Pork Schnitzel (German Breaded Pork Chop)

Image courtesy of Google Images

Growing up, I traveled every year to spend my summers in my parent's homeland of Germany.   My mom went to help my aunt take care of my grandmother and I had to tag along.  I'd spend my days holed up in my room, reading book after book or taking the subway to the city's downtown to wander around old palace gardens.  While I didn't necessarily appreciate it then, I am so thankful for these memories.  How many kids get to spend 2 months a year in Europe?  No wonder my mom would shake her head at me when I'd complain to her that I missed hanging out with my friends, drinking Slurpees.

While born and raised in Germany, my parents came to the States during a time when being a foreigner wasn't cool.  So, my mom ended up cooking a lot more American dinners, like broccoli and rice casserole and fish sticks than German classics.  So, each summer, I got to enjoy some delicious cooking. 

This recipe was a favorite when going out to eat and was pretty much the only thing I'd order.  It helped that it was one I could read from the menu, but the delicious flavor and crispy breading won me each time.   It comes with different toppings, my favorite being mushroom sauce.

The trick is make sure you pound the cutlets to make them evenly thin.  If you don't have a meat pounder (...tee hee...), you can use a pan to pound away your frustrations.

I use panko bread crumbs to make an extra crispy breading, but you can use regular crumbs too.

This recipe came from Foodnetwork.com and I made some adjustments.  Serve with buttered egg noodles and cucumber salad.

Pork Schnitzel

Serves 4

4 boneless pork loin chops (about 5 to 6 ounces each)

1 1/2 cups all-purpose flour

Kosher salt and freshly ground black pepper

2 large eggs

1/2 cup milk

4 cups plain dried bread crumbs

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1 teaspoon dried thyme

Lemon wedges

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.


Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.


Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme to the oil. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges.

20 Dinners, 1 Day- Pulled Pork and Slaw Sandwiches

Photo courtesy of Rachel Ray Magazine

Wondering if Abe would like these pulled pork sandwiches is like wondering if Adam would like to watch Elmo.  I would've taken my own picture of the meal, but Abe's mitts were all over it in a nanosecond.

Not much to write except that this is for sure a new go-to quicky "what the heck do I make for dinner tonight??" meal.  Abe loved it so much that he replicated the slaw the next day just to snack on.

Pulled Pork and Slaw Sandwiches

3/4 cup cider vinegar
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 1/2 cups coleslaw mix (7 ounces)
salt and pepper
2 tablespoons mayonnaise
3 cups Pulled Pork
1 tablespoon worcestershire sauce
4 hamburger buns

In a large bowl, whisk together 1/2 cup vinegar, sugar and crushed red pepper; add coleslaw and season with 1/2 teaspoon each salt and pepper.  Toss and let stand at least 15 minutes.  Pour off liquid and stir in mayonnaise. 

In saucepan, cook pork and remaining 1/4 cup vinegar, worcestershire sauce and 2 tablespoons water over medium heat to heat through, 2 to 3 minutes.  Divide pork among buns, top with some slaw and serve remainder alongside.

20 Dinners, 1 Day- Mango, Pork and Watercress Salad

After a successful first day to the 20 dinner project, I was a bit hesitant about the recipe for Day 2.  It was a salad, and while Abe is a salad eater, it had things in it that I know he's not that fond of.... mango (he doesn't like fruit in his salad), watercress and shallots.  But, hey, I told him at the beginning of this that he's eating what's on the menu this month, so I slid the bowl in front of him with a broad smile on my face. 

And then I held my breath....

He liked it!  (you old folk will remember the Mikey commercials).   He said the pork really made the dish.  I might start making extra when I make pulled pork and freezing a bit for future salad nights.  My man likes a bit of protein with his greens.

I couldn't find watercress anywhere, so I went with arugula, which has a nice peppery bite to it.  I will try it with the watercress next time.

I'd taste the salad after mixing it to see if it needs a bit more dressing.  It's dressed pretty lightly, which some like, but Abe thought it could've used a smidge more.

Oh and another dinner done in 10 minutes or less.  Take that, long work commute.

I used Building Block #1 (pulled pork) in this recipe.

