So Handsome and I went to Asheville, NC last year for our anniversary and we ate at Sunset Terrace at Park Grove Inn where we had the most AMAZING pork chop ever! Breathtaking view at dinner of the Blue Ridge Mountains….romantic! Yes it was!
Well Handsome had the pork chop and I ordered the salmon, but he shared his pork chop with me 😘 Ever since then I’ve been trying to come up with a recipe for that pork chop and this one comes pretty close.
So almost a year in the making I think I’ve come up with the easiest and tastiest pork chop ever! Simple and scrumptious.
Easiest Pork Chop Ever
1/4 cup of EVOO
1 1/2 Tablespoons of soy sauce
1/2 Tablespoon of Mrs.Dash Garlic & Herb seasoning.
Mix all ingresdients in a bowl and let the pork chops marinate for about 30 minutes to an hour.
We grilled our pork chops because we are grill people, until the meat themometer read 170 degrees, but you could also roast them in the oven on 375 degrees for about 30-45 minutes depending on the thickness of the cut.
Ta da! There you have it! We paired ours with roasted red potatoes and green beans. You could have mac-n-cheese and broccoli as well. And if you wanted to be fancy you could serve the pork chops with my Raspberry Sauce from an earlier post.
1/2 cup raspberry jam (can be substituted for any type of jam)
2 tablespoons balsamic vinegar
1 teaspoons Dijon mustard
Add the jam, vinegar and mustard to a sauce pan. Cook on low and stir for 2-3 minutes or until thickened. Serve with pork.
Hope you enjoy! 😊
So here in Kentucky summers can vary….we have some summers where the weather is ideal with temperatures in the low 80s….however, we have been experiencing a HEAT WAVE for the past few days with temperatures in the 90s!!! Yes!…you read correctly 90 degrees in Kentucky! In fact, today’s high is 92!!!! HOT!
When the weather gets this hot I tend to want to eat cool things…like salads, salsa and smoothies! So I was craving a good salsa… and when I say good I mean GOOD….not store bought! So of course when I am looking for a good recipe I grab one of my Pioneer Woman cookbooks…and of course I found one! Just a little side note Ree Drummon the Pioneer Woman is coming to Lexington for the Kentucky Proud Incredible Food Show on October 11, 2014…Oh and I will be there! Mark your calendars! She is my favorite!!!
Ok, ok back to the salsa. I used some can ingredients but if you can find fresh ingredients this time of year that would be best! I hope you enjoy!
1 28 oz. can whole tomatoes with juice
2 10 oz. cans of Rotel (mild flavor)
1/4 cup chopped onion (you can use red onion or white onion)
1 clove garlic, minced
½ jalapeno, sliced with ribs and seeds removed
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
1/2 of a lime, juiced
Combine all ingredients into a blender or food processor. Pulse about 10-15 times, or until you get it to the consistency you like. I prefer my salsa smoother than junkier so I pulse more than lese.
Refrigerate salsa for about an hour to allow the ingredients to merry and then serve with tortilla chips!
*You can use a food processor or a blender is smaller batches to make this recipe.
Here in my small Bluegrass town we have a Farmer’s Market on Tuesday, Thursday and Saturday mornings. This past Tuesday I found some wonderful vegetables at the Farmer’s Market. When the Farmer’s Market is open I try to buy as much of my produce that I can at the market rather than at the grocery store. It is very important to me to buy local and fresh ingredients when cooking. Also there is a certain kind of feeling that comes from bringing fresh vegetables home from a local farm in your home town….it kind of brings things full circle.
Our Farmer’s Market has wonderful fruits and vegetables, but it also has beautiful flower bouquets, baked goods such as breads and muffins, spice rubs and other homemade items. While visiting the Farmer’s Market I picked me up a little breakfast snack….chocolate chip zucchini muffin… and it was delish!!!
So after returning home from the market I came up with some recipes to cook my famer’s market finds for dinner. Plus this gave me the opportunity to use my pressure cooker that Handsome and I got as a wedding gift. Let me tell you this pressure cooker is one fancy kitchen appliance…it is nothing like my grandmother’s pressure cooker! I have to admit I was kind of scared to use it at first, I thought that maybe the top would blow off and put a whole in my ceiling so I waited for Handsome and I to use it together….Haha! And there was no blow up and the green beans and new potatoes turned out amazing!
I hope you enjoy my recipes and get to your local famer’s market and see what you can find to bring home and cook!
Fresh Green Beans & New Potatoes (Pressure Cooker)
2 cups of fresh green beans, ends removed and snapped
5 medium new potatoes, quartered
1 slices of cooked bacon, crumbled
1/3 cup diced onion
Salt & Pepper to taste
1 cup of chicken broth
Add green beans, new potatoes, bacon, onion, salt and pepper to the pot.
Add chicken broth to just cover the top of the green beans and new potatoes.
Cook green beans and new potatoes for 7-10 minutes under low pressure or according to your pressure cooker directions.
4 Tablespoons butter
6 ears of fresh corn, shucked, stripped and scraped
Salt & Pepper to taste
Heat a large skillet over medium heat and add 4 tablespoons of butter.
Once the butter is melted, add corn.
Salt and pepper to taste.
Stir frequently cooking for 20 to 30 minutes.
*The secret to good fried corn is when cutting the corn kernels from cob make sure you get some of the corn milk to cook with the corn as well.
So here is my Handsome…..you see now where he gets his name…. he is so handsome! I know, I know, ok so I will move on to his favorites. Anyone who knows Handsome, knows that there are two favorite things he cannot go without (when I say things, I mean food, because I am his favorite thing, j/k, no but really…. Haha)…but back to his favorites…. he absolutely loves chili and red velvet cake. And when I say loves, I mean LOVES!!!! When I cook chili, he will eat it for breakfast, lunch and dinner – no exaggeration. Also, he will take chili to work for lunch everyday until it is gone…seriously! Me on the other hand, once I eat something, I may be able to eat it one more time the following day, but after that I am pretty much done with it – not a leftover kind of girl! 🙂 And for the red velvet cake, Handsome has always love Red Velvet Cake, even so much that for his Groom’s cake for our wedding we had Blue Velvet Cupcakes (technically they were red velvet, just the color blue). I cook almost every night during the week, but most of my cooking is done on the weekends and you can bet that Handsome will request chili and red velvet cookies. So here are two easy and simple recipes for Handsome’s chili and red velvet crinkle cookies. I hope you enjoy!
1 lb. Ground Beef (If you like a meatier chili then use 2 lbs. of ground beef)
½ Teaspoon Garlic, Minced
1 small Onion diced
1 can (28 oz.) Crushed Tomatoes
3 cups of water
1 16 oz. can of Brooks Mild Chili Beans (You can use any kind of kidney beans or add black beans too)
1 package of Chili-O-Mix
1 tsp Black Pepper
1 tsp Salt
1 tsp Sugar
1 cup of small pasta (optional)
Brown ground beef and onions together, the last minute of cooking at the garlic and cook, then drain
In large pot add crushed tomatoes, water, kidney beans, Chili-O-Mix, salt, pepper and sugar
Add ground beef mixture to the tomato mixture
Bring to a boil, reduce heat, cover and simmer for 2-3 hours stirring often
In a separate pot, cook small pasta according to package directions, drain and then add to the chili
Toppings: soup crackers, shredded cheese and sour cream