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!!

Pork and Greens

So I managed to get away with not working a double tonight…which meant I could finally cook in my kitchen again! For the first time in probably almost two weeks. It was a good feeling. I knew the roomie was going to the store, so I had her pick up a couple things and pull out the pork chops before I got home. And life was good.

So the menu tonight was garlic balsamic pork chops and a mixed greens salad. I took a little help from the store by using a bottled marinade, but oh my goodness was it tasty (thanks mom!). And the pork wasn’t overcooked, it was just perfect and juicy. I wish that there was some way to capture and upload a smell…because this apartment smelled amazing.

For the salad, I made up some candied pecans – from scratch! I actually picked the brain of the head chef at work to figure out how to do it. But then, go figure, I forgot to actually put them on the salad. That’s what I get for not pulling them out of the fridge with the rest of the ingredients. But the salad was a mix of fresh baby spinach, freshly chopped romaine – not that bagged stuff, this was so much more crisp and pretty – celery, sliced apples, dried cherries, feta cheese, and Parmesan. Topped lightly with Italian dressing. The chefs at work make a really tasty apple cider vinaigrette to go over ours…but I wasn’t in the mood to attempt that.

While I was making the pecans, I also decided to make some granola to go with my yogurt in the mornings. That was so stinking simple! I added in some coconut with some walnuts and oats. I think when I actually put it on my yogurt, I’ll probably throw in some fresh fruit too. Some of those dried cherries would probably be pretty tasty.

Find the recipes here.

Full Comfort Meal

smothered chops

Smothered pork chops, salad and the ultimate garlic bread.

Pork chops were one of the last types of meat in the freezer. So I had to do something I haven’t done before. I looked up pork chops and improvised off another recipe I found. So simple, only one pan, a cutting board and knife were dirtied in the making of this dinner.

This would have probably been better with boneless chops, but these were really good regardless. I admit it, I was gnawing on the bone. I paired those with a tasty, veggie-filled salad, with avocado and croutons and sun-dried tomatoes. A little bit of Italian dressing and voila! Scrumptious at its best. And then there’s the garlic bread.

Thanks to Guy Fieri and the Food Network, I have found the best garlic bread recipe ever. It was so good and so bad at the same time. The bad part being how many calories have to be in it. But it was melt-in-your-mouth good. I have to admit that we (the roomie and I) were slightly skeptical about the mayo that gets mixed with the butter to go on the bread. But I have definitely not lost my faith in Guy. He was right, the mayo cannot be gone without, it makes the butter combination creamy and gives it just a little bit of a kick.

This was probably the most tantalizing and filling meal that I’ve had in weeks, given how little time I’ve had to cook lately. I definitely don’t mind the time I put into it (about an hour and a half), because it was just what my body was craving.

Honey glazed porkchops

Porkchop

They looked so pretty on the plate, I couldn't help but take a picture.

We had these huge porkchops in the freezer, and it was just me and the roomie last night, so I thought I’d make something deliciously simple. What’s weird is that the idea just popped into my head when I pulled out the meat to defrost. But it worked oh so well.

I actually looked up a honey glaze, and that was as simple as I’d hoped. Mix together equal parts of brown sugar and honey, and heat them up. Sear the porkchops on both sides with salt and pepper. Put the porkchops in a baking dish, pour half the sugar mixture over the top and bake at 350 degrees for 15 minutes. Flip and repeat.

I served mine with an asparagus stir-fry that I had in the freezer for a while, and then I added mushrooms, fresh spinach and balsamic vinegar. The vinegar didn’t give the veggies as full of a flavor as I had hoped, but it did give them a little tinge of flavor outside of their own crunchiness.