Honey Mustard Pork Tenderloin

The thing I love about this honey mustard pork tenderloin or any pork tenderloin for that matter is how quickly it cooks.

As with most tenderloin recipes, this one has to marinate. I usually marinate overnight  but this time I was pressed for time and did the minimum of one hour. I was surprised at how well it was flavored even in that short amount of time.

Heading this off at the pass–because I know there will be emails and comments to that effect, but a bit of pink in pork is totally safe since pork is safe to eat at 140F/70C. I like mine a little more “done” so next time I’ll give it an extra few minutes. Truthfully, done like in the photo, it’s very juicy. However, I understand the reaction to pinkish pork as I have it myself.

Garlic? The More The Merrier

That describes me an many friends, but I do realize that a lot of garlic isn’t everyone’s dish of tea.

The recipe calls for four cloves. If you use small cloves that should not overwhelm the flavor. Of course with larger cloves you can alway cut the amount in half. I used four large cloves and found the flavor to be excellent, but bear in mind I love garlic. So if you don’t, then reduce the amount accordingly.

Air Fryer

Make It in the air fryer too! All you have to do is eliminate the step of  browning the tenderloin in a skillet before roasting. I find the air fryer browns rather nicely. You might not want to skip that step since the air fryer cooks more quickly than a conventional oven–usually it will take 1/3 less time. But since air fryers only go up to 400F/200C, this tenderloin will need to cook the same amount of time as the conventional cooking method. To play it safe, always use an instant-read meat thermometer and remember letting the meat stand and it will continue to cook. It will raise the internal temp from 5-10 degrees.

The Recipe

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Honey Mustard Pork Tenderloin

Quick and easy

Prep Time10 minutes mins

Cook Time18 minutes mins

Marinate8 hours hrs

Course: Main, Main Course

Cuisine: American

Keyword: honey dijon pork tenderloin, pork tenderloin in the air fryer

Servings: 6

Calories: 280kcal

Author: Judith Hannemann

Ingredients

• 2 lb pork tenderloins
• 3 tsp kosher salt divided
• 2 tsp freshly ground black pepper
• 1/2 tsp thyme
• 4 garlic cloves
• 1/4 cup apple cider vinegar
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 tsp onion powder
• pinch red pepper flakes
• 2 tbs oil

US Customary - Metric

Instructions

• Season two 1–1½-lb. pork tenderloins all over with 2 tsp kosher salt and 2 tsp. freshly ground black pepper and transfer to a large bowl or resealable bag. Add the thyme leaves and finely grate or crush 4 garlic cloves over the pork.
• Mix 1/4 cup apple cider vinegar, 1/4 cup Dijon mustard, 1/4 cup honey, 1 tsp. onion powder, and red pepper flakes in a small bowl until just combined. Season with remaining ½ tsp. kosher salt. Pour half of honey-mustard sauce over pork and turn to coat. Reserve remaining honey-mustard sauce for serving. Cover or seal bag and let marinate, refrigerated, for at least 1 hour and up to overnight.
• Preheat oven to 425F/220C.
• Heat 2 tbs oil in a large cast-iron skillet over medium-high. Remove pork from marinade and let excess drip off. Sear pork, turning occasionally, until browned on all sides, 6–8 minutes.
• Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part registers 140°F/70C 14–18 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing 1/2-inch thick. Serve drizzled with reserved honey-mustard sauce.
• For air fryer--browning in the skillet is optional but it does produce a better color. Air fry at 400F/200C for 18-20 minutes. Test with instant read thermometer.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 14g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1357mg | Potassium: 646mg | Fiber: 1g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

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Authentic Lo Mein

There’s nothing I like better than a nice hearty lo mein. In fact, it’s my go-to dish when I go to a Cantonese restaurant.

You can duplicate the restaurant or take-out place right at home. This recipe is pretty basic and it’s pretty much the standard for most restaurants. There are slight variations, for instance when I lived in New York City, carrots never formed a part of this dish. At least at my favorite place. Carrots are used in it and it’s still authentic. Since I like carrot, I add it. But you can go beyond the basic if you wish and add veggies you think would go well.

Chinese BBQ Pork

This recipe uses pork, specifically Chinese-style roast/BBQ pork. The recipe for that is included in the card below.

However, if you happen to have any leftover roast pork, that will work just as well and eliminate that step. Likewise, instead of pork, chicken (leftover or breast you cook in the dish) will work too as well as shrimp. Leave out any meat or seafood and it’s vegetarian. This lo mein is quite versatile when you think about it.

