Category: Pork

09/07/11

Smothered Pork Chops with Cider and Apples

Permalink 04:29:59 pm, Categories: Entrees, Pork  

Smothered Pork Chops with Cider and Apples
Published: November 1, 2002
Serves 4

Serve smothered chops with a starch to soak up the rich gravy. Simple egg noodles were the test kitchen favorite, but rice or mashed potatoes also taste great.
INGREDIENTS
3 ounces bacon (about 3 slices), cut into 1/4-inch pieces
2 tablespoons unbleached all-purpose flour
1 3/4 cups apple cider
vegetable oil
4 bone-in, rib-end pork chops 1/2 to 3/4 inch thick
ground black pepper
1 medium yellow onion , halved pole-to-pole and sliced thin (about 1 3/4 cups)
1 Granny Smith apple (large), or 2 small Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges
table salt
2 tablespoons water
2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves
1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
2. Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
3. Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

10/31/09

Crockpot Pulled Pork

Permalink 12:20:33 pm, Categories: Entrees, Pork  

1 pork butt or shoulder roast
recipe dry rub
1 bottle beer

In the evening, pat the rub into the roast and cover in plastic wrap.

The next morning put it in the crockpot, fat side up. Add a bottle of beer (I used a stout).

Cook on low for 9-10 hours. It's done when it pulls apart easily.

Shred with two forks, mix with BBQ sauce. I like the vinegar-based Lexington-style: Mix 1/2 c malt vinegar with a half teaspoon each salt & pepper, a quarter teaspoon red pepper flakes, a teaspoon of brown sugar, and a squirt of ketchup.

02/12/09

Crockpot Jambalaya

Permalink 07:37:31 pm, Categories: Entrees, Pork, Chicken, Seafood  

I made this tonight and it was a huge hit. I tend to find crockpot dishes bland and disappointing but this one was perfect.

1 pound smoked sausage, sliced into 1/2" rounds
1 pound boneless, skinless chicken thighs, cut into 1" chunks
1 pound raw shrimp, peeled, deviened (I use 26/30 count)
1 28 oz can crushed tomatoes
2 cups chicken stock (or one 15 oz. can)
2 yellow onions, diced
2 celery ribs, diced
1 jalapenoe, seeded and deviened, minced
4-6 garlic cloves, minced
2 bay leaves
.5 tsp dried thyme
.5 tsp cayenne
2 tsp kosher salt

Dump everything except shrimp in crockpot and stir. Cook on high for a 3-4 hours, adjust seasonings, then reduce heat to low. Stir in shrimp and cook until shrimp is opaque, 15-30 minutes. Serve over rice.

10/29/06

Crockpot Ribs

Permalink 04:51:45 pm, Categories: Entrees, Photo, Pork  

Crockpot Ribs

Adapted from Good Eats.

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed (3.75 oz)
1.5 tablespoons kosher salt (the original rec. calls for 3T which makes the sauce too salty when it reduces)
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
12 oz. beer or wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs and liquid in a crockpot and cook on high for six hours.

Transfer the braising liquid into a skillet (the larger surface area will help it reduce faster.) Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Meanwhile, transfer the ribs to a foil-lined half sheet pan. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. I make a double batch and keep it in the pantry.

07/05/06

Rotisserie Ribs

Permalink 06:01:00 pm, Categories: Entrees, Pork  

Made these tonight, forgot to take a picture. I overcooked them a bit (45 minutes would have been perfect, I went to 55) since I was expecting the "falling off the bone" I get with the crockpot, but they were still delicious. A very different beast, sort of like bacon on the bone. :D

Two racks baby back ribs
1/4 extra virgin olive oil
1 tbs fresh lemon juice
1 tbs chopped rosemary
2 tsp herbes de provence
salt & freshly ground black pepper

Remove membrane from ribs.

Place ribs in rotisserie.

Combine oil, lemon, and rosemary. Brush on ribs. Sprinkle with salt, pepper, and herbes de provence. Let sit for 20 min.

Rotisserie 40min to 1 h on high.

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My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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