How To make Glazed Pork Chops(Scorpio)
**For the MARINADE: 1/4 cup honey
1/4 cup white wine
3/4 teaspoon ground black pepper
2 tablespoons low-sodium soy sauce
**For the PORK CHOPS: 24 ounces pork loin chops (extra lean) -- butterflied
(4 ounces per serving) Nonstick cooking spray **For the Honey-Dijon sauce: 1 1/2 cups fat-free chicken broth -- low salt
1/2 cup Dijon-style mustard
1/2 cup honey
2 tablespoons shallots -- minced
1 tablespoon paprika
1 tablespoon cornstarch
1/4 cup white wine
In a shallow dish, pie plate or plastic sealable bag, combine all the marinade ingredients. Add the pork chops and marinate at least 1 hour.
Preheat the oven to 350 degrees. Remove the pork chops from the marinade and reserve the marinade. Spray a nonstick skillet with nonstick cooking spray and place it over medium heat. Add the marinated pork chops and brown on all sides. Place the browned chops in a baking dish and pour in the reserved marinade. Bake for 25 to 35 minutes or until the chops are cooked thoroughly. Remove from the oven and glaze each pork chop with 1/2 cup of the Honey-Dijon sauce. To make the sauce: In a medium saucepan, combine the chicken stock, Dijon-style mustard, honey, shallots and paprika. Bring to a boil, then reduce the heat and simmer 15 minutes. In a small bowl, dissolve the cornstarch in the white wine. Add to the sauce to thicken, then simmer another 5 minutes. Makes 6 servings.
- Recipe from "Skinny Sauces & Marinades," by Erica Levy Klein (Surrey Books Inc., $12.95).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates: 30.8% CFF; 350 cals, 12.2 g fat. Reduce the fat by buying extra lean pork.
How To make Glazed Pork Chops(Scorpio)'s Videos
Transform Any Pork Shoulder Into A Mind-Blowing Glazed Ham—OVERNIGHT!
You will never have to eat a dry, salty ham again. This overnight pork-shoulder ham we created is ridiculously easy to make and better than any grocery store ham could ever be.
A fantastic recipe using 1 kilo of pork chop and 1 jar. You will thank me!
A fantastic recipe using 1 kilo of pork chop and 1 jar. You will thank me!
Ingredients:
pork chop - 1 kg (2.2 lb)
salt - 12 g (0.42 oz)
black pepper - 5 g (0.18 oz)
herbs of Provence - 5 g (0.18 oz)
for the sauce:
oil - 100 ml (3.4 fl oz)
sweet paprika - 5 g (0.18 oz)
garlic powder - 5 g (0.18 oz)
for the filling:
bacon - 120 g (4.23 oz)
onion 150 g (5.3 oz)
cabbage - 300 g (10.6 oz)
salt - 5 g (0.18 oz)
black pepper - 5 g (0.18 oz)
oil - 10 ml (0.34 fl oz)
Tray size 20 x 32 cm (8 in x 12.6 in)
IN THE OVEN 180 °C (356 °F)/45 minutes
for potatoes:
potatoes - 500 g (17.64 oz)
bacon - 120 g (4.23 oz)
onion - 120 g (4.23 oz)
for the sauce:
salt - 5 g (0.18 oz)
black pepper - 5 g (0.18 oz)
oil - 10 ml (0.34 fl oz)
sweet paprika - 5 g (0.18 oz)
Tray size 18 X 22 cm (7 x 8.66 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
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Double Chop Pork Tomahawk 101 | Chef Eric Recipe
Growing up, pork chops were a staple at the dinner table. I looked forward to them every week. Since then, I have found that the only thing better than a perfectly cooked pork chop is a perfectly cooked double pork chop! A sauce would be fine but completely unnecessary. The addition of the long bone elevates both the flavor and excitement of this simple and elegant dish!
Enjoy!