And if you make the pork in this recipe, any leftovers can be combined with broccoli and a stir fry sauce to make up some pork and broccoli or Chinese vegetables.

Dark Soy Sauce

The stuff that’s available on your grocery shelf such as a house brand is actually light soy sauce–and that doesn’t mean lower sodium. It’s just a distinction made in Asian condiments.

This recipe calls for that variety plus the dark variety. Dark soy sauce is not as liquidy as the typical kind. It’s a bit thick and slightly sweet. It adds a great depth of flavor.

You may be able to find this in a larger supermarket if you live in a major metropolitan area. Of course it is also available in Chinese and Asian markets. I got my dark soy sauce (affiliate link) from Amazon. It may seem a bit pricy, but it lasts for ages.

The Recipe

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Authentic Cantonese Lo Mein

Just like the restaurant!

Prep Time30 minutes mins

Cook Time1 hour hr 10 minutes mins

Marinate2 hours hrs

Total Time3 hours hrs 40 minutes mins

Course: Main, Main Course, Main/Side

Cuisine: Asian

Keyword: chinese roat pork, restaurant style lo mein, take-out pork lo mein

Servings: 2

Calories: 1083kcal

Author: Judith Hannemann

Ingredients

• 4 oz Chinese roast pork
• 8 oz Chinese lo mein noodles uncooked
• 1 cup sliced mushrooms
• 1 cup sliced bok choy
• 2 tbs julienne carrots
• 1 clove garlic crushed
• 3 tbs oil
• 2 scallions sliced for garnish.

Sauce:

• 2 tbs dark soy sauce
• 2 tbs regular soy sauce
• 1 tbs Chinese wine or dry sherry
• 4 tsp cornstarch
• 1/2 tsp sesame oil
• 1 tsp creamy peanut butter
• 1 tsp honey
• 1/4 tsp white pepper

Chinese Roast Pork:

• 2 lbs boneless pork loin

Marinade:

• 1/2 cup soy sauce
• 1/3 cup honey
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup Chinese wine or dry sherry
• 2 tbs hoisin sauce
• 1/2 tsp red food coloring Optional
• pinch Chinese five-spice powder

US Customary - Metric

Instructions

• To make roast pork: mix all marinade ingredients. Poke a few holes in the pork with a fork. Place the pork in a zipper freezer bag and pour in marinade. Squish the bag a bit to coat the roast. Place in the refrigerator and marinate at least 2 hours but overnight is better.
• Spray a small pan with non-stick spray and preheat oven to 375F/190C. Roast meat for 1 hour or until internal temperature is 145F/63C. Let rest for 10 minutes then slice 4 oz/113 g of the roast into strips about 1/4-inch/0.64 cm wide. Set aside.
• To make lo mein: Mix all sauce ingredients in a small bowl and set aside.
• Cook Chinese lo mein noodles per package directions. Drain and set aside.
• Heat oil in a large, deep skillet or wok over medium-high heat. Add the garlic and cook until it just begins to get golden; remove and discard. Add the mushrooms and cook until they begin to sear. Add the bok choy and carrots; stir fry for 1 minute.
• Add the cooked noodles and the sauce. Toss until the noodles are well coated with sauce. Cook for 2 minutes, stirring constantly so the cornstarch cooks.
• Garnish with sliced scallions.

Nutrition

Serving: 1serving | Calories: 1083kcal | Carbohydrates: 167g | Protein: 33g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 6164mg | Potassium: 1000mg | Fiber: 6g | Sugar: 103g | Vitamin A: 4396IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 7mg

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Dollar Store Find

Sometimes you find the greatest things in a dollar store. My local store is one of the best I’ve ever been in.

On the last trip they had a whole bunch of cookbooks in their seasonal aisle. I bought one of each–can you go wrong for a buck? Anyway there were some awesome-looking recipes in a couple of the books that I decided to try. This particular  honey tamarind rib recipe was very appealing since I just love ribs.

However, it needed an ingredient that I wasn’t familiar with–tamarind. So I Googled it and learned what it was. I’m sure I’ve had dishes that included it as I’m a huge fan of Asian cooking (where Google said the prominent cuisine where it is used), but I never cooked with it.

I was pretty sure I’d never find it around where I live, I purchased a small jar from Amazon.

Tamarind

It’s hard to describe the taste. It’s sweet/tart in flavor and a friend said it tastes like you put a bit of vinegar on a date. That’s pretty accurate when I think about it. I understand there are different forms such as paste and pulp. What I got was the paste and it looks and has the consistency of molasses. This paste requires no soaking or sieving so I consider that the easiest form because there’s less prep work.

