Sweet and Sour pork chops

If you're looking for the sweet and sour sauce they serve in Chinese restaurants, no need to buy bottled when our freshly made version tastes a million times better. We bet you'll agree our Sweet and Sour Pork Chops are amazing!

What You'll Need

• 1 (20-ounce) can pineapple chunks, drained, with liquid reserved
• 1 1/4 cups ketchup
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon cider vinegar
• 3 carrots, sliced into 1/4-inch rounds
• 1/2 green bell pepper, cut into chunks
• 2 tablespoons vegetable oil
• 4 to 6 pork loin chops, 1 inch thick

What to Do

1. Preheat oven to 350 degrees F.
    
2. In a large saucepan, combine reserved pineapple juice, ketchup, brown sugar, and vinegar; cook 5 minutes, until hot. Add pineapple chunks, carrots, and green pepper; remove from heat.
    
3. In a large skillet, heat oil; add chops and brown.
    
4. In a shallow baking dish, arrange chops; spread pineapple-vegetable mixture over top. Cover with aluminum foil and bake 25-35 minutes, until chops are done and vegetables are crisp-tender.
   
    

Notes

For that extra authentic feel, serve this one up over white rice!

Ken Barlow's 'casserole' dinner

1 can apple pie filling
4 pork chops
1 box Stovetop Stuffing mix

Breading FEB...flour, Egg, Breading (I used Panko)

Spread the apple pie filling into a casserole dish (with a cover or use foil)

Take the chops and cover with flour, dip in egg and then in the breading.  Place the pork chops in a heated skillet with olive oil and just brown on each side.  Lay the pork chops over the apple pie filling.

Mix the Stovetop Stuffing mixture as box directs but do not all to sit.  Immediately place over the chops.

Cover with lid or foil

Bake at 350 for 1 hours.

This was shared with me from Ken.  Tonight Ken said next he's going to make this dish with Peach Pie, a thick slick of ham with bone, and still covered with stuffing.

Herb and Garlic Roast Pork

Marissa and Hank and boys came by for dinner January 1.  Learned that for Marissa all New Year Days were ruined by the meal because of the saurkraut and pork my mom used to make.  This year, she enjoyed my pork (or at least said so) and I did not make her eat my kraut...which is actually Rita Kistner's recipe which is amazing, btw.  But truly the roast was great.


Ingredients
1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Directions
1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.

2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.

3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.

4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

Calories: 367

Total Fat: 19 grams

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/herb-and-garlic-roast-pork-loin-with-honey-mustard-sauce-recipe.html?oc=linkback

Fried Pork Chop with Caramelized Onion Gravy

WOW!  We had this last night and it was amazing!  Robert asked for it again....and soon.  I agree.
this came from January 2013 Southern Living Magazine, read while I was at the dentist's office.

• 2 cups panko (Japanese breadcrumbs)
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons salt, divided
• 1 1/2 teaspoons freshly ground pepper, divided
• 6 (1/2-inch-thick) boneless pork loin chops $
• 1/2 cup all-purpose flour
• 4 egg whites, lightly beaten
• 6 tablespoons canola oil

1. 1. Combine first 3 ingredients, 1/2 tsp. salt, and 1/2 tsp. pepper in a shallow dish. Place each pork chop between 2 sheets of plastic wrap, and flatten to 1/8-inch thickness, using a rolling pin or flat side of a meat mallet.
2. 2. Sprinkle pork with remaining 1 tsp. each salt and pepper. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumb mixture, pressing to adhere; place on a wire rack.
3. 3. Cook half of pork in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes or until golden. Dab top of pork with 1 1/2 Tbsp. oil using a pastry brush; turn pork over. Cook 3 minutes or until done. Keep warm on a clean wire rack in a jelly-roll pan in a 200° oven. Repeat with remaining pork and 3 Tbsp. oil. Serve with Caramelized Onion Gravy .

Carmelized Onion Gravy

• 1/2 cup diced sweet onion
• 2 teaspoons olive oil 
• 1/4 cup Browned Flour ***see below but you can use regular flour
• 1 1/2 cups 1% low-fat milk
• 1 tablespoon jarred chicken soup base
• 1/2 teaspoon freshly ground pepper

• Preparation

  1. 1. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 6 to 8 minutes or until golden brown.
  2. 2. Place Browned Flour in a bowl; gradually whisk in milk until smooth. Add milk mixture to onion, and cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Whisk in soup base and pepper until blended.
  • 1 1/2 cups all-purpose flour

  Browned Flour

  Preparation

  1. Preheat oven to 400°. Spread flour in a 12-inch cast-iron skillet. Bake 20 to 25 minutes or until flour is the color of pecan shells, stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely (about 30 minutes). Refrigerate flour in an airtight container up to 2 months.

