Pork Chops with Peach Pan Sauce

Peaches are in full swing right now.  They're sweet, juicy and (finally!) the free stone variety in in season. That means I am experimenting with all sorts of peachy combinations. Since I love to pair sweet and savory, this combo was a no-brain er.  I figured if apples and pork go so well together, peaches would have to be a suitable substitution.  And I was right!

Here's what you'll need:
1 TBSP butter
1 TBSP olive oil
1 sprig fresh rosemary
4 pork loin chops
salt and pepper
1 peach, diced
1 TBSP sugar
1 TBSP flour
1/2 c chicken broth

Preheat oven to 375.

Combine the peaches with the sugar and flour in a small bowl.  Set aside.

Melt the butter with the oil in a large, oven-safe skillet over med-high heat.  Add the rosemary.

Sprinkle the pork chops with salt and pepper on both sides.

Add the pork chops to the skillet.

When they release from the pan (2-3 minutes), turn over.

Transfer the skillet to the hot oven.  Bake until the juices run clear, about 12 minutes.  Remove from the oven.  Remove the rosemary sprig and discard.

Remove the pork chops from the skillet.  Add the chicken stock and bring to a boil over medium heat. Add the peach mixture, stirring well.

Return to a boil; them simmer until the sauce is reduced by half, about 5 minutes.  Pour the sauce over the chop and serve.

Enjoy!

Carnitas Redo: Quesadillas al Pastor

I made carnitas the other day and, oddly, had some left over.  I didn't want to have the exact same meal again, so I decided quesadillas would be a great way to reshape that dinner.  It was fast. It was easy.  It was delicious!

Here's what you'll need:
8 taco-sized flour tortillas
about 2 cups shredded carnitas, or roast pork
2 cups shredded Swiss cheese (mine was smoked)
1 c diced pineapple (I used fresh)

Divide meat among 4 of the tortillas.

Top with the pineapple.

Sprinkle cheese evenly over the top.

Transfer to a preheated griddle.  Top with remaining 4 tortillas.

Cook 2-3 minutes over medium heat, until the tortilla begins to brown.  Turn.

Cook another 3-4 minutes, until browned and the cheese is melted.

Cut into wedges.  Serve with sour cream and salsa.

Enjoy!

Carnitas

Carnitas is pork that has been marinated in chiles and then braised in the broth for many hours.  The taste is rich and smoky, and the meat's fork-tender.  It's delicious served with warmed tortillas or over a bed of rice.
For all you food purists out there, this is not the authentic recipe, this is my version.

Here's what you'll need:

3-4 dried Guajillo peppers
boiling water or chicken stock
The juice of 1 lemon
1 tsp salt
1 lb pork loin or chops, cut into 1 inch chunks
1-2 Tbsp vegetable oil
flour tortillas, salsa or Mojo and sour cream, for serving

Guajillo chiles are smoky and not too spicy.  They give a ton of flavor without burning up your taste buds.  I bought this big bag at Walmart.  You can also get it at international grocery stores.

Break the stem off the peppers and put them in a bowl, breaking them to fit.

Add enough boiling water or broth to completely cover the peppers (about 2 cups).  Cover with plastic wrap and allow to cool to room temperature.

When cool, pour the softened peppers and their liquid into a blender.  Pulse until smooth.

Add the lemon juice and salt, then pulse until well-blended.

Put the pork cubes into a shallow dish and pour the pepper mix over it, stirring to coal it all.

Cover and refrigerate 2-8 hours.

Get a cast iron skillet or dutch oven screaming hot.

Add the oil.  When it just begins to smoke, add the pork cubes, turning to sear all sides.  Cover.  Place the skillet in a 350* oven.  Bake until the pork easily breaks apart with a fork.

Serve with warm flour tortillas (or rice), salsa or mojo and sour cream.

Enjoy!

Pork Loin with Apples and Pistachios

We're having a snow emergency here in the Northeast, so it seemed liked the perfect day to try some new recipes.  I was digging around in my freezer looking for a beef roast when I came across  a pork loin fillet. Nothing goes better with pork than apples, and so this recipe was born.

Here's what you'll need:
2 1/2-3 pound pork loin fillet (you can also use a pork loin roast and fillet it open)
salt and pepper
1 apple, peeled and chopped (I used golden delicious because it's what I had.  I think Granny Smith would      be better.)
1/2 c dried cranberries
3 TBSP smoked blue cheese
1/4 c chopped pistachios

Heat oven to 325.

