Stuffed Pork Chops

If you're like me, pork has never been my favorite.  I remember growing up in the fifties and sixties (true confession time) during the "canned soup craze".  I'm sure every family had an assortment in their pantry ranging from cream of mushroom, beef with barley, tomato, and my personal favorite pepper pot.  The resulting finished dinner project was usually a piece of meat oozing with cream of whatever canned soup on top!  As sales declined these soup companies came up with new and innovative ways to have you buy their soups.  Enter the famous Thanksgiving green bean casserole layered with fried onion rings.  You know what I'm talking about.  I don't ever remember reading about the pilgrims gathering around the table eating green bean casserole!

So, while pork chops aren't served very often in my house,  I will admit these were pretty tasty.  The true flavors came through complemented by Fall flavors of apple, onions and mushrooms.  Try these; you may like them.

Stuffed Pork Chops

Serves 2

2 pork chops, with bone

1 Tbsp oil

1 Tbsp butter

1 garlic clove, minced

1/2 apple, peeled and diced

3 Tbsp yellow onion, diced

3 button mushrooms, diced

3 Tbsp seasoned bread crumbs

1/2 cup broth or apple juice

Preheat oven to 350 degrees.

In a small saucepan, heat the oil and butter.  Add the garlic, apple, onion, and mushrooms and saute until onion and mushrooms are slightly soft.  Add the breadcrumbs and mix well.

Cut a pocket into the meaty side of each pork chop.  Get as close to the bone as you can.  Stuff the filling into each cavity, pressing in firmly with fingers.  Salt and pepper the chops.  In an oven proof heated skillet, gently add the chops and brown on one side.  Gently (with tongs) flip them over to brown on the other side.

Add half of the apple juice (1/4 cup) to the skillet and place into the oven, covered.  After 30 minutes uncover and add the remaining apple juice.  Cook for an additional 30 minutes until done.

You could actually cut them with a fork....tender and full of flavor!  Enjoy!

"Best in the West" Rib Cookoff Outing

Traditionally since 1989, the Nugget Casino in Sparks, Nevada has held the Best in the West rib cook off.  It started with a handful of Casino properties and its customers warming ribs with sterno.  Over the years we've frequented this event and gotten our dose of pork, parking spaces allowing.  I admit there were those years when we'd drive over and circle the parking lots like a vulture hoping to find just one narrow parking space, only to give up and drive back home settling for a plan B dinner.

This year we took my parents for an outing and we also got lucky finding a parking space.  I guess the early bird does get the worm parking space.  This event now hosts approximately 500,00 people over the course of a few days serving about 100 tons of pork ribs!!  Barbecue establishments (24 this year) from all over the US compete for the best ribs.

Unfortunately, I didn't do the research because the ribs we chose didn't win anything, except, maybe, the "shortest line".  That should have been our first and only clue!  Oh well, there's always next year.  I was able to try a "new food" experience, compliments to my dad who made a beeline to the fried pickle stand.  I've never been a pickle aficionado, but the pickles got my curiosity and I'll usually try anything once, except hissing cockroaches!  I have to say I was pleasantly surprised, but it's not something I could have as a steady diet!  I don't do deep-fried very well! 

Here's some pictures of our Labor Day outing.

Grandpa savoring those deep fried pickles

One of 24 competitors

Grandma enjoying her ribs....watch out for the pig!

Two guys and a pickle!

Pork /Eggplant Lettuce Wraps

It's pretty rare when I cook with pork.  I can't pinpoint why I have a stigma about it.  But, you soon get over it after you've had a good bolognese sauce or tagliatelle with wild boar.  That's in the "pig family", right?  Occasionally I may fix a stuffed pork loin roast, but I'm not into the "baconator craze".  As a matter of fact, I don't think I've had bacon in years!  How un-American!   When a recipe calls for bacon, I usually substitute pancetta.  Oh wait, that's just Italian bacon!

While practicing to make a perfect bolognese sauce (the best I've eaten was in Costa Rica, go figure!) I had ground pork that's been in the freezer.   I also had some Japanese eggplant from the farmer's market.  Lettuce wraps it would be!  This was not a planned meal where you go to the store to buy certain ingredients.  I do things backwards.  I create meals from what I have most of the time.  It's more fun that way.  My hubby doesn't seem to mind me experimenting on him!

Pork/Eggplant Lettuce Wraps

3/4 - 1 lb. of ground pork

about 3 small - medium size Japanese eggplants, cubed

3 green onions, chopped

3/4 cup water

1/2 cup broth (I used chicken)

2 cloves garlic, minced

2 Tbsp Chinese stir fry sauce (I would have used Hoisin, but alas, I had none)

1 Tbsp honey

1 tsp sriracha hot chili  sauce

6-8 dried prunes, chopped (optional, but adds a sweetness)

1 tsp dried cilantro

In a large skillet, brown the pork.  Then add the eggplant, onions and water.  Cook on medium heat until eggplant starts to soften, stirring often.  Then add the rest of the ingredients, bring to a simmer, reduce heat and cover (not tightly).  Stir every 5 minutes, watching the liquid.  You may need to add more water or broth to keep from sticking.   Cook for about 30 minutes.  Eggplant should be a bit mushy, but the flavors are more saturated.

