Texas Two Step Pork Chops

Let me re-introduce myself......RestaurantQuality here, to all of you, out there.

I haven't been here since November, I think. Been easily distracted by life's inconsequential moments ---- but then, there is nothing inconsequential about life, is there?

The Great SouthWest provides the opportunity for a very relaxed lifestyle, that is until Spring Training begins. Go Brewers!!!! This means I have another 10 days or so to gear up and get energized because it takes alot of energy to get to those fabulous ballparks, get a Miller Lite and a seat in the shade, sit back and listen to the people in front of me calling someone in Milwaukee to tell them what the temperature is.

While I think of it ----- Mr. RestaurantQuality did a great job on his bacon meatloaf blog post ---- the man can write. He's got the blog bug; watch for future posts. He made Asian pork the other night that caused me to WANT leftovers.

So, energy up, read on about Texas Two Step Pork Chops. This post is at the suggestion of Ms. Oconomowoc and for Mr. and Ms.Watercrest (he says he doesn't like pork).

The recipe is from 'Weber's Real Grilling'. This cookbook is filled with really, really good recipes (i.e. Cheeseburger of Champions). The sauces are outstanding. If you don't have this book, put it on your next 'wish list'. Or, if you want it now, it's $9.98 on Amazon.

Life is good.............................


Texas Two Step Pork Chops

from 'Weber's Real Grilling'

Marinade:

1/4 cup ketchup
2 T. apple juice
2 T. extra virgin olive oil
2 T. red wine vinegar
1 T. Worcestershire sauce
2 t. minced garlic
1 t. Tabasco sauce
1 t. chili powder
1/2 t. kosher salt

6 bone-in pork chops, about 1" thick


To make the marinade: in a medium bowl, whisk the marinade ingredients.

Place chops in a gallon size ziploc bag. Pour in the marinade. Press air out of the bag and seal. Turn the bag several time to distribute the marinade.

Refrigerate for 2-4 hours.

Remove chops from the bag and discard marinade.

Let chops stand at room temp for about 30 minutes before grilling.

Grill over direct medium heat for about 8-10 minutes, turning once during that time.

Remove from the grill. Place on a platter. Cover with foil and let rest for about 4 minutes.


My Notes:

I used 2 pork loin center cut bone-in pork chops. About 1" thick. They were big.

The amount of marinade would have been enough for 4 pork chops, maximum. If you are making just two pork chops, don't adjust the ingredient amounts. You'll have just a touch more than you need. Better to have just a touch to much rather than not enough.

Served these with grilled onions and red and yellow peppers. This is Mr. RestaurantQuality's area of expertise. Man oh man, are they good. Just cut up some peppers and onion. For the onion, cut into quarters and then separate all the layers. In a bowl, toss the peppers and onion with some olive oil and salt/pepper.

Using a grill basket 'thing', place the basket on the grill. Pour in the pepper/onion mixture. These take about 15 minutes, stirring as needed to keep them from sticking. I'd say stir every 5 minutes; more if heat is getting to them. The vegies will get dark in some spots, but that's the caramelized flavor developing.

So, if you're going to do the vegies, start them about 5 minutes before you put on the pork chops.

Pork Chops with Cinnamon Apples

Fabulous Fall Greetings from A Great City on a Great Lake.....................

Can it get any better than the weather, today, for November 7th. Outstandingly great weather.

Mr. RestaurantQuality and I are back in The Great MidWest. The chill in the air is welcome. And, the oven heating up for apple crisp, even more so.

I hit the ground running, arriving Thursday evening. Within 30 minutes of arriving at RestaurantQuality East, we were at one of our favorite pizza restaurants. Sooooo good.

Then, on Friday early morning, I was entertaining Little Sweetheart #4. Traversing the Target aisles and Sendik's is always enjoyable, but more so when joined by a three year old. SpongeBob puzzles are always fun to buy.

A quick pick-up at the school of Little Sweetheart #3 and a stop for Happy Meals (makes RestaurantQuality happy to buy Happy Meals) and the three of us were sitting around the kitchen table 'just chatting'. Little Sweetheart #3 ALWAYS has something to say.

Today, Coffee Group. Definition: a group of women who worked together in a 'long ago and far away land' who meet once a month for breakfast. Today was the maiden voyage of Coffee Group. Life is good when with longtime good friends.

Tomorrow, bowling birthday party for LittleSweetheart #3.

It never stops.

The impetus for this posting is from Ms. Muskego. The impetus for this recipe is Ms. Surprise, who has made the recipe and pronounces it 'fabulous'.

Life is good...........................


Pork Chops with Cinnamon Apples

suggested musical background: The Lady In Red, by Chris de Burgh


Pork Chops

1 t. dried rubbed sage
1/2 t. salt
1/4 t. pepper
4 boneless pork chops
EVOO

Combine first three ingredients and sprinkle over pork.

