Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts
I had picked up a lovely thick old fashioned pork chop at the store the other day and it really needed cooking today. I don't eat pork very often but when I do, I like to make sure it is cooked perfectly so that it retains a juicy and tender finish. I hate over-cooked anything.
Our pork is so lean today that it almost always benefits from the use of some sort of sauce. This recipe I am sharing is one that I adapted from Bunny's Warm Oven. Her chops looked so delicious!
I confess I never had a good tasting pork chop the whole time I was growing up. My mother simply could not do them any justice. Dry and tasteless, you could have used them to shingle your roof!
I know that she was concerned (as many were and should have been) by the meat from pigs carrying a certain disease, which could only be eradicated by cooking the meat really well done and thoroughly. She always cooked them to death.
Although that is no longer a real concern, it is still recommended that you cook your pork thoroughly, ie, not pink inside. It is possible to do this, with proper timing, so that the pork doesn't get all dried out. There is nothing worse than a dried out pork chop!
WHAT YOU NEED TO MAKE OVEN BAKED PORK CHOP SAUCE
Some simple store cupboard ingredients. This will yield enough for two large meaty chops. If you wish to cook more, simply double or triple the sauce ingredients.
For two Pork chops:
- 1 TBS low salt soy sauce
- 2 TBS light olive oil
- 1 TBS Worcestershire Sauce
- 1 tsp fresh lemon juice
- 2 TBS soft light brown sugar
- 2 TBS tomato ketchup
My chops were quite large, bone in, and each at least 1 inch thick, with a lovely nugget of tenderloin on the side. These are called old fashioned loin chops.
I used low salt/sodium soy sauce because I felt that the remaining ingredients would have enough salt in them and I don't like my food to be too salty.
Worcestershire Sauce is pretty integral to the recipe. You cannot leave it out and have an authentic flavor. It adds a certain tanginess which is really delicious!
Don't skip the lemon juice. It also adds a tang, plus some acidity which helps to break down the fibers in the meat, giving you a more tender finish.
The brown sugar is what gives this sauce it's lovely sticky quality, also an almost smokey molasses tang, which is quite delicious.
I used Heinz tomato ketchup. I usually only buy Heinz.
HOW TO MAKE OVEN BAKED PORK CHOP SAUCE
The sauce itself is really easy to make, simply whisking together a few store cupboard ingredients. Applied to the chops and baked as per this recipe will result in finger-lickingly delicious tender and juicy chops. Remember cook times are only suggestions. If your chops are thinner than mine, they will not need as long to cook. Over-cooking will dry out any chop!
Preheat the oven to 425*F/230*C/gas mark 7. Combine all of the sauce ingredients together in a small glass measuring cup, whisking everything well together.
Place two chops in a baking dish large enough to hold them. Pour half of the sauce over top. Cover tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Uncover and drain any liquid away that has formed in the dish.
Pour the remaining sauce over top and return to the oven. Roast for 15 minutes. Baste with the sauce and turn over. Baste again.
Return the chops to the oven and roast for a further 15 minutes, basting with the sauce several times.
When done the chops will be nicely brown and sticky in places. The juices should also run clear. Serve fresh from the oven.
Notes
To prepare the chops, I slash the fatty edge at 1/2 inch intervals. This helps to prevent the chops from curling up during the cooking time, giving you a flat chop at the end, which makes for a much nicer presentation.
This was a really tender and juicy pork chop with beautiful, almost barbeque flavors. Most of the fat rendered away from the chop, basting it to succulence during the baking time.
You can also apply this same sauce to ribs. I would use 2 1/2 pounds of ribs and double the sauce. Bake as per the recipe. tightly covered with foil at 425*F for 1 hour or until tender. Drain, and proceed as per the recipe below, basting several times until done.
If you enjoy pork chops that are tender and juicy and filled with flavor, you might also enjoy the following tasty recipes!
PORK CHOPS WITH CREAM GRAVY - This recipe is for deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
Yield: 2
Oven Baked Pork Chop Sauce
Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M
This oven baked Pork Chop Sauce makes for flavor-filled juicy chops every time! For more than two servings, simply double or triple the sauce ingredients. You will need 2 nice thick bone in pork chops.
Ingredients
For two Pork chops:
- 1 TBS low salt soy sauce
- 2 TBS light olive oil
- 1 TBS Worcestershire Sauce
- 1 tsp fresh lemon juice
- 2 TBS soft light brown sugar
- 2 TBS tomato ketchup
Instructions
- Preheat the oven to 425*F/230*C/gas mark 7. Combine all of the sauce ingredients together in a small glass measuring cup, whisking everything well together.
- Place two chops in a baking dish large enough to hold them. Pour half of the sauce over top. Cover tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover and drain any liquid away that has formed in the dish.