Mango, Pork and Watercress Salad

1 tablespoon fresh lime juice
1 1/2 teaspoon honey
2 tablespoon olive oil
Salt and pepper
1 cup pulled pork
7 cups watercress (or arugula), 5 ounces
1 mango, thinly sliced
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
1/2 cup sliced almonds, toasted

In large salad bowl, whisk together lime juice and honey.  Whisk in olive oil; season with 1/4 teaspoon salt.  Add pork and toss.  Add watercress, mango, bell pepper and shallot; season with salt and pepper.   Toss, then sprinkle almonds on top.

Twenty Dinners, One Day- The Prep Work

When I saw this plan in my Rachael Ray magazine this month, the butterflies of excitement started welling up.  20 meals, all cooked in 1 day?  That's a month of weekday dinners!  Both insanity and thrilling at the same time.  Well, about as insane and thrilling as cooking can be. 

It's not technically 20 dinners exactly, but in one day you do the major prep work for 20 meals to be made later.  It's simple.... you make the "building blocks" in one day, freeze them in small servings and then use them in various recipes that month.  Sort of like the articles in Cosmo where the headline is "20 Outfits from 5 pieces!" and they show you how you can put Shirt A with Top E, add a belt and it looks completely different than Skirt A with Top C.

Do people even still read Cosmo anymore?  You get my point, though.....

Today I did the prep work and I will tell you, plan on having an entire Saturday or Sunday available.  You won't be working the entire time, but you need to be near the kitchen to monitor stuff.  It does take a bit of organization and doing one thing on the stove top while another thing is cooking in the oven.  But overall, the process was pretty easy.

I won't list the entire group of recipes, but they include many different cultural flavors... including Mexican, Italian, Mediterranean and Asian.  Each recipe is a simple combination of the Building Blocks you made in that one day, pulled from the freezer that morning, with some extras from your pantry (or, as in my house, the shelves by the dryer) or from the store.  Most recipes are supposed to take around 20 minutes to make.

Now, wouldn't 1 month's worth of dinners done in around 20 minutes (some even less!) make that one Sunday where you cooked all day, while listening to your favorite tunes and drinking your favorite wine (or again, in my house, listening to your toddler ask what you're doing and if they can have yet another snack and drinking cold coffee that you put down somewhere and forgot about it)?

How I'm going to do this is this entry will be the Building Block recipes and tips on how to do it efficiently.  Then I will blog each of the 20 recipes, unless they are horrendous and don't deserve mention on this blog.  Each Building Block recipe will be labeled with a number, for easier reference when cooking later.

Here is a list of the recipes that will be created with the building blocks:

Spanish Rice with Shrimp (#2, 3 & 5)
Mango, Pork and Watercress Salad (#1)
Fusilli with Chicken and Tomato Sauce (#2 & 4)
Pork and Avocado Tacos (#1)
Butternut Squash and Spinach Strata (#3)
Easy Brunswick Stew (#1 & 2)
Veggie Flatbreads with Hummus (#3)
Lemon Chicken Frittata (#4 & 5)
Pulled Pork and Slaw Sandwiches (#1)
Creamy Chicken with Soft Polenta (#3 & 4)
Pork and Ginger Noodle Soup (#1)
Cheesy Spinach and Pepper Calzones (#2 & 3)
Pork Fried Rice (#1 & 5)
Swiss Chard with Bacon and Eggs (#3)
Roast Pork with Veggie Burritos (#1, 3 & 5)
Warm Chicken Salad (#4)
Pork Chilaquiles (#1 & 2)
Mediterranean Chicken Salad Pitas (#3 & 4)
Rigatoni with Apple and Squash (#3)
Mexican Chicken and Rice Soup(#4 & 5)

For each Building Block, you will need plenty of resealable sandwich bags and 2-gallon freezer bags.