There are substitutions for tamarind, but even the recipes for them tell you that they’re woefully inadequate because you’ll be missing the lovely flavor. Therefore, I urge everyone to get the real product.

Grilling Method

When making ribs–or anything that requires a longer cook time–the indirect heat method is almost always used. This is especially true if you are cooking the ribs from raw. This means you just place the food over the unlit side with a gas grill. With a charcoal set up, you place the briquettes in a ring around the periphery of the grill and place the meat in the center where there’s no briquettes. Of course either method requires that you have a lid for the grill. Popular though they are now, a Blackstone just won’t cut it with this cooking method.

Anything you grill with indirect heat is also great in a conventional oven. These ribs are no exception. Go with an oven temp of 325F/160C and you’ll be all set.

The Recipe

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Honey Tamarind Ribs

Finger licking' good ribs

Prep Time15 minutes mins

Cook Time1 hour hr 45 minutes mins

Course: Main, Main Course

Cuisine: American

Keyword: recipes using tamarind, rib recipes for BBQ, tamarind honey pork ribs

Servings: 4

Calories: 632kcal

Author: Judith Hannemann

Ingredients

• 3 lb pork baby back ribs
• 1 tsp salt
• 1 tsp pepper

Glaze:

• 1/2 cup water
• 1 tbs tamarind paste
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tsp fresh ginger grated
• 2 cloves garlic finely minced or pressed
• 1/2 tsp chili paste

US Customary - Metric

Instructions

• Remove membrane covering the bones of the ribs. Sprinkle with salt and pepper.
• Prepare grill for indirect cooking. For a gas grill, this means cooking over the unlit burner. See post for charcoal directions. If your grill has a thermometer, you want to the heat to be medium--abbout 325-350F/160-180C.
• Place ribs meat side down over unlit section. Close the lid and cook for 1 hour, turning ribs midway through cooking.
• Meanwhile, combine the glaze ingredients in a saucepan and heat to boiling, stirring to combine. Reduce heat and simmer, stirring occasionally, for 10-15 minutes or until the glaze has a syrupy consistency.
• Brush ribs with the glaze, continuing to cook for an additional 45 minutes, turning and basting both sides of the ribs throughout the final cook time. I basted them every 10 minutes.
• Remove from the grill, tent with foil and let the ribs rest 10 minutes. Baste with remaining glaze just before serving.

Nutrition

Serving: 1serving | Calories: 632kcal | Carbohydrates: 39g | Protein: 43g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1583mg | Potassium: 627mg | Fiber: 1g | Sugar: 37g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg

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Instant Pot Does Pulled Pork Quickly

Pulled pork is a really popular lately. Years ago, it was a long process either in the oven or slow cooker.

It was always quicker and easier to make in the pressure cooker, since it takes much less time. However, years ago, your only pressure cooker choice was a stovetop model. There’s lots of old wives tales about these pots. I’ve used stovetop models without any issues for years, but with the advent of electronic models, the process is a lot easier.

Pork butts usually take about 90 minutes in a pressure cooker so keeping a watch on a stovetop model is pretty tedious (you have to adjust the heat lots of times). The electronic models you can set and forget and that’s a great improvement.

Pulled Pork Goes Hawaiian

The regular way to flavor this is pretty good in itself, but how about changing things up a bit?

Pork goes with anything Asian or Polynesian like these pineapple glazed ribs so why not go Hawaiian with a nice pineapple-based sauce. If you’re into themed dinners for family fun, make it a luau night and serve this.

Something else that’s worth mentioning here is you can save yourself cleaning up extra pots because you can use your Instant Pot’s saute function to reduce the sauce. When the pork is done, remove it, drain off the water and wipe the pot dry. Then you’re ready to go with the sauce.

Shredding It

You’ll have to let the pork butt sit a while before you start shredding it because it will be super hot.

You can shred with two forks but I’ve found the most efficient way is to cut off sections and shred with my hands (clean of course!). When you do this by hand, you can pull out any fat or connective tissue that you might miss with the fork method.

Just a hint but you might want to double the sauce recipe so there’s extra for dipping or if the family likes the meat extra drippy.