- Pour the remaining sauce over top and return to the oven. Roast for 15 minutes. Baste with the sauce and turn over. Baste again.
- Return the chops to the oven and roast for a further 15 minutes, basting with the sauce several times.
- When done the chops will be nicely brown and sticky in places. The juices should also run clear. Serve fresh from the oven.
Notes
To prepare the chops, I slash the fatty edge at 1/2 inch intervals. This helps to prevent the chops from curling up during the cooking time, giving you a flat chop at the end, which makes for a much nicer presentation.
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I have always had a special fondness for smoked pork chops. Back in the 1980's my then husband had been making lawn furniture for the garden out of cedar wood. I can remember one time he threw the scraps onto the BBQ when we were cooking some pork chops. Best pork chops ever! (Not that that is the same thing as actually smoking chops because it isn't.)
We also used to buy really delicious smoked pork chops at the 400 flea market in Southern Ontario at a Mennonite booth that sold a variety of meats, both fresh and smoked. Best pork chops ever.
The recipe I am sharing with you today was adapted from a recipe I found on Pinterest, attributed to Recipe Tips. It looked simple and quick to do. These days I am all about quick and simple. Not that I am lazy, but you know . . . simple and quick is just what works best for me!
One thing about smoked Pork Chops is that they are usually already cooked through in the smoking process. Basically you are just heating them through. That makes them ideal for quick and simple cooking!
One thing about this recipe which really appealed to me was the simple marinade, with sweet and sour flavors, and just a bit of heat from some red pepper flakes.
Pork is a meat that adapts itself very well to sweet and sour flavors.
The meat for this is marinated for half an hour, just long enough to inject some flavor and tenderness. The marinade on the meat thickens and glazes the chops beautifully when you grill them. I do not have an outdoor grill, so I did them inside on my Cuisinart grill. They came out beautifully tender, moist and delicious!
WHAT YOU NEED TO MAKE SWEET & SOUR GLAZED SMOKED PORK CHOPS
Very simple ingredients. There is nothing out of the ordinary here.
- 2 TBS liquid honey
- 2 TBS soft light brown sugar, packed
- 2 tsp vegetable oil
- 1/4 tsp red pepper flakes
- the juice of 1/2 lime
- 2 smoked pork chops
Use a good quality liquid honey. I use a Greek honey that I buy in the International section of groceries at my local grocery store. I like it very much. Don't use a cheap honey. They are usually adulterated with corn syrup and other things.
Soft light brown sugar can be found in the baking aisle amongst the sugars. In the U.K. I might be tempted to use light muscovado sugar for its fabulous molasses flavor. Unfortunately we cannot get that here in Canada. I really miss it!
Use fresh lime juice. It will give you the nicest flavor. The citrus juice helps to really tenderize the chops. I think you could also use lemon in a pinch if you do not have limes available and it would not change the flavor too much.
Smoked Pork Chops are pork chops that have been cut from the loin of the pig and have undergone a cold or a hot smoking process. They have a much deeper flavor than a regular chop and taste very similar to ham.
The chops I used came from my local Sobey's grocery store. Boneless loin chops, they were individually wrapped and came in a pack of three.
HOW TO MAKE SWEET & SOUR GLAZED SMOKED PORK CHOPS
These are really quite a simple make. Bear in mind you will need to marinate the chops for at least half an hour prior to cooking/grilling them!
Add the honey, brown sugar, oil and red pepper flakes to a small zip lock baggie along with the lime juice. Give it all a good squish to mix together.
Add the pork chops, seal tightly and give another squish. Place into the refrigerator to marinate for at least half an hour.
Preheat the grill to medium high, and lightly oil. Remove the chops from the marinade, discarding any marinade in the bag.
Pop the chops onto the grill and grill for about 4 minutes on one side. Flip over and grill for an additional 3 minutes on the other side, grilling just long enough to heat through and create grill marks. Do not overcook.
Serve hot with your favorite sides.
NOTE - I sprinkled some minced spring onions on top for a garnish and to add some color. They went very well.
These chops turned out juicy and filled with flavor. Buy a good quality smoked chop and you can't go wrong. The marinade was lovely and gave them a nice sweet and sour glaze, with just a tiny hint of heat from the pepper flakes.
I enjoyed these with some fluffy mash and an assortment of vegetables. This made for a quick, easy and delicious meal, that felt and looked special but was really quite simple to do!! If you don't have a grill, you can broil beneath a heated broiler/grill for about the same amount of time.
If you are fan of pork chops and are looking for delicious ways to prepare them, you might also enjoy the following recipes:
PORK CHOPS WITH CREAM GRAVY - One of my favorite ways to enjoy pork chops, either bone in or boneless. This recipe produces deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. With less than 30 minutes of cook-time, these glazed pork chops are tender, juicy and filled with flavor!
