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“Sweet Fire” Porterhouse Pork Chops

“Sweet Fire” Porterhouse Pork Chops

In a small bowl, stir the oil, ground chipotle, salt, orange zest, and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand for 15 to 30 minutes.

Prepare a medium-hot fire in a grill. Place the chops on the grill and close the lid. Grill over direct heat, turning once, 4 to 5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145 degrees F (medium rare) and 160 degrees F (medium). During the last 2 minutes, brush the chops on both sides with the honey. Remove from the grill and let rest for 3 minutes before serving.


Ultimate Tailgate: A1 Sweet Fire Porterhouse Pork Chops

Nothing says tailgate like beer and barbecue. Add bourbon to the mix and you have a recipe for all-American fun on game day.

Well, aside from being the sweetest member of the whiskey family (that’s because of the corn it’s made from), bourbon also holds the distinct honor of being made only in the United States. There are a few kinds of whiskey, but for whiskey to be considered bourbon, it has to be made in America.

So, bring along a bottle and a six-pack, but remember, these brews aren’t just for sipping. Your favorite refreshing beverages don’t have to stay confined to a cup. Beer and bourbon also make delicious additions to marinades and sauces, and can greatly enhance the aroma and the flavor of your dishes.

If bourbon is “America’s Native Spirit,” then Kentucky is its home state. As the Georgia Bulldogs prepare to take on the Wildcats from the home of bourbon, use these six tips to add a little more spirit to your game-day barbecue.

1. Don’t cook with beer you wouldn’t drink

The beer you love to drink is a good place to start when deciding to add zing to your meal. Don’t be afraid to experiment, but remember, if you don’t like it in a can, chances are you won’t like it in your food. Grilled poached brats with beer calls for a couple of cold ones, so you can go with the suggested brand or use what you have in your cooler.

2. The same goes for bourbon

When it comes to cooking with bourbon, the kind you like to drink on the rocks or with a splash of soda is fine. Save the expensive stuff for sipping, but the bourbon you put in your food should be a brand you don’t mind drinking. Bourbon pork tenderloin sliders take advantage of the sweet undertones of a regular bourbon to complement the smokiness of the pork.

3. Everything is better with bacon

You already know that beer and burgers are a match made in barbecue heaven. But is there anything that bacon doesn’t make better? Beer and bacon go together so well, they have their own festival. Experience the best of both worlds with these grilled beer and bacon burgers.

4. Don’t overdo it

If you can’t taste the bourbon in your marinade, you’re probably not using enough. But using too much, while it may not get you drunk, might break down the proteins and change the texture of the meat. Avoid this by adding a little at a time. That way, the booze won’t overpower the flavor or ruin the consistency of your dish. Try something easy and delicious like this bourbon marinated steak to get you started.

5. Light beer with white meat, dark beer with dark meat

Much like wines, different kinds of beers have distinct personalities and preferred pairings. Dark beers pair best with pork, beef and lamb. A dark beer, like a stout, would be perfect to create the bold flavor for this mustard-beer marinated steak. The best part is, you can make a savory homemade steak sauce from the leftover marinade.’

6. Bourbon goes well with savory and sweet

With its rich, spicy sweetness, there’s not a lot of tastes that bourbon doesn’t complement – particularly marinades, barbecue sauces and even desserts. The home of Bourbon meets the Peach State in this recipe for peach-bourbon barbecue chicken with grilled peaches that combines all three.

Whether your crowd is cheering for the Georgia Bulldogs or the Kentucky Wildcats, you’ll please even the pickiest football fans if you follow these tips at your tailgate or game-day party.


Perfect the Art of Grilling Juicy, Tender Pork Chops

(Family Features) A recent survey by the Heart, Patio and Barbecue Association found that seven out of 10 home grillers consider themselves to be “better than average” at grilling. With warmer weather on the horizon, there’s no better time to put your skills to the test and perfect the art of pork chops on the grill. An incredibly flavorful, juicy and tender choice, pork chops – with cuts like Porterhouse, Ribeye and New York – are perfect for casual backyard entertaining and easy family dinners alike.

