Tender & Juicy Pork Chops

Tender & Juicy Pork Chops

Tender & Juicy Pork Chops

Makes 2 to 4 pork chops

Ingredients

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper
Instructions
Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn’t brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.
Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that’s ok. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Crescent Cheeseburger Ring Recipe

Crescent Cheeseburger Ring Recipe

Crescent Cheeseburger Ring Recipe

Ingredients:
  • 2 tubes of crescent rolls
  • 93/7 lean hamburger
  • shredded cheese
  • cheese slices from the deli
  • sliced pickles
  • mustard and ketchup
  • romaine lettuce and small tomatoes
Directions:
  1. Preheat oven to 375 degrees. Brown hamburger and add ¼ c ketchup and 2 teaspoons of mustard. Stir well and add a handful of shredded cheese, heat until the cheese melts
  2. Separate the rolls into triangles and arrange on a pizza sheet with the points facing outward. I had two triangles left over so i baked them as rolls
  3. Next I took the cheese slices from the deli and halved them, sticking one on each dough triangle,Then put one big spoonful of hamburger mix on each slice of cheese,added two pickles to each
  4. Rolled them up, bringing the pointed end over the fat end and folding it underneath. I then tried to rearrange all the rolls to snug them together so it would make a pretty ring after it baked
  5. sprinkled some more shredded cheese on top before putting it in the 375 degree oven for 22 minutes,shredded the romaine lettuce and quartered the small tomatoes for decoration in the middle

Bacon Wrapped Cheese Stuffed Hot Dogs Recipe

Bacon Wrapped Cheese Stuffed Hot Dogs Recipe

Bacon Wrapped Cheese Stuffed Hot Dogs

Ingredients
  • All Beef Natural Casing Hot Dog
  • Swiss Cheese
  • 2 strips of thick cut bacon
  • 3-4 toothpicks
Directions:
  1. Stuff the dog
  2. Wrap the dog
  3. Grill over indirect heat to get the bacon super crispy
  4. Keep on rotating, watch out for the cheese leaking out.
  5. Perfectly cooked with super crispy bacon
  6. Serve on a nice roll

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Ingredients:

Batter:
2 1/2 cups unbleached bread flour
1 teaspoon pink Himalayan salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 c. warm water
1 tbsp. dried onion

Fillings:

1 c. cheddar cheese, grated
1/2 lb. pastrami

Pretzel Toppings:

butter to baste
dried onion to top
salt to top (optional)

soaking bath:

2 tbsp. baking soda
1 c. boiling water.

Directions:

Pre heat oven to 475 degrees.

In a mixer with a dough attachment, mix all ingredients well then knead for 5 minutes. Place dough in a lightly floured freezer bag and allow dough to rest 30 minutes.

Mix baking soda with boiling water in a large flat bowl allow to cool while dough rest.

Remove dough from bag and on a lightly greased surface roll dough into a log. Cut dough into 8 pieces.

You should have 8 pieces of dough. Allow dough to rest 5 minutes. Flatten each piece of dough into a flat disk.

Take a little pastrami and little grated cheese and put into center of disk, fold dough over disk and pinch ends together. Take stick and roll to seal in filling into a log.

Add all 8 sticks to the soaking bath and baste the sticks for two minutes with soaking liquid.

Remove sticks from soaking liquid and place on a greased baking sheet, top with extra dried onion and salt if desired and allow to rest for 10 minutes.

Bake pretzel sticks at 475 degrees for 9-10 minutes, remove from oven and baste with as much butter as you like.

Simple Wonton Soup Recipe

Simple Wonton Soup Recipe

Simple Wonton Soup Recipe

Ingredients
FOR THE WONTONS:

  • 10 ounces, weight Baby Bok Choy Or Similar Green Leafy Vegetable
  • 1 cup Ground Pork
  • 2-½ Tablespoons Sesame Oil
  • 1 pinch White Pepper
  • 1 Tablespoon Soy Sauce
  • ½ teaspoons Salt
  • 1 Tablespoon Shaoxing Wine
  • 1 package Wonton Skins, 12 Ounce Package

FOR THE SOUP:

  • 6 cups Good Chicken Stock
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Salt, Or To Taste
  • ¼ teaspoons White Pepper
  • 1 whole Scallion, Chopped

Directions:

  1. Start by thoroughly washing the greens. Bring a large pot of water to a boil, add the greens and blanch them just until wilted (this will only take a couple of minutes). Drain off the hot water and rinse the greens in cold water.
  2. Grab a good clump of greens and carefully squeeze out as much water as you can. Very finely chop them (you can also speed up the process by throwing them in the food processor).
  3. In a medium bowl, add the finely chopped greens, ground pork, sesame oil, white pepper, soy sauce, salt and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
  4. Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
  5. Hold the bottom two corners of the little rectangle you just made and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it! Place the assembled wonton on a baking sheet or plate lined with parchment paper to prevent sticking. Keep assembling until all the filling is gone.
  6. At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and then transfer them to Ziploc bags once they’re frozen. They’ll keep for a couple months in the freezer and be ready for wonton soup whenever you want it.
  7. To make the soup, heat your chicken stock to a simmer in a large pot. Then add sesame oil, salt and white pepper and keep it simmering.
  8. Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. They’re done when they float. Take care not to over-cook them. Remove the wontons with a slotted spoon and put them in bowls.
  9. Pour the broth over the wontons and garnish with scallions. Serve!