Two-fer: An OK Entree but Delish Side

There's not a whole lot I have to say about tonight's dinner. There was nothing incredibly wrong with it, but there was also nothing to make me really jump up and down. Maybe it's just too overshadowed by the greatness of today's earlier post, Sweet & Sour Chicken which was amazing. While the side was delicious and will definitely be making an appearance back in my kitchen, the pork left a little to be desired. The flavor was decent, and it was great having it thrown in the slow cooker in the morning and being able to do something special to go next to it, but just wasn't something I'd rave about. I also seemed to have a problem with uneven cooking. I don't completely understand this coming from the slow cooker, but there were parts of the chops that were so incredibly juicy and tender while others weren't tough but a little dryer. It wasn't hard to chew and the meat did completely fall off the bone to the point where I had difficulty getting the chops out of the cooking liquid, but the texture was definitely different at some spots versus others. While I enjoyed it, I really don't think I'll be going back to this recipe considering all the other recipes that are out there in the world just waiting for me to dive in to.

Slow Cooker Smothered Pork Chops
I found this on Imperfect Happiness's Website but they gave credit to Cook's Illustrated The Best Slow & East Cookbook

4 oz (about 4 slices) bacon, cut into 1/4 in. pieces

3 medium onions, halved and sliced thin
4 tsp. light brown sugar
3 medium garlic cloves, minced or pressed
1 Tbsp. minced fresh thyme, or 1 tsp. dry
Salt (use sparingly due to salt content of bacon and soy sauce)

3 cups low-sodium chicken broth

1/4 cup soy sauce
2 Tbsp. Minute tapioca
2 bay leaves             
6 bone-in blade-cut pork chops, about 3/4 in. thick
Ground Black pepper
1 Tbsp. cider vinegar
1 Tbsp. fresh parsley (didn't use)

1. Cook the bacon in a 12 in. nonstick skillet over medium heat until crisp, about 8 min. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet, and refrigerate until serving time.

2. Pour off all but 2 Tbsp. of the bacon fat left in the skillet and place over medium-high heat until simmering. Add the onions, 1 tsp. of the brown sugar, garlic, thyme, and 1/4 tsp. salt to the skillet and cook, stirring often, until the onions are soft and caramelized, 10-15 min. Stir in 1 cup of the chicken broth, scraping up any browned bits from the bottom of the pan.

3. Transfer the mixture to the slow cooker and stir in the remaining 2 cups broth, remaining Tbsp brown sugar, soy sauce, tapioca, and bay leaves until evenly combined. Season pork chops with salt and pepper and nestle them in the slow cooker. Cover and cook, either on low or high, until the meat is tender, 7-8 hours on low or 4-5 hours on high.

4. Transfer the pork chops to a serving platter with a large spoon, tent with foil and let rest for 20 min. Let the cooking liquid settle for 5 min, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the vinegar, and season with salt and pepper to taste. (Remember, go easy on the salt before tasting it.) Reheat the bacon in the microwave on high power until heated through and crisp, about 30 seconds. Pour 1 cup of the sauce over the chops, sprinkle with the crisp bacon and parsley, and serve, passing the remaining sauce separately. (I kept all of the sauce separate and just poured on chops as desired by each person.)

The next recipe, I feel, was the star of the show. So simple, but definitely hit the spot for me. Unfortunately, I didn't think of the fact that I was offering the recipe for this also, so the picture really shows you how I felt about it. There are no words to describe this. I'll let the empty dish speak for itself.

                                                        Easy Baked Sweet Potatoes

From http://www.food.com/ submitted by The Range Rover

2 (15 oz) cans sweet potatoes, with juice (in 1/2 in. chunks) (I drained and left the size they were.)
1/2 cup brown sugar, firmly packed
1/4 cup margarine, melted
1/2 tsp. cinnamon, (oops, forgot this)

1. Layer potatoes, brown sugar, and margarine in a casserole dish.

2. Sprinkle with cinnamon. (OOPS!)

3. Bake, uncovered, at 375F for 30 min. (I tossed them a few times during baking to make sure they were getting coated well with the sticky yummy goodness.)

ENJOY!

Impromptu Cooking, Taking Advantage of Sales: Pork Chops with Apples and Onions

This is an example of one of my impromptu recipes. I was grocery shopping and there was a great sale on bone-in pork chops that I just HAD to buy. Usually, when I head off to the grocery store, I have my list in hand compiled of all the ingredients I need for my predetermined recipes that week. But when I came across these great looking chops, a protein I don't often work with, I figured I'd find some way to work it in. So, I searched around the web for recipes involving bone-in pork chops that I had the ingredients on hand for and this is the one I decided on.

I can't complain about the way it turned out, all considering. The pork chops were surprisingly tender and juicy, something my husband tells me both my mother and I have trouble with. The flavor imparted by the apples and onions to the chops was good but I wasn't a big fan of actually eating the apple-onion mixture itself. I added some radiatore pasta and peas to complete the meal.

