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No, not pork chops & applesauce, pork chops and apple sauce.

  • 4 thick cut pork loin chops (bone in or boneless, as you prefer)
  • coarse sea salt or kosher salt
  • 1 Tbs coconut oil (or butter, lard, or olive oil–it’s not critical)
  • 1 bottle cider (I used Woodchuck Granny Smith, but substitute as you see fit)

Sprinkle chops with coarse salt, and let rest for a few minutes. Heat a large skillet over medium-high heat, add oil, and add chops. Cook until they start to brown, then turn and add cider. Cover, and braise for about 10 minutes or until done. Remove chops to a platter and tent with foil to keep warm. Raise heat to high, and reduce until syrupy. Add juices from chops and reduce again until thickened. Serve chops with sauce and sides of your choice.

Barbecue by ted_major
Barbecue, a photo by ted_major on Flickr.

A few weeks ago, I fired up the smoker to cook a Boston butt, a few turkey breasts, and a slab of ribs. I usually use the Chez Panisse brine recipe to smoke turkey, but I did a search to see about brining a Boston butt. I found that butts are commonly brined, and even found brine recipe from Alton Brown. I decided to do one brine for everything, and gave Alton’s recipe a shot. It was great for the Boston butt, but the turkey was a bit too salty, and the ribs were WAY too salty. Live & learn.

Brine:

  • 4 gallons water
  • 48 oz. salt
  • 1 pint molasses

I put all the meat and the brine into a cooler with some reusable ice packs, which kept it at aroung 40F overnight.

The next day, I rubbed the butt with a rub made of roughly equal parts dried parsley, black pepper, garlic, and paprika, and put it and the turkey breasts on to smoke early in the morning. I don’t usually use a rub for turkey. After about 8 hours, I took the turkey off. Then I rubbed the ribs with a mix of paprika, cumin, ancho chile powder, allspice, garlic, and enough olive oil to make a paste and put them on for a couple of hours.

I smoked the butt until it reached an internal temp of 190F, which took about 16 hours.

I seved the pork with some slaw and some Cholula chipotle hot sauce for a barbecue sauce. (N.B., I like a hot, vinegary sauce, and can’t stand thick, sweet, tomatoey sauce; YMMV.)

Not pork chops & applesauce, just pork chops. Some times, you just want a tasty, simple pork chop.

  • Thick cut pork loin chops (3/4″ to 1″ thick)
  • Kosher salt (or coarse sea alt if you want to be fancy about it)
  • olive oil
  • White wine

Brine the chops if you have time; otherwise sprinkle both sides with kosher salt and let rest 15 to 20 minutes.

Heat a skillet with a lid over medium-high heat, then add olive oil. Add chops, and leave them until browned, then turn and reduce heat to medium. When the second side starts to brown, add white wine about half way up the chops and cover the skillet. Braise until done to your liking.

Remove the chops to a cutting board and cover with foil. Raise heat to high, and cook wine to a syrup (add any juices that collect on the cutting board as you cook down the sauce).

Slice the chops and top with sauce.

I’ve only had a very few outstanding sandwiches in my life–the Vietnamese grilled pork on baguette at Pho Que Huong on Green Springs, and the Cuban steak sandwich from Little Miami in Lake City, Florida–and this is one of them. The combination of fresh bread, salad, yogurt, feta, and meat is sublime. As an added bonus, the leftover spread can be thinned with a couple of tablespoons of olive oil and some lemon juice to make a great salad dressing for the remaining romaine and feta.

For the spread:

  • ¾ cup crumbled feta cheese (4 ounces)
  • 3 heaping Tbs Greek-style yogurt
  • Juice of 1/2 a lemon
  • 2 tsp dried oregano
  • zest of 1 lemon
  • ¼ tsp freshly ground black pepper

For the sandwich:

  • 4 pita breads
  • 4 large leaves romaine lettuce, torn in half
  • 1 cucumber, sliced into half moons
  • ¼ cup fresh mint leaves, coarse chiffonade
  • Sliced meat (we used steak, but grilled pork would also be good)

Combine all spread ingredients in a small mixing bowl, and mix with a fork. In each pita, put a schmear of spread, then add a couple of slices of meat, some cucumber, mint, and a lettuce leaf. Yum! (I’ve read that a couple of slices of tomato and red onion make a fine vegetarian version, but haven’t confirmed.)

This recipe is based on one from a Tuscaloosa News article by local chef Billy Kistler for the “Table for $20” column.

2 pork tenderloins
worcestershire sauce
soy sauce
liquid smoke
2 mangoes
1 small onion
1 sweet red pepper
1 bunch cilantro
1 lime
1 cup jasmine rice
ancho chile powder
cumin
garlic powder
salt
1 can black beans, rinsed and drained
olive oil

Preheat oven to 400F.

First, marinate the tenderloins. Place in a gallon ziplock with roughly equal parts worcerstershire and soy (I used about 10 dashes each) and a splash of liquid smoke.

Next, make the salsa: chop the mangoes, onion (I used a really small one, so go with half an onion here), pepper, and ciantro. Toss together and then add the juice and zest of the mango. Set aside.

Boil 2 cups water and add 1 cup jasmine rice. After 15 minutes, add ancho chile powder, cumin, garlic powder, and salt to taste. Stir well, and add the black beans. Cover, and let cook another 5 minutes to heat the beans.

Meanwhile, heat the olive oil over medium-high heat in an ovenproof skillet and brown the tenderloins (about 10 minutes). Then roast 10 more minutes in the oven.

Let the pork rest 10 minutes, then slice and serve over black bean and rice mixture and top with salsa (don’t be skimpy–use more salsa than the photo shows).

I haven’t made this one yet, but it looks tasty, and the video instructions are entertaining:

Oddcast Cooking Course

Pork and Clam Stew

Thanks to The Invisible Workshop for the photo and link.