Sweet Barbecued Pork: Posting News

Sweet Barbecued Pork: Posting News

Hi everybody :)
Before we get to the recipe, I will not be posting as much for the next few months. My daughter fell and broke her ankle Sunday,  so I'm going to have my hands full helping her recover from surgery while she's finishing college. I will try to post at least once or twice a week, so please bare with me.

Now on  to the recipe...

Looking for a great dish that helps make meal planning easier? I may had the solution for you. Not only is it easy to prepare, it's a great recipe to make-ahead too, because it can be frozen and reheated for later. These pork chops are simmered in a sweet sauce to perfection in minutes.  The sauce is similar to a sweet sauce I make to do oven BBQ chicken, only without the heat. I love the sweet-n-spicy combination. Let's get it started...

Sweet Barbecued Pork
8 boneless pork loin chops (3/4 inch thick and 8 ounces each) (I used 4 {1/2 inch} chops)
2 tablespoons canola oil
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

In a large skillet, brown pork chops in oil in batches for 2-3 minutes on each side or until lightly browned. 

Return all to the pan. 

Combine the remaining ingredients; pour over chops. 

Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 145°. (I simmered my chops for 20 minutes)

 Let stand 5 minutes before serving, or cool before placing in a freezer container. Cover and freeze for up to 3 months. 
To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until heated through. Yield: 8 servings.
Source: Taste of Home 2008 Quick Cooking Annual Recipes or  here.
What I Did and/or Think:
I did cooked my chops longer then the recipe suggested, be sure to check with a meat thermometer. (I got to get one.)

To give this a little heat I used Wish Bone Light Sweet & Spicy French for the salad dressing and Sweet Baby Ray's Sweet n' Spicy BBQ Sauce for the barbecue sauce.  I divided the recipe in half; using 4 pork chops. I also seasoned the chops with pepper and Lawry's perfect Blend SWEET BASIL, CITRUS & GARLIC RUB.

The Taste: I LOVE LOVE LOVE the sauce. The pork chop was nice and tender too. I'm sure this would would work for bone-in pork chops also. The sauce would be great for chicken too :) It's an A.G.R. ladies;  (Another Great REPEAT).
 ENJOY! Come again...
Linked to:
Show Case Your Talent  @What's Cooking Love 
Full Plate Thursday @ Miz Helen's Country Cottage  
The Mandatory Mooch Tasty Thursday
Food-Tastic Fridays @ Not Your Ordinary Recipes
The Country Cook:: Weekend Potluck 

Fruit-Glazed Pork Chops: Tackling the Unknown

Fruit-Glazed Pork Chops

Hi everybody :)

Do you enjoy trying new things; or are your shy about experiencing the unknown? Me?... I guess I'm a little of both.  

Yesterday phone conversation with my daughter, got me to thinking...  

She's much more adapted to trying new things than she think she is.  She away at college, staying on her own, miles away from her family and friends, and experience the unknown  on a daily basis. Yet she think she shy away from trying new things,  go figure.  Alas... On my Very, very, small scale of tackling the unknown  and experiencing, I'm grilling in my Super Pot today. This is the first time I'm using it for that purpose. We're having Fruit-Glazed Pork Chops.  My love of dinner in a hurry and something different for tonight led me to this recipe.  I thought it would be the perfect recipe to try to test the pot grilling capabilities. 
 
Fruit-Glazed Pork Chops adapted Taste of Home: Quick Cooking Annual Cookbook (2010)

1/3 cup hickory smoke-flavored barbecue sauce (I used Sweet Baby Rays Sweet & Spicy)
1/2 cup apricot or peach preserves (I used cherry preserves)
1 tablespoon corn syrup
1 teaspoon prepared mustard
1/4 teaspoon ground cloves (I used allspice)
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper

In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside. (I added 2 tablespoons bourbon to this)

 

Coat the grill rack with cooking spray before starting the grill. Sprinkle the pork chops with salt and pepper. 

Grill  the pork chops, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees, basting frequently with the sauce mixture
Yield : 6 servings.

 
 

 

 

 

What I Did and/or Think:
The changes I made to the recipe is in Italic stated above.  I think this is a great recipe  to change out the flavor of the preserves, so have fun. I didn't have apricot so I went with cherry, and to make it a little more interesting I added bourbon to the sauce :) I made extra sauce to serve with the chops also.


The Taste: I LOVE the taste of the pork chops, tender and juicy with a hint of spicy sweetness. This is going in the REPEAT file for sure!


And as for tackling the unknown... I concluded, whatever you're tackling or taking on, be it great or small, accomplishing your goal in the end is what really counts :)

 













ENJOY! Come again...

Linked to:

Full Plate Thursday @ Miz Helen's Country Cottage 
Hookin' Up # 121 @ House of Hepworths 
Creative Juice Thursday @ Momnivore's Dilemma 
Tastetastic Thursday @ A Little Nosh
 Sweet Treat Thursday @ Something Swanky
 Foodie Fridays @ Designs By Gollum
 I'm Lovin' It Fridays @ Tidy Mom 
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Friday @ Simple Living 
  @ 21st Century Housewife

Pork Chops in Sour Cream Sauce

Pork Chops in Sour Cream Sauce

Hi everybody :)

I'm a meat lover, once upon a time I thought about becoming a vegetarian because of health issues. I DO love my fruits and vegetables too, but I think everything in moderation will balance itself out in the end.  Now I'm making smarter choices about what I eat. Being a food blogger is helping me out with those choices by   giving me the chance to create and explore all the different varieties of foods and how it's prepared. I get to try new ideas and share them with you :)

The recipe I'm sharing today is from my collections of cookbooks. I picked this one because the sour cream sauce caught my attention and since I had all the ingredients already on hand, I thought it would be perfect for dinner tonight.

Pork Chops in Sour Cream Sauce adapted Pure & Simple: Beta Sigma Phi

Ingredients
6 loin pork chops
1/2 cup water
2 tablespoons light brown sugar
2 tablespoons finely chopped onion
2 tablespoons catsup
1 clove of garlic, minced  (I used Freeze Dried Garlic)
1 beef bouillon cube (I used Better Than Bouillon Beef Base, reduced sodium)
2 tablespoons all-purpose flour
1/4 cup water
1/2 cup sour cream

Brown pork chops in large skillet.

Browning Pork Chops

Add next 6 ingredients.

Water

Next 5 Ingredients

Reduce heat; simmer for 30 to 40 minutes or until tender.

Pork Chops with the 6 Ingredients Added

Remove pork chops to serving platter; keep warm. Combine flour with 1/4 cup water in small bowl. Add slowly to cooking liquid, stirring constantly. Cook until thickened.

Cooking Sauce until Thickened

Stir in sour cream. Heat through; do not boil.

Adding Sour Cream

Serve over pork chops. Yield: 6 servings.

What I Did and/or Think:
Please forgive my late post. I been really busy.

I only cook four pork chops, used Freeze Dried Garlic and Better Than Bouillon Beef Base instead of garlic clove and beef bouillon.

Now for the pork chop, I was very please with this dish. The cream had a nice slightly tangy taste to it, not overpowering the meat. The meat was tender and juicy. This made a GREAT dinner so it will be going into my REPEAT file

ENJOY! Come again....

 















Linked to  
Mandy's Recipe Box: Totally Tasty Tuesdays
Tuesday-Talent-Show:  Chef In Training
Kathe With an E You're Gonna Love It 
 33 Shades of Green-Tasty Tuesday
Trick or Treat Tuesday: Inside BruCrew Life
Tasty Confessional: Crafty Confessions