Tips for Tender Chops

Mastering grilled pork chops is easy no matter your skill on the grill. It’s all about selecting the right recipe, preparing the grill correctly and grilling your pork chops like a steak using a digital thermometer to ensure the proper range of doneness – between 145°F (medium rare), followed by a three-minute rest and 160°F (medium). To prep your grill:

  • Arrange hot coals evenly on the fire grate of the grill or use all gas burners on medium-hot heat
  • Place pork directly above the heat source
  • Follow suggested cooking times – 3/4 inch chops should be cooked for 8-9 minutes and 1 1/2 inch chops for 12-16 minutes -turning once during cooking

For a deliciously sweet and spicy recipe like Sweet Fire Pork Chops, seasoned with hot chipotle chile, zesty orange, garlic and sweet honey – choose 3/4-inch Porterhouse (bone-in loin) chops to create your new favorite masterpiece. For a complete meal, serve them with a side of mashed sweet potatoes and sautéed green beans.


Perfect the Art of Grilling Juicy, Tender Pork Chops

(Family Features) A recent survey by the Heart, Patio and Barbecue Association found that seven out of 10 home grillers consider themselves to be &ldquobetter than average&rdquo at grilling. With warmer weather on the horizon, there&rsquos no better time to put your skills to the test and perfect the art of pork chops on the grill. An incredibly flavorful, juicy and tender choice, pork chops &ndash with cuts like Porterhouse, Ribeye and New York &ndash are perfect for casual backyard entertaining and easy family dinners alike.

Tips for Tender Chops
Mastering grilled pork chops is easy no matter your skill on the grill. It&rsquos all about selecting the right recipe, preparing the grill correctly and grilling your pork chops like a steak using a digital thermometer to ensure the proper range of doneness &ndash between 145°F (medium rare), followed by a three-minute rest and 160°F (medium). To prep your grill:
&bull Arrange hot coals evenly on the fire grate of the grill or use all gas burners on medium-hot heat.
&bull Place pork directly above the heat source.
&bull Follow suggested cooking times &ndash 3/4 inch chops should be cooked for 8-9 minutes and 1 1/2 inch chops for 12-16 minutes -turning once during cooking.

For a deliciously sweet and spicy recipe like Sweet Fire Pork Chops, seasoned with hot chipotle chile, zesty orange, garlic and sweet honey &ndash choose 3/4-inch Porterhouse (bone-in loin) chops to create your new favorite masterpiece. For a complete meal, serve them with a side of mashed sweet potatoes and sauteed green beans.

Visit www.PorkBeinspired.com to learn about ways you can win with pork and to find more inspiring recipes that will keep your grill hot all summer long.

&ldquoSweet Fire&rdquo Porterhouse Pork Chops
Servings: 4

Ingredients
4 Porterhouse (bone-in loin) pork chops, about 3/4-inch thick
2 tablespoons olive oil
1 1/2 teaspoons ground chipotle chile
1 1/2 teaspoons coarse salt
Grated zest of 1 large orange
2 teaspoons garlic, minced
1/3 cup honey

Cooking Directions
In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand for 15 to 30 minutes.

Prepare a medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). During the last 2 minutes, brush chops on both sides with honey. Remove from grill and let rest for 3 minutes.

Source: National Pork Board

Reprinted with permission from RISMedia. ©2014. All rights reserved.


Perfect the Art of Grilling Juicy, Tender Pork Chops

MISSION, KS--(Marketwired - Mar 17, 2014) - (Family Features) A recent survey by the Heart, Patio and Barbecue Association found that seven out of 10 home grillers consider themselves to be "better than average" at grilling. With warmer weather on the horizon, there's no better time to put your skills to the test and perfect the art of pork chops on the grill. An incredibly flavorful, juicy and tender choice, pork chops -- with cuts like Porterhouse, Ribeye and New York -- are perfect for casual backyard entertaining and easy family dinners alike.