Combine apple, cranberries, blue cheese and pistachios in a bowl; set aside.

Place pork fillet on a piece of waxed paper or plastic warp.  Sprinkle liberally with salt and pepper on both sides.

Cover with another piece of plastic wrap, making sure it overhangs by several inches all around.  Use the flat side of a meat mallet to pound the fillet to a uniform 1/2-inch  thickness.

Remove top piece of plastic; spread the apple mixture in an even layer over the pork.

Cut a section of butcher twine that's roughly 2 arm's lengths.

Carefully roll the pork into a log.  Place one end of the twine under the meat.  Pull the meat tight, and make a knot.

Continue wrapping and tying, making a knot every inch or so, until the roll is completely trussed.  Place the meat log in a baking dish.  Put any of the filling that fell out on top of the roll.

Drizzle with olive oil.

Bake, uncovered & without adding and liquid,  at 325 for 1 1/4 - 1 1/2 hours.  Remove from the oven and tent with foil.  Allow to rest for 10-15 minutes.  This will allow the juices to redistribute, making moister meat.

Using kitchen shears (or clean scissors) to cut through the butcher twine.  Make sure you remove it all.

Cut the meat into 1 1/2-inch thick slices for serving.

Enjoy!

Seared Pork Chops and Apples with Roasted Potatoes

I was watching TV today and one of the shows was featuring meals you could make out of stuff you already had in your pantry.  It was so brutally cold outside and I didn't really feel like going out to the store, so this idea inspired me.  Digging through my freezer I found pork chops.  In the fridge there was some oranges, apples and fresh thyme.  The pantry has one sweet potato and one russet potato.  "This is going to be interesting", I thought.  Pork and apples go together.  Apples and sweet potatoes are a no-brainer.  So, here's what I came up with.

Here's what you'll need
2 TBSP olive oil, divided
1 tsp butter
1 russet potato
1 sweet potato
1/4 tsp garlic powder
salt and pepper
6 sprigs fresh thyme, divided
2 pork chops
1/4 c orange juice
2 apples, thinly sliced

Preheat oven to 450.
Cut each potato into wedges.  Place in baking dish.

Drizzle with 1 TBSP olive oil, stirring to coat well.  Sprinkle with salt and pepper.  Sprinkle with thyme leaves from 3 sprigs.

Bake at 450 for 35-45 minutes, until the potatoes are tender, stirring once.

While potatoes bake, heat 1 TBSP olive oil and 1 tsp butter in heavy skillet over med-high heat.

When it's really hot, add the pork chops and sear 1-2 mins.  Turn and sear the other side.  Reduce heat to med-low.

 Add the orange juice and remaining 3 sprigs of thyme.  Cook until the pork is done, 5-7 minutes.

Remove the meat from the pan, increase heat to medium and add the apples.  Cook until the apples are semi-tender, and the sauce has reduced.

Return the pork to the skillet to heat and coat with the sauce.  Serve with the potatoes.  Serves 2.

Enjoy!

Caribbean Ham Glaze

Ham is a holiday staple.  I've eaten it for so many years, in so many ways, that we actually took a break from having ham for a few Christmases. But the kids began to clamor for more "traditional" holiday fare. So I gave in this year. And when I did, there was no question which glaze I would use.  My sister, Jami, first made this for me several years ago.  I love the fruitiness, and like that it's not overly sweet.

Here's what you'll need:
1/3 c fresh orange juice
1 TBSP whole cloves
1/2 c light brown sugar
2 TBSP rum (I used pineapple)
3 tsp corn starch
1 8-oz can crushed pineapple (UN drained)
1 15-oz can mandarin oranges (drained)

Preheat oven to 325.  Use a sharp knife to cut a criss-cross pattern an inch deep into the top of a 5-6 pound ham (I used boneless).  Set aside.

Combine orange juice and cloves in a small saucepan.  Bring to a boil.  Reduce heat and simmer 5 minutes. Strain out the cloves; return the juice to the pot.  Add the brown sugar and stir to dissolve.

Combine the rum and cornstarch in a small bowl.  Stir into the mixture in the pot.  Bring to a boil.  Cook 1 minute.  Remove from heat and stir in the fruit.  Spoon over the ham.

Bake at 325 for 15 minutes per pound, or as directed on wrapper.

Enjoy!