MobiRecipe

How To make Glazed Pork Chops(Scorpio)

x

**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

Pork chops with red fruits tea sauce

Pork chops with red fruits tea sauce

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!

Link to Purchase the Pork Loin Rack

Visit our Website:
Visit us on Facebook:
Visit us on Instagram:
Visit us on Twitter:

Chicken Scarpariello (Braised Chicken with Sausage and Pickled Peppers) | Kenji's Cooking Show

This is a classic Italian-American dish that combines chicken, sausage, and pickled peppers. You can get the full recipe here:

I also have another video of this dish that follows that recipe more closely than this one. You can see that here:

Cooking Rocks Episode 4: Pork Tenderloin

Meghan Markle Just After Wedding Prince Harry, at Nottingham Cottage on Kensington Palace Grounds

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”

Relevant Articles

Shares

x

Categories

x