Pork Chops with Apples and Onions
From www.marthastewart.com - Orig. published in Martha Stewart Living Dec 2009

6 bone-in pork chops (loin or shoulder), cut 3/4" thick
Salt and Pepper
1 Tbsp. olive oil or vegetable oil
2 Tbsp. unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 c.)
1 c. beer, white wine, cider, or chicken broth (I used broth because it's what I had.)

1. Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. (I seasoned the first side, placed them in the pot, and then seasoned the second.) Heat a 14" cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. (I don't have a cast-iron skillet and my chops were HUGE so I used the Rachael Ray Oval Pasta Pot and still needed to work in batches.) Lay in the pork chops in a single layer and don't move them for a few minutes to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.

2. Swirl the butter into the pan. Add the onions and apples. Saute until onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.

3. Cook until the pork is tender, about 15 more minutes, depending on the size of the chops, turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Enjoy!

So Much to Share!

It's been a few days since I posted and I have SO many things to talk about!! First off, I need to talk about my Tuesday this week. I'm part of a group of friends and family that have formed our own "Breakfast Club". In a somewhat nearby town (Lancaster, PA) there is a smorgasbord style restaurant called Shady Maple. One of the marketing strategies there is that, if it's your birthday, you eat free with another paying adult. What better reason to get together with friends while enjoying good food and each others company. Given that this is a food blog, it wouldn't be right for me to blog about my week of food without talking about Shady Maple. If you ever get the chance to go, I highly recommend it! We prefer to go for breakfast because we all agree it is the best meal served there. Made to order pancakes of your choice... anything from bananas to chocolate chips to walnuts to blueberries to M&Ms to coconut and any combo you'd like and/or omelets made to order. Then, there are several buffet lines filled with meats, potatoes of all kinds, fruit, fresh baked desserts from the heart of Amish country, and so much more. It really is not only good food but a great time just going to prove what I believe; Good Food with Great Company is such a wonderful and important combination that should be enjoyed at all costs!

That being said, there is so much to be said for a very easy meal that's quick and delicious and something you can pull out from your sleeve on a busy week night. It gets you in and out of the kitchen quickly so you can have more time to enjoy with your loved ones around the table. Tonight, we had a very simple, juicy cheeseburger! I ran to the store before coming home from my son's daycare and picked up burger on sale and hamburger buns. Now, when I talk simple, I mean simple! All I added to the meat was 1 palmful (about 1 Tbsp) of Garlic & Onion Montreal Steak seasoning for each pound of meat. From there, I whipped out my trusty kitchen scale and made 6 oz patties. (Don't forget, if you make them thinner in the center than around the outside, it will help to make a more even patty when cooked.) My grocery store had 3 lb packs of ground beef on sale so I made extras and froze them on a cookie tray lined with wax paper. When they are frozen, I will put them in a freezer bag and have patties ready for me whenever I want. Bonus! Then, I sauteed the patties for tonight on med high until cooked through. I'm not really sure how long this was, maybe about 4 or 5 minutes on each side. If you are having trouble telling when they are done, a cooking thermometer comes in hand. Last resort, cut into the center of one to see if the pink is gone. I try not to go this route though because all your juices will run out resulting in a dry burger. Also, when forming the patties, try not to overmix them or they may get tough and let them come to room temperature before cooking so you don't shock the meat. Add a slice of cheese on top and cover the pan either with a lid or aluminum foil with the heat on low and you have a ball of cheesy goodness! As for sides for tonight's dinner, that was another quick fix too. I took the leftover chive roasted potatoes from my roast beef rollover meal and sauteed them in a little olive oil with extra salt. A little steamed broccoli and tonight's dinner came together so simply! Tonight really was an example of using things twice. I not only used up the leftover potatoes but also prepped hamburger patties for another night! Such a productive supper!!

I also want to share with you the meal we had for supper Monday night! Once again, look at the grocery stores sales, I bought boneless thick cut pork chops. From there I pulled one of the recipes in my "To Try" file. The lucky winner was Ranch Pork Chops which I found from http://tastyplanner.com/ submitted by a chef named Sonja. I thought it was delicious and VERY EASY but my husband urged me next time to cook it a little less so they would be a little more tender. I served them with cooked pasta tossed with melted butter and grated Parmesan cheese (salt & pepper to taste, of course) and steamed vegetables. Oh, and I also made Green Giants green bean casserole. (The one from the freezer section.) It's getting close to Thanksgiving and I was way too impatient to not give in to the craving. The pork recipe follows and I hope you enjoy it and all the rest of the tips I've given you! Happy cooking!

Ranch Pork Chops
http://tastyplanner.com/
Cook: 20 min     Serves: 4

1 Tbsp. oil
4 boneless pork chops, 3/4" thick
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 soup canful milk (I accidentally used a whole can and it was still very good)
1 pkg (1 oz or 3 Tbsp) ranch salad dressing mix

Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min or until done. Sprinkle with paprika.