4 pork chops -- bone-in or boneless, about 1-1/4 inches t hick 1/2 cup bottled barbecue sauce 1/3 cup honey 1 tablespoon Worcestershire sauce 1 teaspoon prepared mustard 1 Dash hot pepper sauce For sauce, mix all ingredients except pork chops together in a small bowl. Plac e pork chops over direct heat above medium-hot coals. Grill chops for about 4-5 minutes, until nicely browned on one side; turn and b rush liberally with sauce. Grill for 4-5 minutes more; turn and brush with more sauce. Grill for a few minutes more, turning and brushing with sauce. Discard any leftover sauce. Serve chops immediately. Description: "Get ready for a heartland barbecue by topping grilled pork chops with a Midwestern favorite
How To make Heartland Barbecued Pork Chops's Videos
These Pork Chops Have Quite the Kick!
You may want to get a rice cooker. They are like $20 bucks. They are such a huge help. You just start the rice and forget it.
With the pork chop, don't forget to sear the first side, then when you flip turn down the heat and cover. Let it cook a bit slower to keep that thing nice and juicy.
For the kale, it's a quick cook. The lemon is so important here! It really brings the flavor level though the roof. So please don't forget the lemon.
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Everything you'll need for this wonderful Pork Chop recipe:
4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup low-sodium chicken stock
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional
For the Kale:
Lemon
Kale
Garlic
onion
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You can visit my website at melaniesicard.com to see the complete line... Im your independent consultant with Epicure !! Please don't hesitate to contact me.
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Pork Cooked Perfectly Every Time
Sous vide is a cooking technique that cooks meat perfectly even every time! The meat is vacuum-sealed, then cooked in a bath of water for several hours at a specific temperature. The Machine Shed is using sous vide to cook up a couple of delicious pork dishes. Chef Kevin Dahlen is back to prepare their America's Cut Pork Chop and their Heartland (bacon-wrapped pork tenderloin). For more information, visit MachineShed.com.
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