I got my first cast iron skillet for my birthday in April. I’ve always wanted one, but never got around to buying it for myself. It sat in my cupboard for months because I was actually afraid to use it. It seemed to be so “high maintenance” but my friend Kim assured me that I was more than capable to cook with it. I finally got up the courage to use it a few months ago and made tilapia, at Kim’s suggestion. Then it sat again for many weeks until I used it to make chicken and waffles for my son’s birthday.
Finally, a light bulb went off! I remember Kim telling me that she uses her pan anytime she wants to make a nice crisp coating on whatever she is making. Over the weekend, I used it to make hash browns and today I made parmesan sage pork chops. Those pork chops are always good, but the cast iron skillet made them AMAZING!
If you don’t have a cast iron skillet, you really should get one. What it can do for your food is truly unbelievable. They are not that intimidating and they are easier to clean than I had thought. Put it on your Christmas list..you won’t regret it!
Grilled main courses used to be something that I had only on the weekends when my husband was home to cook them. I was tired of always cleaning the kitchen after using the stove or oven to prepare dinner so I decided to “man up” and learn how to grill. I will say that it was one of the best things that I ever did in my cooking adventures. Not only is there less mess in the kitchen (I think I’ve said that lots this week), but grilled meat is typically healthier since there is less oil or butter used! For those you who have never grilled…give it a try. Just once!! It could change the way you eat and cook forever!!!
Bacon Wrapped Chicken Thighs
Mustard Grilled Chicken
Grilled Chicken Wrapped in Bacon and Rosemary
Beer Can Chicken
Ranch Grilled Chicken
Grilled Chicken in Garlic and White Wine Sauce
Grilled Chicken with Tzatziki Sauce
Honey Garlic Pork Chops
Bone in BBQ Pork Chops
Pork Chops with Brown Sugar Glaze
Blackened Steak Salad
Flank Steak with Lime, Honey and Garlic
Gourmet Burger Bar
Tri Tip Steak
Filet Mignon Stuffed with Spinach and Manchego
Spicy Grilled Shrimp
Lamb Chops with Garlic and Rosemary
Turkey Breast with Garlic and Lemon
, Chicken and Poultry
, Main Courses
, Recipe List
/ Tags: Bacon
, Beef tenderloin
, Filet mignon
, Flank steak
, Lamb chops
, Pork chops
, Pork tenderloin
, Turkey Breast
Chinese Pork Chops are so easy to make. They take little time to prepare and are much healthier than any Chinese take out food! I found this recipe on Allrecipes.com. This is actually one recipe I haven’t altered since it is perfect the way it is!
Level of Difficulty: Easy
Time Required: Prep Time – 5 minutes min; Marinate time: 6 -8 hours; Cook Time – 20 minutes
Ingredients for 6 servings:
1/2 c. soy sauce
1/4 c. brown sugar
2 T. lemon juice
1 T. vegetable oil
1/2 tsp. ground ginger
1/8 tsp. garlic powder
6 boneless pork chops
Special Equipment and Other Items Needed:
Preparing Chinese Pork Chops:
1. In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork on both sides with a fork, place in a large resealable plastic bag and marinate for 6-8 hours.
2. Preheat grill for high heat.
3. Spray the grill with non stick cooking spray. Grill pork for 6-8 minutes per side, or to desired doneness, basting often with reserved portion of marinade.
Served here with steamed broccoli and zucchini medley and brown rice.
/ Tags: Pork chops
I serve pork about as much as I serve chicken. You know…it IS the “other” white meat! It can be prepared in such a way that it is very healthy and delicious so everyone in the family is happy! Stuffed pork chops are always a good way to mix things up. They aren’t as difficult to make as you might think, so you really should give it a try! I found this on the Taste of Home website. Having a well stocked pantry made it very easy to pull this recipe together at the last minute!
Level of Difficulty: Moderate
Time Required: Prep Time – 20 min; Cook Time – 40 min.
4 T. chopped celery leaves
2 T. chopped onion
4 T. butter, divided
1 1/2 c. dry bread crumbs
1 1/3 c. chicken broth, divided
2 T. minced fresh parsley or 1 tsp. dried parsley flakes
1 tsp. salt
1 tsp. paprika
1 tsp. sage
1/2 tsp. pepper
1/2 tsp. thyme
4 pork loin chops (1 1/4 in. thick)
Preparing Stuffed Pork Chops:
Preheat oven to 350.
In a skillet, saute celery leaves and onion in 1 T. of butter until soft. Remove from heat. Stir in breadcrumbs, 1/3 cup broth and seasonings. Mix well. Cut a pocket in each pork chop by slicing from the fat side. Spoon about 1/3 cup stuffing into each pocket. Secure with string or toothpicks.
Melt remaining butter in a skillet. Brown the chops on both sides. Place in a greased baking dish. Pour remaining broth over the chops. Cover and bake for about 40 minutes or until juices run clear. Remove string or toothpicks before serving.
Make sure you don’t make the slit too far too to the other side or overstuff.
Served here with Oven Roasted Red Potatoes and Steamed Broccoli
/ Tags: Pork chops