In a large skillet, heat EVOO (whatever amount of EVOO you like; about 1-2 times around the pan). Medium heat.

Pan saute the pork chops. About 4 minutes on each side, until nicely browned on each side.
Remove from pan to a plate; cover tightly with foil and set aside.


Cinnamon Apples

1 t. butter
4 apples (I use Granny Smith) peeled and sliced - thin but not too thin; about 1/8" to 1/4"
1 T. brown sugar
1 t. fresh lemon juice
1/2 t. cinnamon

Melt butter in the skillet, medium heat.

Add apples, brown sugar, lemon juice and cinnamon.

Cook for about five minutes, stirring frequently, until tender.

Plate the pork chops and the cinnamon apples.


My Notes:

I am not a nut about the amount of EVOO. I just pour some in the pan and heat it up.

You don't have to use Granny apples; use what you like. The Grannies give a nice tart flavor against the cinnamon and butter. And, you'll think yourself quite the cook. Afterall, you are balancing tart and sweet. But, Grannies are not necessary.

Fresh lemon juice: You don't need much. The recipe calls for 1 teaspoon. I never measure; I just squeeze what looks good to me. You can always use the bottled lemon juice if you don't want to buy a lemon. It's your kitchen; do what you want.

The recipe calls for 1 teaspoon butter for the apples. One teaspoon of butter???? What's with that. I use two tablespoons..........................

If you have apple pie spice, thrown in 1/2 teaspoon.

The apples are really, really good.

Pork Tenderloin with Maple Ginger Sauce

Sunny and warm greetings from the Happenin' West Valley,

Sitting at the kitchen table, windows wide open, watching the palm trees sway -- I should be drinking a Pina Colada!!!! Last night I ate Pina Colada Cake; watch for it in a post, coming your way soon.

Pina Colada Cake was on the menu last night, because Mr. and Mrs. Green Bay (grandparents to Little Sweetheart #5) are visiting the Happenin' West Valley and came over for dinner. So, of course, they brought Darling Daughter #1, Darling Son-in-law #1 and Little Sweetheart #5.

The menu: Brie Kisses (one of the first things I blogged), Pork Tenderloin with Maple Ginger Sauce, Two Tone Mashed Potatoes, Garlic Green Beans, Pina Colada Cake.

Now, when I serve this pork tenderloin entree, it gets RAVE reviews. Last night was no exception. Mr. Green Bay asked for the recipe, and so I shall honor his request.

Life is good....................

Pork Tenderloin with Maple Ginger Sauce

375 degrees

2 t. chili powder
1 1/4 t. salt
1 t. black pepper
1 t. cinnamon
1 pork tenderloin, trimmed
Cooking spray
2 T. butter
1 Cup onion, chopped
2 T. bottled ground fresh ginger (you'll find it in the produce section of the grocery store)
1 Cup chicken broth
1/2 Cup maple syrup

Combine first 4 ingredients in small bowl; rub pork with spice mixture. Refrigerate 30 minutes.

Heat a large skillet, coated with cooking spray. Medium-high heat; add pork.
Brown on all sides. Will take about 8-10 minutes.

Place on a broiler pan, (pan covered with aluminum foil).

Bake at 375 for 30 minutes, or until meat thermometer registers 160 degrees.
Remove from oven and cover with foil and let rest.

While pork bakes, melt the butter in medium saucepan; medium-high heat.

Add onion; cook until golden brown (caramelized); about 10-15 minutes.

Add ginger; cook 4 minutes.

Stir in broth and maple syrup, scraping pan to deglaze. Bring to boil. Cook until reduced to
about 3/4 cup. Stir occasionally. This will take awhile. At least 15 minutes.

Slice pork into the serving size pieces you like; serve with the sauce.


My Notes:

It's the spice mixture that begins the flavor explosion; add the sauce to it and you get the James K. 'man oh man'.

Option: get the spice mixture on pork tenderloin, refrigerate it, and then grill it, let it rest covered with foil. Make the sauce and serve.

Another option: don't make the sauce. Just serve the spice rubbed pork, with whatever sides you like.

You can easily double this recipe. Last night, I made about 3 pounds of pork tenderloin (2 1/2 pieces) and I doubled the sauce recipe.

The recipe calls for the use of the broiler pan, coated with cooking spray. That's way to messy for me to clean up. That's why I cover the pan with foil.

Last night I was making alot of pork, so I used the broiler pan AND a baking sheet covered with foil. Both worked just fine. In the future, I'll go the baking sheet route.

The reduction process: this takes for what seems forever (relevant to the definition of forever). You'll think it will never reduce, but it will. That magical moment will appear when all of a sudden the sauce thickens and turns a darker brown color. At that magical moment, it's ready.
(If you double the sauce recipe, hunker down and be really patient for that magical moment.)