quick and crunch breaded Pork chops

	1 5 oz box melba toast, crused coarse OR PANKO BREAD CRUMBS salt/pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1 teaspoons minced fresh or 1/2 t. dried thyme 1/8 teaspoon sugar 6 Tbs mayonnaise 4 boneless pork chops, 1" thick 1 Heat oven to 425° and adjust rack to middle position 2 prepare crumb coating: mix the crumbsk salt, garlic and onionj powderk paprika, thyme, and sugar in shallow dish. Add 2 T. of mayo and work evenly into crumbs 3 Season and coat chops: Pat chops dry with paper towel and season with salt/pepper. cover chops completelyl with remaining 1/4 cup mayo and dredge thoroughly with crumbs including sides. Press on crumbs to make sure they adnere. Transfer breaded chops to wire rack set on rimmed baking sheet. 4 Bake Pork Chops: Bake chops until coating is golden brown and center of chops register 140° on instant-read thermomenter, 18-22 minutes. Remove chops from oven and let rest on rack until center of chops reach 150°° before serving, 5-10 minutes

stuffed butterfly pork chops

dad's marrying a couple tonight so I've had to start early on my prep for dinner cuz I also have a piano lesson to give...so he'll have to eat when he gets home. I combined 2 recipes and came up with this one:

1/3 c. butter
1/2 tsp. salt
3/4 tsp. sage
1/4 tsp. pepper
1/2 c. diced celery
4 c. toasted bread cubes
1/2 c. coarsely chopped onion
2 lg. delicious or winesap apples
1/4 c. raisins
6 pork chops cut 3/4 to 1 inch thick

Melt butter; add salt, sage, pepper, onion and celery and cook over low heat until vegetables are almost tender. Pour over bread cubes, stirring lightly to distribute ingredients evenly. Pare, core and coarsely chop one or two apples to make 1 1/2 cups. Stir apple and raisins into stuffing mixture and turn into baking dish (11 1/2 x 7 1/2 x 1 1/2 inches)

Glaze:
2 T. brown sugar
3 T. prepared mustard
1 T. fresh lemon juice

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, combine the brown sugar and mustard. Mix together well.
3. Butterfly the pork chops and arrange them in a 9x13 inch baking dish over the stuffing mixe above. Spread the mustard mixture over the chops, then sprinkle with the lemon juice.
4. Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.

I prepared the stuffing mixture in a caste iron skillet and then laid on the chops, and their glaze and then just slid the skillet into the oven.

Check for internal temp if you have an instant read thermometer

Sunday dinner...thanx Emeril

Orange, Cumin and Cilantro Roasted Pork Loin

Ingredients

One 3 1/2-pound boneless pork loin

2 tablespoons olive oil

1 tablespoon kosher salt

1 1/2 teaspoons ground cumin

1 1/2 teaspoons freshly ground black pepper

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

1/4 cup white wine vinegar

2 tablespoons orange marmalade

2 tablespoons chopped fresh cilantro

Cooking Directions

Preheat the oven to 400 degrees F.

Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.

In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.

Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.

Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.

Oven Roasted Cauliflower with Roasted Shallot-Garlic Butter

Ingredients

4 large shallots, halved lengthwise

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter (1/2 stick), at room temperature

1 teaspoon minced garlic

1/2 teaspoon freshly squeezed lemon juice

1 large cauliflower, cut into large florets

Cooking Directions

Preheat the oven to 450°F. Line a small baking dish with aluminum foil.

Place the shallots in the prepared baking dish and drizzle them with 1 tablespoon of the olive oil. Season with kosher salt and pepper. Roast until they are soft and caramelized, turning them if necessary to promote even browning, 15 to 20 minutes. Set the shallots aside to cool.

When they have cooled, finely chop the roasted shallots and transfer them to a small bowl. Add the butter, garlic, lemon juice, 1 /4 teaspoon kosher salt, and 1 /8 teaspoon pepper, and mix well to combine. Set the shallot-garlic butter aside while you grill the cauliflower.

Brush the cauliflower with the remaining 2 tablespoons olive oil and place the florets on a baking sheet. Place the baking sheet in the oven and cook until the florets are golden on the bottom edges, 4 to 5 minutes. Continue cooking, turning occasionally, until they are evenly browned around the edges and crisp-tender, 5 to 7 minutes longer. Transfer the cauliflower to a large bowl, and add the shallot-garlic butter. Toss to combine. Season to taste with kosher salt and pepper, and serve either hot or warm.