Building Block #1- Pulled Pork
Makes about 15 cups
Prep- 15 minutes (plus standing)   Roast- 2 1/2 hours

2 boneless pork shoulder roasts (about 5 lbs each), cut into 2-to-3 inch chunks and excessive fat discarded (I used pork shoulder blade roast and just pulled bone out at end)

6 cloves garlic, finely chopped

2 lemons, zested

Salt and pepper

1/2 cup white wine (optional)

1. Position racks in the upper and lower thirds of the oven and preheat to 450 degrees.  Place all of the pork in a large roasting pan.  Sprinkle with the garlic, lemon zest, 1 tablespoon salt and 1 1/2 teaspoon pepper.  Toss well, massaging the garlic and zest into the meat.  Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and baking sheet in the oven.  Roast until the meat is browned on top, about 30 minutes.  Turn the pork chunks over and roast to brown the other side, 15 minutes.  Remove both pans from the oven and lower the oven temperature to 325 degrees.

2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan.  Pour the pan juices from the baking sheet over the pork and add the wine (if using).  Tightly cover the pan with foil.  Continue roasting the pork until nicely tender, about 1 hour, 45 minutes.  Meanwhile, wash and dry the baking sheet and set aside.

3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at at time.  As you work, transfer the shredded pork to the clean baking sheet and let cook completely.  Pour the juices into a bowl to cool.  Skim and discard the fat.

Freeze it!  Divide the pork into 1-cup portions and transfer to resealable sandwich bags.  Pour a bit of the pork juices into each, squeeze out the air and flatten.  Seal and store flat in 2-gallon freezer bags.


Building Block #2-  Tomato Sauce
Makes about 10 cups
Prep- 10 minutes  Cook- 2 1/2 hours

1/4 cup olive oil
8 cloves garlic, smashed and peeled
6 oil-packed anchovy fillets, chopped (optional)
1/4 teaspoon crushed red pepper
1 cup red wine (2 cups for a more intense sauce)
4 cans (28 oz. each) or 3 cans (35 oz. each) crushed tomatoes (the recipe called for san marzano tomatoes, but I couldn't stomach paying the extra price.  If you can, go for it)
Salt

1.  In a 5-to-6 qt. heavy dutch oven (or pot), combine the olive oil, garlic, anchovies (if using) and crushed red pepper.  Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes.  Pour in the wine, then add the tomatoes.  Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.

2. Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours, 15 minutes.  Season with salt (and with a pinch of sugar if it needs some sweetness).  Let the sauce cool completely.

Freeze it!  Store in 1-and 2- cup containers. (You'll need at least two 1-cup containers)


Building Block #3- Roasted Vegetables
Makes about 16 cups
Prep- 25 minutes  Roast- 30 minutes

4 lbs. bell peppers (10-12 medium, in mixed colors), cut into 1-inch strips
2 large onions, halved and sliced 1/2 inch thick
3 cloves garlic, minced
Salt and pepper
5 tablespoon olive oil
1 large butternut squash (4 to 4 1/2 lbs.)- peeled, seeded and cut into 3/4-inch cubes (about 8 cups)

1.  Position racks in the upper and lower thirds of the oven and preheat to 450 degrees.  Combine the bell peppers and onions on a large rimmed baking sheet.  Sprinkle the garlic, 1 teaspoon salt and 1/2 teaspoon pepper on top.  Toss with 3 tablespoon olive oil and spread evenly on the sheet.  Place in the lower third of the oven and cook for 10 minutes.

2.  Meanwhile, place the butternut squash on another baking sheet.  Drizzle with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss and spread evenly in the pan.  Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes.  Let the vegetables cool completely on their pans.

Freeze it!  Divide into 1-cup portions, keeping the peppers-onion mixture and the squash separate.  Transfer to resealable plastic sandwich bags.  Squeeze out the air and flatten the bags.  Seal and store flat in 2-gallon freezer bags.

Building Block #4:  Pulled Chicken
Makes about 12 cups
Prep-  15 minutes   Roast- 50 minutes

4 lbs. skin-on, bone-in chicken breasts
4 lbs. skin-on, bone-in chicken thighs
2 tablespoon olive oil
2 lemons, cut into wedges
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper

1. Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees.  Line 2 large rimmed baking sheets with parchment.  Place the chicken breasts on 1 sheet and the thighs on another.  Drizzle with the olive oil and squeeze the lemons on top (put squeezed lemons on sheet with chicken).  Sprinkle with the paprika and thyme and season with salt and pepper.  Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a sharp knife, 45 to 50 minutes.  Let cool for 15 minutes.

