBQ, as I just used my stove top griddle…
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.
And now here is today’s great fall recipe!
Pan Roasted Pork with Rosemary Applesauce
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
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.
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.
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.
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
2 teaspoons Dijon mustard
2 teaspoons thyme
1/2 cup sour cream
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.
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.
We normally have a bottle of Tawny Port Wine in the house, as it can be used for many things aside from the obvious. I thought you might like to know a little about this wine…
Tawny ports are wines, made from red grapes, that are aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to oxygen imparts “nutty” flavours to the wine, which is blended to match the house style.
Tawny ports are sweet or medium dry and typically consumed as a dessert wine.
When a port is described as tawny, without an indication of age, it is a basic blend of wood aged port that has spent at least two years in barrels. Above this are tawny with an indication of age which represent a blend of several vintages, with the nominal years “in wood” stated on the label. The official categories are 10, 20, 30 and over 40 years. The categories indicate a target age profile for the ports, not their actual ages, though many people mistakenly believe that the categories indicate the minimum average ages of the blends. It is also possible to produce an aged white port in the manner of a tawny, with a number of shippers now marketing aged white ports.
Pork Chops with Cranberry, Port, and Rosemary Sauce
There’s always leftover cranberry sauce after the holidays; this easy pork chop recipe makes delicious use of it. However, you can always pick up a can of cranberry sauce at the store to enjoy this year round.
Recipe by Bon Appétit Test Kitchen
• 4 1-inch-thick pork rib chops
• 2 3/4 teaspoons minced fresh rosemary, divided
• 2 tablespoons (1/4) stick butter
• 3/4 cup low-salt chicken broth
• 3/4 cup tawny Port
• 1 cup leftover cranberry sauce
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
I grew up with this recipe, as my mother made it quite often It really is one of the KISS ones,,, I always make a batch of mashed potatoes so that I can smother them with the sauce too!
Smothered Pork Chops
4 to 6 pork chops about one inch thick (bone in cook faster)
1 white onion sliced
1/2 cup orange juice
1/2 Heinz catsup
In frying pan, brown the chops in a little oil on both sides but do NOT cook them through.
Add in the sliced onions and cook on medium until softened.
Mix the OJ and catsup together and pour over the chops.
Cook covered on medium for about 20 minutes, depending on thickness of chops.
Turn the chops over and add the orange slices. Cook another 15 to 20 minutes depending on how well done you like them.
Remove the chops and keep warm while you turn up the heat on the remaining sauce to thicken. Stir often so as not to burn.
Serve with the mashed potatoes and a vegetable, using the sauce as a gravy.
Just like Mom’s!!!