Grilled Brown Sugar Pork Chops

Ingredients

* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops

Directions

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Simple Time Pork Chops

Ingredients

* 4 boneless pork chops
* 1 teaspoon seasoned salt
* 1 teaspoon garlic powder
* 1 teaspoon dried parsley
* 4 teaspoons butter, softened
* 4 teaspoons mayonnaise
* 1 cup shredded sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each pork chop.
3. Bake 35 minutes in preheated oven, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

 

Parmesan-Crusted Pork Chops

Ingredients

* 2 large eggs
* 1 cup dried Italian-style bread crumbs
* 3/4 cups freshly grated Parmesan
* 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
* Salt and freshly ground black pepper
* 6 tablespoons olive oil
* Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Grilled Brown Sugar Pork Chops

Ingredients

* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops

Directions

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

 

tortellini with prosciutto and peas in creamy sauce

1/2 lb refridgerated fresh cheese tortellini
1c frozen peas
1/4lb deli sliced prosciutto chopped
2 tbl flour
1c milk
1/2c grated parm cheese
1/2tsp black pepper

cook tortellini as directed
Stir peas in during last 2 minutes of cooking – drain.

coat large nonstick skillet with spray and heat over medium heat. Add prosciutto and cook until lightly browned (2-3 min). Remove and reserve proscuitto.

Dissolve the flour in the milk in a bowl and add to skillet. cook, stirring constantly until thickened (8-10 min). Remove from heat and stir in cheese and pepper.

Add proscuitto and tortellini and peas – toss to coat.

pepper-crusted flank steak with cucumber relish

3 tbl molassas
2tsp cracked black pepper
1/2tsp salt
1lb flank steak no visible fat
1 small carrot diced
2 large scallion finely chopped
2 tbl sugar
1tbl rice vinegar
1tbl soy sauce

preheat broiler. coat rack with non stick pan

combine molassas, pepper, and salt in bowl. Rub mixture on both sides of steak. broil steak 4 inches from heat until done (about 6 min each side for medium rare)
remove from broiler and cover loosely with foil. stand 5 min before slicing

combine cucumber, carrot, scallions, sugar, vinegar, and soy sauce in a bowl, serve on the side.

serve with cous cous

Ham and Cheese Ziti

2 1/2 cups uncooked ziti pasta (9 ounces)
1/4 cup butter or margarine
1 garlic clove, finely chopped
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2 cups shredded Colby cheese (8 ounces)
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese

1. Heat oven to 350ºF. Cook and drain pasta as directed on package.
2. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted.
3. Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Pork Piccata

 

Ingredients

* 8  thin boneless skinless pork cutlets (about 1-1/2 to 2 pounds total)
* 1/4  teaspoon salt
* 1/4  teaspoon black pepper
* 1  cup chicken broth
* 3  tablespoons capers
* 2  tablespoons lemon juice
* 1  tablespoon butter
* Mashed potatoes and peas, and lemon wedges and chopped parsley for garnish, optional

Directions

1. Season both sides of pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.

2. Heat oil in a large skillet over medium-high heat. Add pork and sauté for 2 minutes per side. Remove pork to a plate and keep warm.

3. Add broth and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Stir in the capers and lemon juice. Return the pork to the skillet and simmer gently for about 1 to 2 minutes, until pork is heated through. Whisk in the butter.

4. Serve with mashed potatoes and peas, and garnish with lemon and parsley, if desired.

Honey Pecan Pork Chops

 

This was SO good – like candy

Ingredients

* 1 1/4 pounds boneless pork loin, pounded thin
* 1/2 cup all-purpose flour for coating
* salt and pepper to taste
* 2 tablespoons butter
* 1/4 cup honey
* 1/4 cup chopped pecans

Directions

1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

Moroccan Pork Chops

 

1/2c white balsamic vinegar
1/4c raisins
2 shallots
1/4c pimento-stuffed green olives
1/4c packed brown sugar
2tbs capers

White Rice (about 1 cup uncooked)

4 boneless pork loin chops cut 1/2in thick
1/2 tsp salt
1/4tsp pepper
2tbl flour
2tbl olive oil

Microwave vinegar on high 1 min.  Add raisins, set aside to soak.

Cook white rice

Season pork with salt and pepper.  Dredge in flour, shake off excess.  Add oil to skillet, heat over med-high for 1-3 min.  Add pork and cook 2-3 min each side until golden, remove from skillet.

Chop shallots and oilves.  Reduce heat to medium.  Add shallots to skillet, cook and stir until golden.  Add raisin mixture, simmer 1 min until liquid is slightly reduced.  Stir in olives, sugar and capers.  Simmer 2 min or until sauce starts to thicken.

Add pork chops to sauce, simmer gently 3-5 min (internal temp should be 155 degrees), turning pork chops to coat well with sauce.  Remove from heat.

Serve with rice (can stir parsley into rice) – serve on top of rice with sauce.