Boursin Pork Chops

  

I don’t make pork chops all that often and I’m not entirely sure why, because every time I do, I’m always struck by how simple they are to make, how they take so little time, and are always delicious. This is another one of those recipes that is so easy anyone can do it, it’s on the table in 30 minutes or less, and one could argue that it is good enough for company.Boursin Pork Chops

 4 boneless pork chops, 1” thick

½ t. garlic powder

Kosher salt

Freshly ground black pepper

1 T. olive oil

1 T. butter

2 large Melissa’s shallots, chopped

¾ c. chicken broth

1 5.2-oz. pkg. Boursin Fine Herbs & Garlic cheese, softened

1-2 T. chopped fresh parsley

 If you have the time, remove pork chops from the refrigerator 15 to 20 minutes prior to beginning the recipe.

 Pat chops dry with a paper towel, and season both sides with the garlic powder, salt, and pepper.

Heat a 12-inch skillet over medium-high heat. Add olive oil and butter and get it good and hot without burning. Cook the pork chops for 5 minutes per side or until golden; remove to a warm plate. 

To the skillet, add the shallots and sauté for about 3-5 minutes or until softened and lightly browned. Add more oil to the pan, if needed.

Add the chicken broth and the Boursin to the skillet. Stir until smooth and creamy. Simmer for 4-5 minutes, and then stir in the chopped parsley.

 Add the pork chops (and any plate juices) back in and simmer for another 3-5 minutes or until the sauce has thickened a bit more and the pork chops are cooked through (145°F. minimum). Adjust seasoning if necessary.

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Portobello Cream Sauce

 

I love mushrooms, all kinds. I particularly love portobello mushrooms because of their meaty texture and taste, not to mention versatility. If you have never made one of those bad boys on the grill, that’s a “must do” this summer. I was looking to do something different with them, so decided to slice a couple super thin and turn them into a sauce for pasta. It was decadent! I truly think this sauce would be excellent over steak, chicken, and pork chops as well. You simply cannot go wrong with this, and it takes no time to put it together. Easy and company worthy, how often does that happen?Portobello Cream Sauce

  1 T. butter

1 T. extra virgin olive oil

6 oz. portobello mushrooms, thinly sliced

½ t. Montreal Steak Seasoning

1 t. Dijon mustard

1 c. heavy cream

Salt and freshly ground black pepper, to taste

Parsley flakes, or freshly chopped chives, to garnish

 Melt butter in a 10” skillet over medium heat. Add olive oil and raise the heat to high, getting the pan quite hot. Add mushrooms all at once, and let them cook for a minute without stirring. You want to get a nice sear on them. After a minute (or two) reduce heat, add steak seasoning, and sauté mushrooms until slightly softened, about 5 minutes. Stir in Dijon and heavy cream, and cook until sauce has thickened.

Remove from heat and stir in salt and pepper. Serve immediately over steaks, chops, or chicken, or toss as I did, with pasta.

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Air Fryer Breaded Pork Chops

 

As I’ve mentioned before, I’m a bit of a novice when it comes to the air fryer, but I’m learning fast, and am really enjoying it. It honestly does make meal prep easy, and I have recently found that it is one of the best ways to cook a pork chop in order to keep it juicy.

This recipe is super simple. I whipped up the breading, coated the chops, and stored them in the fridge until I was ready to make dinner. Super simple, and super good.

 Air Fryer Breaded Pork Chops

Adapted from myairfryerkitchen.com

 1 c. Italian breadcrumbs

1 T. cornstarch

1 t. garlic powder

½ t. freshly ground black pepper

½ t. onion powder

½ t. dried parsley

½ t. thyme

¼ t. smoked paprika

1 T. seasoned salt

5 T. extra virgin olive oil

4 boneless pork chops

 Place dry ingredients (bread crumbs, cornstarch, salt & pepper, paprika, onion powder, parsley, seasoning salt and thyme) into a mini food processor and process until blended. Add 1 T. olive oil and mix until a sandy texture is created.

Rub each pork chop with remaining olive oil, and then coat with breading mixture.

