Posts Tagged ‘pork loin chops’

We are back once again for another round of Tasty Tuesday, and for today I am featuring a very tasty pork recipe! This recipe uses pork loin chops and something a bit different: Crown Royal! Are you ready to head on into the kitchen? I am! So, let’s go!

4 boneless pork loin chops, 3/4″ thick
2 tsp fresh ground pepper
1/2 tsp fresh ground sea salt
2 TBS flour
1 tsp garlic powder
1/2 tsp dried parsley
2 TBS extra virgin olive oil
1 medium shallot, chopped finely
3 cloves of garlic, chopped finely
4 oz. pancetta, diced
3/4 cup Crown Royal
1/4 cup of heavy cream

Simple ingredients

Simple ingredients

Take the pork out an hour before cooking to allow it to warm up. This helps the meat to cook more evenly. After the hour, mix the fresh ground pepper with the sea salt. Rub this mixture into the meat on all sides.

Salt and pepper each chop

Salt and pepper each chop

In a shallow dish, mix together the flour, garlic powder and parsley flakes. Take each chop and dredge in the flour mixture to coat. Shake off any excess flour.

Dredge in flour mixture

Dredge in flour mixture

In a large skillet, heat the oil on medium heat. When it is hot add in the pork chops and cook about 5 minutes per side, or until browned.

Brown the chops on both sides

Brown the chops on both sides

When done set these aside and cover with foil…

Set aside the meat

Set aside the meat

Turn the heat down on the pan to medium low. Add in the shallots and garlic, and be sure to scrape up any browned bits from the pork.

Add the garlic and shallot to the pan

Add the garlic and shallot to the pan

When the onions are translucent, add in the pancetta.

Add in the pancetta

Add in the pancetta

Cook the onion, garlic and pancetta until it has caramelized as shown in this next photo!

Cook until caramelized

Cook until caramelized

Now let’s crown the pork! Add in the Crown Royal slowly and stir as you add in the fluid.

A pouring shot for Conor Bofin!

A pouring shot for Conor Bofin!

Cook until it almost disappears, which should be only a couple of minutes. Next, add in the heavy cream.

Add in the cream

Add in the cream

When this has warmed, add back the pork chops to the pan, turning them in the sauce and heat through. This should take only a couple of minutes.

Add the pork back to the skillet

Add the pork back to the skillet

Turn the heat off the pan and serve this up, covering the pork with a bit of sauce!

Dinner is served!

Dinner is served!

Doesn’t that look good? I hope that you try this dish out! It is fairly simple and has huge flavors.

Thank you for taking the time today to visit, and stay tuned next week for another edition of Tasty Tuesday!

Be well… ^..^

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Seeing as how I had all these capers lurking in the house, and leftover pork loin chops from making the Hot Sour Soup, I had to combine the two.  What can you do with pork and capers? Make a Picatta! Without further ado…

4 pork loin chops, boneless and 1″ thick
salt and pepper
3 TBS butter
1 TBS extra virgin olive oil
2/3 cup of chicken broth
1/4 cup fresh squeezed lemon juice
1/4 cup extra dry vermouth
1/3 cup capers

Start with the pork loin, and holding the meat flat to the cutting board, cut the chop in half horizontally. Next place a slice of meat flat into a zip lock bag.

Place the slice in a zip lock bag and using a mallet pound

until they are half the thickness

Next, add butter and olive oil to your pan. Get your liquids and capers ready.

Vermouth, chicken broth, lemon juice and capers

Heat the pan with your butter and olive oil over medium high heat. Dredge the strips of meat, and working in batches cook the pork. When the first pieces go in, turn the heat down to medium.

Start to brown the pork

Cook until just browned.

Turn over and continue cooking

As they are done, put them on a plate and set aside.

When all the meat is done, deglaze the pan using the broth, the lemon juice and the vermouth.

Deglaze the pan

Add the capers too!

Add the capers

Bring this up to a boil and cook for about a minute or two. Then add the meat back to the pan. The flour coating that you used on the meat will thicken the sauce a bit. Heat through, turning as you go. This should only take a couple of minutes.

Add back the cooked pork and heat through

Remove the pork from the pan to serve. Tonight I served this with jasmine rice and asparagus!

Dinner is served!

I hope that you enjoy this quick, easy and very tasty dish!

