Smoked Pork Chops

September 23, 2014 by

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I think this is my new favorite BBQ recipe.  We tried smoked pork chops awhile back from a good butcher and ever since we’ve wanted to try making them.  While it does take some time, most of it is hands off and easy.  By brining the chops overnight they’ll stay very moist, even after cooking for over 3 1/2 hours.  You could skip the rub part but it adds great flavor.  I make my own BBQ seasoning and I’m sharing that with you today.  I found myself reaching for the same blend of spices when making BBQ so I finally started mixing up a bigger batch of it and keep a jar on hand.
You could make these even a few days ahead of time, then throw on the grill or even in a skillet when ready to serve.  They are smoky and sweet and the perfect thing for the trickle of summer left!
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Smoked Pork Chops

6 pork chops (You could really use any kind, just bone in and 3/4 to 1 inch thick)
Apple wood for smoking

Brine:
8 cups water
1 cup brown sugar
1/2 cup kosher salt
6 cloves garlic, crushed
2 bay leaves
1 T black peppercorns

Rub:
1 cup brown sugar
1/4 cup Smoky BBQ Seasoning*

Make the brine: In a medium pot, heat 4 cups of the water with the sugar and salt to a simmer to dissolve the sugar.  Remove from the heat and add the garlic, bay, and peppercorns, along with 4 cups ice water.  Make sure it is cold before adding the pork chops.  (I use a plastic container from a restaurant supply store for brining, but even a bowl will work.  Preferably taller, not too shallow, since you want to submerge the chops.)
Use a plate to weigh down the pork chops to completely submerge them.  Cover and put in the fridge to brine overnight.
In the morning, remove the chops from the brine and lightly rinse with cold water to remove excess salt.  Blot dry with paper towels and place the chops on a wire rack over a baking sheet.  Place in the fridge for at least a few hours to dry.  This develops the pellicle, that tacky outer feeling that allows the smoke to adhere better.
Mix together the rub ingredients and rub on both sides of the chops.  30 minutes before you are ready to smoke soak the wood in water.
Hot smoke for 3 1/2 to 4 hours, or until internal temperature is 160 degrees.

*Smoky BBQ Seasoning
1/4 cup smoked paprika
2 T brown sugar, optional
2 T garlic
2 T toasted onion powder
2 T kosher salt
2 tsp black pepper
1 tsp chili powder (add more for a spicier seasoning)

Filed Under: Grilling / Smoking, Pork

Honey Glazed Pork Riblets

July 24, 2014 by

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I realized that while my hubby loves to BBQ, it really involves him building a fire, and me prepping everything to go on said fire.  So this weekend I thought I’d make something a bit easy for “him” and baked some ribs in the oven (to be finished on the grill of course).  I wanted to try something different besides the normal bbq sauce laden ribs, and honey just sounded like a good idea.  A few spices of course to balance the sweetness.  You can finish them in the oven, but on the grill will give you a better crisp char.  The honey caramelizes quickly so it only takes a few minutes if your grill is hot.  Don’t be afraid to adjust the spices according to your families preference.  The sauce was just enough, if you’d like extra sauce double the glaze recipe.

HONEY GLAZED PORK RIBLETS

2-3 lbs Pork Riblets (or ribs would work as well)

Glaze:
1/2 cup honey
2 T brown sugar
3 T lemon juice
2 tsp worcestershire
2 tsp smoked paprika
1/2 tsp chili powder (more or less depending how spicy you like)
1 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper

Line a large cookie sheet with foil, spray with nonstick spray.  Put ribs in a single layer on tray.
Whisk all glaze ingredients together until combined well.  Set aside half of the glaze for later.
Brush both sides of the ribs with glaze.  Bake at 350 degrees for 1 hour or until meat is well done and tender.
Let cool briefly, then finish on a grill, brushing with remaining glaze.
(Or turn oven up to 400 degrees, brush with remaining glaze, and cook for about 15 minutes, turning once.)

