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.
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Southern Foods Recipe Root Beer Pork Chops
SouthernFoodsatHome.com
Chef Mike demonstrates how to prepare one of his more creative recipes, Root Beer Pork Chops. Enjoy, and please check us out on Twitter.com/SouthernFoods. Also feel free to use our videos, but please link back to our website at SouthernFoodsatHome.com
North Carolina Pulled Pork + Homemade Sweet Coleslaw
Years ago a buddy from North Carolina introduced me to a pulled pork sandwich topped with coleslaw. I didn't think I would like it, but the sweetness and moisture from the slaw on top of sweet pulled pork was an instant favorite.
In this recipe and video we add another North Carolina staple, Cheerwine, to make a delicious BBQ sauce. This classic southern, cherry soda is truly the cherry on top of this sandwich!
NC Carolina Pulled Pork Recipe:
Cheerwine BBQ Sauce recipe:
Sweet Cole Slaw recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Pork chops with red fruits tea sauce
Pork chops with red fruits tea sauce
A fantastic recipe using 1 kilo of pork chop and 1 jar. You will thank me!
A fantastic recipe using 1 kilo of pork chop and 1 jar. You will thank me!
Ingredients:
pork chop - 1 kg (2.2 lb)
salt - 12 g (0.42 oz)
black pepper - 5 g (0.18 oz)
herbs of Provence - 5 g (0.18 oz)
for the sauce:
oil - 100 ml (3.4 fl oz)
sweet paprika - 5 g (0.18 oz)
garlic powder - 5 g (0.18 oz)
for the filling:
bacon - 120 g (4.23 oz)
onion 150 g (5.3 oz)
cabbage - 300 g (10.6 oz)
salt - 5 g (0.18 oz)
black pepper - 5 g (0.18 oz)
oil - 10 ml (0.34 fl oz)
Tray size 20 x 32 cm (8 in x 12.6 in)
IN THE OVEN 180 °C (356 °F)/45 minutes
for potatoes:
potatoes - 500 g (17.64 oz)
bacon - 120 g (4.23 oz)
onion - 120 g (4.23 oz)
for the sauce:
salt - 5 g (0.18 oz)
black pepper - 5 g (0.18 oz)
oil - 10 ml (0.34 fl oz)
sweet paprika - 5 g (0.18 oz)
Tray size 18 X 22 cm (7 x 8.66 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
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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)
An EveryDay Canadian
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Pig Shots Recipe | Hawaiian and Spicy Version | Lane's BBQ
We have been smoking pig shots for some time here at Lane's. It literally is one of the easiest recipes you can make. We have 2 different versions in this recipe video - A spicy jalapeno and a sweet Hawaiian version.
Time Code:
0:00 - Intro
0:54 - Sausage and Bacon
1:32 - Scorpion Shots Mixture
2:40 - Piping the Scorpion Pig Shots
2:57 - Hawaiian Shots Mixture
3:25 - Smoker directions
Scorpion Pig Shots Recipe -
Hawaiian Pig Shots Recipe
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Kapalua Rub -
Scorpion Rub -
Pineapple Chipotle -
Kiolbassa Roasted Garlic (local grocery store) -
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