Tips for Tender Chops
Mastering grilled pork chops is easy no matter your skill on the grill. It's all about selecting the right recipe, preparing the grill correctly and grilling your pork chops like a steak using a digital thermometer to ensure the proper range of doneness -- between 145°F (medium rare), followed by a three-minute rest and 160°F (medium). To prep your grill:

Arrange hot coals evenly on the fire grate of the grill or use all gas burners on medium-hot heat

Place pork directly above the heat source

Follow suggested cooking times -- 3/4 inch chops should be cooked for 8-9 minutes and 1 1/2 inch chops for 12-16 minutes -- turning once during cooking

For a deliciously sweet and spicy recipe like Sweet Fire Pork Chops, seasoned with hot chipotle chile, zesty orange, garlic and sweet honey -- choose 3/4-inch Porterhouse (bone-in loin) chops to create your new favorite masterpiece. For a complete meal, serve them with a side of mashed sweet potatoes and sauteed green beans.

Visit www.PorkBeinspired.com to learn about ways you can win with pork and to find more inspiring recipes that will keep your grill hot all summer long.

"Sweet Fire" Porterhouse Pork Chops
Servings: 4

Ingredients

Porterhouse (bone-in loin) pork chops, about 3/4-inch thick

1/2 teaspoons ground chipotle chile

Grated zest of 1 large orange

Cooking Directions

In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand for 15 to 30 minutes.

Prepare a medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). During the last 2 minutes, brush chops on both sides with honey. Remove from grill and let rest for 3 minutes.

About Family Features Editorial Syndicate
This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.

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Recipes

Combine the pork and Sweet Tea Brine in a large baking dish. Cover and refrigerate 8 hours or overnight.

Remove the pork chops from the brine discard brine. Let the pork chops come to room temperature, about 30 minutes. Rub the pork chops with the oil, and sprinkle evenly with the salt and pepper.

Bring the bourbon to a simmer in a saucepan over medium heat. Cook until reduced by half, about 8 minutes. Remove from the heat and whisk in the butter. Set aside.

Set the EGG for direct cooking without the convEGGtor at 450°F/232°C.

Grill the pork chops until golden brown and slightly crispy on the bottom, about 6 minutes, basting occasionally with the bourbon butter. Turn the pork chops and cook until the meat begins to draw close to the bone, about 4 minutes.

Transfer to a wire rack let stand 15 minutes, basting occasionally with any remaining bourbon butter. Serve with Apple Butter, Spiced Pumpkin Seeds and collard greens as a side.

Apple Butter Ingredients

  • ½ cup (4 oz) unsalted butter, melted
  • 8 red apples, cored
  • ¼ cup (60 ml) packed light brown sugar
  • 1 tsp (5 ml) ground cinnamon
  • ½ tsp (3 ml) ground cloves
  • ½ tsp (3 ml) ground allspice
  • ½ tsp (3 ml) kosher salt
  • Pinch of freshly ground black pepper

Apple Butter Instructions

Set the EGG for indirect cooking with the convEGGtor at 350F/177C. Combine the melted butter and apples in a baking dish, turning to coat the apples in the butter. Bake until the apples are very tender and the skins pop, 50 minutes to 1 hour. Sprinkle the apples with the brown sugar, cinnamon, cloves, allspice, kosher salt and pepper. Return to the EGG until the sugar melts, about 5 minutes. Remove from the EGG, and let stand 15 minutes. Transfer the apple mixture to a blender and process until smooth. Let stand 30 minutes at room temperature or refrigerate overnight.

Spiced Pumpkin Seeds Ingredients

  • 2 tbsp (30 ml) blended olive oil
  • 1 cup (240 ml) pumpkin seeds
  • ½ tsp (3 ml) gray sea salt
  • ½ tsp (3 ml) curry powder
  • ¼ tsp (1.5 ml) freshly ground black pepper

Spiced Pumpkin Seeds Instructions

Set the EGG for indirect cooking with the convEGGtor at 350F/177C. Heat the oil in a cast iron skillet in the EGG add the pumpkin seeds and cook, stirring occasionally, until golden brown, about 2 minutes. Remove from the EGG. Stir in the sea salt, curry powder, and pepper. Drain on a plate lined with paper towels.