Chef E
Double Chop Pork Tomahawk 101
1 Each Cheshire Pork Tomahawk Loin Rack (Yields 5 to 6 Double Chops)
1 Tablespoon Lane’s BBQ Scorpion Rub
Method:
1. Stabilize your grill at 400 - 425°F. Create a 2-zone cooking area by using your ash tool to bank all of the coals to one side. This creates a direct side over the coals and a semi-indirect side over the gap.
2. Cut the rack into 2 bone sections and season all sides of each cut loin, as well as the ribs, with the Lane’s BBQ Scorpion Rub.
3. Place the 2-bone chop fat cap side down over the direct side of the grill. Close the dome and roast for 5 minutes. Open the dome and turn the chop on its side for 5 minutes, then do the same for the other side.
4. Once the fat cap and 2 sides of the chop have been seared, place the chop on the indirect portion of the grill so that the chop is resting on the bottom side that has not been seared yet. Close the dome and allow the chop to cook for 5 minutes, then turn (don’t flip) so that the other side of the chop is facing the direct portion of the grill and is able to cook evenly.
5. Roast the chop evenly until it reaches an internal temp of 140°F then transfer it to a cutting board and rest for 10 minutes.
6. Slice the loin off the bone and slice it into ¼ inch thick slices all the way down the loin. Season the ribs where it was attached to the loin and place back on the indirect side for a bit more time and heat (This is the chef’s treat). Enjoy!
Link to Purchase the Pork Loin Rack
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Lomo Al Trapo | Chef Eric Recipe
If you’re looking for that WOW factor with beef tenderloin, look no further than the Colombian-inspired Lomo Al Trapo. The thick salt crust and red wine-saturated towel protect and gently cook the beef as it roasts directly on the raging coals. It’s primal, it’s fun, it’s delicious. Enjoy!
Chef E
Lomo Al Trapo
2-4 Pounds Center Cut Beef Tenderloin (Trimmed)
1½-2 Pounds Kosher Salt
1 Cup Lane’s BBQ Scorpion Rub
½ Bottle Red Wine
1 Large Cotton Kitchen towel
Butcher’s Twine
Method:
1. Remove the Divide and Conquer system and set aside. Build a very hot bed of coals (looking for a temp of 500F+). Do not overfill your firebox as this will stifle your air flow and slow the process. The lid and draft door should be open for the entire cook.
2. Marinate the towel and 4 strings of butcher’s twine in the red wine for 30 minutes.
3. Ring the towel out a so that it is saturated and just dripping a bit.
4. Lay the towel out and pour the salt on top. After the layer of salt has been laid down, top it with a layer of Scorpion Rub.
5. Lay your trimmed tenderloin directly on top of the seasoning. If the tapering tail piece is still on, fold it under the end of the tenderloin to match the thickness of the rest of the meat so that it will cook more evenly.
6. Tightly wrap the tenderloin in the salt-covered towel so that the entire tenderloin is covered in salt and cloth. Fold the ends of the towel over and tie the roast every 4”.
7. Place the wrapped tenderloin directly on the coals and cook for 10 minutes, then flip and cook unagitated for another 10 minutes. Look for an internal temp of 125F to 130F.
8. Pull the Lomo Al Trapo off and allow it to rest for 10 minutes, then carefully cut the strings and unwrap/discard the charred towel.
9. Using the back of a chef’s knife to crack the salt crust and discard the salt cast. Slice the beef into individual portions to share. This is the perfect dish for a chimichurri!
Where to Buy:
Lane’s BBQ Scorpion Rub -
#kamadojoe #lomoaltrapo #mothersdayrecipes
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Garlic Pork by Eve & Val in San Fernando, Trinidad & Tobago | In De Kitchen
Val prepares his Garlic Pork for the Christmas Season. The City of San Fernando is the industrial capital of Trinidad & Tobago.
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#GarlicPork #TriniChristmas #TriniPork
Pan Roast Iberico Pork Shoulder with Apple & Thyme Compote
Get up and close to behind the scene of our kitchen preparation for our signature dish “Pan Roasted Iberico Pork Shoulder”