Filed Under: Grilling / Smoking, Pork

Smoked Pulled Pork

September 26, 2013 by

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I know it’s fall now, but we’re still trying to get in as much grilling and smoking as we can before it gets too cold. 🙂
I had some pork butt left over from making sausages and we decided to try smoking it.  It was so easy, and delicious!
The leftovers got put to good use, in some baked beans, and I can think of lots of other things this would be great in as well.
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SMOKED PULLED PORK
5 lbs boneless pork butt
Pineapple juice (or apple would work too)
BBQ Sauce, for serving

RUB:
1/2 cup brown sugar
1/4 cup paprika
1 T Coleman’s mustard
2 T kosher salt
1 T black pepper
2 T garlic powder
2 T onion powder
1 T chili powder

Inject pineapple juice into pork.  Every time you inject, only pull the needle out halfway, then push it in another direction and inject again.  So at each injection site you should actually inject 2 or 3 times.
Combine the rub ingredients in a bowl, and liberally rub on all sides of the pork.
Hot smoke for at least 3 to 4 hours.   Place in a pan and cover with a lid or foil and bake at 300 degrees for 3 more hours, or until pork falls apart easily.  The point is to cook it long enough to break down the connective tissue so it will just fall apart.

We served it tossed with some barbecue sauce on buns, topped with coleslaw.

VARIATION: I used the leftovers to make baked beans, I made my recipe, found here, except I replaced the bacon and ham with pork.

 

Filed Under: Freezer, Pork

Cabbage Rolls

September 17, 2013 by

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You might think this is a typo and be searching for the tomato sauce in the ingredients… but you won’t find it.  These are a more traditional cabbage roll, and I have to say I really prefer them this way.  Tomato sauce tends to make the cabbage a little slimy in my opinion too.
Think of them like tasty meatballs wrapped in cabbage leaves.
And of course bacon doesn’t hurt too. 😉

CABBAGE ROLLS
1 large or 2 smaller cabbage heads
1/4 cup cider vinegar
kosher salt
1/2 lb bacon
1 1/2 cups chicken stock

For Filling:
1 lb ground beef
1 lb ground pork
1 large white onion, chopped
2 eggs
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp mustard
1 tsp caraway seeds
1/2 tsp ground celery seed
1/4 cup chopped fresh parsley
1/4 cup breadcrumbs

Bring a large pot of water to a boil with the salt and cider vinegar.  Add the cabbage and boil for 15-25 minutes until leaves are tender.  After 5-8 minutes I use tongs to peel away outer leaves as soon as they will easily peel back with ripping so the inner leaves will soften better.  Remove from water as soon as tender.
Meanwhile, mix together all the filling ingredients.
Line a 9 by 13 inch pan with cabbage leaves and set aside.
Using one or two cabbage leaves (depending on size), place a scoop of filling (I usually do about 1/4 to 1/2 cup of filling per roll, but you can make them smaller or bigger) in the middle and fold bottom up, then sides, then roll the rest of the way to enclose.  Place on tray and repeat until done.
Cook bacon until crisp, reserving drippings.  Chop bacon and set aside.
In hot drippings, sear the cabbage rolls on both sides then place in lined pan.
When done searing them all, add chicken stock and stir to deglaze the pan.  (Basically, you just want to get up all the yummy bits in the bottom of the pan. 🙂 )
Pour sauce over cabbage rolls and sprinkle with reserved bacon.
Top with more cabbage leaves or foil and bake at 375 degrees for about 45 minutes to 1 hour, depending on size of rolls.

Filed Under: Beef, German, Pork

Smoked Ham (or Heaven)

March 26, 2013 by

smoked ham

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I know not everyone owns a smoker, so I have to say I’m sorry.
I’m sorry for showing you these pictures.
I’m sorry if you start to drool on your computer desk or laptop.
I’m sorry if your stomach starts grumbling.
Sorry.

I have made my glazed ham for many, many years.  I still think it’s a great recipe.  But then I got the idea to try smoking a ham.  Goodbye glazed ham.
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This ham was so unbelievably moist and flavorful, I almost didn’t believe it.
While I used a pre-cured ham that probably has been “smoked”, the “smoked” flavor that comes from a package is nothing, I repeat, NOTHING compared to what this is.  Since we’re using a pre-cooked ham, you don’t have to worry so much about curing it and all that’s involved in that.  We’re just heating it up, and infusing some amazing flavor while at it!
You can use either an uncut ham or spiral sliced.  I used an uncut here.
If you can only find a “ready to cook” ham, that’s fine, just be sure you get the temperature up to 160 before it’s done.
If you want more of a BBQ flavored ham, just rub with a spice rub like this one on it with some mustard and brush with BBQ sauce the last half hour.
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SMOKED HAM
Ham (I would keep it around 6-10 lbs, and you want a bone-in spiral sliced or unsliced, ready to heat ham)
Rub, I used 1 cup brown sugar
Glaze, I used this one 
1/4 cup honey

If using a spiral sliced ham, just brush with glaze and press brown sugar into ham.
If using an uncut ham, trim fat to under 1/4″ and brush with glaze, then press brown sugar into ham.
Mix the honey with 1/4 cup of the glaze and set aside.
Place in smoker for 2 1/2 to 3 hours, brushing with the honey glaze the last half hour.  If desired, you can brush with apple cider or juice every 1/2 hour to hour as well.
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PS In the smoker pictures you’ll see some homemade canadian bacon smoking, which I did at the same time.  I promise to share the recipe soon!