2. Remove the chicken skin, then pull and cut the meat off of the bones.  Tear the meat into shreds.  (Save the bones, skin and juices to make a broth, if you want to.  My Rosemary Chicken recipe talks about how to make broth).

Freeze it!  Divide into 1 1/2 cup portions and transfer to resealable plastic sandwich bags.  Squeeze out the air and flatten the bags.  Seal and store flat in 2-gallon freezer bags.

Building Block #5-  Rice Pilaf
Makes 15 cups
Prep- 20 minutes  Cook- 50 minutes


3 tablespoon olive oil
3 onions, cut int 1/2-inch pieces (about 4 1/2 cups)
3 1/4 cups long-grain rice
2 1/4 cups chicken or vegetable stock
4 bay leaves
16 ounce frozen peas

1.  In a 7- qt. pot, heat the olive oil over medium-high heat.  Add the onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until golden and translucent, about 8 to 10 minutes.

2.  Add the rice and cook, stirring for 1 minute.  Add 2 1/4 cups water, the broth, bay leaves, 2 teaspoon salt and 1 teaspoon pepper and bring to a boil.  Stir, cover, lower the heat and simmer, undisturbed (really, don't peek!  You get sticky rice that way), until the liquid is absorbed and the rice is tender, about 20 to 25 minutes.  Remove from the heat and fluff with a fork.  Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice.  Discard the bay leaves.

Freeze it!-  Divide into 1-cup portions and transfer to resealable plastic sandwich bag.  Squeeze out the air and flatten the bags.  Seal and store flat in 2-gallon bags.


Timeline for Prep Day

Pork- Preheat the oven and get the meat going.

Tomato Sauce- While the pork is in the oven, start the sauce so it can simmer at the same time.

Veggies-   Next up, vegetable prep.  Arrange the cut veggies on the baking sheets and as soon as the pork is out of the oven, increase the oven temp and pop them in.

Chicken-  Have all the ingredients ready.  If you need the baking sheets the vegetables are on, scrap the veggies onto a platter or cutting board to cool.  Simply line the sheets with parchment and get roasting.

Rice-  While the chicken cooks, make the pilaf.

And now you're all ready to make a whole month's worth of dinners!  Phew!  Reward yourself with a bowl of ice cream and the left over wine. 

Stay tuned for the first recipe of the menu-  Spanish Rice with Shrimp, using Building Blocks #2, 3 and 5.

Buttermilk-Brined Pork Chops

I decided to try to get back into menu planning again.  Lately too many dinners were decided about 20 minutes before Abe came home and consisted of Boca burgers or Abe making himself tuna salad.  So, out came the flyer for what's on sale this week at the grocery store and my trusty list of cooking books and websites.  Ah.  Add a cup of coffee and this girl's in heaven.

This recipe is very simple and tasty.   You will need to brine it overnight, so plan that into your schedule.  They come out moist and delicious!

I served it with a baked potato and sauteed veggies.

I got this recipe from CookingLight.com. 

Buttermilk-Brined Pork Chops
Serves 4

2 cups buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary (or about 1/3 teaspoon dried)
1 teaspoon chopped fresh sage (or about 1/3 teaspoon dried)
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper

Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.

Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.

Roast Pork with Apples

I belong to a great playgroup in my town.  I've met so many wonderful friends there and we get together pretty regularly.  One of the perks of the group is that whenever one of the women has a baby, we all get together and make the family a meal.  I got 3 weeks worth of meals after Ava was born!

A friend from the group recently got a job offer that sent her out of town for a full month for training.  She's got 2 small children, so it was a bit of a scramble to find care and to make her time away as easy as it could be on her kids and husband.  So, the group got together and decided to make her husband a month of meals so he would have one less thing to do and so our friend wouldn't worry while away.

So, I threw this in my crock pot, hoping that it would taste good.  Abe got half of the meal (hey, I'm not going to cook 2 dinners if I can help it!) and declared it very tasty.  The meat becomes so tender and juicy that it practically fell apart when I tried to slice some for the photo.  The apples cook down to a chunky applesauce. 