The Recipe

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Hawaiian Pulled Pork

Add a Polynesian twist to your pulled pork

Prep Time5 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: asian flavored pulled pork recipe, football party food, pulled pork in the instant pot

Servings: 6

Calories: 488kcal

Author: Judith Hannemann

Ingredients

• 4-5 lb pork butt
• 2 cups water
• 1/4 cup soy sauce
• 1 clove garlic crushed

Sauce:

• 12 oz pineapple juice
• 1 tbs soy sauce
• 2 large cloves garlic finely minced
• 2 tbs ketchup
• 1 tbs grated ginger
• 1 tbs hoisin sauce
• 2 tbs honey
• 2 tbs brown sugar

US Customary - Metric

Instructions

• Place roast in Instant Pot. Add the water, soy sauce and garlic. Set pot for high pressure and cook for 90 minutes. Let pressure drop naturally. Pork should easily shred. If not, then cook an additional 10 minutes at high pressure. Discard liquid in the pot.
• Shred pork and set aside.
• Add the sauce ingredients to the Instant Pot and set on "Saute" at medium heat. Cook until
• the sauce becomes slightly syrupy--about 5 minutes.
• Add the shredded pork back to the pot to heat through.

Nutrition

Serving: 1serving | Calories: 488kcal | Carbohydrates: 21g | Protein: 58g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 999mg | Potassium: 1164mg | Fiber: 1g | Sugar: 17g | Vitamin A: 29IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg

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Polynesian Pork Loin

A pork loin with south seas flavor? You betcha and it’s great too since the flavors infuse thanks to your Instant Pot!

There’s no need for marination here because the short time this cooks under pressure makes the flavors go all throughout the meat.

The Polynesian flavors consist of soy sauce, pineapple and peppers as its base. Add a bit of garlic and ginger and there you have it. As always I advise using fresh everything rather than off-the-shelf seasoning. When it comes to ginger, fresh is best and ginger can be frozen for future use. But I’ve discovered the paste sold in a tube that’s in your produce section. In the fridge, that has a long shelf life and it’s worth every penny! There’s other herbs sold this way and it’s so convenient and as I say, it lasts.

Roasting In The Instant Pot?

Absolutely! There’s a method to doing this so your roast comes out perfect every time. You will use several functions of the Instant Pot and you’ll see how versatile it can be. One caveat is this is not a 15 minute meal. There’s a time investment of about an hour but it’s worth it. Another great factor is that you only have one pot to wash (that part is my favorite).

The first function you will use is the sauté function to brown the meat. I used the “high heat” setting for that. I could fit a 3 pound boneless loin in my pot, but I have an 8 quart model. Smaller capacity pots you may have to cut the roast in half so it fits.

Next you’ll use the “pressure cook” function, but only for a short time. After that time is up, you don’t release the pressure but you must make sure it goes into “keep warm” after the pressure cooking is done. This is the most important part of the cooking. Whilst on “keep warm,” the pressure will release gradually and naturally. The part of the cooking on “keep warm” is the longest part of the cooking process; approximately 45 minutes.

Roasting in the Instant Pot is possible!

Slow Cooker Too

Since the original recipe–made with beef–was a slow cooker recipe that I adapted to pork and the Instant Pot, it certainly may be cooked in the original fashion.

All you’d do is brown the roast on all sides, dump in the sauce (minus the peppers and pineapple rings) and let ‘er rip for 6-8 hours.

The Recipe

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Instant Pot Polynesian Pork Loin

Put that Instant Pot to work and make this yummy pork roast.

Prep Time10 minutes mins

Cook Time1 hour hr

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: pork loin recipes for instant pot, roasting in the instant pot, slow cooker pork loin recipe

Servings: 6

Calories: 379kcal

Author: Judith Hannemann

Ingredients

• 2 1/2 lb boneless pork loin roast (see NOTES)
• 1 small onion sliced
• 1 medium red bell pepper cut in strips
• 1 medium green bell pepper cut in strips
• 8 oz can unsweetened pineapple rings reserve juice
• 1 tbs oil

Sauce:

• Reserved pineapple juice
• 1/4 cup low-sodium soy sauce
• 1/2 cup chicken stock
• 1 clove garlic finely minced
• 1 tsp grated fresh ginger (see NOTES)
• 1/4 cup dark brown sugar
• 1/4 tsp pepper

Thickening:

