Glazed Double-Cut Pork Chops

I found this recipe a few months ago. I was sitting in my mother-in-law's kitchen, randomly leafing through a Food Network Magazine, listening to family updates, when all of a sudden, wham! The recipe jumped out at me and said, "look at me, I'm awesome."

Turns out, it was right. The recipe is easy to follow, the pork chops were cooked perfectly, and the Bourbon BBQ sauce was sweet, tangy, and delicious.

Glazed Double-Cut Pork Chops

Pork

• Kosher salt
• 2 Tbsp coarsely ground black pepper
• 1 Tbsp packed dark brown sugar
• 1 tsp paprika
• 2 double-cut bone-in pork chops
• 2 Tbsp olive oil
  

Sauce

• 2 tablespoons unsalted butter
• 1/2 cup apple cider vinegar
• 2/3 cup packed dark brown sugar
• 3/4 cups ketchup
• 3/4 cups apple juice
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 1/4 cup prunes
• 2 Tbsp Worcestershire sauce
• 1 dash of cayenne pepper
• 1 tsp Kosher salt
• 1 1/2 tsps black pepper

Directions

1. Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
2. Melt the butter in a saucepan over medium heat. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt, and 1 1/2 teaspoons black pepper. Bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
3. Heat olive oil in a fry pan on medium heat. Place chops in the pan and cook until halfway through, about 15 minutes. Turn the chops and turn heat to low. Cover and cook, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.
   

Apricot Glazed Pork Chops

Every so often, you just have to throw caution to the wind and make something kind of random with ingredients you happen to have on hand.

Last night was one of those nights. Nine times out of ten, this never works out for me and I end up eating something kinda of gross. Last night, was the exception!

Apricot Glazed Pork Chops

• 1 cup chicken stock
• 1/2 cup apricot preserves
• 1 tsp worcestershire sauce
• 2 boneless pork chops
• 1/8 tsp pepper
• 1/8 salt

Directions

1. In a frying pan, combine chicken stock, apricot preserves, and worcestershire sauce.
2. Bring to a simmer on low-medium heat.
3. Season pork chops with salt and pepper and place in the frying pan
4. Cook covered for 20 minutes turning the pork chops every five minutes to coat in apricot glaze. If the glaze becomes too thick, add more chicken stock.
   
5. Cook uncovered for an additional 5 minutes or until the pork chops are cooked through.

Healthy Sweet Potatoes and Porkchops

For those of you looking for a healthy, easy and cost effective dinner, here it is. You will be amazed at how good it takes with so few ingredients. For those of you veggie's, the potatoes are a good side anyway!

Makes 4 hefty servings

Sweet Potatoes:

• Preheat the oven 400 F.
• Peel and cut 3 sweet potatoes into even sized chunks. Place in buttered dished, add 1/4 cup vegetable stock, cover with aluminum foil and bake for 40 min.
• While hot, remove aluminum foil and using a fork to mash potatoes. Add a dash of nutmeg, salt and white pepper. Sprinkle with diced walnuts and raisins.

Pork Chops:

• Blend together 2 tbls canola oil, 2 tbls white vinegar, 1/4 cup of unsweetened apple sauce, 1 clove of garlic, salt and pepper. Marinate 4 medium thickness pork chops for 1 - 2 hours.
  
• Heat 2 tbls of oil in pan. Dip both sides of each porkchop in bread crumbs. Cook until crispy on either side.