Sweet Tea Brine Ingredients

  • 8 cups (64 oz water)
  • 8 regular-size orange pekoe black tea bags
  • 1 cup (240 ml) granulated sugar
  • 1 cup (240 ml) kosher salt
  • 1 tbsp (15 ml) black peppercorns
  • ¼ tsp (1.5 ml) red pepper flakes
  • 4 garlic cloves
  • 4 star anise pods
  • 4 bay leaves
  • 2 large thyme sprigs
  • 2 medium-size oranges, cut into quarters
  • 1 large lemon, cut into quarters

Sweet Tea Brine Instructions

Bring the water just to boiling in a large saucepan. Remove from the heat and add the tea bags. Let stand 5 minutes remove and discard the tea bags. Add the remaining ingredients, squeezing the citrus juice into the pan as you add them. Return to medium-high and bring to a simmer. Remove from heat and let stand 1 hour. Remove the solids and store in an airtight container in the refrigerator up to 5 days. Makes about 2 quarts.


Quick grilled pork chops and sauces

Pork, long branded (and federally trademarked) by the industry as the Other White Meat, could just as easily be thought of as the Other Grilled Meat.

Beef, ground for burgers or cut into steaks, remains far and away the most popular meat for Americans to grill, according to the Hearth, Patio & Barbecue Association, a national trade group. And because commercially raised pork is leaner than it was two generations ago, it can be easier to overcook than beef.

But that leanness comes with benefits. For one, less fat means fewer calories (each pork chop or rib recipe Food & Drink is sharing contains fewer than 400 calories per serving). For another, pork's mildness offers a welcoming canvas for rubs, marinades, sauces and other flavor enhancers.

And pork isn't your grandfather's pig in another significant way: It's no longer necessary to overcook pork to dry, gray lifelessness (back in the day, overcooking eliminated potential disease from pork when its processing wasn't as safe as it is now). In fact, the National Pork Board now recommends cooking pork to an internal temperature of 145 F (for medium rare) to 160 F (for medium) as measured with a meat thermometer, with at least a three-minute rest before serving.

Bone-in porterhouse pork chops, from the rear of the pig just behind the ribs, are rubbed with chipotle chile and orange zest paste and brushed with honey (use your favorite local honey) during the last two minutes of cooking. Porterhouse chops, prepared another way, are massaged with chili powder-raw sugar rub, grilled and served with rounds of shallot butter.

Two recipes celebrate the importance of pork in Latin cooking. Rib-eye pork chops are spread with an easy, mole-inspired sauce of ketchup, cocoa, cinnamon, garlic salt and cayenne. Or they're also marinated in oil, lime juice and zest, and annatto-cilantro seasoning. Annatto (also called achiote) is an earthy, peppery seasoning made from the seeds of the achiote tree.

New York pork chops (sometimes called center-cut chops) are boneless and grilled with a crust of panko bread crumbs and Parmesan. And for a change from chops, consider country-style ribs, the meatiest pork ribs, flavored with warmed peach preserves. For this recipe, buy boneless individually cut ribs.

"SWEET FIRE" PORTERHOUSE PORK CHOPS

1 1/2 teaspoons ground chipotle chile or another smoked chile powder

1 1/2 teaspoons coarse salt

Grated zest of 1 large orange

2 teaspoons minced garlic

4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick

In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand for 15-30 minutes.

Prepare a medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145 F (medium rare) and 160 F (medium). During the last 2 minutes, brush chops on both sides with honey.

Remove from grill and let rest for 3 minutes. Makes 4 servings. Serving suggestion: Serve with mashed sweet potatoes and sautéed green beans.

Nutrition information per serving: calories: 380 protein: 39 grams fat: 14 grams sodium: 830 milligrams cholesterol: 125 milligrams saturated fat: 3 grams carbohydrates: 24 grams.

Recipes courtesy of National Pork Board. Some recipes adapted by Food & Drink.

