Tangy Jack Chops

Without even realizing it, and completely unintentionally, I managed to use three ingredients that my hunny isn’t particularly fond of… and oh wait, he LOVED it. I told him as we ate dinner last night what all was in my random marinade and he gave a very confuddled look and kept eating. I was very proud of my accomplishment.

So for you daring types, here’s an estimation of what I put in my marinade – which went over my two bone-in pork chops in a resealable bag while my roasted potatoes cooked (about 30 minutes):

3/4 c. Brown Mustard – not necessarily spicy, but would be good with a spicy or coarse ground mustard

1/2 c. Barbecue Sauce – I used a slightly sweet and spicy kind that I found at farmer’s market, but whatever your favorite sauce is would work well

1-2 tbsp. Worcestershire Sauce

1 tbsp. ground horseradish

1 tsp. each Salt & Pepper

1/2 tsp. Cayenne

1/2 tbsp. Garlic Powder

1 tbsp. Jack Daniels Tennessee Whiskey

Put it all in a bag, close the bag with some air in it, and shake like crazy. Then put in the pork chops and marinate for 30 minutes or more. Then cook in a pan, flipping twice, and dipping with each flip.

Let me know in the comments what you think!!

JDM Burgers

Stuffed burgers were the specialty tonight, and again, I scoured the web for something that sounded good and then adapted to my liking. And again, they were amazing. When the boyfriend doesn’t say anything while eating, you know it has to be good.

So we used a combo of ground beef and ground turkey, chopped up some green onions and mushrooms, and mixed that all together. Then we added in ground mustard and cumin to the meat. Form those into eight burgers. On four, put slices of havarti cheese (perfect for melting) and bacon, then put the other four on top and seal the edges so the goodies don’t come out.


Just looking at the goodies in this burger make my mouth water...

A smokin’ hot pan is essential for these, and I bet they’d be even better on a grill. Pop them in the pan and let them cook four to five minutes and then serve them. We used poppy seed hamburger buns that were an extremely good deal at one of my favorite grocery store. For condiments, we mixed some Jack Daniels Horseradish Mustard (JDM!) with a little bit of original barbecue sauce and just a splash of Worcestershire. We mixed about a tablespoon of mayonnaise in as well, but I think I would omit that next time. Spread that yummy mixture on the bun and then add the burger, some tomato and a piece of lettuce and you have one scrumptious and filling burger.

On the side, of course we had fries – it’s a burger and we’re Americans. But I did spice them up a bit with seasoning salt, garlic powder, chili powder, cumin and just a bit of extra salt. Pop them in the oven and they are good and scrumptious. Because they have some of the same ingredients as the burger and condiment, they go quite nicely alongside such a hugely delicious burger.

Mustard-y BBQ

We didn’t have enough chicken, and we didn’t have enough ribs, so I made both. Just used a sauce to tie them together. The sauce was a mix of two BBQ sauces, some steak sauce and a very tangy/spicy mustard. It brought out the flavor of the ribs really well. I baked it all at 400 degrees for about 15 minutes a side, added the sauce and then cooked it for another 5 minutes each side.

The ingredients and tools for my sauce

The final product, served with mixed greens

The final product, served with mixed greens