Do you love berries? I know I do. I love just about any and all berries. My favorites are any berry that gives you a deep purple burst of summer. Blackberries, Huckleberries and Marionberries just to name a few. Spend some time hiking in the Pacific Northwest and you’ll get a taste of the most amazing wild berries on the planet.
Continue reading “Pork Chops in a Blackberry Wine Reduction”Category: Pork Chops
Instant Pot Taco Pork Chops
In our house, Tuesdays are Tijuana Night – anything with a Mexican influence goes. So recently I decided to get a little creative with my Instant Pot. I’ll be honest, didn’t have a clue as to how these chops would fair. One word – delicious!
Creamy Parmesan Pork Chops
We’ve already established that today is Ash Wednesday. While in hour house that means fasting and abstinence, not everyone will be observing dietary restrictions for religious purposes. For some, this is just another Wednesday, for others it has meaning without the Catholic limitation. Fine by me.
One-Skillet Lemon Asparagus Pork Chops
Who doesn’t like a supper that cooks up in a single skillet or pot or pan? Anytime there’s less clean-up, that’s a good thing. Although you really can’t call these delicious pork chops one-skillet. Sure, the chops and asparagus all cook up in a single skillet, but there’s more to supper than meat and veggies, right?
Skillet Oven-Barbecued Pork Chops
Imagine my guys surprise when I served up oven barbecued pork chops, corn bread with honey butter and some Ranch Beans. They could not believe their eyes – as Kiddo put it – normal food.
Skillet Pork Chop with Pears and Red Onions
Have you ever had pork chops and applesauce? Same thing, only better. I love the way the Pears and Red Onions play off one another. This dish is so pretty. The aromas floating from the kitchen will really get you excited.
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Mushroom Pork Chops Marsala
Marsala dishes, like Picatta dishes, are interchangeable – that is chicken, veal or pork will work in either. My favorite Piccata is veal, for no other reason than veal was my introduction to Piccata, with chicken as a close second since that was the first Piccata I ever cooked. Although I must confess, the Pork Piccata is also delicious as part of my fabulous Six Course Italian Supper. Then again, the buttery-lemony sauce with a kiss of wine that gives Piccata its unmistakable signature goodness works well with fish such as Dover Sole. Oh let’s face it, I like Piccata.
Asian Inspired Marinated Grilled Pork Chops
Up until those first drops of rain fall and the weather becomes unpredictable, as far as we are concerned the grilling season has not yet ended! Besides, my crazy husband has been known to stand in the rain (a light rain) and grill. The only thing that truly stands in his way are lightning storms. After all, it’s generally not a good idea to hold a long set of metal tongs or be under an umbrella during a lightning storm!
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Pork Chops Swimming in Wine with Garlic
Sometimes I think that Pork, any kind of pork besides the famous Ham, is often over looked. Growing up, you ate Ham twice a year, ribs in the summer and fried pork chops the rest of the time. That was it, a rather limited selection. Not any more . . .
Sizzling Ancho Cornbread Stuffed Pork Chops
One beautiful Saturday afternoon, while strolling down the meat section of my local market, I saw the most awesome thick cut pork chops I had ever seen. These babies had to be nearly 2 inches thick, with a nicely trimmed fat edge on one side and a bone on the other. There were three of these beautiful chops in a package, market for “special” pricing. I can only surmise that a customer had ordered the extra-thick pork chops and then for whatever reason, decided against the purchase after the meat was cut.
Continue reading “Sizzling Ancho Cornbread Stuffed Pork Chops”
Welcome Summer with the Delicious Flavors of Italy
Summer is almost here. Tomorrow is the official first day of summer. Are you ready for all the fun of the season? I don’t know about you, but the last thing anyone wanted to do around here was to be stuck in the kitchen cooking. No, truth be told, a bowl of Huckleberry Ice Cream sounded like the perfect solution.
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German Pork Schnitzel with a Mushroom Sauce
A while back I shared a recipe with you that my family went wild for. It was an out of this world pork chop dish. Hubby said they were the best pork chops he had ever tasted. Hunter’s Pork Chops are a complex variation of the German Schnitzel. The recipes, although basically the same, are different.
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Creamy Basil Pork Chops
Happy Memorial Day to all. My guys are still sound asleep. I’ve been up since the first rays of sunlight hit the east coast, and I live on the west so it’s still dark here. I don’t mind rising before the sun. It gives me quite time with my coffee before the rest of the house springs to life.
Artichoke Spinach Stuffed Pork Chops
This is one of those dishes that I adore, but don’t eat often. Hubby says even the name “Artichoke” does not sound like something worth eating. I love artichokes. But then our conflicting views are to be expected. I grew up in the shadow of the Artichoke Capital of the world, and developed my culinary tastes in the 60’s. What self-respecting hippie doesn’t love artichokes? Hubby on the other hand grew up in the mid-west, the meat-and-potatoes heartland of America. One thing I will give him credit for is his willingness to break from the meat-and-potatoes dishes of American and try new things. Generally, he gravitates to Mexican cuisine, but there are times when he will truly venture out of his comfort zone, allowing me to indulge my need to eat foods he’s not wild about.
Raise Your Glass In Honor of This Day
Did you know that today is more than a National Day, it’s an International Day. So allow me to share a few fun facts to feed the brain while you still can. First off, you can tell where a whiskey hails from by the way it is spelled. American-English and Irish-English enjoy whiskey, while the British-English prefer theirs spelled whisky. The “e”, or lack there of, doesn’t change the liquor. Whiskey stops maturing after its bottled, so go ahead and drink that young bottle you’ve been saving, it’s not going to get any older. That said, a sealed bottle of whiskey will keep for more than 100 years. Once opened, don’t plan to keep it around more than about 5 years. The dark color of whiskey comes from the wooden barrels in which it is aged. The barrels made from American White Oak claim to produce the tastiest whiskey. The word whiskey comes from the Irish word meaning “water of life”, which might explain Ireland’s fondness for whiskey.
Now I could have given you an assortment of drinks made with whiskey, but frankly I’d rather cook with it. Bet you were expecting steak with a whiskey glaze, right? Surprise!
Soy and Whiskey Glazed Pork Chops
1 piece fresh Ginger
2 tablespoons Vegetable Oil
1 lb broccoli florets
8 oz. fresh Shiitake Mushrooms
1/2 cup Water
3 tablespoons Water
1/4 cup Soy Sauce
1 tablespoons Soy Sauce
White Pepper to taste
4 boneless Pork Chops, center cut
2 Garlic Cloves
2 tablespoon Whiskey
Green Onions, thinly sliced for garnish
Cut half of ginger in quarters and finely chop remaining half.
In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add finely chopped ginger and cook 10 seconds, stirring. Add broccoli and mushrooms. Cook 1 minute; stir in 1/2 cup water and 1 tablespoon soy sauce. Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated. Transfer to serving plates; keep warm.
Wipe out skillet and heat remaining tablespoon oil on medium. Sprinkle 1/4 teaspoon freshly ground black pepper on pork to season both sides. Add pork to skillet and cook 7 to 8 minutes or until browned on the outside and barely pink in center, turning once. Transfer pork chops to plate.
To skillet, add garlic, whiskey, sugar, quartered ginger, remaining 1/4 cup soy sauce, and remaining 3 tablespoons water; simmer 4 to 6 minutes or until the consistency of thin syrup, stirring occasionally. Stir in any accumulated pork juices from plate. Remove and discard garlic and ginger.
To serve, divide pork chops among plates with broccoli mixture. Spoon sauce over pork.
Original Recipe: Delish
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