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We had snow for most of the morning yesterday. Not enough for a snow day. Where I live in the Sierra Foothills snowplows are not in the mix here. It is too hard to get the equipment to where I live. With the extreme cold yesterday, high temp of 39 degrees and wind chill into the 20’s for some part of the day, I thought about how we could warm up inside…Hot Sour Soup came to mind. It takes a bit of prep work, but well worth it.

2 lean pork loin chops, boned
3 slices of fresh ginger root
5 dried shitake mushrooms, re-hydrated
2 pieces of wood ears (a black fungus), re-hydrated
1 extra firm tofu
1/4 cup of bamboo shoots
1/2 cup rice vinegar
1 tsp. ground white pepper
1/2 tsp. salt
1 tsp. sesame oil
1/2 tsp sugar
1 TBS soy sauce
1 tsp. chili oil
2 eggs lightly beaten
4 TBS cornstarch
3 TBS water
8 cups of chicken broth
2 green onions

We are going to get all the ingredients ready first. Once these are all ready to go, making the soup takes no time at all!

Getting it all together

First, cut the pork into thin slices,

Slice the pork into thin strips

and then those slices, you cut into thirds.

Then cut each slice into three strips

Slice the fresh ginger into 3 slices and trim off the skin. Next take the dried shitake mushrooms and the wood ears

Place shitake mushrooms and wood ears into a bowl and soak in hot water to soften

and stick them in a bowl of hot water. Put something on them to hold them down in the water to soften. Next cut the tofu into slices

Slice one cube of tofu into strips

and then those slices into thirds.

Then cut the tofu slices into thirds

Do the same with the bamboo shoots.

Cut the bamboo shoots into thirds

Take the next seven ingredients and combine them into the measuring cup and stir to combine. Beat your eggs lightly and set aside. Then combine the cornstarch with the water in a separate bowl and stir to combine and set aside. Cut the green onions into little slices to top the soup with, and set aside.

Now take the broth and add to your soup pot. Bring this to a boil. Add the pork, ginger, shitake mushrooms and wood ears to the pot.

Broth with pork, mushrooms and wood ears

Cook for about two minutes. Remove the ginger. Then add the tofu and the bamboo shoots and stir. Then add measuring cup of ingredients.

Add next 7 ingredients

Combine well. Next, re-stir the cornstarch with water. It will feel hard at first, but it will turn back to liquid. Slowly stirring, and I mean slowly, add this to your pot. If you add this too quickly it will form one big glob in your pot – this happened to me the first time I made this! Not pretty! Stir well as you add this and then bring the pot to a boil.

The soup after adding the cornstarch mixture

Turn down to a simmer and let this cook for a bit until the liquid in the soup becomes somewhat clear. Turn the heat off, and while stirring the soup add the eggs. Serve in a soup bowl and top with the sliced green onions.

Dinner is served!

Enjoy the heat of the heat of this soup along with the sour!

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While rummaging through the freezer the other day looking for something to cook for Sunday night I found that I had some huge pork loin chops. And, I found bacon as well! What a great combination, pork and pork! This morning I headed out to the garden to grab some fresh rosemary as this herb works so well with pork. Here is a dinner that is not only easy to fix but tastes great too!  The aromas that fill the house are amazing!

4 pork loin chops
8 cloves of garlic, minced
8 sprigs of fresh rosemary
8 slices of thick cut peppered bacon
fresh cracked pepper

I get the pork ready for cooking early in the day so that the garlic flavor settles in to the meat. Take the garlic rub it into the all sides of the meat. Next lay a piece of rosemary over the meat.

Pork rubbed with garlic and rosemary laid on top

Take a piece of bacon and start to wrap around the chop adding another sprig of rosemary to the other side. Secure the bacon with a toothpick. Wrap a second piece of bacon around the meat as you did the first. When all are done, crack some fresh pepper on both sides of the meat.

Chops wrapped in bacon

Refrigerate until an hour before cooking.

Take the meat out one hour before cooking. Preheat the oven to 350 degrees. Bake for 20 minutes, then turn and continue cooking for another 20 – 25 minutes. Check the temperature on the pork. The internal temperature should be 145 degrees. When done, remove the chops from the oven and carefully remove the toothpicks and rosemary.

When done remove the toothpicks and rosemary carefully

Let the meat rest for 3 – 5 minutes before serving.

Dinner is served!

I served this tonight with steamed peas and a garlic and herb rice pilaf!  If you are inclined to make a gravy, use the pan drippings!

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