Yield: 2 servings
Sweet & Sour Glazed Smoked Pork Chop
Prep time: 30 MinCook time: 8 MinTotal time: 38 Min
Marinate in a delicious sweet, sour and lightly spiced marinade for a short period of of time and then grill briefly for a delicious, tender moist chop that everyone will love. Sized for two but can easily be amped up to serve more.
Ingredients
- 2 TBS liquid honey
- 2 TBS soft light brown sugar, packed
- 2 tsp vegetable oil
- 1/4 tsp red pepper flakes
- the juice of 1/2 lime
- 2 smoked pork chops
Instructions
- Add the honey, brown sugar, oil and red pepper flakes to a small zip lock baggie along with the lime juice. Give it all a good squish to mix together.
- Add the pork chops, seal tightly and give another squish. Place into the refrigerator to marinate for at least half an hour.
- Preheat the grill to medium high, and lightly oil.
- Remove the chops from the marinade, discarding any marinade in the bag.
- Pop the chops onto the grill and grill for about 4 minutes on one side. Flip over and grill for an additional 3 minutes on the other side, grilling just long enough to heat through and create grill marks. Do not overcook.
- Serve hot with your favorite sides.
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Today's new recipe is an incredibly delicious pork loin roast recipe for a piece of pork which has been rubbed with a tasty dry rub and then roasted to perfection. The drippings are then used to make a fabulously tasty gravy that the whole family is going to love, Love, LOVE!
I had this lovely pork loin roast in the freezer that I needed to use and so I decided to take it out and cook it. I am not a person who eats red meat all that often. In the realm of health nutrition, pork is definitively considered to be a red meat.
The media tried to sell us on the the idea a while back that pork was "the other white meat" but, the truth is, it is not considered to be a white meat at all.
In any case, it is something I only ever rarely eat, but it is something which I really enjoy on occasion, usually in the form of a good chop, or a tasty roast.
This was a pork sirloin roast that I had gotten on offer for 30% off. It was on its sell-by date and reduced.
I wanted to try something different with this roast and came by this tasty looking recipe by way of a blog called Vikalena by Julia Frey. It looked really delicious, and I was intrigued by the shorter cook time and simple method of cooking it.
I really liked the idea of rubbing the meat with a dry rub before roasting. This really makes for a tasty piece of meat most of the time.
The meat is initially cooked at a very high temperature which helps to oven sear the meat and lock in most of its juices and flavors. Usually this will result in a tender, and flavor-filled result. This recipe delivered on all counts.
Not only was the meat tender, juicy and filled with flavor, but there was also an incredibly delicious gravy to be made from the drippings. If there is gravy involved, you can always count me in!
I love gravy. Especially when it is made from scratch and made from the juices and drippings of the meat involved. Packaged gravy mix is okay in a pinch, but if you can make a really tasty gravy from scratch, there is just NO comparison!
WHAT YOU NEED TO MAKE CLASSIC PORK LOIN ROAST WITH GRAVY
Not a lot really. A good piece of meat, some herbs and spices, some butter, flour, chicken stock and a bit of jelly. The jelly is the secret ingredient to a really delicious gravy!
For the pork:
- 1 tsp garlic powder
- 1 tsp sweet paprika (can use smoked, depending on how spicy you want it)
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2.2 lbs (1kg) boneless pork loin roast (no crackling)
For the gravy:
- the pan drippings
- 2 TBS butter
- 3 TBS all purpose plain flour
- 2 cups (480ml) chicken stock
- 2 TBS red currant jelly (can use apple jelly, grape jelly, plum jam, honey or cranberry sauce)
- salt and black pepper to taste
The original recipe called for smoked paprika, but I will be honest here, I am not overly fond of the taste unless I am doing BBQ, and for this roast today I did not want that smoky flavor. Sweet paprika was the best option.
You can use any kind of salt. I used Kosher because that is what I have. You can also use whole coriander seed, but I wanted my rub to have an even consistency without seeds, so I chose to use ground.
If you wanted to add even more flavor to your roast you could peel and sliver one or two cloves of garlic, and then insert them into the roast. Just use a sharp knife and make incisions into the meat and push the garlic slivers down into them. This is a wonderful way to inject flavor. I often do this to my beef roasts also.
I happened to have red currant jelly in my larder, but don't worry if you haven't got any, there are a multitude of options you can use. I think apple jelly would also be fabulous. Pork has a natural affinity with fruit, which makes these fruit jellies a great option for adding flavor to the gravy and taking it from being tasty to being inordinately delicious!
HOW TO MAKE CLASSIC PORK LOIN ROAST WITH GRAVY
Be prepared to be impressed. This is probably one of the easiest, simplest and tastiest pork roasts you will ever cook!
