How To make Glazed Pork Chops(Scorpio)
**For the MARINADE: 1/4 cup honey
1/4 cup white wine
3/4 teaspoon ground black pepper
2 tablespoons low-sodium soy sauce
**For the PORK CHOPS: 24 ounces pork loin chops (extra lean) -- butterflied
(4 ounces per serving) Nonstick cooking spray **For the Honey-Dijon sauce: 1 1/2 cups fat-free chicken broth -- low salt
1/2 cup Dijon-style mustard
1/2 cup honey
2 tablespoons shallots -- minced
1 tablespoon paprika
1 tablespoon cornstarch
1/4 cup white wine
In a shallow dish, pie plate or plastic sealable bag, combine all the marinade ingredients. Add the pork chops and marinate at least 1 hour.
Preheat the oven to 350 degrees. Remove the pork chops from the marinade and reserve the marinade. Spray a nonstick skillet with nonstick cooking spray and place it over medium heat. Add the marinated pork chops and brown on all sides. Place the browned chops in a baking dish and pour in the reserved marinade. Bake for 25 to 35 minutes or until the chops are cooked thoroughly. Remove from the oven and glaze each pork chop with 1/2 cup of the Honey-Dijon sauce. To make the sauce: In a medium saucepan, combine the chicken stock, Dijon-style mustard, honey, shallots and paprika. Bring to a boil, then reduce the heat and simmer 15 minutes. In a small bowl, dissolve the cornstarch in the white wine. Add to the sauce to thicken, then simmer another 5 minutes. Makes 6 servings.
- Recipe from "Skinny Sauces & Marinades," by Erica Levy Klein (Surrey Books Inc., $12.95).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates: 30.8% CFF; 350 cals, 12.2 g fat. Reduce the fat by buying extra lean pork.
How To make Glazed Pork Chops(Scorpio)'s Videos
Double Chop Pork Tomahawk 101 | Chef Eric Recipe
Growing up, pork chops were a staple at the dinner table. I looked forward to them every week. Since then, I have found that the only thing better than a perfectly cooked pork chop is a perfectly cooked double pork chop! A sauce would be fine but completely unnecessary. The addition of the long bone elevates both the flavor and excitement of this simple and elegant dish!
Enjoy!
Chef E
Double Chop Pork Tomahawk 101
1 Each Cheshire Pork Tomahawk Loin Rack (Yields 5 to 6 Double Chops)
1 Tablespoon Lane’s BBQ Scorpion Rub
Method:
1. Stabilize your grill at 400 - 425°F. Create a 2-zone cooking area by using your ash tool to bank all of the coals to one side. This creates a direct side over the coals and a semi-indirect side over the gap.
2. Cut the rack into 2 bone sections and season all sides of each cut loin, as well as the ribs, with the Lane’s BBQ Scorpion Rub.
3. Place the 2-bone chop fat cap side down over the direct side of the grill. Close the dome and roast for 5 minutes. Open the dome and turn the chop on its side for 5 minutes, then do the same for the other side.
4. Once the fat cap and 2 sides of the chop have been seared, place the chop on the indirect portion of the grill so that the chop is resting on the bottom side that has not been seared yet. Close the dome and allow the chop to cook for 5 minutes, then turn (don’t flip) so that the other side of the chop is facing the direct portion of the grill and is able to cook evenly.
5. Roast the chop evenly until it reaches an internal temp of 140°F then transfer it to a cutting board and rest for 10 minutes.
6. Slice the loin off the bone and slice it into ¼ inch thick slices all the way down the loin. Season the ribs where it was attached to the loin and place back on the indirect side for a bit more time and heat (This is the chef’s treat). Enjoy!
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Gordon Ramsay: Shallots, Brandy, and a Flourish of Fire | MasterClass Moments | MasterClass
Combustion is a chef's friend. Chef Gordon Ramsay uses common ingredients and a very big flame to prepare his pan sauce — you won't want to miss the way he roasts his root vegetables before plating this dish!
Explore Gordon Ramsay's MasterClass on cooking:
Learn recipes and culinary technique from chef Gordon Ramsay in his most comprehensive cooking class to date. In his MasterClass, Gordon invites you into his kitchen for 20 exclusive lessons designed to enrich your cooking.
