Tag: Pork

Apple Cider Glazed Pork Chops – Great Recipe, No Bones About It

This shining example of what a few well-placed ingredients
can do to a plain piece of meat reminded me of a couple very important things.
By the way, if you’re new to cooking, being reminded of stuff is one of the
best parts.

First of all, it had me recalling the old, “if it doesn’t
have a bone in it, it’s really not a chop.” Of course, search engines being
what they are, we were forced to use the oxymoronic “boneless, center-cut pork
chops” instead of the traffic stunting “pork medallions.” Not a big deal, but
worth mentioning in case you’re ever backed into a corner during a heated,
butchery-related water cooler debate.

Secondly, I remembered I need to redo that demo I did for
another website many years ago, on how to cut your own boneless, center-cut
pork chops, thereby saving some cash. It’s a quick and simple trick, and one
I’m sure many of you will remind me I forgot about in a few weeks.

Anyway, the glossy glaze is really easy, and while there’s
no starch or extra butter involved, it reduces quickly to a thick, rich,
sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accents
for me, but this is a technique that begs for your own personal touches. I hope
you give this simple and very tasty pork “chop” recipe a try soon. Enjoy!

Ingredients for 6 chops:

1 tbsp vegetable oil

1 tbsp butter

6 boneless center-cut pork chops (6-8 oz each)

salt and pepper to taste

3 cloves minced garlic

1/4 cup apple cider vinegar

2 cups apple cider

1 tsp Dijon mustard

1 tsp minced rosemary

pinch of red chili flakes

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Slow Cooker Pork and Green Chile Stew

Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight meal with a little bit of heat!

Serve this with tortillas, or over brown rice with a little light sour cream and a slice of avocado if you wish and you’ll have a delicious meal.

This recipe is really so versatile – you can add more broth if you
want more liquid, you can also add tomatillos, cilantro, and make it
your own. For speed and convenience I used canned green chiles and
jalapeno, but you can certainly use fresh and roast your own. This has a little bit of kick, but you can certainly turn it up by adding more jalapeños or chile powder.

I bought a boneless loin roast and trimmed quite a bit of the fat off before cooking, so keep it in mind that you’ll lose some meat. I
like to brown the meat before adding it to the crock pot for best
results and add a little flour to pork as it browns
before adding it to the crock pot so that it thickens a bit. If you have gluten allergies, you can
skip this step. If you don’t have time to brown your meat no worries, it
will still work out fine. Enjoy!

Slow Cooker Pork and Green Chile Stew
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g
Sodium: 836 mg (without salt)

Ingredients:

 2 lbs* boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
cooking spray
2 tbsp unbleached all-purpose flour
 3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 tbsp chopped jalapeño, or more to taste 
10 oz can diced tomatoes and green chilies (Ro*Tel Mild) 
1/2 cup fat-free low-sodium chicken broth
 1 tbsp cumin
1/2 tsp garlic powder 
salt and fresh ground black pepper, to taste

Directions:

Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.

Add browned pork to the crock pot, along with the remaining ingredients.

Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.

Makes about 5 cups.

*Weight after all fat is trimmed.

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Crab-Stuffed Corn Muffins – Just One Frosting Away From Being Cupcakes

I was originally going to call these “crab and corn
cupcakes,” but since I’ve still not perfected my bacon frosting recipe, I
decided to hold off and go with the slightly less exciting sounding
“crab-stuffed corn muffins.” And no, I’m not kidding about the bacon frosting.

Besides, since these were inspired by the food wish for new,
easy and interesting football party snacks, I think “muffins” sounds a little
more gridiron than cupcakes. Regardless, they were simple to make, and (as I
tested personally) quite delicious eaten while watching a football game,
possibly with beer(s).

As some of you longtime viewers may have noticed, this is a
variation on something we posted many years ago called “Kernel Porker’s Barbecued Pork-Stuffed Corn Muffins,” and I always
wondered how it would be with crabmeat. When I got the usual autumn avalanche
of football-themed food wishes, I figured the time was right to find out, and I
was very happy with the results!

As I mention in the video, they reminded me of a New England
crab or lobster roll, where they simply pile warm, buttery seafood on those
toasted rolls. This was heavier, but just as pleasurable. Anyway, unlike the
replacement referees that are now calling the games, these didn’t suck, and
certainly won’t be a season-long embarrassment to the league. I hope you give
them a try soon. Enjoy!

Ingredients for 12 Crab-stuffed Corn Muffins
For the crab filling:

8 oz crabmeat

1 1/2 tbsp mayo

1 tsp crushed red chili sauce

1/4 tsp Worcestershire sauce

1 tsp fresh grated lemon zest

2 oz grated pepper Jack cheese (about 1/2 cup)

salt to taste

For the corn muffins:

1 cup all-purpose flour

1 cup corn meal

1/2 tsp salt

1/2 tsp baking soda

1 tbsp minced green onions

2 eggs

1 cup buttermilk

1/2 cup melted butter

Bake at 375 degrees F. for 25-30 minutes. Serve warm.

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gordon ramsay crab cakes