Have some romaine or butter lettuce leaves ready.   This recipe makes about 5-6 wraps with 2 Tbsp of filling per wrap. Garnish with sesame seeds if you wish.  I would have added chopped peanuts for a garnish but I didn't have any.

NOTE:  You could also try with ground chicken or turkey.  Might not be too bad!

Panko Pork with Apricot Blueberry Sauce

Sometimes it's just too hot to grill.  With the temperatures reaching into the triple digits this week, why not bring the party indoors, crank on the air conditioner or fans and make this panko pork.  Or you can choose to have what we had for our anniversary dinner last evening.

Earlier in the day we went to the show to see "To Rome with Love".   If you've ever been to Roma, I highly recommend it, just keep in mind it's a Woody Allen movie which, to me, means a little quirky.   As we walked out of the theater, it was as if we were walking into an oven!  A few years ago I made a rule,  "If the temp reaches 100, we must have ice cream for dinner, no cooking, no grilling, etc.  We enforced that wise rule!  (This rule does not apply to Phoenix where you'd be eating ice cream from May thru October)

The temperature from our car read 99, but since it was our anniversary we could justify that missing degree, right?  So, we proceeded to the dinner place, 31 flavors, and packaged up 3 scoops each.   Blueberry cheesecake, Mississippi mud, and Reese's peanut butter cup!  I was in heaven where I know the streets must be paved in chocolate and ice cream!

What does this have to do with panko pork?  Absolutely nothing!  But, it's a great entree if you don't feel like having ice cream!

For the sauce:

3 Tbsp apricot preserves

1 Tbsp balsamic vinegar

1/2 cup blueberries

1 Tbsp cilantro, chopped

Bring all the above to a boil, reduce heat and simmer until it thickens and reduces.  Set aside.

For the pork: 

4 thin boneless chops

salt and pepper

drizzle of  olive oil

about 1/2 cup panko bread crumbs

Prepare the moistened chops sprinkling with salt and pepper, then dip into the bread crumbs.  Lay the chops on a baking sheet, drizzle with a bit of olive oil and bake at 375 for about 20 minutes or until done.

Reheat the sauce, plate the pork and pour sauce over the pork.  Very tasty!

NOTE:  If you don't want to turn on the oven you can put the pork chops in a skillet to cook.

Texan Style Pulled Pork Tacos

Even though the weather has gotten warmer, don't put away that crock pot yet!  I usually pack it away into the deep dark corner of my pantry only to emerge again when the weather warrants some good crock pot stew or pot of beans. 

This recipe would also work well with beef or chicken or possibly turkey.  I'll make it again with different spices and guaranteed it will come out perfect every time.  The magic of crock pots!

This Texas style pulled pork was great into tacos.  I could also envision it for pulled pork mini sliders! 

Ingredients: (for 4 servings)

1/2 tsp oil

1 (2 lb) small pork shoulder roast

1/2 cup of your favorite barbecue sauce

1/4 cup apple cider vinegar

1/4 cup chicken broth

1/8 cup light brown sugar

1/2 Tbsp mustard

1 tsp Worcestershire sauce

1 tsp chili powder

1/2 large onion, chopped

1 clove garlic, chopped

1 tsp dried thyme

Assembling this is a cinch!  Just pour the oil into the crock pot, add pork, then the remaining ingredients, stir and cook on high for about 5 - 6 hours.  Remove the pork and shred the meat using two forks.  Return to the crock pot to absorb the juices for a bit and serve either with tacos, enchilada or as mini pulled pork sliders.  So easy!   You can easily double this recipe for approx. 8 servings.

Fruited Pork Tenderloin

I'm not a big fan of pork, ordinarily, so I don't know what came over me as I threw a tenderloin into my shopping cart recently.  My repertoire of pork entrees in the past was rather nonexistent.  I remember serving pork chops smothered in cream of mushroom soup with onions to my family. I figured that was a good way to disguise them!  Sometimes it would be an occasional pork roast so I could have leftovers for a chili verde which is "out of this world", delicious!

Then, I did a little research into my Czech roots and found pork to be prevalent on the table, along with dumplings and cabbage.  I better learn to love it, or at least, cook with it more often.  Some neighborhood friends invited us to their home this summer and she fixed pork tenderloin, grilling it  on the barbecue.   The tenderloin had an Italian twist, with mascarpone/pesto filling  on the inside, and it was done to perfection!  I attempted to replicate it, but was not very successful.  (I guess I should have asked for a recipe)

Vi's barbecued pork tenderloin

This fruited pork tenderloin is a culmination of different ideas "rolled" into one.  It's definitely worth the effort!

