Herb-Brushed Grilled Pork Chop

This recipe was inspired by a nice crop of fresh herbs growing in a planter in the living room.  Fresh basil, chives and thyme needed to be used!  The dijon-honey-garlic sauce and the fresh herbs give so much flavor there's no marinating needed, so it can be prepared quickly. 

• Prep time: 15 minutes (plus resting)
  
  
• Cook time: 15-20 minutes
  
  
• Yield: 1 serving
  
  

Ingredients

• 1 thick-cut pork chop (about 1.5 inches thick)
  
  
• Marinade & Baste:
  
  
  • 2 tbsp grainy or Dijon mustard
    
    
  • 1 tbsp olive oil
    
    
  • 1 tbsp fresh lemon juice
    
    
  • 1 tbsp honey or maple syrup
    
    
  • 1 clove garlic, minced
    
    
• Fresh Garden Herb Finish:
  
  
  • 1 tbsp fresh thyme leaves, finely chopped, plus thyme branch for garnish
    
    
  • 1 tbsp fresh chives, minced
    
    
  • 6-8 fresh basil leaves, torn or chiffonade
    
    
  • Salt and freshly cracked black pepper to taste
    
    

Instructions

1. Season the meat: Generously salt and pepper the thick chop on both sides. Let it sit at room temperature for 15 minutes while you prep the other components.
   
   
2. Mix the glaze: In a small bowl, whisk together the mustard, olive oil, lemon juice, honey, and minced garlic. Set aside half of the mixture to use as a fresh sauce for serving.
   
   
3. Fire up the grill: Set up your grill for two-zone cooking (medium-high direct heat on one side, indirect heat on the other). Aim for around 400°F (204°C).
   
   
4. Sear: Place the thick chop over direct heat and sear for 3 to 4 minutes per side until you get a deep, golden-brown crust.
   
   
5. Finish on indirect heat: Move the chop to the cooler, indirect side of the grill. Brush the top generously with the mustard glaze. Cover the grill and let it cook for another 8 to 12 minutes, or until the internal temperature reaches 140°F (60°C) for medium.
   
   
6. Herb rest: Remove the chop from the grill and tent loosely with foil. Let it rest for 5 to 7 minutes (the temperature will rise to about 145°F / 63°C).
   
   
7. Plate and serve: Scatter your freshly harvested basil, chives, and thyme directly over the hot chop, allowing the residual heat to release their aromatic oils. Drizzle the reserved glaze over the top.  Garnish with thyme branch and serve immediately.

Potlatch Seasoning

Potlatch Seasoning Blend

Potlatch Seasoning Blend is a great all-purpose spicy seasoning for fish, especially salmon. This mix works equally well with chicken, pork, and vegetables. Easy to make with pantry spices.

Prep Time: 5minutes mins

Ingredients

• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• ½ teaspoon celery salt
• ½ teaspoon cumin

Instructions

• Combine all ingredients in a resealable jar, shake well to combine.
• Store in a cool dry place for up to 3 months.

Notes

• If you are salt sensitive then add everything together and add as much salt as desired
• Well sealed, the spice mixture keeps for about 3 months
• This recipe can be doubled, tripled, and quadrupled

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7593mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 699IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

Veggie Fried Rice

 

Garden veggies never had it so good.

BY SUSIE MIDDLETON, Martha's Vineyard Magazine

Use this fried rice recipe as a template and make it with your choice of seasonal veggies. It’s especially good for using up small bits of leftover veggies in your fridge or as a destination for summer garden veggies.  I developed this recipe (based on my Gingery Fried Rice with Broccoli or Asparagus recipe) to help you reduce food waste in your kitchen, so don’t be shy about using thinly sliced broccoli, cauliflower, or Swiss Chard stems in this (in addition to florets and leaves). Radish tops or beet greens, thinly sliced, can go in, too. I always include a bit of either onion, bell pepper, or mushroom if I can, as those aromatic veggies give off moisture as they cook and help soften the other veggies. Green beans, asparagus, bok choy, okra – they’re all good! The photo at top shows a summer version with green beans, peppers, Fairy Tale eggplants and okra. The photo below shows a spring version with asparagus and chard stems.