I got the recipe from my Not Your Mother's Slow Cooker Cookbook.

Enjoy!

Roast Pork with Apples
Serves 4-6

Cooker: Medium or large round or oval
Settings and Cook Times: High for 1 hour, then Low for 7 to 8 hours

One 3 to 4 pound boned and tied pork loin roast, trimmed of visible fat (I was lazy and skipped this)
Salt and freshly ground black pepper
6 to 7 tart cooking apples, peeled, cored and quartered
1/4 cup apple juice, fruity white wine or champagne
1/4 cup firmly packed light brown sugar
1 1/2 teaspoon ground ginger

Preheat the broiler.  Season the pork roast with salt and pepper and place on a rack in a shallow roasting pan.  Brown it on all sides under the broiler or in a skillet over high heat to remove excess fat; drain well.

Coat the slow cooker with nonstick cooking spray.  Put the apple quarters in the cooker and set the roast on top of them. Combine the apple juice, brown sugar and ginger in a small bowl and spoon over the roast, rubbing it all over.  Cover and cook on High for 1 hour.

Reduce the setting to Low and cook until fork tender, 7 to 8 hours.  Transfer the pork to a warm platter and let rest for 10 minutes.  Slice and serve warm.

Barbecued Pork Chops

Nothing fancy- just a quick way to cook up some pork chops.  I had something in the oven and couldn't use the broiler, so I used my grill pain.  Jimi, especially, enjoyed it and asked for seconds.


I'd write more, but I'm multitasking by NWB... Nursing While Blogging.  :-)

I got the recipe from Cookinglight.com.  I served it with roasted butternut squash and homemade coleslaw.


Enjoy!

Barbecued Pork Chops

Sauce:
1/4  cup  packed brown sugar
1/4  cup  ketchup
1  tablespoon  Worcestershire sauce
1  tablespoon  low-sodium soy sauce

Remaining ingredients:
6  (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1  teaspoon  dried thyme
1  teaspoon  garlic salt
1/4  teaspoon  ground red pepper
Cooking spray

Prepare grill or broiler.

To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.

Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.

Balsamic Roasted Pork Loin

Looking for an incredibly basic and tasty recipe?  Try this, especially when you realize late in the day that you forgot to plan for dinner.  4 ingredients and bam! You've got a tasty dinner.  Abe ate his up.

I got the recipe on Allrecipes.com.  I served it with broccoli mashed potatoes.

Enjoy!

Balsamic Roasted Pork Loin
Serves 4-6

2 tablespoons steak seasoning
1/4 cup olive oil
1/4 cup balsamic vinegar
2 lb. pork loin, trimmed of fat

Mix first 3 ingredients together in a bowl.  Pour over pork in a resealable bag.  Marinate from 2 hours to overnight.

Preheat oven to 350 degrees.

Place pork and marinate in glass baking dish.  Bake, uncovered, until internal temperature reads 145 degrees, about an hour.  Let rest 10 minutes before serving.

Garlicky Roasted Pork Loin

It's no secret that I am not a chef.  I can't create my own recipe and don't even try.  I don't remember what the purpose of baking soda is in a recipe or what braising does to a piece of meat versus searing. 

I'm queen of looking up a recipe online, though, and have gotten pretty good at knowing what my family will find tasty.  I am pretty good at reading the recipe and duplicating it, even if I can't taste it to adjust seasonings.

This recipe, however, is my first semi-own recipe and even came up with its name (super fancy, wouldn't you say?).   And I'm proud to say that Abe loved it so much, he wants me to serve it on Thanksgiving.  So, yea me!   And Jimi gave it a "that was yummy!" kiss of approval.

It came from me realizing that I didn't have a pot roast, but actually had a pork roast (yes, one is beef and the other is pork and the only similarity was the roast part.. duh).   So, the recipe I wanted to do didn't apply.  I scrambled to find a recipe in order to get dinner ready for my hungry boys.  I didn't want to follow the recipe completely, so I modified it to meet my needs.  And I'm glad I did.