 Preheat the air fryer for 3 minutes to 400°F. (For easy cleanup use silicone or paper liners; in this case, I used both).

Put the pork chops into the air fryer for 7 minutes, then flip them over, and cook for another 7 minutes until the internal temperature of the pork chops reaches 145°F.

 Take the pork chops out of the air fryer and let them cool on a cooling rack. (This will prevent the bottom coating of the pork chops from getting soggy as they cool.)

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Slow Cooker Brown Sugar Sesame Pork

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The other day a number of us were talking about slow cookers. Yes, that is but one example of some of the exciting conversations that I have had with people during the lock-down. I was surprised by how many of them had admitted to only using their slow cookers in the winter. Why? I asked them. It’s the summer when you don’t want to heat up the house. Sure, slow cooker fare tends to be a bit heartier and more filling, so perhaps more appropriate for winter consumption, but when we have hot days,  the slow cooker is my salvation.

This is a recipe that is super easy to put together, and very delicious. It is intensely flavorful with the sesame oil, seasonings, and soy sauce. It’s excellent when cut into slices and served on a bed of white rice alongside some roasted vegetables. If you prefer it for lighter fare, shred it and use it to fill tacos, or mound it on a sandwich bun. If the latter, I can attest that it is really delicious when topped with a pile of fresh bean sprouts and extra scallions.

Slow Cooker Brown Sugar Sesame Pork

Adapted from themagicalslowcooker.com

1 4-lb. pork tenderloin

½ c. reduced sodium soy sauce

½ c. brown sugar

2 T. sesame oil

2 T. white vinegar

¾ t. ground ginger

2 garlic cloves, minced

2 T. toasted sesame seeds

2 lg. Melissa’s shallots, diced

2 scallions, chopped, for garnish

Extra sesame seeds, for garnish

Stir together, in a medium bowl, soy sauce, brown sugar, sesame oil, vinegar, ginger, garlic, sesame seed and

shallots.

Place pork tenderloin into the slow cooker. Cover with sauce, and cook for 5-6 hours on low.

Pork Chops with Leeks in Mustard Sauce

I always consider pork, particularly when accompanied by apples or leeks (or both) to be a fall dish, but with a lot of leeks hanging out in my fridge, I thought today just might be a good day to give this combination another try. I had long been interested in a recipe that I saw on Epicurious, adapting it to make it my own. This recipe is a bit of work, but not as much as it would appear. I did my prep work early in the day, and this all went together during the seventh inning of the ball game, when things were tense, and my attention was divided. They still turned out wonderfully flavorful and delicious!

Pork Chops with Leeks in Mustard Sauce

Adapted from epicurious.com

2 1½”-thick pork chops

RUB:

1 teaspoon coarse kosher salt

1 teaspoon chopped fresh thyme

1 teaspoon finely chopped fresh rosemary

½ teaspoon freshly ground Melissa’s lemon pepper

2 bacon slices, coarsely chopped

Olive oil (optional)

2 cups thinly sliced Melissa’s leeks (white and pale green parts only; about 2 large)

2 garlic cloves, minced

¼ cup brandy

1 cup low-salt chicken broth

2 teaspoons finely chopped fresh sage

2 tablespoons Dijon mustard

1/3 cup heavy cream

Pat chops dry with paper towels. Mix rub ingredients together in a small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to a plate; keep warm.

Pour off all but 2 tablespoons drippings from skillet (or add olive oil to make 2 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until liquid reduces by half, about 3 minutes. Whisk in mustard and heavy cream. Season with salt and pepper. Spoon over chops.

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Looking for something simpler? Try these Pork Chops au Poivre.

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Cuban Pork

I think we all tell ourselves with the coming of the New Year that we are finally going to get organized. We have good intentions, and that organization generally lasts little more than a couple of weeks. During my process of organization, I told myself that, at long last, I was going to clean out the big freezer. I really do need to use up a lot of things that I bought last year, so one morning as I was rummaging through I found a pork tenderloin. 

