Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
If you are a North American who grew up in the sixties and seventies you would have had to live under a rock not to know who the Brady Bunch were!
It was a very popular half hour sitcom on the television! It was about a two widowers with children (her 3 daughters, him 3 sons) who married and became the Brady Bunch!
One episode that really sticks out in my memories was the one where Bobby Brady was doing an impression of Humphrey Bogart whilst saying Pork Chops & Applesauce.
Entitled "The Personality Kid," I believe it is probably the one episode which sticks out in most people's memories.
When I think of Pork Chops and Applesauce, I always think of this particular show and I always think of my mom who was tickled pink with it and used to like to repeat the phrase in Humphrey Bogart's voice as well when we were having pork chops and apple chops for supper! I guess it became a bit of a family tradition!
With fresh Bramley Apples coming into the shops at the moment, there is no time like the present to make a couple of batches of delicious apple sauce! Bramley Apples are the UK's favourite cooking apple.
Large and green and stout with flattened ends, green in colour with a red flush, these apples are perfect for making apple sauce, pies, crumbles, etc. I don't think they are readily available anywhere else in the world, so you will have to make do with whatever your favourite cooking apple is!
Apple sauce is such an easy make and you can do up batches and freeze it in containers for use over the winter. You just can't beat a batch of fresh apple sauce to serve along with your pork chops.
This apple sauce is not as sweet as the applesauce you might want to eat for dessert. It is slightly tart and rich from the addition of some butter.
You just put peeled and sliced apples into a saucepan along with some sugar and butter and cook over low heat until they break down.
Bramley apples are actually quite fluffy when they break down which makes them perfect for this sauce.
I don't mash it when done, I just beat it up with a fork. Perfection!
Bramley Apple Sauce
Yield: 6
Perfect in every way. Slightly tart with just a hint of sweetness. The perfect condiment to go with pork.
ingredients:
- 3 Bramley apples, peeled cored and sliced (or the equivalent of another cooking apple)
- 50g caster sugar (1/4 cup)
- 50g butter (3 1/2 TBS)
- 1 tsp lemon juice
instructions:
How to cook Bramley Apple Sauce
- Tip all of the ingredients into a pan. Cover with a lid. Cook over low heat for about 15 minutes, or until the apples are very soft and have broken down. Beat with a fork. Serve immediately or tip into a bowl, cover and chill until needed.
The chops themselves are also very easy to make. It is an old, old recipe that I copied out of one of my mother's recipe books many years ago.
It was a little paper back book containing recipes for cooking meats. I can still see the cover in my head, but the name escapes me. I must be getting old!
These chops always turn out tender and delicious. It is a very simple way to cook them and is really more of a technique than a recipe.
Bone in loin pork chops are dusted with some herbs and seasonings. I like to slash the fatty edge with some kitchen scissors.
This simple trick prevents them from curling up when they are cooking.
I then lay them on a buttered baking sheet and sprinkle some bread crumbs over top and dot with butter.
The original author used to pour water or stock around them in the baking dish, but I have always used apple juice.
It imparts a slight apple flavour to the sweet succulence of pork that is quite delicious!
You could use pineapple instead if you wanted to. The acid from the fruit juice helps to tenderise the meat.
That's my story anyways and I'm sticking to it. Sometimes I flip them over and repeat the treatment on the other side halfway through the cooking. Sometimes I don't.
They always come out delicious no matter what. Pork Chops and Applesauce! Why not cook some today!
Yield: variable
Oven Baked Breaded Pork Chops
This is more of a method than a recipe. It is the way I have been doing my breaded pork chops for years and years. They always end up tender and moist. The crumbs on the bottom don't alway stick, but they do meld into the juices to make a lucious sauce and the crumbs on the top always stay put. All in all they are truly delicious.
ingredients:
- 1 bone in pork chop per person
- salt, pepper, dried sage and onion granules
- 2 TBS of fine dry bread crumbs per chop
- butter to dot
- apple juice
instructions:
How to cook Oven Baked Breaded Pork Chops
- Preheat the oven to 200*C/400*F/ gas mark 6. Cut the fatty edge of the chop (s) with some kitchen scissors at 1/3 inch intervals and place it/them onto a baking sheet with a raised edge, which you have lined with foil and buttered. the size of baking sheet depeds on how many chops you are cooking. Obviously if you are only cooking one or two you will want a smaller baking tray.
- Dust the top surface of each chop with some salt, pepper, sage (rubbed between your fingertips) and onion granules to taste. Then sprinkle a tablespoon of bread crumbs evenly over top of each one. Dot with butter. Pour apple juice into the baking tray evenly around the chops, trying not to disturb the crumbs on top.