Lily loves Pulled Pork

If you missed Lily's baby blessing, then you missed some delicious food by  Hank and Jordan.  Hank will have to post some of his own how-tos.  But I got the how-to from Hillary.  Here is what she said:

We rubbed: pepper, cumin, chili powder and paprika (about a teaspoon each) onto the meat and then Jordan grilled it to tough up the outside meat. Then we put it in 1 cup of chicken broth in the crock pot on high for 4-5 hours. At the end, we added some Sweet Baby Ray’s chipotle BBQ sauce. Yum!

Sorry there is no pictures...the pot was scraped clean!

this was our RS holiday dinner recipes

Marie Pavic's Cheesecake recipe and Nissa Thompson's rolls should have been posted earlier.

Herb Marinated Pork Tenderloins

* 1 lemon, zest grated
* 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
* Good olive oil
* 2 tablespoons minced garlic (6 cloves)
* 1 1/2 tablespoons minced fresh rosemary leaves
* 1 tablespoon chopped fresh thyme leaves
* 2 teaspoons Dijon mustard
* Kosher salt
* 3 pork tenderloins (about 1 pound each)
* Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


CRANBERRY RELISH-this was served over the pork

This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.

Ingredients

1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)
10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)
2 Tart Granny Smith Apples (Peeled, cored and chopped)
1 Cup of Sugar (Opa prefers Splenda)
½ Cup of Orange Marmalade
1 Teaspoon of lemon juice (Lime juice provides an interesting kick)

Directions

Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl

Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.

Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.

Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.


SAUTED CARROTS AND ONIONS

Rob and Robin Falke – a holiday favorite. This is served at our Thanksgiving meal and is wonderful with mashed potatoes and gravy.

Serves 8 to 12

1/2 to 1 lb butter

3 yellow onions – cut into onion rings

3 to 5 lbs carrots – sliced into round thin coin sizes

Salt and Pepper to taste

In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.

Bon Appetite and Enjoy!

RS Holiday Dinner 2009

A huge thank you to Rob and Robin Falke for cooking up a storm and for their wonderful sous chef, Linda Stafford. There were so many raves about the food that the Falkes have shared their recipes. Enjoy

Herb Marinated Pork Tenderloins

• 1 lemon, zest grated
• 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 1 1/2 tablespoons minced fresh rosemary leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons Dijon mustard
• Kosher salt
• 3 pork tenderloins (about 1 pound each)
• Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

CRANBERRY RELISH-this was served over the pork

This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.

Ingredients

1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)

10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)

2 Tart Granny Smith Apples (Peeled, cored and chopped)

1 Cup of Sugar (Opa prefers Splenda)

½ Cup of Orange Marmalade

1 Teaspoon of lemon juice (Lime juice provides an interesting kick)

Directions

Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl

Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.

Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.

Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.

SAUTED CARROTS AND ONIONS

Rob and Robin Falke – a holiday favorite. This is served

Serves 8 to 12

2/4 to 1 lb butter

3 yellow onions – cut into onion rings

3 to 5 lbs carrots – sliced into round thin coin sizes

Salt and Pepper to taste

In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.

Bon Appetite and Enjoy!

Ode to 809: Crockpot Paprika Pork

This is what dinner looks like at my house. Simple, edible,and meaty. I made this paprika pork today in honor of 809 Warwick Drive, our home sweet home, that is changing hands today. I have such sweet memories of eating Mom's delicious dishes in that wonderful kitchen...and of sneaking back in the kitchen to check on the leftovers, especially if the dinner was pork chops!

This dish has a nice light, refreshing taste....a good reliable recipe.

Prep Time: 15 minutes

Cook Time: 7 hours

Ingredients:

• 3 to 4 pounds country style pork ribs, boneless
• 1/3 cup all-purpose flour
• 4 teaspoons Hungarian paprika
• 1/2 teaspoon salt
• Dash pepper
• 1 to 2 tablespoons vegetable oil
• 1 large onion, halved, sliced
• 1/2 cup chicken broth
• 1/2 cup sour cream

Preparation:

Wash pork and pat dry. Combine flour, paprika, salt, and pepper in a food storage bag. Toss pork in the bag and coat thoroughly.

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and onions; brown for about 5 to 6 minutes, turning pork ribs once to brown both sides. Arrange the browned pork and onions in a 5 to 7 quart slow cooker. Pour chicken broth in the hot pan and scrape up browned bits; pour over the pork.

Cover and cook on LOW for 6 to 8 hours. Remove pork and keep warm.

Pour juices into a saucepan and place over medium heat. Simmer for 5 to 8 minutes, until reduced by about 1/4 to 1/3. Remove from heat and stir in sour cream; serve the sauce with the pork.
Serves 4 to 6.