Recently my stir-fry pan died and I've been temporarily using my large nonstick skillet instead. Since the skillet has more surface area, I'm finding I need a little bit more oil than I do with the stir-fry pan. Use your judgment and add what you think is best, but be judicious. 

I like to keep this rice vegetarian, but when I’m cooking for my carnivore, I add some diced ham into the pan with my vegetables when I begin the stir-fry.

If you’re in a rush or don’t have the ingredients for the little sauce, you can skip it and just add soy sauce (and maybe a squeeze of lemon or lime) to taste at the end.

Ingredients

For the sauce

• 1 tablespoon plus 1 teaspoon low-sodium soy sauce
• 2 teaspoons sherry or mirin
• 2 teaspoons Chinese oyster sauce
• 1 teaspoon brown sugar
• 1/4 teaspoon Asian chili-garlic sauce

For the rice

• 1 to 2 tablespoons vegetable oil (grapeseed is perfect for high-heat cooking)
• 2 generous cups thinly sliced or small diced vegetables (your choice, include a bit of onion or bell pepper)
• Kosher salt
• 2 to 3 teaspoons minced fresh garlic 
• 2 to 3 teaspoons minced fresh ginger (optional)
• 1/3 cup thinly sliced scallions or chives
• 2  to 2 ½ cups cold cooked short grain brown rice 
• 1 to 2 tablespoons chopped fresh parsley, mint, cilantro, or a combination
• 1 to 2 tablespoons toasted sesame seeds, toasted sliced almonds, chopped peanuts or any nuts  
• 1 egg, cooked into a flat omelet and cut into strips (optional)
• Lime or lemon wedges 

Instructions

For the sauce

1. In a small bowl, mix together the soy sauce, sherry or mirin, oyster sauce, 2 teaspoons water, brown sugar, and chili-garlic sauce.

For the rice

1. In a large (12-inch) nonstick stir-fry pan (or large nonstick skillet), heat the 1 tablespoon of oil over medium-high heat.

2. When the oil is hot, add the vegetables and 1/2 teaspoon salt, turn the heat to high, and cook, stirring, until the veggies are crisp-tender and all the pieces are lightly browned, about 4 to 6 minutes. Add a teaspoon or two more of oil if necessary.

3. Add the garlic, the ginger (if using), and half the scallions or chives. Stir-fry for 30 seconds to 1 minute.

4. Add the rice and cook, stirring and breaking the rice up with a spoon, until the rice is heated through, broken apart, and slightly “toasted” (you will hear it crackle), 1 to 2 minutes.

5. Carefully pour in half of the sauce, and stir until well incorporated. Immediately remove the pan from the heat. Taste and add a bit more sauce; you may not need it all.

6. Stir in the herbs and transfer the rice to a serving bowl or plates. Garnish with the remaining scallions, nuts, and egg strips (if using). Serve with lemon or lime wedges.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

A super tender slow-cooked, marinated pork shoulder or butt roast recipe.  

I used this seasoning combo and sauteed some medallions of pork shoulder (left over from a pulled-pork taco night with the extended family) and it was DELICIOUS.  

Overview:

• Prep Time:  20 mins
• Cook Time:  6 hrs
• Marinating Time: 2 hrs
• Total Time: 8 hrs 20 mins
• Diet: Gluten Free 
• Servings: 12 People 
• Author: Katie Workman 
• Cost: $30

Equipment

• Food Processor
• Instant Read Meat Thermometer

Ingredients

• 2 tablespoons chopped garlic
• 3 anchovies, rinsed
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• ¼ cup olive oil
• 2 tablespoons coarse Dijon mustard
• 1 6-pound boneless pork shoulder trimmed of excess fat and tied

Instructions

In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.

Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.

When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.

Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

Notes

You can also make this recipe and others like it with a pork butt roast or Boston Butt pork roast, which are actually also from the shoulder area, a little further up, but essentially a similar cut of meat.  

Nutrition

Calories: 333.64kcal | Carbohydrates: 0.75g | Protein: 51.55g | Fat: 12.39g | Saturated Fat: 3.09g | Cholesterol: 136.68mg | Sodium: 539.9mg | Potassium: 869.92mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 9.75IU | Vitamin C: 0.49mg | Calcium: 22.27mg | Iron: 2.17mg

Recipe from TheMom100.com