Tag Archives: chops

WASSSSSUP-iggies (Marinaded Pork topped with Wasabi N Raspberry Mushrooms N Onions)

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Pork Marinade (6hours):
2T Soy Sauce
1tsp Sesame Seed Oil
1/8tsp Ginger Powder
1tsp Chinese 5 Spice
1/16tsp Liquid Hickory Smoke

Wasabi Raspberry Sauce:
1/4c Raspberry Preserve (Fresh Raspberries, smashed, may work*)
1/8tsp Mustard Seed
1/4tsp Mustard Powder
1/4tsp Red Wine Vinegar
2tsp TO 1T Prepared Wasabi SAUCE
1/8tsp Turmeric Powder
1/8tsp Paprika
1/8tsp Sea Salt
1T Sour Cream

Mushrooms, sliced
Onions
Garlic Clove, minced
Extra Virgin Olive Oil

Mix Pork Marinade. Brush ALL onto pork chops. Marinade 6 hours.
Mix sauce.
Heat skillet, adding some Extra Virgin Olive Oil or Butter Flavor Cooking Spray. On med.-high heat, once to a sizzle, lay in Chops. Cook about 5 minutes on each side.
In SEPARATE skillet: Sautee Mushrooms, Onions, and Garlic. Mix in Sauce with sauteed vegis, LAST FEW MINUTES. Cook down some.
Lay into Butter Flavor Cooking Sprayed baking dish. Top sauteed vegis over chops. Bake 450 for about 12minutes. Then, fill your belly!
Optional to grill!

wasabiraspberrypork3There was ONE person that slightly liked it better with the glaze brushed on  each side of the chops. And the Mushrooms, Onions, and Garlic, untouched, over the top. So, for that ONE person’s sake, The Directions for that is:
Heat Extra Virgin Olive Oil in skillet. Sear Pork on each side about 5minutes. Sautee Onions, Mushrooms, and Garlic in SEPARATE skillet.
Butter Flavor Cooking Spray Baking Dish. Brush BOTH sides of Pork with Sauce. Lay in baking dish. Top with sauteed vegis. Bake 450 for 12minutes.

Notes: Marinade was enough for 2-3 chops. You can up Wasabi, if like. Tweek to your taste. Endless Options. I was going to use Wasabi Paste, but the store did not have paste, only sauce. So, paste can be used. But use 1/2tsp and work your way up, taste testing!
I have not used fresh raspberries… Not sure how it’ll turn out. Let us know!
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Slathered Pork (Pork with a Dijon Sauce)

Pork w Mustard Sauce2


Pork Marinade:
1T Soy Sauce
1T Extra Virgin Olive Oil
1T Lemon Juice
2.5tsp Worcestershire
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Onion Powder
1tsp Dried Parsley
1.5tsp Dried Rosemary

1tsp Extra Virgin Olive Oil

Dijon Sauce:
1/4T Butter
1/2c Chicken Broth (I used cube and water)
2T Dijon Mustard
1/2T Lemon Juice
1/4tsp Pepper
1/2tsp Garlic Powder
1/2tsp Packed Brown Sugar
1/8tsp Sea Salt *Optional
1/4tsp Dried Dill

Mix, WELL, marinade. Brush evenly onto Pork. Marinade chops for 6-8 hours. Mix sauce ingredients. (I use 1/2c water, heated. Add 1/2 chicken broth cube, crushed. Mix.)
Preheat oven 425-450. Heat skillet. Add 1tsp Extra Virgin Olive Oil. Sear pork on each side, 1:30 minutes each side. Add pork to baking dish sprayed with Butter Flavor Cooking Spray.
(This step Optional)In same pan you seared pork, at a simmer, add sauce ingredients to it. Stir about 30seconds to get that pork flavor.
Pour sauce over pork. Cover. Bake 15minutes. Allow to sit few minutes. Serve with 1tsp sauce from pan.

Pork w Mustard Sauce1

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Porky Pig’s Chopped Rice

porkandrice


4-6 Boneless Pork Chops
1 can Cream of Mushroom
1 can Cream of Celery
2c Water
2 Chicken Broth Cubes (Use 1 per cup of water)
2c Rice
Frozen Peas (Added later)
Pepper

Crock Pot Version:
Butter Cooking Spray Crock. Place everything, except rice and peas, into crock. Cook on low for about 4-6 hours. About 30 minutes prior to serving add in rice and peas. Cook until rice is just tender.

Oven Version:
Place water, cubes, and pork into butter flavored cooking sprayed pan. Season with pepper. Cook covered. When pork is just about done, add in rice. Once half to most way cooked, add in cream ofs.

Notes: Broth and Rice measurements are based on crock. I have yet to measure oven, I’ve always eyeballed it. Also, you can choose to chop up pork, or keep whole (In crock, pork holds it’s form better with browning each side first) Pic above I only had 3 small chops, so I just threw it in and cut it up before serving.
Cream ofs are of choice…

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