- Place the tray into the oven and bake for 15 to 20 minutes, checking to make sure the apple juice does not boil dry in the pan. Once the crumbs have begun to brown on top, remove the pan from the oven.
- Carefully turn each chop over without disturbing the crumb topping and repeat the process for seasoning and crumbing on the underside. If you need more juice in the pan, once again pour it around the chops.
- Return the pan to the oven and cook for another 15 to 20 minutes, until nicely browned on top and the juices have thickened into a bit of a sauce. Check every 5 to 6 minutes or so to make sure the pan is not going dry and top up with more juice if need be. Serve hot with some of the pan juices spooned over top. Fabulous!
My husband loves pork chops. He was in heaven. I served these with the apple sauce, baked potatoes, green beans, carrots and cauliflower cheese. Yes, he is a bit spoiled, but why not! He's always most appreciative!
With there only being two of us, more often than not these days I only cook for two.
I had a piece of Pork Tenderloin in the freezer that I wanted to take out to make room for something else and so I roasted it up for us the other night.
We only ever very rarely eat red meat, so this was a nice treat.
I love sheet pan dinners. They are quick and easy to throw together.
Everything just gets seasoned and thrown onto a baking sheet.
In this case I used quartered new potatoes (they were medium sized) and half a bag of frozen yellow beans, the four serving sized bag.
I tossed both the potatoes with some seasonings and a bit of olive oil.
That helps the potatoes to crisp up when they are roasting and the beans do benefit from it as well.
You can season your meat with just about anything. Back when my children were growing up I used to make a fabulous pork tenderloin casserole that involved fried bacon and onions, cubed squares of pork, breaded with cracker crumbs and browned in the bacon fat,
This was all thrown together and baked in a slow oven in some fruit juice. I used apple or orange, just whatever I had. It was so tender and delicious. My family loved it.
Today I used Oriental flavours. I created a rub using Chinese five spice powder, brown sugar and some other bits.
I love Oriental flavors, don't you??
I cut the piece of pork in half and rubbed it all over with the rub and placed it on top of the beans on the baking sheet, leaving some space in between each piece of meat for the air to circulate.
I brushed them generously with hoisin sauce and then popped the baking tray into the oven.
The oven is at a high temperature, so it cooks really fast. It almost sears in the heat and retains a lot of the moisture. I basted it every so often with more hoisin sauce.
The moisture evaporating from the frozen beans helps to keep it tender and moist also, which kind of works both ways because the pork also helps to flavour the beans!
The potatoes get nice and crisp because they are open to the air at both ends of the pan. Golden, crisp . . . yummy!
You will have just enough time to throw together a nice salad to serve along side of this fabulously tasty meal while it cooks.
The internal temperature of the pork will be between 63*C - 70*C (145*F - 160*F). I prefer it on the lower end of the scale. Just stick a thermometer into the thickest part of the meat. If it needs a bit longer, then just bang it back in for a few more minutes.
I suppose if you wanted to feed more people, you could just double everything and cook it on two baking sheets. I guarantee your partner and your family are going to love this deliciously simple meal!
Yield: Serves 2 Generously
Sheet Pan Hoisin Pork Tenderloin for Two
Deliciously tender, perfectly cooked pork tenderloin, beautifully flavoured with oriental flavours and baked on a bed of string beans and roasted new potatoes. No fuss no muss, and if you line your baking sheet with foil, no washing up either!
ingredients:
For the pork:
- 1 (1 pound) pork tenderloin fillet, trimmed of any fat and sinew
- 1 TBS soft light brown sugar
- 1 tsp Chinese five spice
- 1/2 tsp fine sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cracked black pepper
- 60g hoisin sauce (1/4 cup)
For the beans:
- 1/2 four serving size bag of frozen whole string beans (I used yellow beans)
- 1 tsp olive oil
- salt and black pepper to taste
For the potatoes:
- 3/4 pound of new potatoes, halved, quarter if larger
- 1 TBS olive oil
- 1/2 tsp seasoning salt
- 1/4 tsp garlic powder
- 1/4 tsp cracked black pepper
instructions:
How to cook Sheet Pan Hoisin Pork Tenderloin for Two
- Preheat the oven to 230*C/450*F/ gas mark7. Line a baking tray with aluminium foil and spritz lightly with low fat cooking spray.
- Wash and quarter your potatoes. Pat dry and toss together in a bowl with the oil and all of the seasonings, turning to coat well. Divide between both sides of the baking sheet, placing half on each side.
- Toss your frozen beans together with the oil and seasonings in the same bowl and place into the centre of the baking sheet.