• 4 tbs cornstarch
• 1/4 cup cold water

US Customary - Metric

Instructions

• Pat pork loin dry with a paper towel. Set Instant Pot to the "saute" function at high heat. Add the oil and when oil is hot, brown pork loin on all sides. Add the onion and saute for about 2 minutes until they are translucent.
• Mix the sauce ingredients (reserve the pineapple rings for later) and pour over the roast.
• Set Instant Pot to pressure cook on high for 8 minutes. IMPORTANT--you must let the Instant Pot go into "keep warm" when the cook time is up--do not release the pressure valve. After the cook time on pressure is up, let the pot go into "keep warm" mode letting the pressure reduce naturally. Keep the pot in "keep warm" mode for 45 minutes.
• After the 45 minutes are up, remove the lid and test the temp of the roast. It should be 145F/65C, if not, replace lid and set to "keep warm" for an additional 10 minutes.
• Once the roast has reached the proper temperature, remove to a platter and tent with foil. Leave the juice in the pot and set the Instant Pot to "saute" at medium temperature.
• Add the bell peppers and the reserved pineapple slices; bring to a boil.
• Mix the cornstarch and water in a small bowl.
• Stir cornstarch/water mixture into the sauce and cook for 1 minute. Using the entire amount of cornstarch will produce a sauce with body. If you prefer a thinner sauce, use half the amount.

Notes

For slow cooker--brown roast on all sides then place in the slow cooker. Pour sauce over the meat and cook for 6-8 hours on low (times approximate). Add the pineapple rings and the peppers and cook for an additional 30-45 minutes. Thicken juice if desired.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 25g | Protein: 44g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 482mg | Potassium: 909mg | Fiber: 2g | Sugar: 17g | Vitamin A: 713IU | Vitamin C: 46mg | Calcium: 31mg | Iron: 2mg

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Great For Date Night: Balsamic Cranberry Pork Chops

Do you have a date night on the calendar? If your answer was “yes” and you plan to eat at home, this is the perfect recipe!

Since the recipe feeds only two, there’s no math involved in calculating the ingredients. Rest assured, this pork chop recipe is easily doubled or tripled if the need arises.

And the biggest watchword here is easy. I’m fond of always saying that some of the most gourmet-looking recipes are stupidly easy and use the simplest ingredients.

Fall Means Pork And Cranberries

Pork is an autumn thing–at least here in the northeast.

It’s when there are usually great sales on all cuts of pork be it roasts or chops or shoulder. Lots of times you can pick up a family pack of chops cut from the entire loin. They usually contain rib end, loin end and some center cut. While that deal is great for feeding the entire family, I tend to shy away and buy either bone-in center cut or an entire boneless loin and cut it up into chops and leave a piece for a roast.

This recipe is definitely better with bone-in center-cut chops, but I’ve used boneless ones I’ve cut off the entire loin on occasion. It’s pretty good and there’s no waste either.

Do you also have a random bag of fresh cranberries in your freezer too? I usually do because around Thanksgiving time they’re on sale 2-for-something that’s pretty cheap. I use one and pop the other in the freezer. I often forget I did that but that’s another conversation. This is a great place to use some of them. The sauce doesn’t use the entire bag, but I’m sure once you taste this pork and cranberry combo, they’ll soon get used up!

Rosemary? Yes, Rosemary

You usually never think of rosemary used with pork. It’s usually lamb and poultry.

But rosemary works wonderfully with pork, especially if there’s an acidic component.

You do have to be careful not to overdo it with this herb because there’s a fine line between savory and tasting medicinal. I always opt for using half of what’s called for when it’s an ingredients. That’s a personal taste, but before adding more I strongly urge you to taste the sauce. I used fresh here and a sprig of about 2-inches (for the cooking–what you see in the photo is the garnish).

If you don’t have any fresh, then I would start out with about 1/4 teaspoon of the dried stuff in the jar. That may not seem like much–either with the fresh or dried–but bear in mind the flavor will intensify since the sauce is reduced.

The Recipe

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Balsamic Cranberry Pork Chops

Have this on the table in less than 20 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: date night dinners, fancy pork chop recipes, gourmet pork chop recipes, pork chops with cranberries

Servings: 2

Calories: 420kcal

Author: Judith Hannemann

Ingredients

• 2 center-cut bone-in rib pork chops
• 1 tbs olive oil
• 2 tbs finely chopped onion
• 1 cup cranberries fresh or frozen
• 1/2 cup chicken stock
• 2 tbs brown sugar
• 1 sprig fresh rosemary about 2-inches long. bruised
• 1 tbs unsalted butter
• 2 tsp balsamic vinegar
• Salt to taste

US Customary - Metric

Instructions

• Heat the oil in a heavy skillet over medium-high heat. Pat the pork chops dry and sprinkle with a pinch of salt each. When oil is hot, add the chops and brown well on both sides. I kept turning them so they did not overbrown until they tested 165F/74C internal temp.
• Remove chops from pan and cover with foil. Lower heat to medium-low then add the onion. Cook for about 3 minutes so they're soft but not browned.
• Add the chicken stock, brown sugar, cranberries and rosemary. Stir well and cook for approximately 5 minutes or until liquid has slightly thickened.
• Remove from heat and add the butter and balsamic vinegar. Stir well and add the chops back to the pan.

