Broiled Seasoned Chops with a Drizzle of Honey Dijon Pan Sauce

Isaiah 46:8-10

    [8] “Remember this and stand firm,

        recall it to mind, you transgressors, 

    [9]     remember the former things of old;

    for I am God, and there is no other;

        I am God, and there is none like me, 

    [10] declaring the end from the beginning

        and from ancient times things not yet done,

    saying, ‘My counsel shall stand,

        and I will accomplish all my purpose,’

4 bone in 1 inch thick center cut pork Chops 

Chop seasoning

Seasoned meat tenderizer 

Smoked paprika 

Mardi Gras seasoning*

Fresh lime juice

Season chops.

Let come to room temp.

Sear in oil.

Turn oven to broil, cook chops 8 minutes each side till a temp of 155 degrees.

Pan sauce

Drippings

1 c Low sodium chicken stock

1 T Honey

1 t Worcestershire sauce

1 t Dijon mustard

1 t Apple cider vinegar

Squeeze of Lime juice

Thicken and drizzle over chops.

*

https://aintnocookinglikemommas.blogspot.com/2020/03/mardi-gras-seasoning-like-on-publix.html

Gruyere Chops for Two

I am coming soon. Hold fast what you have, so that no one may seize your crown. - Revelation 3:11

2 bone in thick pork chops

Season and sear in a splash of olive oil/clarified butter

After searing put under broiler for 5 minutes on each side.

Turn off oven.

Add grated Gruyere to each chop.

Cover, internal temp should be 145 degrees.

Make sauce and put a few T on each chop.

Sauce

1 T Olive Oil/clarified butter

1 1/4 inch link Cajun sausage, diced ( I used Andouille)

1/2 c Button Mushrooms, Sliced

1 leek, sliced

1 roasted garlic clove, mashed

1/4 c sweet Marsala 

(4 ounces) Chicken Broth

1 T cornstarch in 1/4 c water

Heat olive oil in a pan. Add the mushrooms, roasted garlic, leeks and Cajun sausage, cooking until mushrooms are browned. Remove from pan and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl with a little water. Then, add the cornstarch mixture to the pan to thicken. Return the mushroom mixture to the pan.

If you have excess sauce save for shrimp and grits.

Havarti Sweet Marsala Chops

35 The Father loves the Son and has given all things into his hand.

36 Whoever believes in the Son has eternal life; whoever does not obey the Son shall not see life, but the wrath of God remains on him. - John 3:35-36

Bone in pork chops, pound a little to insure tenderness

Season for chops

Seasoned meat tenderizer

Smoke paprika

Onion powder

Garlic powder

In a skillet, sear in oil.

Broil under broiler for 5 minutes on each side. 

Internal temp should be 155 degrees.

Do not over cook.

Set aside.

Sauce

Splash of Clarified butter

Splash of olive oil

1/2 c Leeks, chopped

1 inch piece Andouille sausage, diced

1/2 c Mushrooms

1 t Roasted garlic

1/4 c Sweet Marsala

Light sprinkle of salt and pepper

1/4 c water with 1 t cornstarch 

Sauté and reduce.

Set aside.

Cheese for topping

Havarti 

To finish, add a heaping 2 T of sauce to each chop.

Top with bits of cheese and broil 2 minutes just to melt cheese.

Sauvignon Blanc Ancho Chili Lime Chops

 Deuteronomy 7
  ⁹ Know therefore that the Lord your God is God, the faithful God who keeps covenant and steadfast love with those who love him and keep his commandments, to a thousand generations, ¹⁰ and repays to their face those who hate him, by destroying them. He will not be slack with one who hates him. He will repay him to his face.



4 bone in chops, pounded, lightly floured and seated in oil

Cooking Seasoning 

1 t Seasoned meat tenderizer

1/2 t Ancho chili powder

1/2 t Toasted cumin

1/2 t Garlic granules

Mix seasoning and sprinkle on both sides

1 c flour in a Ziploc

Oil for searing

Finishing seasoning

1/2 of a Grated lime zest

1/2 of a Lime juiced

Pinch Kosher salt

Pinch Black pepper

1/4 c Sauvignon Blanc 

Sear seasoned floured chops in oil.

Place in a pan, add wine and broil 12 minutes on each side or until chops reach 150 - 155 degrees internal temp.

Add finishing seasonings.

I served this with chili lime corn on the cob, yum!

Caesar Chops & Pasta

                                                                                                

Thanks Food and Family Magazine!!

1 cup penne pasta, uncooked

2   bone-in pork chops (3/4 lb.), 1/2 inch thick

1/4 cup KRAFT Classic Caesar Dressing, divided

1/2 cup  KRAFT Shredded Parmesan Cheese, divided

1 cup tightly packed baby spinach leaves

2 cloves  garlic, minced

1/2 cup halved cherry tomatoes

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat large nonstick skillet on medium heat 5 min. or until very hot. Top chops evenly with 2 Tbsp. dressing and 1/4 cup cheese; press cheese into dressing to secure. Add chops, cheese-sides down, to skillet; cook 4 min. on each side or until done (160ºF). Transfer to plate; cover to keep warm.
DRAIN pasta; add to skillet with spinach and garlic. Cook and stir 1 min. or just until spinach is wilted. Stir in remaining dressing, cheese and tomatoes; cook and stir 1 min. or until heated through. Serve with chops.