Herb Crusted and Herb Stuffed Pork Chops

1 God is our refuge and strength, a very present help in trouble. 

2 Therefore we will not fear though the earth gives way, though the mountains be moved into the heart of the sea, 

3 though its waters roar and foam, though the mountains tremble at its swelling. Selah  - Psalm 46:1-3

4 (one inch) thick bone in Chops

Brine for 2 hours.

Brine

Water to cover

1/4 c Sugar 

1/2 c Salt

I used a gallon zip lock bag and stood them up, side by side, and set in a bowl

Herb Crust

Herb crust

1 slice white Bread, pulse at least 8 times should equal 1 c 

1 T olive oil

2 T Parmesan cheese

1 Shallot minced

1/8 t each salt and pepper

Mix well.

Set aside.

Herb paste

( use fresh herbs only in this application)

1/2 c parsley

2 T fresh thyme

1 t fresh rosemary 

6 T grated Parmesan 

3 T olive oil

1 T roasted Garlic 

1 t each salt and pepper

Pulse 12 or so times.

Set aside.

Cut a pocket in the Chops, being careful not to cut through.

Stuff 1-1/2 t of herb paste in pocket.

Add rest of herb paste to top of chop.

Then add bread crumb crust.

Bake 350 degrees 45 minutes until temp is 155 degrees.

Place under broiler, middle rack, to lightly toast top. 

Rest uncovered for 10 minutes.

Instant Pot Sous Vide Greek Pork Tenderloin

Why are you cast down, O my soul, and why are you in turmoil within me? Hope in God; for I shall again praise him, my salvation and my God.  - Psalm 43:5

Marinate 1 hr

Small pork tenderloin, cut in half

2 T Fresh rosemary, 

2 T Fresh thyme

Lemon 3 in strips,

3 T roasted Garlic, 

1/4 c olive oil

1 T kosher Salt

1-1/2 t Dried Oregano 

1/2 t ground coriander 

1/4 t red pepper flakes

1/4 black pepper

Fill inner Instant pot, up to the 10 mark, with hottest tap water.

Heat for 30 minutes on keep warm setting.

Temp should reach around 174-176 degrees. 

Make sure air is out of bag.

Add seasoned meat in zip bag to pot.

Submerge in water bath.

Make sure they stay under water and on opposite sides.

Place top of bag over side of pot.

Cook, lid on securing bags to sides, for 60 minutes.

Remove from Ziploc. 

Check meat temp, 150 degrees and above are OK.

Place oil in skillet and sear. 

Slice and serve.

Sous Vide Instant Pot Asian Pork Tenderloin

My soul thirsts for God, for the living God. When shall I come and appear before God?  - Psalm 42:2

Gallon size freezer Ziploc bag

Small Pork Tenderloin, divided in half

Marinade Sauce 

1/8 c Sweet Chili Thai sauce

1/8 c Hoisin 

1/8 c Sake

3 T Soy sauce

Press air out of bag.

Marinade for 2 hrs.

Fill inner Instant pot, up to the 10 mark, with hottest tap water.

Heat for 30 minutes on keep warm setting.

Temp should reach around 174-176 degrees. 

Make sure air is out of bag.

Add seasoned meat in zip bag to pot.

Submerge in water bath.

Make sure they stay under water and on opposite sides.

Place top of bag over side of pot.

Cook, lid on securing bags to sides, for 60 minutes.

Remove from Ziploc. 

Check meat temp, 150 degrees and above are OK.

Place oil in skillet and sear. 

Slice and serve.

Fancy and Quick Layered Bean Dip

 

 

1 I waited patiently for the LORD; he inclined to me and heard my cry. 

2 He drew me up from the pit of destruction, out of the miry bog, and set my feet upon a rock, making my steps secure. 

3 He put a new song in my mouth, a song of praise to our God. Many will see and fear, and put their trust in the LORD.  - Psalm 40:1-3

 

1 c of salsa drained, reserve 3 T of juice

1 16 oz refried beans

Mix together juice and beans, spread in a pie plate.

1/2 c sour cream

1 8 oz spreadable cream cheese

2 T taco seasoning 

Mix together and spread over beans.

1 avocado, mashed

Spread over cream cheese concoction.

Sprinkle cheddar cheese over mashed avocado layer.

Next add drained salsa.

Then chopped green onions.

Cover and chill 45 minutes.

Serve with tortilla chips.

Pressure Canned Organic Ground Beef

Be pleased, O LORD, to deliver me! O LORD, make haste to help me!  - Psalm 40:13

 

3 pack Kirkland organic ground beef

2 large onions, chopped

Fry until almost done.

Drain.

Set aside.

2 qt Beef broth, I made mine out of beef base seasoning 

Heat and keep warm.

6 pints jars with lids and rings

Fill hot jars with beef, add broth leaving 1 inch head space, de-bubble. 

Clean rim with vinegar.

Finger tighten lids.

Process according to canner book.

75 minutes at 10-11 pressure