- Mix together the brown sugar, five spice powder, sea salt, black pepper, garlic powder and onion powder. Take the trimmed tenderloin and cut it in half through the centre crosswise. Rub the pieces all over with the dry sugar mixture and place them on top of the beans.
- Roast in the oven, brushing generously with the hoisin sauce every 10 minutes, for about 25 to 30 minutes, until the pork tests done and the potatoes are crisp and golden brown.
- Remove from the oven. Let the meat rest for several minutes before cutting into slices to serve. Serve the sliced meat with a portion each of beans and potatoes. A salad on the side goes very nicely!
I've been trying to eat healthier and doing a lower carb style of eating lately. This was actually cooked prior to beginning that. I've been trying to think of what I could do instead of the brown sugar and the hoisin sauce . . .
You could use some Sukrin Gold brown sugar replacement, and I am not sure how much sugar there is in Hoisin sauce I found a recipe for a low carb Hoisin Sauce here. I haven't tried it, so I can't say if it is any good or not.
I like Hoisin Sauce, so I am sure I will give it a go at some point. In the meantime, I hope you will enjoy this fabulous supper for two!
I have always adored Sauerkraut. My grandfather used to make his own and kept it in a crock down in the cellar of their home. My mother often told the story of her being ill as a child and her Grandmother giving her some of the brine from off the sauerkraut on a spoon, and how it made her better.
My mom would cook us a mess of it, every now and then when I was a child. Sometimes with chunks of ham, other times with pork, sometimes with pickled pork (my favourite!), sometimes even frankfurters. Always with mashed potatoes on the side.
My favourite way to eat it was to take my mashed potatoes, top them with a knob of butter and then mash the kraut into the potatoes! I love everything about sauerkraut . . . the smell when its cooking, the taste . . . everything. It is one of my favourite things!
Back home you can buy it in waxed cartons (just like milk cartons) and you can also buy turnip kraut in the same way. (also delicious) Most of it comes from the South Shore (Nova Scotia), around Lunenburg/Bridgewater way. A lot of Germans settled in that area. And my Grandfather in fact came from an area known as New Germany.
This is one of my favourite ways to cook it now. Your pork chops end up deliciously tender . . . and the sauerkraut gets flavoured a bit from the pork. Num num!
I also add onion and apple to the sauerkraut . . . and bacon. Mmmm . . . bacon.
I add a touch of caraway seed as well, but you can leave it out if it is not to your taste and you don't like it. Some people are not fond of caraway I know . . .
This time I had ultra thick bone in loin chops that I had bought at Costco one time. I only used two of them and there was plenty for us to enjoy for two meals. I think the meat at Costco is beautiful. I have never been disappointed.
Of course, just as in childhood . . . I accompanied this delicious entree with some fluffy white mashed potatoes.
We had the leftovers for dinner the day after and if anything they tasted even better. That is often the way with things like this.
Mom always said cooking things like this and then letting them "ripen" overnight was the secret to their deliciousness. It is the same with most things like spaghetti sauce, stew, chili, etc.
Pork Chops & Sauerkraut
Yield: 4
A delicious hearty casserole. Tender bone in pork loin chops cook atop a delicious sauerkraut mixture for a delicious meal. All you need is some mashed potatoes on the side, or baked, or boiled as you prefer!
ingredients:
- 4 bone in loin pork chops
- 1 TBS light olive oil
- 6 slices streaky bacon
- 1 large onion, peeled and diced
- 2 apples, peeled, cored and chopped
- 1 (795g) jar of sauerkraut, drained (28 oz jar)
- 1 TBS brown sugar
- 1/2 tsp dry mustard powder
- 1 tsp caraway seeds
- coarse black pepper to taste
- 60ml water (1/4 cup)
instructions:
How to cook Pork Chops & Sauerkraut
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking dish large enough to hold all of the pork chops in a single layer.
- Brown the bacon in a skillet until crispy. Remove and set aside.
- Add the oil to the pan drippings (if needed) and heat. Season the chops on both sides with salt and black pepper. Brown them lightly on both sides and set aside.
- Add the the onions to the skillet and start to soften. After a few minutes, remove about half and set aside. Add the apples to the skillet and cook for a few minutes longer. Add the sauerkraut, water, brown sugar, caraway seed and black pepper to taste and mix well together. Chop the bacon and stir in. Bring to the boil, then turn the whole mixture into the baking dish. Place the chops on top. Scatter the reserved onions on top of the chops. Cover with foil and then roast in the preheated oven for 35 to 40 minutes. Uncover and bake for a further 10 to 15 minutes, until golden.
