Category Archives: pork

Smoky Bacon-Wrapped Pork Chops and Beans

This was a tasty supper we had this summer that also was not photographed, but I modified it enough to warrant its appearance on the blog.  The tender, smoky pork chops went well with the crispy bacon and sweet pinto beans.  This will definitely be showing up repeatedly on the summer menu.

Smoky Bacon-Wrapped Pork Chops and Beans

(modified from a recipe in the June 2010 BH&G magazine)

4 boneless loin pork chops about  1 inch thick

4 slices bacon

4 green onions, sliced

2 roma tomatoes, diced

1 16-oz can pinto beans, rinsed and drained

1/3 c ketchup

1 t yellow mustard

1 T brown sugar

1.  Brine the pork chops for 4-6 hours (see brining instructions following recipe).  Remove the pork chops from the brine, rinse and pat dry.  Season with pepper.  Wrap one slice of bacon around each chop and secure with a wooden toothpick.

2.  I have an infrared gas grill so that is what the grilling instruction is based on.  Thirty minutes prior to grilling soak wood chips (I used hickory) in water.  Heat the grill to high.  Add the wood chips directly to the trough in the grill.  Reduce the grill heat to medium and place the pork chops on the grill.  Cover and grill 20-25 mins or until the pork is slightly pink in the center and the juices run clear,  turning once halfway through cooking.

3.  Meanwhile, place a medium saucepan over medium-high heat.  Add 1 teaspoon of oil and the onions.  Cook for 1 minute.  Add the tomatoes, beans, ketchup, mustard, brown sugar and 2 T water to the saucepan.  Bring to a boil, then reduce heat.  Cover and simmer until the pork chops are done.  Serve with pork.

To brine the pork chops, add 1/4 c brown sugar and 1/4 c salt to a large bowl.  Pour 2 c of boiling water and stir until the salt and sugar are dissolved.  Add 3 c of ice cubes to the brining solution and stir to dissolve.  You may have pieces of ice floating in the bowl, but the point is to make sure the solution is cold and won’t “cook” your chops.  Add the pork chops, cover and refrigerate until 30 minutes before grilling time.

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Pineapple Pork Chops

This was my absolute most favorite dinner as a kid.  I used to request it for my birthday dinner every year.  It’s still one of my favorites today.  It’s super easy to make and oh so very tasty. 

Click here for the recipe

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Mr. John’s Meatloaf Goes to Italy

Ivy of Little Ivy Cakes is hosting a Fall Into Winter recipe roundup.  Fall and winter are my favorite seasons of the year so I knew I wanted to participate. 

I was mulling over the possibilities, trying to decide exactly what I wanted to make.  Something sweet?  Something savory?  What do I love about fall and winter food?  Then the lightbulb came on.  I love comfort foods.  Steamy bowls of chowder; cheesy casseroles bubbly and hot right out of the oven; slices of meat next to piles of billowy, buttery mashed potatoes.  Mmm mmm good.  When I saw this meatloaf recipe in the Everyday Food magazine, I decided to use it for my entry.  Now don’t run away because I said meatloaf.  I’m not a huge fan of meatloaf, but this honestly is a good recipe.  At least we liked it.

Yeah I know…meatloaf is not a photogenic food, but don’t hold it against this recipe.

I changed the recipe a bit because we had some sweet Italian sausage in the freezer, but no chorizo and I’m trying not to buy extra food if I can use what we already have.  Someday, I would like to try the recipe as it was written because it sounds wonderfully spicy and just plain delicious.

Click here for the recipe

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Hawaiian Style Pork Burgers

I enjoy grilling burgers in the summer. I made these a few weeks ago when summer was still kinda hangin’ around, but you could tell fall was right behind.

I’ve made tons of burgers from ground beef and ground chicken, but never a pork burger. I made a terriyaki BBQ sauce to go over the burgers. These were pretty tasty. Can’t wait for next summer so I can make them again. (Okay- that may be stretching it a bit. Winter is my favorite season, but grilling makes summer bearable for me.)

Click here for the recipe

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My Hawaiian Plate Special

If you’ve ever eaten at a casual Hawaiian eatery (maybe this one) almost all plate specials include 2 things: rice and mac salad.  This is my version of a Hawaiian plate special, rice and mac salad included.  🙂

I love all foods Hawaiian (except opihi maybe), but rarely eat them because I either don’t have access to the ingredients or the ingredients are too darn expensive.  Most people gag when you mention poi, but I love it and would eat it all the time if I could get my hands on some that didn’t cost an arm and a leg. 

The other day I made some kalua pork in the crock pot.  While definitely not made the traditional way or completely authentic tasting, it was delicious.  I couldn’t find Hawaiian sea salt anywhere so I substituted this sea salt.  I also used hickory flavored liquid smoke and I think it would have been more authentic if I had used mesquite.  This was so easy- gotta love the crock pot!  😀 I’m definitely making this again.

Click here for the recipe

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