In addition to improving your cooking skills and sharing new recipes, Gordon outlines the kitchen necessities you’ll need to prepare great food. Equipped with a few good pots, pans, utensils, and a hot plate, you’ll have what you need to impress dinner guests and enhance daily meals.
Gordon’s one-of-a-kind cooking lessons also provide an intimate window into his career. Throughout his class, he shares insights into how he became one of the most respected chefs in the world and explores the origins of his passion for cooking. Gordon’s cooking course is designed to serve students at all skill levels -- current students include culinary school graduates and first-time chefs.
In his class, Gordon teaches how to:
• Find the best produce
• Sharpen knives
• Break down a whole chicken
• Debone a fish
• Make pasta dough
• Cook salmon
• Make perfect scrambled eggs
• Cook chicken supreme with root vegetables
• Make beef wellington
• Cook with spices and herbs
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How To Make a Brown Beef Stock From Scratch (Using Escoffier's Technique)
In this cooking video tutorial will learn how to make a brown beef stock (cooking stock) from scratch using the Escoffier technique. Full recipe and ingredients:
Escoffier believes in the layering of flavors when it come to making cooking stocks and sauces. and in this episode I demonstrate how the layering of flavor is being used a real life scenario. The result is an amazingly intense and flavorsome beef stock.
Note: while cooking the bone broth make sure you top up with water to keep the water at the same level during the whole of the cooking time.
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Twist Of Sweet Heat | Hot Sauce Review
Twist Of Sweet Heat | Hot Sauce Review
Today we taste some Momma's Gourmet Hot Pepper Jelly & Poppa's Gourmet Hot Sauce.
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MOMMA'S GOURMET PEPPER JELLY
WAYS TO USE...
SANDWICH SPREAD
TOAST
BISCUITS
BAGELS
SPREAD OVER CREAM CHEESE AND SERVE WITH CRACKERS
GLAZE OVER CHICKEN, SHRIMP, SALMON, PORK CHOPS, OR HAM.
Momma's Glazed Chicken
Ingredients:
Momma's Hot Pepper Jelly
Boneless Chicken Breast
Olive Oil
Salt & Pepper
Garlic Powder
Onion Powder
Rice (White Or Brown)
Vegetables ( Your Choice)
Cut chicken breast into small chunks. Season chicken to taste and saute' in skillet with olive oil. Once chicken is fully cooked, put 2-3 tablespoons of Momma's Hot Pepper Jelly in the skillet with chicken, let the pepper jelly caramelize for 1-2 additional minutes. Pour glazed chicken over white or brown rice and serve with saute'ed vegetables.
( This recipe is also excellent when used with shrimp)
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Pan Roast Iberico Pork Shoulder with Apple & Thyme Compote
Get up and close to behind the scene of our kitchen preparation for our signature dish “Pan Roasted Iberico Pork Shoulder”
Pineapple and Mango Rum Ghost Pepper Hot Sauce Recipe (How to Make)
In today’s video recipe, I’ll show you how to make a homemade Pineapple-Mango Rum Ghost Pepper Hot Sauce. This ghost pepper hot sauce has a tropical flavor from using a combination of pineapple, mango, brown sugar and rum for sweetness along with ghost peppers and jalapeno peppers for the heat.
Ingredients
• 1 teaspoon olive oil
• 2 ghost peppers, chopped
• 1 cup freshly cut pineapple, chopped
• ½ cup chopped mango
• 1 jalapeno, diced
• 1 cup water
• ¼ cup Rum
• ½ cup distilled white vinegar
• 2 tablespoons chopped cilantro
• 1 teaspoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon pepper
Original Recipe Ingredients from
• 1 teaspoon olive oil
• 1 ghost pepper, chopped
• 1 cup freshly cut pineapple, chopped
• ½ cup chopped mango
• 2 cherry pepper, chopped
• 1 cup water
• ½ cup distilled white vinegar
• 2 tablespoons chopped cilantro
• 1 teaspoon sugar
• 1 teaspoon paprika
• Salt to taste
Cooking Directions
1. Add all ingredients to a large pan over medium high heat and bring to a simmer for about 12 minutes.
2. Remove from heat and let cool (approximatley 10 minutes).
3. Add to a blender or food processor and blend until smooth.
4. Pour into sterilized bottles and serve!
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Please watch: Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter
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