Notes

If using dried rosemary, start with 1/4 tsp roughly chopped.

Recipe may be doubled, etc.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 22g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 157mg | Potassium: 605mg | Fiber: 2g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg

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Keto Friendly Pork Chops

In the interest of full disclosure, I don’t follow any specific diet. I’m old and fat and likely to stay that way.

However, I have many friends who follow a keto eating plan. I have to say that when they post pics of the food they made or recipes they plan to cook, they always look so good that they are recipes I would make for myself.

One friend told me that these would certainly fit in with her dietary plan so just in case you’re looking for a ket0 friendly pork chops recipe, here it is.

Gourmet In Less Than 30 Minutes

Delicious as this dinner is, it takes less than 30 minutes to make.

Everything is pretty much quick cooking–even the cabbage because it’s cut roughly but very small.

The thin pork chops are also quick cooking. However, you can use thicker pork chops, but naturally, they will take a tad longer to cook. And resist the urge to overcook pork. I’m guilty of this too and constantly have to remind myself not to do that. Pork is safe to eat at an internal temperature of 140F/60C.

Use A Good Mustard

You’ll get the best flavor and results when you use a good-quality mustard.

Definitely reach for the imported variety and get the whole grain one too. You won’t be sorry.

But never overlook a house brand. This comes with some trial and error but the best tasting smooth dijon I tasted is that big box store that begins with a “W’s” house brand. Yes, it is very VERY good.

And now a word about the butter. Yes, it’s optional, but I encourage you to use it. The secret to many great restaurant dishes is the addition of bits of butter in a sauce. Butter seems to meld all flavors together wonderfully. It never disappoints.

The Recipe

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Pork Chops with Creamy Dijon Cabbage

Fancy but very quick and easy.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: cabbage with dijon mustard, keto friendly pork chops, one pot pork chop dinners

Servings: 4

Calories: 482kcal

Author: Judith Hannemann

Ingredients

• 4 loin pork chops about 1 pound total
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbs olive oil divided
• 1/2 cup finely diced onion about 1/2 large onion
• 4 cups rough chopped green cabbage about 1 pound
• 1 tbs butter optional
• 3/4 cup heavy whipping cream
• 2 tbs Dijon mustard
• 2 tbs fresh lemon juice
• 1/4 tsp white pepper or to taste

US Customary - Metric

Instructions

• Pat the pork chops dry and season with salt and pepper.
• In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.
• Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.
• Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine
• Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
• Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 8g | Protein: 31g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 159mg | Sodium: 496mg | Potassium: 692mg | Fiber: 2g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 1mg

The post Keto Friendly Pork Chops & Creamy Dijon Cabbage appeared first on The Midnight Baker.

T’is The Season For Ribs

It’s almost time to kick off for summer.

Traditionally here in the USA, that’s Memorial Day weekend. In UK it’s May Bank Holiday weekend. But whatever your summer kick-off is, it’s time to bring out the ribs. While it’s true that ribs are a year-round thing, they always seem to be associated with summer.

There’s several methods to cook the ribs. Whatever method you prefer is the one you use. It’s the awesome cognac bbq sauce that’s the focus here. It’s full of flavor and a little boozy too. The alcohol cooks off so all you’re left with is the flavor of the brandy.

Cooking Method(s)

As I stated before, the method you choose to cook the ribs is up to you.

My two favorites are the oven or on my gas grill over indirect heat for 1-1 1/2 hours. I feel these methods lead to the best results. However, if I want them quickly, I use my Instant Pot. With that method, I do them on high pressure for 13 minutes and release the pressure immediately. I also place the ribs in the insert curled around the sides of the pot so they’re standing up. That results in ribs where the meat is still stuck to the bone. For fall-off-the-bone ribs, then cook for 18 minutes and let the pressure reduce naturally for 10 minutes before releasing the rest of the pressure.

My least favorite method is the slow cooker. I’ve done them that way when I’ve had oodles of time and I add NO water to the crock. There’s just something lacking with the taste done this way–at least for me. But if you prefer to use the crock pot, then by all means.

Sauce Base

The base of this cognac bbq sauce is a commercial BBQ sauce, which makes it pretty easy.

However, you have to use a high-quality sauce that’s pretty thick. Also, this requires a neutral-tasting sauce. Specialty flavors likely won’t work here, so use traditional or regular flavor.

