Simple Marinade for Pork Chops
1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder
Mix all ingredients together. Add 4-6 pork chops (I usually place the
marinade and meat together in a ziploc bag, then put the bag into a
bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill
and enjoy!
Lisa's Cookbook
Monday, June 25, 2012
Tuesday, May 29, 2012
Honey Mustard Pork Chops
Smoky Honey Mustard Pork Chops
4 4-6 oz. pork loin or sirloin chops
Kosher salt and pepper
Liquid Smoke
3 Tbsp. Dijon or whole grain mustard
1 1/2 Tbsp. honey
2 cloves minced garlic
Sprinkle pork chops with Kosher salt and freshly ground
pepper. Give them a liberal dousing of liquid smoke (you can usually
find this either near the seasonings or the BBQ sauce/condiments in the
grocery store). Set aside.
Heat oven broiler to high or preheat grill. Combine honey,
garlic, and mustard. Place pork chops on broiler pan/grill and cook for
4-5 minutes. Turn and cook another 4-5 minutes. You want the internal
temperature to be at least 165 (that’s a little pink inside), but you
also don’t want to overcook them because they’ll become tough. So you
may need to adjust your cooking times a little, bearing in mind that
they have two minutes to cook after the initial 8-10 minutes.
Baste with honey mustard mixture and cook an additional
minute. Turn and baste other side; cook for one additional minute.
Remove from heat and allow to stand a few minutes to seal in the
juices.
Asian BBQ Chicken
Asian BBQ Chicken
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions
*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions
*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.
Tuesday, May 8, 2012
Korean BBQ Beef
Korean BBQ Beef
1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. sesame oil
Combine wine or pear juice, soy sauce, brown sugar, garlic, chili
sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at
room temperature for 1 hour or up to 8 hours in the refrigerator.
Preheat the grill. While the grill is heating, thread the steak pieces
onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes
per side, being careful not to let the meat get too cooked. Serve
immediately; serves 4-6.
Chicken Cordon Blue
Crock Pot Chicken Cordon Blue
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix
together the cream of chicken soup and milk in a small bowl. Pour
enough of the soup into a slow cooker to cover the bottom. Layer
chicken breasts over the sauce. Cover with slices of ham and then Swiss
cheese. Pour the remaining soup over the layers, stirring a little to
distribute between layers. Sprinkle the stuffing on top, and drizzle
butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to
3 hours on High.
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Carribean Pork Chops
Pork Chops with Caribbean Rub and Mango Salsa
Ingredients
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
3/4 tsp sugar
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/8 tsp ground red pepper
4 (6 oz) bone-in center cut pork chops (about 1/2 in thick)
1/2 cup diced peeled mango
1/2 cup diced plum tomato
1/2 cup chopped cilantro
1 tablespoon red wine vinegar
2 tsp extra virgin olive oil
Directions
1. Combine first 7 ingredients in a small bowl. Rub pork chops with spice mixture.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. (Or heat an outdoor bbq grill and lightly brush grates with vegetable oil) Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink.)
3. Combine mango, tomato, cilantro, red wine vinegar, and olive oil in a small bowl; toss gently. Serve salsa over pork.
Ingredients
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
3/4 tsp sugar
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/8 tsp ground red pepper
4 (6 oz) bone-in center cut pork chops (about 1/2 in thick)
1/2 cup diced peeled mango
1/2 cup diced plum tomato
1/2 cup chopped cilantro
1 tablespoon red wine vinegar
2 tsp extra virgin olive oil
Directions
1. Combine first 7 ingredients in a small bowl. Rub pork chops with spice mixture.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. (Or heat an outdoor bbq grill and lightly brush grates with vegetable oil) Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink.)
3. Combine mango, tomato, cilantro, red wine vinegar, and olive oil in a small bowl; toss gently. Serve salsa over pork.
Ranch Pork Chops
Slow Cooker Creamy Ranch Pork Chops and Potatoes
Ingredients:
4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans fat-free cream of chicken soup*
2 packages dry Ranch dressing mix*
1 cup milk
Dried parsley to sprinkle on top (optional)
Directions:
Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.
Ingredients:
4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans fat-free cream of chicken soup*
2 packages dry Ranch dressing mix*
1 cup milk
Dried parsley to sprinkle on top (optional)
Directions:
Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.
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