I am generally not a fan of breaded anything, but these were awesome and very simple. I brined the pork chops for a couple of hours before cooking, which really does make all the difference IMO, no matter what the cooking method (I’ve started doing it with chicken breast too, and get great results). This is from this month’s Cooking Light, and we had it with mashed potatoes and brussels sprouts – we both loved it.
It seems like only yesterday that we went to London and Brussels, but it has been three years! Time really flies. To celebrate, we had a weekend of food we enjoyed there, from pubs around here with lovely Belgian and English beers on tap, to mussels and frites, baked beans (Shawn loves a full English breakfast 🙂 ), and finally meat pies. I won’t lie, I actually got the idea to make them to go with Shawn’s awesome beans when I picked up our Harry Potter cookbook and saw, “Molly Weasley’s meat pies.” How could I resist that? Coupled with the fact that Shawn had been wanting to make them for a while made it a no-brainer to give them a shot. We made two hand pies, a traditional beef and onion British pie, and a Tourtiere, which is a French-Canadian pork meat pie. We preferred the beef, but the pork was good too and with some adjustment (more gravy – it was a bit dry) would be excellent. These were a lot of fun, and if you make hand pies, you will have plenty to freeze for later!
This was another grilled pork chop recipe (and we have yet to tire of grilled pork chops!) that we liked a lot. Very easy for a weeknight dinner. There were no bone-in chops at the store, but the thick boneless were actually fine. I did do a quick brine of these before the herb rub/grilling. The pesto was from our basil, and we grilled some of our squash as a side. This came from Serious Eats.
We’ve had so much success with brined chops that I’ve been looking through a few other brines to try them out. This was good, but too sweet for me. If you like sweet with a nice hint of spice, you would probably really enjoy this. I mean, I didn’t leave anything on the plate. 😉 We had this with our squash tossed with some of our dill and chives, and some corn we picked up. Will be corn season in Virginia soon!! 🙂
The more we try different recipes, the more I think pork chops are pretty much my favorite thing on the grill. And this was probably my favorite recipe to date. The only thing I’d change is to add more garlic and sage to the rub next time…and it is still great as is! Otherwise…awesome! We served this with some grilled squash and cucumber and black eyed pea salad.
So this was great. Probably we’re just enamored with any good pork chop recipes right now, but this is seriously worth a go. I like how adjustable it is. I actually think the “sauce/vinagrette” would be even better over fish, so I’ll use it again for that. We served this with steamed broccoli and tomato and black bean quinoa.
This wasn’t a bad crock pot recipe, and is worth trying again. It originally came from Skinnytaste, and needed some extra seasoning. But through no fault of the recipe, I managed to grab the wrong kind of roast by accident. So it was a lot saucier/more watery than originally intended. If I hadn’t been so lazy, I probably would have bothered to thicken the sauce, but it was fine as is. Definitely has potential with more seasoning – I think some veggies in with the roast would be great as well. We served this with steamed asparagus.
So I hesitate to call this a recipe, but really, it’s delish. And you could make your own salsa verde and then it’s a LITTLE more recipe-like. 😉 Regardless, it’s awesome, jars or homemade or whatever. I would say this just became a favorite for both of us.
This was an awesome weeknight meal! I happened to have a jar of Trader Joe’s salsa verde on hand (my favorite jarred salsa!), so this was a done deal. The pork we had in the freezer was a loin roast, so a bit of a pain to butterfly (largely because I’m not that good at it), but worth the trouble. Very simple and really, really tasty. We had this with some simple steamed green beans tossed with the Penzeys Ruth Ann’s mix – we’re addicted to this one on *everything.* The combo was great. The pork recipe came from Chow and I didn’t do anything differently. I might double the mustard next time, just because we love mustard, but really it’s not necessary.
This was another good CL recipe, though I substituted a pork loin roast rather than Boston butt because that’s what I had on hand. Probably a hair more dry than I would have liked it in part because of that (I didn’t remember to adjust the cooking time for a loin), but still quite good. I also substituted white wine for half of the chicken broth and thought that helped the flavor a little bit. The original recipe required a pressure cooker, but I did it in a dutch oven and it was fine. We had this for New Years Day dinner with black eyed peas and braised brussels sprouts.