The Recipe

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Cognac Ribs

A touch of brandy elevates ordinary ribs to the extraordinary.

Prep Time5 minutes mins

Cook Time1 hour hr 35 minutes mins

Course: Appetizer, Main, Main Course

Cuisine: American

Keyword: bbq sauce with liquor, cooking with brandy, holiday rib recipes, pork ribs with brandy

Servings: 6

Calories: 373kcal

Author: Judith Hannemann

Ingredients

• 2 lbs pork baby back ribs or 1 rack
• 1 tsp salt
• 1/2 tsp pepper
• sesame seed optional

Sauce

• 1 cup thick BBQ sauce like Sweet Baby Ray’s
• 1 tsp orange zest or 1 strip of orange peel
• 1/3 cup dark brown sugar
• 1/3 cup brandy
• pinch of thyme
• 1-2 drops hot sauce

US Customary - Metric

Instructions

• To make sauce: Add the sauce ingredients in a small saucepan. Heat over medium heat until mixture boils. Reduce heat and simmer for 5 minutes. Set aside.
• Preheat oven to 375F/190C. Line a large baking sheet with parchment or foil.
• Place ribs on prepared pan and sprinkle with salt and pepper. Roast for about 90 minutes, or until internal temperature is 170F/80C. You may brush the ribs with some sauce in the last 10 minutes of cooking.
• Cut ribs into individual portions and brush liberally with the sauce. Sprinkle with sesame seed if using.
• Use remaining sauce as a dipping sauce.

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 32g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 964mg | Potassium: 362mg | Fiber: 1g | Sugar: 28g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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Fancy Pork Chops

The great thing about pork chops is they can be quick, easy and plain. On the other hand, they can be fancy.

This recipe is for fancy pork chops. And the beauty is that they’re not difficult at all. Better yet they’re quick to get on the table.

The fancy thing here is the sauce. You will need a fresh lemon for this unless you have dehydrated zest on your shelf–and even though that may be a pricy initial outlay, you’ll be glad you made the investment. I don’t think capers are in most people’s cupboards so that you will probably have to purchase (hint–it’s worth it).

Capers Make It Fancy

If you add capers to anything, it makes whatever you add them to special and fancy.

Capers are actually flower buds of a plant. You can find them in the section of your food store where the pickles and olives are–generally. You will also find them in the Latin section of your store. I won’t kid you; they’re pretty pricy. They are worth it though and the beauty is you will use most of them in this recipe because the jar is small. They have many other uses too. Genuine tartar sauce contains capers so with the tablespoon or so you have left, treat yourself to your own homemade tartar sauce. By the way, they are pickled so as long as you reserve enough juice to cover what’s left, they will keep well in the fridge.

Tangy Sauce

The lemon and caper flavors make a nice tangy sauce for these pork chops. It perfectly offsets the sweetness of pork–and it’ll go great with chicken too. In fact, this dish is similar to chicken piccata in many ways so if you enjoy that, you will enjoy this.

The sauce is evened out in flavor by the addition of butter. Butter adds the bit of richness the sauce needs as well as slightly tempering the tartness.

The Recipe

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Pork Chops in Lemon Caper Sauce

Sounds gourmet but very easy!

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Dinner, Main, Main Course, Pork

Cuisine: American

Keyword: caper sauce, fancy pork chops, gourmet pork chops, pork with lemon recipes

Servings: 4

Calories: 467kcal

Author: Judith Hannemann

Ingredients

• 4 thick boneless pork chops about 1-in/2.5cm thick
• 2 tsp kosher salt
• 1 tsp pepper
• 2 tsp fresh thyme finely minced (see NOTES)
• 2 tbs olive oil

Sauce:

• 4 tbs unsalted butter divided
• 1 tbs onion finely chopped
• 2 garlic cloves minced
• 1 tbs flour
• 1 cup dry white wine
• 1 ½ cups chicken stock
• 2 tbs drained capers
• 2 tbs minced fresh parsley plus more for garnish
• 1 tsp freshly grated lemon zest plus 2 tablespoons juice

US Customary - Metric

Instructions

• Mix together the salt, pepper and minced thyme. Dry the pork chops with paper towels and season on both sides with the salt mixture.
• Heat a large heavy skillet over medium heat. Add the oil and heat until oil shimmers. Add the chops to the pan and brown well on both sides until cooked through—about 5-7 minutes per side. Remove chops to a plate and cover to keep warm.
• Drain any fat from the skillet, then melt 2 tablespoons of the butter in the pan until it sizzles. Now add the onion and garlic and saute for about a minute.
• Sprinkle in the flour and cook, stirring for 2 minutes. Now whisk in the wine and the stock. Raise the heat to high and brings the sauce to a boil scraping up any browned bits at the bottom of the pan.
• Reduce heat to medium and simmer, uncovered, until the liquid is reduced by half. This will be about 10 minutes.
• Stir in the drained capers, parsley and the lemon zest; simmer about 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted then place the chops back in the pan to heat through.

