I'm madly in love with all things food, obviously, but there are foods that make me extra excited. Fall-off-the-bone ribs slathered in delicious barbecue sauce make me swoon. Bring on the sticky fingers! All winter I was excited to attempt making ribs in my Instant Pot because, well, why not?Read More
I know I rave about food all the time because I love food and food is my job, but I have raving tiers. These Instant Pot BBQ Pulled Pork Sandwiches fall WELL within the first tier, which is the space of true food love. After the first bite, I knew I’d be making this recipe again and again.Read More
I love deconstructing food. Turning it inside out. Transforming it into something that is different, yet the same. In the case of the delicious egg roll, I much prefer ditching the carbs and enjoying it as a healthy main dish or salad. Egg Roll in a Bowl can be easily made to comply with..Read More
How's your week going, friends? Mine has been a bit of a blur, with the snow, the unseasonably cold temps and topped with a touch more snow. What month is this, anyway? Typically by now I'm enjoying sunshine on the deck, so I took matters into my own hands yesterday..Read More
While I was visiting my mom last week, I made sure to tap into a few of her talents since she is the World's Most Talented Human (official title). She taught me how to crochet, she introduced me to the most delicious steak I've ever tasted (OHMYGOSH it was incredible)..Read More
The first dinner Dan ever made for me involved cranberries and chicken. I remember being impressed that not only was he making me dinner, but that he was using such an unconventional ingredient to go with the meat.Read More
Here I go, making more pork. I had no idea there were so many delicious ways to season, cook and flavor pork. The Other White Meat has officially shown me its true versatility. It's been fun, delicious and satisfying exploring this meat.Read More
You will want plentiful amounts of this delicious recipe!
I'm going to refer to the month of March as Pork Month from now on. I didn't plan it this way, but my husband and I have prepared much more pork than usual in the past few weeks. And every tender, juicy bite has been totally scrumptious! I have another pork recipe on my list that I plan to make soon. Mom's Pork Chops! My mother makes the best pork chops under the sun, and I cannot wait to share that splendor with you all. I mustn't get ahead of myself, though. Back to the delicious recipe at hand!
This is how my husband has been preparing pork for the past year or so. I swoon over this recipe. And I swoon over the fact that I have a husband who makes me delicious pork and mouth-watering mai tais.
Combine in a medium bowl:
6 oz. light beer
2 tablespoons brown sugar
3 tablespoons ketchup, with an extra squirt for good measure
Salt and pepper both sides of 3 pork chops. If you plan to make more than 3, double the sauce. You will want plentiful amounts of its deliciousness.
Coat a large skillet with cooking spray. Cook the pork chops for 3 minutes on each side over medium heat.
Pour the beer mixture over the pork chops and bring to a boil. Reduce the heat to medium-low heat and simmer, uncovered, for 10-15 minutes, or until a meat thermometer inserted into the center reads 160 degrees F.
Remove the pork chops from the skillet and cover them to keep warm. Continue to let the sauce simmer until it has reduced to 3/4 cup, about 5 minutes.
Pour the sauce over the pork chops and serve immediately! I love Pork Month! Add Crockpot Pork Loin to your must try pork recipes, you won't be disappointed!
Pairing a Pork Loin with a delicious sauce is important and this Orange-Herb Sauce keeps the meat from becoming bland. You’ll enjoy how easily it puts together and how rich it makes the meal! The sweet citrus aroma in the kitchen will remind you to make this meal again.
Oops, I’ve cooked pork two weeks in a row for my family. Isn't pork delicious, though? My mother prepared it a lot growing up. She really only prepared it one way, but that one way was fabulous. As with everything she makes, I am constantly striving to achieve the flavor that she achieves. In the past month, my husband and I have prepared a lot of pork and I feel confident saying that we have gotten close to Mom's level of pork deliciousness.
This recipe is insanely delicious. The reduction sauce that swims around the tender, flavorful pork makes me cry tears of happiness.
First, you will want to marinate a 1 1/2-pound pork loin. The recipe suggests a marination time of 1 hour, but I let mine sit overnight.
