Blackened Pork Chops

Here is a great week night recipe that you can use for Pork, Chicken, or Fish.

Ingredients

  • 4 -3/4 to 1” thick, boneless pork chops (about 2 pounds)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 cup butter, melted
  • Vegetable oil

Instructions

  1. In a large skillet, add vegetable oil to a depth of 1/4 inch and place over medium heat while you prepare the chops.
  2. In a pie plate or shallow bowl, combine all seasonings.
  3. In a separate pie plate or shallow bowl, pour melted butter. Dredge each pork chops in butter on both sides, then press each side into seasoning mixture before placing in hot oil.
  4. Repeat with remaining chops. Cook in oil until each side is dark and crusty, about 3-4 minutes, then turn and repeat with opposite side and continue cooking until pork is no longer pink in the center, another 4-5minutes.
  5. Remove cooked pork chops and allow to drain on paper towel lined plate. Serve hot.
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Panko Crusted Pork Medallions

Wow, this recipe is going into my bi-weekly rotation.  So easy to make and it came out perfect.  This recipe can be made with any kind of pork, but I used the pork tenderloin like it called for.  It really doesn’t get any better than this for weeknight cooking, easy, quick, healthy, and economical. 

Ingredients:

2 tablespoons Dijon mustard

1  (1-pound) pork tenderloin, trimmed and cut into 8 medallions (about 3/4″ thick)

1/2 cup panko (Japanese breadcrumbs)

1 tablespoon chopped fresh thyme

1 tablespoon minced fresh parsley

salt

black pepper

2 tablespoons extra-virgin olive oil

Directions:

1. Preheat oven to 450°.

2. Salt and pepper the pork and then rub mustard evenly over pork medallions. Combine panko, thyme and parsley  in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 10 minutes or until pork reaches 145°. Let stand 3 minutes.

Serving Size:  2 medallions

Calories for:  210

Fat:  9.4 grams

Carbs:  5.1

 

Slow Cooker BBQ Sandwhiches

If you have to feed a crowd or would like to cook once and have enough left to freeze, this is a great recipe.  The meat is very economical.  You can find a nice size pork roast for under $10 and that should be enough to make 20-30 sandwiches.    If you make Geoff’s BBQ rub, you will have enough rub to make this recipe several times.

1 7-8 lb pork butt roast

Geoff’s BBQ Rub

Worcestershire sauce

1.Splash worcestershire onto all sides of roast.

2.  Press rub into all sides of meat.  It will look kind of like a paste.

3.  Place roast into crockpot and cook on high for 6-8 hours

4.  Remove roast from liquid and shred meat.  Add your favorite BBQ sauce to taste.

Geoff’s Famous Ribs

Daddy Hughey, aka, Geoff, has been perfecting his Baby Back Rib recipe for years.  I honestly believe, that he has finally got just the right combination of spices, cooking time, and technique.  I’m no rib expert, but I think these come out perfect every time!

One thing we have found is that the quality of the meat you purchase has a lot to do with the final product.  We go to our local Butcher shop where we are able to purchase local, grass fed pork. 

Baby back ribs (a.k.a. loin ribs, back ribs, o...

Image via Wikipedia

2 racks of Baby Back Ribs

Barbecue Rub

1 cup firmly packed dark brown sugar

1/2 cup granulated garlic

1/2 cup kosher salt

1/2 cup paprika

2 tbs granulated onion

1 tbs creole seasoning

1 tbs chili powder

1 tbs ground red pepper

1 tbs ground cumin

1 tbs ground black pepper

Wet marinade

1/4 cup olive

1 tbs mustard

1.  Remove thin membrane from back of ribs by slicing into it with a knife and then pulling.

2.  Mix olive oil and mustard together.  Using a pastry brush,coat the surface of the meat

3.  Sprinkle meat with rub and massage into meat.

4. If you have time, wrap with platic wrap and chill for 8 hours, if you don’t proceed to next step.

5.  Cook ribs on a foil lined cookie sheet for 1 hour at 350

6.  Take ribs out of oven and cover with foil and then cook at 225 for 2 more hours

7.  Take ribs out of oven, slather with your favorite BBQ sauce, fire  up your grill to a high heat and finish the ribs off by giving them a nice char on the grill.