Serves 4

1 lb pork tenderloin

salt and pepper

prunes - about 10, cut up (from a package)

fresh thyme leaves, 2 Tbsp + sprigs for garnish

1 egg

2 Tbsp spicy brown or horseradish mustard

1/2 cup seasoned breadcrumbs

2 tbsp olive oil

1 cup chicken broth

2 Tbsp butter

Slice open or butterfly the pork.  Pound with a mallet to tenderize.   Salt and pepper the inside and outside.  Place the prunes in the middle along with the thyme leaves.  Roll it up and secure with string.  Beat the egg and mustard in a pie pan.  The breadcrumbs will be in another pie pan.  Heat an oven proof or roasting pan on the stove top.  Add the oil.  Dredge the pork loin in the egg mixture and coat with the breadcrumbs.  Brown in the oil, on all sides.  Add the broth and butter to the pan.  Add the extra sprigs for garnish and flavor while roasting. 

Before adding to oven

Place in a preheated (350) oven and roast for another 30-35 minutes, turning once during the process.  Remove from the oven when the internal temperature reaches at least 170 degrees.  Let it "rest" for 10 minutes and then slice.  Serve with spaetzle or dumplings and Grandma's red cabbage.

Bavarian Casserole - Schinkenknodel

Can you say Schinkenknodel? Someday I will tackle the Czech/German language, but right now I'm satisfied just to cook a little casserole with Bavarian influence. Not too long ago you would need to make your own spaetzle which is a Bavarian noodle (knodel). With all the international markets sprouting up it's nice to get the variety I never had as a child. It was always a real treat to have Grandma come over with a pot of red cabbage and sauerkraut to accompany a roast pork and dumplings! Yum. I am very fortunate to have a beautifully handwritten red cabbage recipe from Grandma that I cherish.

When I went to the International market I picked up a bag of spaetzle. I knew I would be preparing a Czech style casserole, eventually. If you've never tried spaetzle, I urge you to give it a try. It cooks very quickly like couscous or pasta and you can create different flavors to suit your style. I chose deli ham, mushrooms and onions for a base because that's what was in the refrigerator at the time. The results were surprisingly good! Great Czech comfort food and made with love and memories!

Ingredients:

1 1/2 c sliced mushrooms

1/2 c onions, chopped

1/2 tsp garlic powder or fresh can be used

1 T oil

1 c cubed deli ham (1/2 inch thick)

2 tsp spicy brown mustard

1/2 tsp caraway seeds

2 T water

1 cup chopped spinach (for health)

1/4 c heavy cream or half and half

1/2 c goat cheese or Gouda might be more authentic

8 oz dry spaetzle noodles

Preheat oven to 325 degrees. Cook spaetzle according to directions. Meanwhile in a large skillet saute onions, mushrooms with garlic in the oil. Then add the ham, mustard, caraway seeds and water and simmer for about a minute. Add the cream and spinach. Mix well. Add the spaetzle and cheese of choice while blending the flavors. Prepare a 1qt - 2 qt baking dish. (using butter or spray) Pour mixture into the casserole pan and bake for 15 - 20 minutes, covered and 5 more minutes uncovered.

Chili Verde for those Chilly Nights

Some of the best meals come from family and sometimes we take them for granted. A few years ago I hired someone to remove the wallpaper from my kitchen/breakfast nook area. I attempted to do this myself but soon found that the paper was not going to budge no matter what method I used. I called a handyman over for an estimate. He exclaimed that he could do the job and for a reasonable price , I thought. He started the removal process only to find that the wallpaper would not come off for him either! His plan B was to seal, prime and paint the area while honoring the estimated price. Wow, what a guy!

As he was working I decided to make the chili verde recipe passed down from my parents. As the aroma permeated my workers nostril's, he agreed to be my taste tester. He said it was probably some of the best chili verde he's ever had and pleaded for the recipe. Of course, I obliged and wrote it down for him. It was the least I could do after all the hard work he had done. I hope after all these years he has made this for his family.

This week has been the perfect time to cook of a batch of chili verde. It's very cold outside and I had leftover pork roast waiting to be the "star" of the day, again. Sounds pretty Martha Stewart-ish, huh? I usually don't buy much pork but I stumbled upon a small shoulder roast for under $4.00. One night we had a typical Czech meal of roast pork and dumplings and two nights later I fixed this recipe. Such a deal!

Ingredients:

About 3 cups cubed pork roast meat. You can make this from pork chops but it is better when the meat is precooked from a roast.

1 T oil

1/4 c fl;our

1 small can diced green chili

1/2 - 1 cup salsa (your favorite brand)

1/2 tsp cumin

1/2 c fresh chopped cilantro

3 cloves garlic, chopped

1 can of chicken broth (14oz)

salt and pepper to taste

Put oil in a large pan, add pork and heat while stirring in the flour to thicken. Add all the remaining ingredients and cook for at least 30 minutes. Stir often. I usually cook mine for at least hour or so. It's even better the next day. Serve with a dollop of sour cream or queso fresco and warm tortillas. Delicious!