DRY-RUBBED PORTERHOUSE PORK CHOPS WITH STEAKHOUSE BUTTER

8 tablespoons (1 stick) butter at room temperature, divided

1/4 cup finely chopped shallots

1 tablespoon chopped fresh parsley

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon Worcestershire sauce

Pinch dried thyme or 1/4 teaspoon chopped fresh thyme

At least 2 hours before you plan to grill, make the butter: In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic and salt and cook, stirring occasionally, until the shallot is soft, 3-5 minutes. Transfer to a medium bowl and let cool 15 minutes.

Add the remaining 6 tablespoons of butter to the bowl, along with the parsley, lemon juice, white pepper, Worcestershire and thyme. Use a fork to mash and stir the mixture until well blended.

Arrange an approximately 12-inch-by-12-inch piece of wax paper on a work surface. Place the butter mixture in the center, arranging it into an 8-inch-long log shape. Use the wax paper to roll the butter up, twisting the ends of the paper tightly to form an even, round log of butter. Set aside in the refrigerator until firm, about 1 hour. (The butter can be made up to 2 days in advance.)

2 teaspoons raw or turbinado sugar

1/2 teaspoon ground coriander

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

In a small bowl, combine the salt, sugar, chili powder, coriander, garlic, black pepper and onion. Sprinkle the rub liberally on both sides of the chops (you might not use it all) and let rest 15 minutes.

6 porterhouse (bone-in loin) pork chops, about 1-inch thick

Prepare a grill to medium-high heat. Grill the chops until golden brown and the internal temperature reaches between 145 F (medium rare) and 160 F (medium), 4-5 minutes per side. Remove from the grill and let rest 3 minutes. Unwrap the butter and cut it into 12 slices. Serve each pork chop with 1 or 2 slices on top. Makes 6 servings.

Nutrition information per serving unavailable.

GRILLED RIBE-EYE CHOPS WITH MOLE SAUCE

4 boneless rib-eye (rib) pork chops, 1/4-inch thick

1/2 teaspoon unsweetened cocoa

In a small bowl, stir together ketchup, cocoa, garlic salt, cinnamon and cayenne pepper. Add water and stir until smooth.

Prepare a medium-hot fire in the grill. Lightly oil the grill. Place chops directly over heat until underside is seared, about 3 minutes. Turn chops over brush other side with ketchup mixture. Grill until the internal temperature of the pork on a meat thermometer measures between 145 F (medium rare) and 160 F (medium), about 2-3 minutes more.

Remove from grill and let rest 3 minutes. Makes 4 servings. Serving suggestion: This recipe works well with any chop, bone-in or boneless, but increase the cooking time for the bone-in chops to about 4 minutes per side. The spicy Mexican-inspired sauce gives the chops a rich flavor, perfect alongside a rice mix and grilled corn on the cob.

Nutrition information per serving: calories: 140 protein: 19 grams fat: 6 grams sodium: 140 milligrams cholesterol: 50 milligrams saturated fat: 2 grams carbohydrates: 1 grams.

HABANERO AND LIME RIB-EYE PORK CHOPS

Cook's note: Look for envelopes of Latino-style seasoning in the Latino foods aisle of the supermarket or at Marketon, 1500 S. Wells Ave., 775-786-8788.

Finely grated zest of 1 lime

1/4 cup fresh lemon juice (from about 2 lemons)

2 teaspoons seeded and minced habanero chiles

2 envelopes Latino-style seasoning with cilantro and annatto, such as sazón (about 2 1/2 teaspoons)

4 rib-eye (rib) pork chops, 1/8- to 1/4-inch thick (thin cut)

In a large re-sealable bag, shake lime zest and juice, oil, minced chile and seasoning to combine. Add pork. Let stand for 30 minutes, turning occasionally.

Prepare a grill to medium-high heat. Remove pork from marinade discard marinade. Place pork on grill and close lid. Grill until the internal temperature of the pork on a meat thermometer measures between 145 F (medium rare) and 160 F (medium), 3-4 minutes per side. Remove from grill and let rest 3 minutes. Makes 4 servings.

Servings suggestions: Mashed yuca, or sweet potato oven fries, along with sliced chayote (a Latino squash) sautéed with garlic, would be good side dishes for this Caribbean-style main course. Mexican corn on the cob (spread with sour cream and sprinkled with Parmesan and lime juice) would also be a delicious accompaniment to this dish.

