Charles gets up very early each workday and I try to make sure I have something easily available for breakfast. Today I thought he would enjoy some pork chops and eggs in the morning so I picked up a package of thin cut pork chops. I went with a very quick and easy fix for them and cooked them quickly until just finished so that they will reheat nicely.
Breakfast Pork Chops
4 thinly sliced boneless pork chops
2 Tbs olive oil
salt, pepper, cayenne, and paprika to taste
In large skillet heat olive oil over medium high heat. Season as desired. I like the hint of cayenne along with salt and pepper.
Once skillet is hot add pork chops and cook for 3 minutes each side or until cooked through.
This must be a really good roast idea because I had every intention of listing this as a new recipe when I found I’ve posted almost the same thing before. I still will proceed since I have everything documented. I made a couple of slight changes from my original stuffed pork loin post. Both however were delicious. This time I omitted the bacon and fresh garlic and used a smaller piece of pork so it cooked faster; I also added some fresh diced tomato from my garden!
I like to unroll my pork; it’s just fun. You could alternately do an accordion style cut but I like to start at the top and work my way around the pork trying to maintain a 1/4 inch thickness as I go. It doesn’t really matter if it’s thicker or thinner in places; you can’t see it in the picture but I actually have a couple of holes in mine. You can pound it to an even thickness if you desire, but once it is rolled back up it doesn’t effect the cook time to have varying thicknesses as it all again becomes one roast.
I next seasoned the 2 pound pork roast with salt, pepper, and garlic powder.
I would estimate I used 2 o.z. spinach, 2 o.z. goat cheese, and 1 tomato peeled and diced; layer this on the pork roast.
Roll back up and secure with toothpicks or tie with baking twine (I used 2 toothpicks).
Sprinkle with salt and pepper and bake at 375 degrees for about 1 hour for a 2 pound roast; adjust time as needed depending on size. Allow to rest for 5 minutes before carving.
I opted for a simple roasted pork loin this evening. Sometimes the simple dinners are the most delicious. I purchased a 6 pound pork loin on sale at the grocery today and cut about a third of it off for the roast so I had 2 pounds to work with. I’ll use the rest for some other recipes this week, but I didn’t want to roast it all tonight.
Roasted Pork Loin
2 pound pork loin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp thyme
Season pork and bake at 325 degrees for about an hour. Remove from oven and cover with foil. Allow to rest 10 minutes before carving.
I’ve been alluding to this pork roast in a few posts recently. I thought I would share today our rub and technique. This pork has been delicious it’s gone well with our mexican style dishes as well as our barbecue dishes; very versatile and flavorful.
Cumin and Coriander Rub
1 Tbs cumin seed
1/2 tsp onion powder
1 tsp crushed red pepper
2 tsp black peppercorns
1 tsp coriander seed
1 Tbs mexican oregano
2 tsp coarse salt
2 Tbs paprika
4 cloves minced garlic
2 Tbs brown sugar
1 Tbs granulated sugar
In mortar combine everything but garlic and sugars.
Mash together well crushing peppercorns, coriander, and cumin well; work in garlic and sugars.
Rub all over pork; massaging into meat. We had a 7 pound pork butt.
Charles used a combination of smoking and indirect grilling to cook the meat. We cooked it for about 7 hours over low charcoal heat and used a bit of apple wood for the smoke. We could have gone a couple of hours longer for it to be falling apart but it was still very tender at this point and we sliced and diced the meat for our dishes. Adjust the cooking time and technique as desired to suit your needs.
We are always experimenting with different barbecue sauces; I think this one that Charles made is a keeper. He’s actually made it twice now. It originally was created one evening a couple of weeks ago as he went to make bbq sauce only to find I had used all of our vinegar. We had the sauce with some fantastic pork that we’d smoked earlier in the week ~ with any luck I’ll share that recipe soon too.
Honey Jalapeno BBQ Sauce
1/3 cup brown sugar
1/3 cup vinegar pickle juice from a jar of pickled jalapeno
1 Tbs granulated sugar
2 Tbs honey
1/4 tsp ground coriander
1/2 tsp crushed red pepper
1/4 tsp granulated garlic
dash Worcestershire sauce
juice of 1/2 lime
1 1/4 cup ketchup
Combine all ingredients except ketchup in sauce pan over medium heat; bring to simmer and reduce heat to low and cook for about 5 minutes for flavors to release. Add ketchup and heat through. Serve hot or cold.
I can’t resist a good pork burger. I like mine simple. I don’t add fillers, just meat patties with seasonings. We love to grill too. Charcoal is our way to go. I didn’t used to think I cared for charcoal; lighter fluid is rather pungent; then I discovered the natural wood briquettes and I don’t buy anything else. No starters needed just a chimney or a nice mound will do. No matter your grill preference don’t hesitate to try pork next time the burger mood hits.
