Pork Chops | Tasty Recipes from Recipe Wizards
A barbecue rub is a great way to add a burst of flavor to any type of meat on the grill. This blend of strong seasonings can give bland chicken breasts or pork chops a much needed kick or complement flavorful chicken thighs or lamb chops.
This is a great sauce for poultry or pork.
WINE OF THE WEEK
2007 Ardales Tempranillo
‘Tierra de Castilla’
There’s nothing I don’t like about this Tempranillo from a bodega founded just over a decade ago by a group of Spanish wine lovers. What a beauty for less than $15. It’s ripe and luscious with soft tannins, a taste of cherries and a youthful lilt of acidity. This is totally pleasurable drinking from central Spain. The grapes are organic, by the way, and even the label is printed on recycled paper. But in the end, what matters is flavor-and this young Tempranillo has it in spades.
Pour it with grilled lamb chops or lamb sirloin, pork chops or roasted or braised duck.
Region: Valdepenas, Spain
Price: About $15
Style: Rich and luscious
What it goes with: lamb or pork chops, duck
Prep time: 15 minutes
Cook time: 20 minutes for chops, 1 hour for roast
Serves 4
This recipe is courtesy of Raley’s.
Note: The prep time does not include the brining time.
INGREDIENTS
1/4 cup boiling water
3 tablespoons kosher salt or 2 tablespoons non-iodized salt
4 cups water
1/2 cup pure maple syrup
1/2 cup bourbon
1 teaspoon coarse pepper
4 cloves fresh garlic, smashed
Leaves from 2 large stems fresh rosemary
4 pork loin chops or a 2-pound boneless pork roast
2 tablespoons vegetable oil
Chopped fresh rosemary (optional)
Maple syrup and white balsamic vinegar (optional)
INSTRUCTIONS
Pour boiling water over salt and stir to dissolve; let cool. Place a gallon-size resealable plastic bag in a large bowl to keep it upright. Place salt water, water, syrup, bourbon, pepper, garlic and rosemary leaves in bag. Add pork and seal bag. Refrigerate 12 to 24 hours for pork chops, and 2 days for a pork loin roast. Remove pork from brine and rinse well; pat dry.
To cook chops, heat oil in a large skillet over medium-high heat. Add chops and cook for 4 minutes. Carefully lift one edge to see if chops are golden brown on the bottom. If so, turn and cook for 4 minutes more.
Reduce heat to low and tent skillet with foil. Cook for 5 to 10 minutes more, turning once, or until pork reaches 160 degrees internal temperature using a meat thermometer.
Remove to a platter or plates. Sprinkle with rosemary and drizzle with equal parts of maple syrup and white balsamic vinegar, if you like.
To cook roast, preheat oven to 350 degrees, place roast in roasting pan and cook for about an hour or until pork reaches 160 degrees internal temperature using a meat thermometer.
(The Raley’s recipe calls for the meat to be cooked to an internal temperature of 145 degrees. The USDA recommends pork of any type be cooked to 160 degrees.)
Per serving based on 4 pork loin chops: 502 cal.; 65 g pro.; 3 g carb.; 23 g fat (9 sat., 11 monounsat., 3 polyunsat.); 193 mg chol.; 870 mg sod.; 0 g fiber; 2 g sugar; 43 percent calories from fat.
Prep time: 15 minutes
Cook time: 20 minutes for chops, 1 hour for roast
Serves 4
This recipe is courtesy of Raley’s.
Note: The prep time does not include the brining time.
INGREDIENTS
1/4 cup boiling water
3 tablespoons kosher salt or 2 tablespoons non-iodized salt
4 cups water
1/2 cup pure maple syrup
1/2 cup bourbon
1 teaspoon coarse pepper
4 cloves fresh garlic, smashed
Leaves from 2 large stems fresh rosemary
4 pork loin chops or a 2-pound boneless pork roast
2 tablespoons vegetable oil
Chopped fresh rosemary (optional)
Maple syrup and white balsamic vinegar (optional)
INSTRUCTIONS
Pour boiling water over salt and stir to dissolve; let cool. Place a gallon-size resealable plastic bag in a large bowl to keep it upright. Place salt water, water, syrup, bourbon, pepper, garlic and rosemary leaves in bag. Add pork and seal bag. Refrigerate 12 to 24 hours for pork chops, and 2 days for a pork loin roast. Remove pork from brine and rinse well; pat dry.
To cook chops, heat oil in a large skillet over medium-high heat. Add chops and cook for 4 minutes. Carefully lift one edge to see if chops are golden brown on the bottom. If so, turn and cook for 4 minutes more.
Reduce heat to low and tent skillet with foil. Cook for 5 to 10 minutes more, turning once, or until pork reaches 160 degrees internal temperature using a meat thermometer.
Remove to a platter or plates. Sprinkle with rosemary and drizzle with equal parts of maple syrup and white balsamic vinegar, if you like.
To cook roast, preheat oven to 350 degrees, place roast in roasting pan and cook for about an hour or until pork reaches 160 degrees internal temperature using a meat thermometer.
(The Raley’s recipe calls for the meat to be cooked to an internal temperature of 145 degrees. The USDA recommends pork of any type be cooked to 160 degrees.)
Per serving based on 4 pork loin chops: 502 cal.; 65 g pro.; 3 g carb.; 23 g fat (9 sat., 11 monounsat., 3 polyunsat.); 193 mg chol.; 870 mg sod.; 0 g fiber; 2 g sugar; 43 percent calories from fat.
10 items = 7 suppers
“Better Homes and Gardens Supermarket Shortcuts” (Wiley, $19.95) offers tricks, tips and recipes for fast meals. The following advice caught our eye: “If you have these groceries in your fridge, freezer and cupboard, you’ll always have something good ready to go in minutes.” Just add a few other pantry items (salt, pepper, cheese, milk, etc.), and you can come up with a week’s worth of dinners.
1. Frozen meatballs
2. Jars of pasta sauce
3. Boxes of dried pasta
4. A stash of frozen vegetables in bags
5. Bottles of salad dressing, including one vinaigrette style
6. Bags of mixed salad greens
7. A sack of russet potatoes
8. Frozen fish fillets
9. Chicken breast halves
10. Pork chops