Barbeque Ribs

Barbeque Ribs

3 ½ to 4 ½ lb pork back ribs
6 garlic cloves, pressed
1 ½ teaspoons lemon pepper seasoning
3 cups tomato juice

Barbeque Sauce:
2 teaspoons vegetable oil
¼ cup chopped yellow onion
1 ½ cups ketchup
3 Tablespoons Worcestershire sauce
2 Tablespoons apple cider vinegar
½ cup raw pure honey
2 Tablespoons barbeque seasoning (McCormick’s is reasonably priced and found Safeway & Fred Meyer)
1 teaspoon Dijon mustard
(Yields 2 1/3 cups)

Preheat oven to 400 degrees (bake; not convection)

For ribs: cut each slab into thirds. Place in a large, deep, roasting pan. Press garlic over meaty sides of ribs. Sprinkle with lemon pepper. Carefully pour tomato juice around ribs; cover with tin foil. Bake 1 hour. Carefully remove ribs and discard tomato juice.

For sauce: Heat oil in medium saucepan over medium heat. Add onion and cook for 2 minutes. Stir in remaining ingredients and return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes.

Prepare grill for cooking at medium temperature. Place ribs, meaty side up, on lightly greased grid of grill. Brush with half of barbeque sauce. Cover, grill 5 minutes. Turn ribs and cover with remaining sauce. Continue grilling, covered, 5 minutes.

Yield: 4 servings

Grilled Pork Cutlets with Lemon-Garlic Sauce

Grilled Pork Cutlets with Lemon-Garlic Sauce
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1/4 cup extra-virgin olive oil
2 teaspons paprika
1 teaspoon sugar
1/4 teaspoon red pepper flakes
6 garlic cloves, SLICED thin
3 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
salt and pepper
8 thin-cut boneless pork cutlets (about 1 1/2 pounds)

Directions:
1. Combine oil, paprika, sugar, pepper flakes, and garlic in bowl and microwave until bubbling, about 1 minute.

Reserve 2 tablespoons garlic oil, then whisk lemon juice and parsley into remaining oil mixture and season with salt and pepper.

2. Pat cutlets dry with paper towels and season with salt and pepper.
Rub cutlets all over with reserved garlic oil.

Grill pork over hot fire until lightly charred on first side, about 2 minutes.
Flip cutlets and grill until just cooked through, about 1 minute longer.
Transfer to platter, tent with foil, and let rest 5 minutes.
Drizzle with sauce. SERVE!

Peach-Glazed Grilled Pork Chops

Peach-Glazed Grilled Pork Chops
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1 cup peach preserves
1/4 cup red wine vinegar
1/2 teaspoon minced fresh thyme
1/8 teaspoon cayenne pepper
1 (16 ounce) bag frozen sliced peaches
1 teaspoon Dijon mustard
4 Bone-in rib or center cut pork chops (8-10 ounces each) 3/4 to 1 in. thick sides slit
Salt and Pepper

Directions:
1. Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup (about 3 minutes)

Take out 1/4 cup glaze mixture

Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened (about 10 minutes)

Take off heat and stir in mustard. COVER and keep warm!

2. Pat pork dry with paper towels and season with salt and pepper.
Grill over hot fire until well browned and meat registers 145 degrees (about 6minutes per side)

Brush with reserved 1/4 cup glaze mixture and cook 1 minute longer.
Transfer to plate and let rest 5 minutes.

Pour sliced peach mixture over chops- SERVE!

Pork Chops with Harvest Stuffing

Pork Chops with Harvest Stuffing
By: Doris Christopher

8 boneless pork loin chops, ¾-inch thick (about 6oz each)
1 cup celery, chopped
¾ cup onion, chopped
¼ cup fresh parsley, snipped or 1 Tablespoon dry parsley
1 package (16oz) corn bread stuffing mix
2 cups water
1 cup dried cranberries
¼ cup butter, melted
1 teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon vegetable oil, divided

Preheat oven to 350 degrees. Trim excess fat from chops. For each chop, insert tip of knife in center of one long side and cut a small pocket.

Chop celery and onion; place in bowl. Add parsley along with stuffing mix, water, cranberries, and butter; mix lightly using spatula.

Using medium scoop, place one rounded scoop stuffing in each pocket of chop. Close pockets with wooden picks places crisscross over openings. Spoon remaining stuffing into 9x13 baking dish.

Heat skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to baking pan. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with foil and bake 40 minutes. Carefully remove foil. Continue baking, uncovered 15 minutes. Remove picks and serve.

Serves 8

Cider-Braised Pork Chops with Apples

Cider-Braised Pork Chops with Apples

High in Protein

1 teaspoon dried oregano
½ teaspoon five-spice (seasoning)
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

4 boneless center-cut pork loin chops (about 1lb), trimmed of visible fat
4 teaspoons canola oil
½ yellow onion, thinly sliced
1/3 cup apple cider (liquid; find in the juice isle at the supermarket)
2 Tablespoons red wine vinegar
1 Fufi apple, peeled, cored, sliced, and cut into 8 wedges
1 cup chicken broth
¼ cup heavy whipping cream

To make the spice rub, in a small bowl, stir together the oregano, five-spice powder, paprika, salt and pepper.

Coat the pork chops evenly on both sides with the spice mixture. Set the meat on a plate at room temperature for 10 minutes.

In a large, deep, nonstick frying pan over medium-high heat warm 2 teaspoons of the canola oil. Add the onion and sauté until lightly browned, about 4-5 minutes. Transfer the onion to a plate and cover to keep warm.

Add the remaining 2 teaspoons canola oil to the pan and return it to a medium-high heat. Add the pork chops and sear until lightly browned on each side, about 4 minutes per side (don’t turn more than once so that it will brown and sear properly- it may be tempting as you hear it sizzle, but all is good!). Total of 8 minutes cooking time on the pork. Transfer pork chops to the same plate the onions are resting on.

Return the pan to medium heat and pour in the cider and vinegar (stand back as this will steam quickly and the vinegar will heat). Using a wooden spoon, scrape up all the browned bits from the pan bottom. Heat for about 1 minute. Return the pork chops and onions to the pan and place the apple wedges on top of the meat. Pour in the chicken broth, cover, keep heat at medium, and simmer for about 10 minutes.

Transfer the pork chops, apples and onions to the serving plates. Pour the whipping cream into the pan, raise the heat to high, and boil for about 5 minutes, stirring frequently. Remove from heat and let stand for about 1 minute to thicken. Pour the sauce over the pork chops and serve at once.

*Great with garlic mashed potatoes and peas*

*”Oh, my goodness good! This method keeps the pork tender and moist (which I always find hard to do with pork). Wonderful subtle flavor, and the pairing of apples with pork is a classic.”

Pork chops over rice

Pork chops over rice
By: Heather Bassett

6 pork chops
5 cups hot, cooked rice
1 (10oz) can of onion soup
1 cup sour cream
3 Tablespoons olive oil
1 can cream of mushroom soup

Brown pork chops in oil. Season with salt and pepper. Place rice in the bottom of a 9x13 glass casserole dish. Arrange pork chops on top. Combine mushroom soup, onion soup, and sour cream in a medium size bowl. Blend well. Pour sauce over pork chops. Cover with tin foil and bake at 350 degrees (not convection) for 1 hour. Uncover and cook 15 minutes to brown.

6 servings