Nutrition information per serving: calories: 170 protein: 20 grams fat: 9 grams sodium: 470 milligrams cholesterol: 50 milligrams saturated fat: 2.5 grams carbohydrates: 3 grams.

PARMESAN-CRUSTED NEW YORK PORK CHOPS

4 boneless New York (top loin) pork chops, about 1-inch thick

1 1/2 teaspoons coarse salt

1 teaspoon black pepper, freshly ground

1/3 cup panko bread crumbs

1/3 cup freshly grated Parmesan cheese

Brush pork with oil. Season with salt and pepper. Let stand for 15-30 minutes. In a small bowl, mix panko and Parmesan together.

Prepare a medium-hot fire in grill. Place chops on grill and close the lid. Grill over direct heat for 4 minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145 F (medium rare) and 160 F (medium).

Remove from the grill and let rest for 3 minutes. Makes 4 servings. Serving suggestion: Serve with bow-tie pasta tossed with green peas and butter. Add chopped fresh basil, parsley or chives to brighten.

Nutrition information per serving: calories: 310 protein: 45 grams fat: 12 grams sodium: 930 milligrams cholesterol: 130 milligrams saturated fat: 4 grams carbohydrates: 4 grams.

COUNTRY-STYLE RIBS WITH PEACH ROSEMARY GLAZE

1 1/2 to 2 pounds country-style pork ribs, boneless, individually cut

1 tablespoon chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled

1 1/2 teaspoons coarse salt

1 teaspoon black pepper, coarsely ground

1/2 cup peach preserves, warmed until softened

Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes.

Prepare medium-hot fire in grill. Place ribs on grill over indirect heat (not directly over heat) and close lid. Grill for 35-45 minutes, or until ribs are tender. Occasionally, baste ribs on all sides with warmed preserves during last 15 minutes of grilling. Remove from grill and let rest 3 minutes. Makes 6 servings.

Serving suggestion: These country-style ribs are great for backyard cookouts. Serve them alongside tangy baked beans or cool coleslaw.

Nutrition information per serving: calories: 290 protein: 28 grams fat: 12 grams sodium: 570 milligrams cholesterol: 100 milligrams saturated fat: 3 grams carbohydrates: 18 grams.


Pigging out: 7 easy pork dishes

Is that all there is to a pig? No, there's far more to the pig than cured meat from its side and belly (aka bacon). To celebrate porcine pleasure beyond bacon, we're sharing seven recipes that take advantage of the pig's abundance of cuts.

ANYTIME HAM AND CHEESE FRITTATA

1 1/2 teaspoons dry mustard

3/4 teaspoon crushed red pepper

2 cups bread, torn into 1-inch pieces

2 cups hash brown potatoes with peppers and onions, refrigerated or frozen

1 cup cubed cheddar cheese

In a large mixing bowl, whisk eggs, milk, mustard, red pepper flakes and salt. Add bread pieces, stirring to combine set aside.

Heat oven to 400 F. In a large 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add potatoes and cook until golden and beginning to crisp. Add ham and cook, stirring often, 2-3 minutes more.

Push ham and potatoes to the side of the skillet pour egg mixture into skillet, stirring over heat. When the eggs begin to set, stir together, combining the ham, potatoes and eggs. Stir in cheese, then place skillet in oven for 10-15 minutes, until cheese is melted and eggs are set. Cut into wedges to serve. Serves 8.

Saucy pizza pockets filled with ground pork and Canadian-style bacon make great snacks. (Photo: Provided to the RGJ)

One (16.3-ounce) package refrigerated biscuits

2/3 cup grated or shredded mozzarella cheese or pizza blend cheese

16 slices pepperoni or Canadian-style bacon

Heat oven to 425 F. Place ground pork and garlic salt in large skillet over medium-high heat cook for 5 minutes, stirring occasionally, until pork is no longer pink. Stir in pizza sauce and cook, stirring, until heated through.