Notes

You can substitute 1/4-1/2 tsp dried thyme for the fresh.

Video

Nutrition

Serving: 1chop | Calories: 467kcal | Carbohydrates: 8g | Protein: 32g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 1473mg | Potassium: 648mg | Fiber: 1g | Sugar: 2g | Vitamin A: 571IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg

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Pineapple And Pork Ribs

Pineapple and pork are a super combination. There’s just something about the sweet-tart flavor of pineapple to complement the taste of pork.

The method I tend to use in cooler weather is oven roasting. It seems to bring out very good flavor in ribs. Of course in the summer I don’t want to heat up the house. Grilling them is actually the preferred method. The original recipe from Andrew Zimmern grills them over indirect heat. Grilling over indirect heat produces a wonderful flavor that an oven closely duplicates but doesn’t quite match. So if you want these for Super Bowl snacking, go with your oven, but do remember to make these ribs once the BBQ season starts.

To Marinate Or Not

I’ve made these both ways–marinating them and just baking and basting with the glaze.

Sure, there’s a whole new depth of flavor when you marinate these ribs for 24 hours, but they are surprisingly good if you don’t.

If you choose to speed up the process by eliminating the marination, make sure you have extra glaze for a dipping sauce. Your guests and your family will wolf the ribs down either way. But I do encourage you to take the extra step to marinate as it will add more flavor.

I will add at this point that by itself, I am not keen on the flavor of cilantro. However, combined with pineapple it works…I can’t explain that but it does. Usually I use half the amount of cilantro called for in a recipe. In this I don’t as it pairs excellently with the taste of pineapple.

Using The Instant Pot

If you want to skip marinating and cook the ribs in the Instant Pot, instead of water, use pineapple juice as the liquid. It will infuse more flavor. Use about 1-1 1/2 cups (around 400 ml) and cook at high pressure for 15-18 minutes. I always cook for the lowest time so the ribs stay together. Release the pressure immediately too so they do not overcook.

Then all you do is glaze them and pop them under the broiler until they begin to crisp.

The Recipe

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Pineapple Glazed Ribs

Pork and pineapple are a perfect combo for ribs

Prep Time10 minutes mins

Cook Time2 hours hrs

Marinate1 day d

Course: Appetizer, Main, Main Course

Cuisine: American

Keyword: baby back rib recipes, glazed pork ribs, Instant Pot recipes, super bowl

Servings: 8

Calories: 620kcal

Author: Judith Hannemann

Ingredients

• 6 lb pork baby back ribs about 2 racks

Marinade:

• 2 tbs brown sugar
• 1 tbs kosher salt
• 1 tbs garlic finely minced
• 1 tbs olive oil
• 1 1/2 tbs cider vinegar
• 1/2 cup cilantro
• 1 chili pepper finely minced

Glaze:

• 3 cups pineapple juice
• 1/2 tsp red pepper flakes
• 1 cup mirin
• 3 tbs brown sugar
• 2 tbs rice vinegar

US Customary - Metric

Instructions

• Place all marinade ingredients in a food processor and pulse a few times. Rub the mixture onto the ribs. Place ribs in a covered dish or large freezer bags and marinate overnight.
• You can make the glaze ahead of time as well (recommended). Place all glaze ingredients in a medium saucepan and bring to a boil. Reduce heat so you have a medium simmer (some bubbles on top of the liquid) and reduce until it’s a syrupy consistency—this will take about 1 hour. Season to taste with salt and you may like a splash (about 1 tsp) of fresh lemon juice added.
• Line a baking sheet with either parchment or aluminum foil. Place ribs on the sheet and roast in a 350F/180C oven for about 2 hours. Basting with glaze during the last 15 minutes of cooking.
• Brush with additional glaze then cut into individual rubs. Serve remaining glaze as a dip if you desire.

Notes

Mirin is a sweet sake-like condiment. You will find it in the Asian section of the store.

Nutrition

Serving: 1serving | Calories: 620kcal | Carbohydrates: 32g | Protein: 41g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 1292mg | Potassium: 674mg | Fiber: 1g | Sugar: 23g | Vitamin A: 205IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 2mg

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