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Senior Moments, Maple Syrup Rescue, So Good Pork!!

February 1, 2017

In our family Vt. Maple Syrup is right up there with bacon in determining whether a recipe will be a favorite or not.....This is how you adapt on a fly and fix a senior moment...as I was chatting with my friend in the super market, yes, Lori, it was you, I grabbed a pork loin end roast, meaning to grab a center cut rib roast...My plans were to cut my own chops, which I try to do, cheaper that way, and can get the thickness you want, etc...when I pulled it out of the fridge for my recipe I had in mind, I realized my mistake, there is a lot of meat on the end and around the bone in the end roast, but in smaller pieces then I wanted..so on the spot decided to use some in chops and the end piece for pulled pork in the crock pot...

 

I have two different recipes I love for each dish, and they are mainly related in the ingredients, which comes from a maple syrup cook book given to me many years ago, that I have worn out from so much use...

 

In each recipe you brown the chops/pulled pork piece on all sides about 5 or 6 minutes in evoo or pan spray..

 

Oven temp 400 degrees

 

For the chops: Please note I have adapted both recipes to my liking through the years...

After browning place in a baking dish, and top with the following:

For 5-6 chops(at least 1/2 inch thick)  combine:

1 small chopped onion

1 tablespoon vinegar of choice (I always use white vinegar in my cooking)

1/2 cup maple syrup

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 tsp thyme

1 tsp garlic powder

1 tsp chili powder

Pepper to taste, combine all well then pour over your chops

Cover and bake 40 minutes, uncover, baste, and bake 10 minutes or till done to your likeness..

NOTE: my photo included with this post is of the chops before covering and baking!!

IF chops are nice and lean I use some of the juice over rice or potato or whatever I am serving with them..

Tips: I have at times made the baking sauce mixture ahead and kept in the fridge for several days...I have also sautéed/browned the chops, placed in baking  dish, poured sauce over, covered and refrigerated till baking later that day...

 

For the pulled pork: place your piece(at least 1 1/2 half pounds) in crockpot after browning (I have a 3 1/2 quart one) 

Mix together:

1 large diced onion

2 cloves chopped garlic

1/2 cup ketchup

1/2 cup bbq sauce of choice

1/2 cup maple syrup

2 tablespoons vinegar

tsp thyme

black pepper to taste,

Pour over pork

 

I always start if possible, my crock pot on high for 1  hour, then low for 4 hours or till done to shredding likeness...or 6 hours on low. At this point I shred the pork, shut off crock pot, toss shredded pork back in cooking broth for 10-15 minutes...

 

 

Once again different crock pots are going to cook a little different, learn your crock pot and its cooking quirks!!!

Also, the sauces can be used for chicken dishes, baked or in the crock pot.....

 

 

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