Spray a large baking sheet with cooking spray. Flatten each biscuit into a 4-inch circle. Spoon 1 tablespoon of meat sauce onto 1 side of the biscuit. Sprinkle with 1 tablespoon of cheese and top with 2 slices of pepperoni or Canadian bacon. Fold dough over the filling, forming a half-moon shape. Pinch edges to seal well. Place on the prepared baking sheet. Sprinkle with additional cheese, if desired. Repeat with remaining ingredients.

Bake pizza pockets for 10 minutes, or until golden brown. Makes 8 snacks.

Carnitas with green chiles are an ideal dish for pork shoulder, but any economical cut works well. (Photo: Provided to the RGJ)

CARNITAS WITH GREEN CHILES

Cook's note: This recipe is perfect for pork shoulder, but any economical cut will work well.

3 tablespoons olive oil, divided

2 1/2 pounds boneless blade pork roast, cut into bite-size pieces

1/8 teaspoon ground black pepper, divided

1 large yellow onion, cut into thin slivers

One (4-ounce) can diced green chiles, undrained

Heat oven to 350 F. Heat 2 tablespoons oil in a large, heavy, covered, ovenproof pot over high heat. Add half of the pork pieces sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot.

Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic cook for 2 minutes. Return pork to pot. Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas topped with cheddar cheese, tomato and sour cream. Serves 8-10.

Pork, sweet potato and black bean stew is finished with a bunch of Swiss chard that’s cooked until wilted but still bright green. (Photo: Provided to the RGJ)

PORK, SWEET POTATO AND BLACK BEAN STEW WITH GREENS

3 pounds boneless pork shoulder, fat trimmed, cut into 3-inch pieces

Salt and freshly ground black pepper

Sweet potatoes, peeled and cut into 1-inch cubes, enough to fill 3 cups (from about 4 1/2 sweet potatoes)

Two (14 1/2-ounce) cans fire-roasted diced tomatoes with green chiles, undrained

One (15-ounce) can black beans, rinsed and drained

2 tablespoons chili powder

1/4 cup creamy peanut butter

3 cups Swiss chard, coarsely chopped and packed (from 1 small bunch)

Season pork with salt and pepper. Place pork, sweet potatoes, onions, tomatoes, black beans, chili powder and cumin in electric slow cooker. Cover with lid and cook on low-heat setting for 7 1/2 hours.

Remove pork from slow cooker and coarsely chop. Add peanut butter to liquid in slow cooker, stirring to combine well. Stir in pork and season with salt and pepper, to taste. Add the Swiss chard to slow cooker. Cook 5-6 minutes more, until chard is tender but still bright green. Makes 6 servings.

Pork cubes are braised in beer and cider, then stirred with mole sauce made using Mexican chocolate and served over hot rice. (Photo: Provided to the RGJ)

CIDER AND BEER-BRAISED PORK WITH MOLE SAUCE

Cook's note: If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoons ground cinnamon and 3 drops almond extract all mixed together.

2 1/4 pound boneless blade pork roast, exterior fat removed and cut into 1-inch cubes

3 tablespoons canola oil or olive oil, divided

1 small onion, finely chopped

1 large jalapeño chile, seeds removed and minced

2 teaspoons coriander seed, whole

2 teaspoons smoked paprika

2 teaspoons ancho chile powder

16 ounces (2 cups) lager beer

2 cups apple cider or juice, pure pressed and pasteurized (not from concentrate)

3 limes, juiced and zested

3 ounces Mexican chocolate such as Ibarra brand, grated or very finely chopped (see Cook's note)

Pat pork cubes dry with paper towels season with salt. Heat 2 tablespoons of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2-3 minutes, or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Return all pork to Dutch oven.

Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5-7 minutes, or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.

If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Reheat mixture over medium-high heat, then stir in lime juice, lime zest and chocolate into hot mixture. Spoon rice into bowls and top with pork in mole sauce.

If not chilling, proceed to stir in lime juice, lime zest and chocolate into hot mixture. Spoon rice into bowls and top with pork in mole sauce. Serves 8, with each serving being 3/4 cup rice topped by 3/4 cup pork mole.