Take the pork roast out of the refrigerator one hour prior to cooking and leave at room temperature. (This step is really important and will help to determine the time it will take your roast to be cooked to perfection.)
Preheat the oven to 475*F/246*C/ gas mark 4. Have ready a heavy, flame proof, shallow casserole dish or large iron skillet.
Mix all of the rub ingredients together in a small bowl.
Pat the pork roast dry with some paper kitchen towels. Then rub the spice ingredient into the pork, rubbing it well all over. Place into the baking dish/skillet.
Roast in the preheated oven for 20 minutes, then lower the oven temperature to 375*F/190*C/ gas mark 3 and continue to roast for a further 30 minutes. Remove to a serving plate and tent with foil. (The internal temperature of the pork should be 145*F/63*C.) Leave to rest covered for 20 minutes.
While the pork is resting, make the gravy. To the same pan with the drippings add the butter. Melt it over medium heat. Once it begins to foam add the flour, whisking it in thoroughly. Cook for 2 minutes, whisking.
Slowly whisk in the stock and the jelly, whisking constantly. Continue to cook until the mixture comes to the boil, then reduce to a simmer and leave to simmer until it is nice and thick. Taste and adjust seasoning as required with salt and pepper.
Serve the pork cut into thick slices with some of the gravy spooned over top.
This was, quite simply, a fabulous way of roasting this piece of pork. The high temperature at the beginning really locked in the juices and the flavors. The quick cook time meant it cooked perfectly and yet stayed lovely and moist.
That gravy was beyond amazing. I had never thought of adding some jelly to my pork gravy before, but doing so yielded a rich and flavor filled gravy. I am thinking now that adding mint jelly to lamb gravy would serve the same purpose.
This was a lovely meal. I served it simply with some mashed potatoes (you got to have mash with gravy) and some mixed vegetables on the side. I think I have found my new favorite way to cook roast pork!
STUFFED PORK ROAST WITH BROWNED POTATOES - This is an old family favorite for a delicious pork loin roast, stuffed with sweet prunes, rubbed with ginger and other spices and then roasted to perfection with potatoes. The pork is succulent, the potatoes nice and golden with a lush flavor and the gravy is beautiful. This is a fabulous dinner for a special occasion.
ROAST PORK WITH SAGE AND POTATOES - The pork in this recipe gets rubbed with a mix of sage and garlic before roasting which really gives it a nice flavor. That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork. The pork comes out succulent and perfectly cooked and those potatoes are amazing. Sticky with pork juices and beautifully flavored. The two together are a beautiful combination.
Yield: 8
Pork Loin Roast with Gravy
Prep time: 15 MinCook time: 1 HourInactive time: 20 MinTotal time: 1 H & 35 M
Tender and juicy, this perfectly cooked pork roast is rubbed with a flavor-filled rub prior to baking. The juices from roasting make a fabulously tasty gravy!
Ingredients
For the pork:
- 1 tsp garlic powder
- 1 tsp sweet paprika (can use smoked, depending on how spicy you want it)
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2.2 lbs (1kg) boneless pork loin roast (no crackling)
For the gravy:
- the pan drippings
- 2 TBS butter
- 3 TBS all purpose plain flour
- 2 cups (480ml) chicken stock
- 2 TBS red currant jelly (can use apple jelly, grape jelly, plum jam, honey or cranberry sauce)
- salt and black pepper to taste
Instructions
- Take the pork roast out of the refrigerator one hour prior to cooking and leave at room temperature.
- Preheat the oven to 475*F/246*C/ gas mark 4. Have ready a heavy, flame proof, shallow casserole dish or large iron skillet.
- Mix all of the rub ingredients together in a small bowl.
- Pat the pork roast dry with some paper kitchen towels. Then rub the spice ingredient into the pork, rubbing it well all over. Place into the baking dish/skillet.
- Roast in the preheated oven for 20 minutes, then lower the oven temperature to 375*F/190*C/ gas mark 3 and continue to roast for a further 30 minutes. Remove to a serving plate and tent with foil. (The internal temperature of the pork should be 145*F/63*C.) Leave to rest covered for 20 minutes.
- While the pork is resting, make the gravy. To the same pan with the drippings add the butter. Melt it over medium heat. Once it begins to foam add the flour, whisking it in thoroughly. Cook for 2 minutes, whisking.
- Slowly whisk in the stock and the jelly, whisking constantly. Continue to cook until the mixture comes to the boil, then reduce to a simmer and leave to simmer until it is nice and thick. Taste and adjust seasoning as required with salt and pepper.
- Serve the pork cut into thick slices with some of the gravy spooned over top.
Notes
If your pork roast is larger than 2.2 lbs. increase the cook time by 25 minutes per pound/500g at temperatures stated in the recipe.
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