Now, it's nothing fancy, but just a tasty way to serve that pork loin you found on sale.   I served it with brown rice and green beans.  Abe and Jimi enjoyed the leftovers the next day wrapped in a tortilla with sauteed onions and salsa.

Enjoy!

Garlicky Roasted Pork Loin

1 (3-4 lb.) boneless pork loin roast
8-10 garlic cloves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon garlic powder
2 tablespoon olive oil

Preheat oven to 325 degrees.

With a paring knife, make small slits over the top of the roast.  Push garlic cloves into each slit. 

In a small bowl, combine remaining ingredients and rub over entire roast. 

Bake, uncovered, in oven for 2 to 3 hours, until meat thermometer reads 160-170 degrees. Let stand 10 minutes before slicing.

Buccaneer Pork Kebabs

I had to look up what a Buccaneer was.... I guess it's a pirate who attacked Spanish ships in the Caribbean Sea.  So, feel free to slap on the eye patch, slam back a rum shot and belt out your best "Aaarrrr, matey!!" while dining on this tasty treat. 

For those who aren't familiar with jerk seasoning, it's a Caribbean thing.  Think spicy. This recipes adds a nice sweetness to balance the hot. 

I wondered where I'd get pickling spices, but the mix was right along the regular spices (and pretty cheap).  Not sure what I'll do with the rest of it, but hey, maybe you'll see a pickling recipe coming soon.  The jerk sauce was found next to the bbq sauces. 

I got the recipe from my Food Network "50 Kebabs" recipe booklet.  The photo comes from Foodnetwork.com.

Enjoy!

Buccaneer Pork Kebabs

How to make kebabs:

1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
2. Preheat a grill to high. Thread the ingredients onto skewers.
3. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

If you're using wooden skewers, soak them in water for 20 minutes before grilling.

Buccaneer seasoning:

Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool.

Add cubed pork tenderloin and marinate.

Skewer with pineapple. Grill, basting with bottled jerk sauce.

Roast Pork Loin with Apples

Pork loin was on sale for $1.97 a pound, so I had to snatch one up.  I figured apples and pork paired well together, so this healthy recipe would be a winner.  It's low in fat and calories, so you can have an extra slice.

I don't have an oven-safe skillet (mine have silicon handles), so I used my Dutch oven instead.  If you don't have either of these, you can cover your handles with aluminum foil to keep them safe.

I got this recipe from FoodNetwork.com.

I served it with rice and a green salad (first lettuce of the summer from our garden!)

Enjoy!

Roast Pork Loin with Apples
Serves 4

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme (or 3/4 teaspoon dried)
3 sprigs fresh rosemary (or 3/4 teaspoon dried)
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

1. Preheat the oven to 400 degrees F.

2. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

3. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)

4. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

5. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

 Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Honey-Hoisin Pork Tenderloin

A quick and easy way to make Asian-style pork. It was not only devoured by Abe, but Jimi had 2 helpings.

I served it with garlic mashed potatoes and green peas.

Recipe (and picture) are from Cooking Light, which means that it's easy on the waistline (it's only 195 calories and 4 grams of fat per serving!).

Enjoy!


Honey-Hoisin Pork Tenderloin
Serves 4

2  tablespoons  sliced green onions
2  tablespoons  hoisin sauce
2  tablespoons  low-sodium soy sauce
2  tablespoons  sage honey
1  tablespoon  hot water
2  garlic cloves, minced
1  (1-pound) pork tenderloin, trimmed
1/4  teaspoon  salt
Cooking spray
1/2  teaspoon  sesame seeds

Preheat oven to 400°.

Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.

Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

Cuban Picadillo Sandwich (Cuban Sloppy Joes)

This was a bit of a departure from recipes that I normally pick out for Abe because of the raisins and olives.  But I'm glad I did.  Murmurs of "MmmmmmM!" were uttered throughout his 3 (three!) sandwiches.

This recipe originally called for ground pork, but I had trouble finding that in the store, so I went with ground turkey.  The raisins and olives play off of each other, while the pumpkin pie spice gives it depth of flavor.

I found this recipe on CookingLight.com.

Enjoy!