- I like to serve this with fluffy mashed potatoes.
We only just had this the other day and looking at these photos makes me want to make it all over again! Funny how that goes. I guess I could never get tired of eating sauerkraut, and that's the truth!
My husband is a real Meat & Potatoes lover. He could quite happily consume meat and potatoes for every meal. He especially loves pork chops.
I love my potatoes, but am not really fussed if I have meat or not, with the exception of a nice steak. I do love a good steak every now and then.
Once in a while I do crave a pork chop also. I like the rib ones, with the bone included . . . so you get one juicy, almost spare-rib like side . . . that has always been my favourite bit . . . the meat along the bone. Its more flavourful to my thinking.
These days I tend to brine my chops. Brining them means that you never have dry pork chops. Its very easy to do and doesn't take long.
Simply whisk together (for two chops) 1 litre of cold water and 1 1/2TBS each sea salt and sugar. Put the chops in this mixture and chill for about 1 hour. That's it. When you are ready to cook them, simply remove them from the brine, discarding the brine, and pat dry.
The scalloped potatoes have a helping hand by being pre-cooked in some stock and herbs in the microwave. This cuts down a lot on the oven cooking time. It really does. Instead of them having to bake for several hours, you can have them done in not much more than half an hour.
And because they are poached in stock and herbs in the microwave, they are really filled with flavour. There is no need to make a cream sauce. You simply pour some cream which has had some flour stirred into the potatoes and stock (once they have semi-cooked) and pour the whole lot into a baking dish.
Cover tightly and bake for half an hour . . .
While the potatoes are cooking you season the chops and brush them with a flavourful devilled mixture of Dijon, mayo and hot pepper sauce. They then get pressed into a bread crumb and Parmesan cheese mixture.
They then get placed on top of the almost cooked potatoes and a quick 15 minutes in the hot oven browns them up perfectly and cooks them through . . . you end up with tender chops, filled with flavour and really rich and creamy potatoes to serve along side of them. You can't lose!
Yield: 2
Devilled Pork Chops with Scalloped Potatoes
prep time: 10 minscook time: 45 minstotal time: 55 mins
Am all in one pan meal for two that can very easily be doubled to feed four. Tender and moist chops with a tasty crumb atop rich creamy scalloped potatoes.
ingredients:
For the Potatoes:
- 1 pound baking type of potatoes, peeled and sliced 1/4 inch thick
- 120ml boiling chicken stock (1/2 cup)
- 1/4 tsp dried rosemary
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- salt and black pepper to taste
- 120ml heavy cream (1/2 cup)
- 1 TBS flour
For the Chops:
- 2 pork chops, cut 1/2 to 3/4 inch thick, fatty edges slashed at 1/2 inch intervals
- 1/2 TBS Dijon mustard
- 1 tsp mayonnaise
- 3/4 tsp hot sauce
- 60g panko bread crumbs (1/2 cup)
- 60g Parmesan cheese divided (1/3 cup)
instructions:
- Put the potatoes into a bowl along with the chicken stock, rosemary, onion and garlic powders and some salt and pepper. Cover and cook on high in the microwave for 6 to 8 minutes or until the edges of the potatoes are supple and translucent.
- While the potatoes are cooking, preheat the oven to 200*C/400*F/ gas mark 6. Butter a 7 by 11 inch shallow baking dish. Set it aside.
- Whisk the flour into the cream slowly until it is amalgamated and smooth. Stir this mixture into the partially cooked potatoes, along with their juice. Pour the whole thing into the baking dish, smoothing it all out evenly. Cover tightly with foil and then bake in the preheated oven for 30 minutes, at which time they should be almost tender.
- Combine the panko bread crumbs along with 2 TBS of the Parmesan cheese in a shallow dish. Whisk the Dijon mustard, hot sauce and mayonnaise together. Pat the chops dry and season with salt and pepper, Brush one side generously with the mustard mixture and then press this side down into the bread crumb mixture to coat well.
- Remove the potatoes from the oven. Sprinkle with the remaining Parmesan cheese. Place the chops on top, crumb side up. Sprinkle any remaining crumbs on top. Return to the oven and bake, uncovered for a further 15 minutes or so, until the chops are golden brown and crispy and the juices run clear. Let rest for 10 minutes and then serve.
Created using The Recipes Generator
You can of course double all of the ingredients to feed more people. I make small batches of things like this unless we are having company. Experience has taught me that we never enjoy pork chops that are reheated so its best to cook only two to begin with. I would very happily serve this to company. We had some mashed sweet potatoes, peas & carrots on the side. Yummy nummy!
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