Filed Under: Grilling / Smoking, Holiday Recipes, Pork

White Bean and Ham Soup

October 30, 2012 by

 

I am especially grateful for our mellow weather here in the Pacific Northwest with everything happening on the east coast right now.  We may get a lot of rain, but around here that’s really just “liquid sunshine”. 🙂

I feel very fortunate not to have to worry much about natural disasters happening here.   And really, all the rain just gives me more reasons to make soup. 🙂
I am a huge fan of soups because:
1. They’re delicious (or should be)
2. They’re easy to make (usually)
3. They are economical (at least the ones I make)
4. They make the house smell good while simmer. 🙂
5. I can make them ahead of time and we eat on time!

This one fits in… all those categories, and not to mention is a complete meal, no need for side dishes… well, maybe some baking powder biscuits… or cheddar drop biscuits… or whole wheat flax biscuits if you’re feeling fancy . 🙂
Leftovers rewarm well, but may be thicker so just add more water or chicken broth.
I used some leftover ham in ours, but you could use a ham steak, or even turkey ham if you really wanted.  I buy smoked ham hocks at my favorite local butcher, Butcher Boys , and I actually only use half since theirs has so much meat on them still.  Sometimes I don’t even add any ham to the soup and just use what is on the hock.  They are great about cutting them in half for me, and I keep some wrapped in butcher paper in the freezer at all times!

WHITE BEAN AND HAM SOUP
drizzle olive oil
1 lb ham, diced
1 white onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
4 garlic cloves, minced
4 cups chicken broth
6 cups water
1 smoked ham hock
1 pound dried navy beans, soaked overnight*
1 T minced fresh thyme, or 1 tsp dried
1/2 tsp pepper
3 T red wine vinegar

Heat oil in a pot over medium heat.
Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.
Add garlic and cook briefly until fragrant.
Add broth, water, ham hock, and beans.
Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.
Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.

 *If you don’t have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.

Recipe slightly adapted from Cook’s Country

Filed Under: Pork, Soups / Stews

Pork and Spinach with Orange Vineagrette

October 3, 2012 by


I have a thing about citrus.  A kind of obsession I suppose.  While lime and lemon are my main addiction, orange will do in some cases, like for this recipe.
Spinach really benefits from the brightness of the orange in the vineagrette and while it goes wonderful with the pork, I love this using baked or grilled or even just sauteed chicken breasts as well.

PORK AND SPINACH WITH ORANGE VINEAGRETTE
4 T olive oil, divided
salt and pepper
2 lbs pork tenderloin or pork loin roast
1/4 cup orange juice
2 T Dijon mustard
1 T honey
1 garlic clove
about 2 lbs fresh spinach

Heat 1 T of the oil in an oven safe skillet over medium heat.  Season pork with salt and pepper and sear on all sides.  Place in skillet in oven and bake at 400 degrees for about 20-30 minutes, or until reaches 145 degrees.  (If using pork loin roast instead of tenderloin it may take just a little longer)
If you don’t have an oven safe skillet, just transfer pork to a baking pan, or skip searing step all together and just bake.
While pork is baking, make vinaigrette   Combine the orange juice, mustard, honey, garlic, and 2 T of the oil in a blender.  Season with salt and pepper, and process until smooth.  Set aside.
When pork is done remove from oven and tent with foil to rest before slicing.
Heat remaining 1 T oil in a skillet over medium high heat.
Cut thick stems off spinach and wash and dry.
Add to hot pan and toss frequently to wilt.  Drain off any liquid and season with salt and pepper.  Slice pork and serve with spinach and pour vinaigrette over both or serve on the side.

Recipe source: Everyday Food

Filed Under: Pork, Salad / Dressings

Pork Schnitzel and Easy Gravy

September 18, 2012 by

Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes.  I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit.  This is a favorite of ours, and it’s super easy and inexpensive to make.   I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze.  I use that for pork loin roasts and also anytime I need pork chops.  Just slice into desired thickness.  It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want.  (This is easier when partially frozen as well.)
While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it.   It’s a recipe my Mom made all the time when I was a kid.
Serve with popovers, mashed potatoes, or spaetzle and some veggies.