Cuban Picadillo Sandwiches (Cuban Sloppy Joes)


1 1/2  cups  chopped onion (about 1 medium)
1  teaspoon  minced garlic
1  pound  lean ground pork
1/2  cup  golden raisins
1  tablespoon  chili powder
2  tablespoons  red wine vinegar
1  teaspoon  pumpkin pie spice
1/2  teaspoon  salt
1  (28-ounce) can diced tomatoes, drained
1/4  cup  sliced pimiento-stuffed green olives
8  (1 1/2-ounce) whole wheat hamburger buns, toasted

Cook onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan. Stir in raisins and next 5 ingredients (through tomatoes). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives. Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.

Pork Chops with Country Gravy and Mashed Potatoes

I wanted to try something a little different with the pork chops I had found on sale.  This fit the bill.  While I think Abe and Jimi were a bit apprehensive in trying something called "country gravy", they both liked it.  It was SO easy to make.

I served it with homemade mashed potatoes, corn and green salad.

I got this from Cookinglight.com.

Pork Chops with Country Gravy and Mashed Potatoes
Serves 4

3/4  teaspoon  salt, divided
4  (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1  teaspoon  butter
1 1/3  cups  1% low-fat milk
3  tablespoons  all-purpose flour
1/4  teaspoon  poultry seasoning (or steak seasoning for an extra kick)
1/4  teaspoon  black pepper

Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.

Serve with either homemade or store-bought mashed potatoes.

Calories: 322 (29% from fat)
Fat: 10.5g (sat 3.7g,mono 3.9g,poly 0.5g)
Protein: 26.7g

Caramel Apple Pork Chops

A friend, who is a self-proclaimed cooking newbie, asked if I could add some recipes that were more on the simple and easy-to-make side.  While I thought that's what I had been doing, I can see where some of the ingredient lists can be a wee bit intimating (I do admit to adding the phrase "and this ingredient can be found at your local specialty shop" more than once).

So, in honor of my friend Aubri, I hereby proclaim a new category of recipe: Aubri-Easy.  Or should I call it Aubreasy?  Whatever it is called, it means simple ingredients, simple instructions, fabulous taste.

Hope you enjoy your first one, Aubri!

I got this from Allrecipes.com and adapted it a bit.  Jimi loves it and requests it all of the time.  It's sweet and savory at the same time.  So good on a fall day.  I like to serve it with roasted vegetables and seasoned rice.

Caramel Apple Pork Chops
Serves 4


4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
4 tablespoons brown sugar
salt and pepper to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter
3 medium tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

1. Preheat oven to 350.

2.  In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg.  Add butter to a skillet and stir in brown sugar mixture and apples.  Simmer on medium heat until apples are tender.  Remove from heat.

3.  Heat oil in a skillet on medium-high heat.  Add chops and sear until golden brown on both sides (about 5 minutes).  Transfer pork chops to a baking dish and pour apple mixture over chops.

4. Bake, covered,  until done, about 30-45 minutes. Sprinkle with pecans.

Enjoy!

Pork Chops with Tomato Sauce and Mushrooms

I made this for Abe's dinner tonight and while he was initially hesitant, he ended up really enjoying it. It's very easy, just brown the meat and toss everything in the slow cooker.  It made the house smell so good when I came home from work- and that's from a vegetarian!

I served it with green salad.  I will add a side dish of rice next time to round out the meal.

I got this from Not Your Mother's Slow Cooker Recipes.

Pork Chops with Tomato Sauce and Mushrooms

Serves 4
Cooker: Medium oval or large round or oval

4 thick bone-in pork chops, at least 1 inch thick, blotted dry
8 ounce mushrooms, sliced
1 medium yellow onion, chopped
1 large red or yellow bell pepper, seeded and cut into rings or strips
1 clove garlic, minced
Two 8-ounce cans tomato sauce
2 tablespoons balsamic vinegar
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of salt
2 tablespoons cornstarch
1/4 cup cold water

1. In a large, heavy skillet over medium-high heat, brown the pork chops on both sides.

2. In the slow cooker, combine the mushrooms, onion, bell pepper and garlic.  Nestle the pork chops on top.

3. In a medium-size bowl, combine the tomato sauce, vinegar, parsley, oregano, basil and salt.  Pour over the chops.  Cover and cook on LOW until the meat is tender, 6 to 8 hours.