I was tired of doing the same old same old, recipe wise, with pork tenderloin, so started rummaging around on the Internet and found this recipe for Cuban Pork. It called for a 3-pound pork shoulder that I didn't have, but I did have a 1-pound tenderloin, so adapted the recipe to fit. The house smelled fantastic the whole time it was cooking, so much so that I could hardly wait to dig in. But, patience is a virtue when using the Crockpot, because the longer you wait, the more tender this delicious meat will become. 

This meat was so tender and so flavorful that I had a hard time stopping myself from eating it all. It would be excellent on a sandwich, but I chose to serve it as a main dish alongside a portion of cilantro rice (you can find the recipe here), and side of blanched broccoli. It was a fabulous, satisfying meal, and so ridiculously easy.

Cuban Pork

Adapted from bellyfull.net

2 tablespoons extra virgin olive oil

¼ cup orange juice

¼ cup lime juice

¾  teaspoon salt

½  teaspoon cumin

½  teaspoon dried oregano

Pinch of crushed red pepper flakes

Freshly ground black pepper

2 cloves garlic, peeled and smashed

1 small sweet onion, sliced thin

1 bay leaf

1 1-pound pork tenderloin

In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.

Make slits in the pork with a pairing knife and liberally coat pork with the oil mixture.

Place meat in the slow cooker; top with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.

Cover and cook on low for 6-8 hours.

Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks. Return to juices in Crockpot to warm through. Serve with Cilantro Rice and spoon sauce over the top.

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Pork Chops with Guinness and Onion Gravy

A couple of weeks ago I was in the mood for a piece of cake. Don't ask me why, I probably only crave cake a couple of times a year, but the craving was strong, and I just had to have it. When I make cake, I generally make my favorite chocolate cake, the rich and delicious Chocolate Stout Cake, with equally rich and delicious chocolate frosting.

I had all of the ingredients on hand, including a large can of Guinness (don't ask me why). The problem was that the cake only called for half of the can and not being a beer drinker, I had no clue what to do with the rest. I cannot abide waste in any form, so started hunting around for recipes, and fell upon this one for pork chops in Guinness gravy. I knew this was fated because I had thawed pork chops the night before.

It's a recipe that I had cut out of a Bon Appetit magazine from 1989 (!!) and am only just getting around to trying (and am kicking myself for not trying it sooner). These are tender and delicious, and the gravy is incredible over a side of mashed potatoes. I only made two chops, but halved the sauce so as to have plenty.

Pork Chops with Guinness and Onion Gravy

8 1-inch thick pork chops
Salt and freshly ground black pepper
All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 large garlic cloves, minced
1 cup Guinness stout

1 cup chicken stock
1 tablespoon coarse-grained mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons balsamic vinegar

Season pork with salt and pepper. Dredge in flour, shake off excess. Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat. Add pork in batches and brown well, about 6 minutes per side. Transfer pork to plate. Set aside.

Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once.

 Uncover and cook 4 more minutes, stirring occasionally. Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits. Return pork to skillet.

 Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.

Turn pork over and cook until very tender, about 25 more minutes. Transfer pork and onions to platter using slotted spoon. Deglaze pan juices. Boil juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork. Garnish with parsley and serve.

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Texas Pulled Pork

I love a good, hot sandwich: slices of ham with melted cheese, slices of beef topped with seasoned gravy, or pulled pork smothered with barbecue sauce. This hearty sandwich can do double duty for lunch or dinner, at least that's what I'm telling myself this busy, fractured week, and employs the use of what is becoming my favorite appliance, the Crockpot.

This recipe, from allrecipes.com, with a few tweaks by me makes the perfect pulled pork sandwich, I think. I like mine smoky so added liquid smoke, and stirred in a bit more BBQ sauce than called for because I like mine extra juicy. Had I not used every last drop that I had on hand, I would have served more on the side. This and yesterday's hot potato salad made for a yummy fireside meal.

Texas Pulled Pork

Slightly adapted from Allrecipes

1 teaspoon vegetable oil

1 (4 pound) pork shoulder roast

1-1/2 cups barbecue sauce

2/3 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon Liquid Smoke

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. In a separate bowl, stir together the brown sugar, yellow mustard, Worcestershire sauce, Liquid Smoke, chili powder, onion, garlic, and thyme. Pour mixture over pork. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

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