Pork Burgers for 4
about 2 pounds ground pork unseasoned
a grill and charcoal (or propane if desired)
toppings of choice ~ today I went with avocado
Begin by warming up grill; once nice and hot make sure grates are clean and ready to use.
Form pork into 4 equal sized patties. Season as desired; we used salt, pepper, and cayenne.
Place patties on hot grates; grill for about 7 – 10 minutes per side depending on size of patties and heat of grill. You want pork burgers on the medium well side but not dried out so adjust heat and time as needed.
Remove from grill when ready and allow to rest for a few minutes before digging in.
Charles decided to cook a boneless pork shoulder roast. He opted to go for a garlic and rosemary roast after much debate. We though about going mexican style and shredding the meat for great tacos but a homestyle meal just sounded good tonight.
4 pound boneless pork shoulder
6 cloves garlic ~ minced
1 Tbs rosemary
1 Tbs crushed red pepper
1 tsp salt
1 tsp pepper
juice from one lemon
This particular type of roast should come wrapped in a string sleeve. Temporarily remove the sleeve and unroll the roast.
Mix together remaining ingredients. Rub roast all over with mixture. Roll roast and return to string sleeve.
Bake at 325 degrees for 2 hours. Increase heat to 385 degrees and roast an additional 15 minutes.
Allow to rest for 15 minutes before slicing and serving.
I posted the teaser to this delight a couple of days ago. Here’s the break down of how Charles made it. The most difficult and time-consuming part of making a stuffed pork loin is cutting the meat to unroll. I’ve seen several techniques but unrolling is my favorite. Don’t worry if it isn’t perfect. It isn’t going to show once you are done and if you end up with it too thick in places you could always pound it out to a more even thickness. If you get it too thin just overlap again or make extra rolls when you wrap it back up. The important part is to try not to cut all the way through as you go; just make your initial cut and keep rolling the remainder of the roast away from you as you continue. About a half-inch thick is a nice size. You will definitely want a good sharp long knife for this.
Stuffed Pork Loin
3 – 4 pound pork loin roast
4 cloves garlic ~ minced
salt and pepper
4 o.z. fresh spinach
4 o.z. goat cheese
5 pieces of uncooked bacon
Begin by cutting roast to unroll. Season one side of roast with garlic, salt and pepper. We did this the day before and allowed to rest overnight in refrigerator ~ this allowed the garlic flavor to penetrate throughout the roast.
The next day top with goat cheese and spinach.
Roll up and place on rack in roasting pan
Lay bacon across top of roast tucking ends under roast to secure.
Bake at 375 degrees for about 1 3/4 hours. Check temperature (160 degrees is recommended temp for pork). Allow to rest for at least 5 minutes before carving.
As far as filling go with your favorite flavors. We used goat cheese and spinach this time. Mozzarella and parmesan are other great cheese choices. sun-dried tomatoes make a nice addition. If you prefer something on the sweeter side use an apple pie type filling.
This is my variation of one of my favorite childhood recipes. Mom made this and taught us to make this when we were kids. With 5 kids and a farm to tend to something that needs little attention was always a plus for her. I think the original recipe is in one of those Better Home and Gardens hard cover collection books. We always made extra sauce and served it over noodles (the original used a small can of tomato soup for 6 servings ~ we used the big cans or a 2-3 small cans).
Any cut of pork chop works. I prefer the bone-in center cut for better flavor, but you do run the risk of it all falling apart so if you have small children boneless may work better for you so you don’t have to watch out for lost bone fragments.
Saucy BBQ Pork Chops
4-6 Pork Chops
1 26 o.z. can tomato soup
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 Tbs Worcestershire sauce
1 Tbs yellow prepared mustard
1 tsp italian herbs
1/2 tsp crushed red pepper
1/4 tsp garlic powder
1/4 tsp black pepper
Over medium-high heat brown pork chops on both sides (use non-stick or add some oil to pan if desired). Mix together remaining ingredients; pour over pork chops making sure thoroughly coated. Reduce heat to low and simmer covered for 1-2 hours until tender. I tend more towards the 2 hour time as I like them falling apart. Flip chops and stir sauce occasionally. Serve with noodles smothered in the BBQ sauce.
As I mentioned I think the original was in a Better Homes and Gardens Book. It called for a small can of soup and used dry italian dressing mix instead of the herbs and seasoning mentioned. To be honest I usually don’t measure anything when I make this so sometimes I add more vinegar or mustard and sometimes I make it spicier. Sometimes I add onion; the original had dried minced onion flakes in it. Adjust to your tastes.