4.  Transfer the pork to a platter and tent with aluminum foil to keep warm.  Transfer the tomato sauce to a medium-size saucepan.  In a small bowl, whisk together the cornstarch and water until smooth, and stir the slurry into the sauce.  Bring to a boil over medium heat, stirring, until slightly thickened, about 2 minutes.  Serve the sauce over the pork chops.

Maple Glaze Roast Pork Tenderloin

This is so simple and both Abe and Jimi love it.  They gobble it up!

Watch the cloves.  If you accidentally add more, it will not be tasty.  Don't skimp on it though.  Use real maple syrup, not the fake stuff (use the rest on your pancakes; so much tastier than the fake stuff!)

The great thing about the recipe is it's tasty and low in fat/calories.  It's only 230 calories and 9 grams of fat (2.5 grams saturated) per serving.

I got this recipe from Light Recipes- Cook's Illustrated.

Maple Glaze Roast Pork Tenderloin

Serves 4

2 (12-ounce) pork tenderloin, silver skin removed
1 tablespoon vegetable oil

Maple Glaze:

10 tablespoons maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon cayenne

1.  Adjust oven rack to lower-middle position and heat oven to 450 degrees.

2. Pat tenderloins dry with paper towels, then season with salt and pepper.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Brown tenderloins on all sides, reducing heat if fat begins smoking, about 10 minutes.  Transfer tenderloins to 13 by 9-inch baking dish.

3.  Pour off fat left in skillet.  Add all glaze ingredients to skillet, stirring and scraping up any browned bits, and simmer until slightly thickened and fragrant, about 30 seconds.  Brush glaze over tenderloins.

4.  Roast tenderloins until thickest part registers 135 degrees on instant-read thermometer, 10 to 15 minutes, flipping the tenderloins halfway through roasting time.

5.  Transfer tenderloins to carving board, cover with foil and let rest until pork reaches internal temperature of 145 to 150 degrees, 5 to 10 minutes, before slicing into 1/4 inch-thick pieces.

Spicy Gumbo

This is the dish I make when Abe's having the guys over for football or some other sporting event. It's super flavorful and a crowd pleaser.

It makes a lot, so if it's just for dinner, I'd cut it half; although the leftovers are great the next day (and the day after...). I've also had success freezing the leftovers, but only after the shrimp was taken out.

Cajun seasoning can be found in the grocery store, but make sure you get a brand that doesn't have a lot of salt in it.

A roux is a mixture of fat and flour and it adds a lot of flavor to the dish. Make sure you spend the time browning it, making sure to constantly stir it so it won't burn. It may take longer than I listed(it also has taken less time, it all depends on the day). The color should be close to coffee with cream.

If I'm feeling lazy (and there's a good chance of that), I don't bother with the roma tomatoes and maybe will throw in an addition can of plain diced tomatoes.

Serve with rice and corn bread.

I got the recipe from Allrecipes.com and adapted it a bit.

Boudreaux's Zydeco Stomp Gumbo
Serves 10

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves- chopped
1/2 pound pork sausage links, thinly sliced (I use andouille).
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
5 cups chicken broth
1 (12 ounce) can or bottle beer
6 stalks celery, diced
4 roma tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley
1/2 cup frozen okra, thawed
1/4 cup Cajun seasonings (make sure it's salt-free)
1 pound shrimp, peeled and deveined

1. Heat oil in a medium skillet over medium-high heat and cook chicken until no longer pink and juices run clear. Stir in sausage and cook until evenly browned. Drain chicken and sausage and set aside.

2. In a large, heavy saucepan over medium heat, blend olive oil and flour to combine a roux. Stir constantly until browned and bubbly (about 10-15 minutes). Mix in garlic and cook about 1 minute.

3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, okra and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes, stirring often.

4. Mix chicken and sausage into the broth mixture and cook an additional 20 minutes. Add shrimp for the final 10 minutes.