PORK SCHNITZEL
1 lb pork loin roast (or boneless pork loin chops)
Oil for cooking (about 1/2 inch deep)
1 1/2 cups bread crumbs

Batter:
1 cup milk
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper

Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading.  Place on tray to rest a couple minutes.
In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
When hot cook pork without crowding the pan.  Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
You can place this in the oven on warm if desired.

EASY GRAVY
2 cups cold water
1/4 cup flour
1/2 cup instant powdered milk
1 tsp chicken base (or another desired base- I like Penzey’s the best)
salt and pepper to taste

Combine everything in a pan and whisk over medium heat until combined and thickened.  If needed, add more water to make desired consistency.

 

 

Filed Under: German, Pork, Sauces / Condiments

Lime Marinated Pork Tenderloin

August 4, 2012 by


When I say this was delicious, I mean, seriously.. it was de. lic. ious.
I have a thing for citrus.  And when it can make dishes taste this yummy, who can blame me?  The lime makes the pork incredibly tender, and when paired with my roasted pineapple salsa it’s perfection.

LIME MARINATED PORK TENDERLOIN
1/2 cup lime juice (from about 4 limes)
4 garlic cloves, crushed
1 tsp salt
zest of 2 limes
2 T olive oil
1 1/2 lbs pork tenderloin

Combine everything but the pork in a bowl, whisk to combine.
Add pork and turn to coat.  (I like to cut the tenderloin in 2 or 3 pieces, depending on the size so that it will fit more easily in a pan later.)   Marinate in the refrigerator for about an hour.

Heat a grill pan over medium high heat and brush with oil.  (Or grill outdoors if desired).  Remove pork tenderloin from marinade and sear on all sides.
Transfer to a baking pan and bake at 400 degrees for about 20-30 minutes, or until reaches 145 degrees.  Rest for a few minutes, then slice.
Serve with Roasted Pineapple Salsa and rice.

Filed Under: Pork

Mozzarella Stuffed Meatballs with Tomato Cream Sauce

June 5, 2012 by

I always have a stash of meatballs in my freezer for quick dinners, but every now and again I’ll make these for something a little more special.
This is one of my hubby’s favorite meals, and on the top of my list as well.  I love that it’s so simple to make, but feels like a special dinner.
Especially if you serve it with fresh baguettes.
One warning though, if you don’t get these to the table and serve dinner promptly… well, there won’t be any for dinner. : )
Between my hubby and 5 year old, these can be polished off in a flash.

MOZZARELLA STUFFED MEATBALLS
WITH TOMATO CREAM SAUCE
For the Meatballs:
3 T olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 slices firm bread, cut in small cubes
1/2 cup milk
1 lb ground beef
1 lb ground pork
1 egg
1/4 cup grated Parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
2 T Italian seasoning
8 oz mozzarella cheese, cut into 24 cubes

For the Sauce:
3 garlic cloves, crushed
28 oz can crushed tomatoes
2 tsp thyme
2 tsp oregano
1 tsp sugar
salt and pepper, to taste
1 cup milk or cream

To serve:
1 lb spaghetti, cooked al dente
1/4 cup chopped fresh basil

Heat 1 T olive oil in a saute pan over medium high heat.  Add onion and garlic, saute until softened, then put on a plate to cool.
Place the bread cubes in a bowl and pour the milk over.  Let soak.
Combine the beef, pork, egg, Parmesan, salt, pepper, and Italian seasoning in a large bowl.
Squeeze excess milk from bread and add to meat mixture along with cooled onions.
Use your hands to gently combine everything.  Divide mixture into 24 balls (I find it easiest to divide bowl contents in quarters, then each quarter into 6).

Wrap each meatball around a cube of mozzarella, incasing completely.
Place on a cookie sheet and repeat until done.
Heat the  remaining 2 T olive oil in a large skillet (I find a large electric skillet makes this go quite faster.)
Working in batches, sear the meatballs on all sides, don’t cook all the way through, just brown the outside.
Then return to the cookie sheet and bake at 350 degrees for 15 minutes or until cooked through.

While meatballs are baking, cook the noodles and make the sauce.
In same skillet used to sear meatballs, saute garlic.
Add crushed tomatoes, thyme, oregano, and sugar.
Let simmer for a few minutes, add salt and pepper to taste.
Stir in cream or milk, then add noodles and toss with sauce, then add meatballs and top with basil.

Recipe adapted from Tyler Florence

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Filed Under: Beef, Pasta, Pork, Sauces / Condiments