In a shallow dish, combine:
2 tablespoons olive oil
2 cloves garlic, coarsely chopped
Add the pork loin and coat with the oil-garlic mixture. Place in the refrigerator and flip the pork periodically.
Once the pork has had some time to soak in its bath of olive oil and garlic, preheat your oven to 400 degrees F and set a rack in the upper third part of the oven.
In a medium ovenproof skillet, heat 1 tablespoon of olive oil. Season the pork with salt and pepper and add it to the skillet, fat side down. Cook over moderately high heat until it is richly browned, about 4 minutes. Brown the pork on the remaining sides, and then turn it fat side up.
If I don’t have fresh herbs, can I make due with dry spices?
This reduction really does extract so much fresh flavor from your herb sprigs. But yes, in a pinch, dry herbs will due. Dry herbs tend to have a concentrated flavor so you won’t trade the measurements equally. Use only about a third of the spice called for when adding dry spices.
What is the difference between a pork loin and pork tenderloin?
Pork Loin is a flat, tender piece of meat that is sold both bone-in and boneless. It is generally rectangular and wide in cut. You can buy a pork loin as a whole roast. Pork tenderloin tends to be long, round and thin.
If I want to cook the pork in a crockpot, how long would I let it cook?
You want the internal temperature to reach 145F so after you brown the pork, you can place it in your crock pot and set it to low. Cook it for 6-8 hours, checking it frequently after 6.
Add to the skillet:
1 cup fresh orange juice
1/2 cup chicken stock
1/2 cup dry white wine
5 black peppercorns
1 rosemary sprig
1 oregano sprig
1 parsley sprig
Once the mixture has reached boiling, transfer the skillet to the preheated oven and roast the pork for about 35 minutes or until a meat thermometer inserted into the center registers at 145 degrees F.
Transfer the pork to a carving board. Carve it into 1/2-inch slices, but you might want to wait to do this until the sauce is nearly done cooking. Do as I say, not as I do.
Strain the liquid from the skillet into a saucepan.
Allow the sauce to boil and reduce to 1/2 cup. This takes about 15 minutes. Season with salt and pepper and stir in 2 tablespoons of chopped parsley.
What? You don't see chopped parsley in my reduction sauce? Well, this is because there is no parsley in my reduction sauce. This was the point in my day where chaos reigned our home. Sammy was screaming for more food, as always. Elijah's potty watch had gone off. I knew I needed to take photos quickly, before the sauce got too thick. My husband's phone rang. AAAGhsdkghhghh! So. I forgot to add the parsley. It sat in a sad pile on the cutting board, and I didn't see it until we were sitting down at the table. Please forgive me.
And then drizzle your sauce over the slices of pork that adorn your plates.
Did I mention how delicious this reduction sauce is? If I could take a bath in it, I would be one happy girl.
I have been looking forward to making this recipe since I first saw it on my list. It is unique, and I love unique. I also love pork. And cabbage. And bacon.
I have another pork recipe to post soon detailing the way my husband has been cooking it lately, but I adore the way it is cooked in this recipe. An "Mmmmm" escaped my mouth with every bite.
In a shallow dish, combine:
1/4 cup olive oil
4 thyme sprigs
1 large garlic clove, chopped
Add 4 12-oz. bone-in pork loin chops (I used 3 boneless and this was perfect for 2 meals for 2 people).
Turn to coat with the marinade and refrigerate overnight.
Thinly slice 1/2 of a head of cabbage crosswise and set aside.
In a large skillet, cook 3 thick slices of applewood-smoked bacon, cut into 1/2-inch pieces, until browned. Pour off the fat. Add 2 tablespoons of butter to the skillet along with the sliced cabbage.
Cover and cook, stirring occasionally, until the cabbage is tender, about 7 minutes.
1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces
1 teaspoon white vinegar
Cover and cook until the apple is tender, about 5 minutes.
1 tablespoon Dijon mustard
3/4 cup heavy whipping cream
Simmer uncovered until the cream has thickened, about 3 minutes. Season with salt and pepper and cover to keep warm.
Preheat your oven to 325 degrees F. In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Remove the pork chops from the marinade, discarding the thyme and garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until they are richly browned, about 3 minutes per side.
Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.