Indonesian-style pork roast is spooned with a sauce in which peanut butter is combined with soy sauce, ginger, sesame and five-spice pot juices. (Photo: Provided to the RGJ)

INDONESIAN-STYLE PORK ROAST

2 pounds pork loin roast, boneless

2 cloves garlic, peeled and crushed

1 tablespoon grated fresh ginger root

2 teaspoons toasted sesame oil

1 1/2 teaspoons Chinese five-spice powder

1/2 teaspoon chicken bouillon granules

Trim fat from pork. If necessary, cut pork to fit into a 3 1/2- to 4-quart slow cooker. Place onion in cooker. Add meat.

In a small bowl, combine the water, garlic, soy sauce, ginger, sesame oil, five-spice powder, bouillon granules and cayenne pepper. Pour mixture over pork.

Cover and cook on high heat setting 4-5 hours or on low heat setting 8-10 hours, or until pork is tender and the internal temperature on a digital meat thermometer reads 155-160 F.

Remove pork from slow cooker and slice. Stir peanut butter into juices in cooker until smooth. Spoon peanut butter mixture over sliced pork. Serves 6.

Still like to grill in cool weather? Try these pork chops spiked with A.1. steak sauce. (Photo: Provided to the RGJ)

A.1. 'SWEET FIRE' PORTERHOUSE PORK CHOPS

2 tablespoons vegetable oil

1 1/2 teaspoons chipotle chile pepper powder

1/2 teaspoon garlic powder

4 porterhouse (bone-in loin) pork chops, 3/4-inch thick

1/4 cup A.1. Original Steak Sauce

3 tablespoons brown sugar

Mix oil, chile powder and garlic powder rub on chops, then place chops in shallow glass dish. Refrigerate 30 minutes. Combine A.1. and brown sugar for sauce.

Heat grill to medium-high. Place chops on grill and cook 4-5 minutes per side, or until internal temperature of pork on a digital meat thermometer reads between 145 F (medium rare) and 160 F (medium). During last 2 minutes of cooking, brush chops on both sides with sauce. Remove from grill, let rest 3 minutes and serve. Serves 4.

Recipes courtesy of National Pork Board. Some recipes adapted by Food & Drink.


Other Chop cuts

Sirloin Chop
These cuts are from the hip area toward the back of the loin. They include parts of various muscle groups such as the loin and tenderloin and include a slice of hip bone. These cuts are usually tough so are used exclusively for stews, brining and braises.

Boneless Chop
The Boneless Chop is cut from the top of the loin, and is basically a rib chop without the rib bone. Since this cut has no bone, there is nothing protecting from overcooking or conducting heat within the meat for an even sear. This chop typically lacks fat and as a result, might cause the meat to be less flavorful.


Instructions

1. In a small bowl combine cranberries and bourbon. Cover let stand 1 hour (do not drain).

2. Preheat oven to 375 degrees. Lie cookie sheets with parchment set aside. In a large bowl beat butter 30 seconds. Add sugars beat until combined. Add egg and vanilla beat until combined. Add flour, oats, and baking soda beat until combined. Stir in chocolate, nuts, and cranberry mixture.

3. Shape into 1-1/2" balls. Arrange 2" apart on a prepared cookie sheet. Using your thumb, make an indent in the center of each ball. Bake 8-10 minutes or until lightly browned. Remove cookie sheet to a wire rack. Using the rounded side of a teaspoon measure, re-press indents and carefully press in edges, if necessary, to reshape cookies. Cool 2 minutes. Remove cookies to a wire rack cool completely.

4. Spoon Bourbon Ganache into the indents. Let stand until slightly firm or chill 10-15 minutes until firm. Sprinkle with salt. Makes 46 cookies.

BOURBON GANACHE: Place 1 cup semisweet chocolate pieces in a small heatproof bowl set aside. In a small saucepan bring 1 cup whipping cream to a simmer. Pour over chocolate let stand 5 minutes. Stir until smooth. Stir in 1 T. bourbon. Let stand 15 minutes to thicken slightly.


Watch the video: Mixed Bag Media: Kroger Ultimate Tailgate A1 Sweet Fire Porterhouse Pork Chops (October 2021).