Category: Pork

Sheet Pan Parmesan and Herb Encrusted Pork Chops with Vegetables

5/3/2022

Serves 4

¾ pound baby potatoes, cut in half
1 pound asparagus, lower parts snapped off, and cut spears in half
2 cloves garlic, minced
2 tablespoons olive oil
1 cup panko breadcrumbs or pork rinds-ground
½ cup parmesan cheese, grated
¼ cup parsley, chopped
4 bone-in pork chops-each about 1-inch thick
¼ cup mayonnaise

Honey-Mustard Sauce
¼ cup sour cream
2 tablespoons whole-grain mustard
2 tablespoon heavy cream or plain yogurt
1 tablespoons honey
Salt and pepper to taste

Preheat oven to 450 degrees. Place baking rack in the middle of the oven
Place the potatoes onto a sheet pan. Toss with 1 tablespoon olive oil and half the chopped garlic. Sprinkle with salt and pepper.
Place the asparagus in a bowl and toss with the remaining 1 tablespoon olive oil and remaining garlic. Season with salt and pepper and toss. Set aside.
Combine the breadcrumbs and parmesan in a bowl, place onto a large plate.
Spray or brush the sheet pan with olive oil. Season the pork chops with salt and pepper. Brush both sides with mayonnaise. Press the pork chops into the breadcrumb mixture and coat both sides well. Place onto the sheet pan leaving space between the chops. Arrange the potatoes on the pan to leave space for the asparagus that will be added later.
Bake 10 minutes. Remove the pan and add the asparagus and place back into the oven. Continue cooking for and additional 10 minutes. Press the pork chops in the center with your finger. They should be firm with just a little “give”.
While the chops are cooking, combine the sauce ingredients in a small bowl. Serve drizzled over the chops.

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Roast Pork Loin with Spinach Stuffing

12/1/2021

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A delicious and elegant entree for any time you are feeling a little fancy. Its actually very easy to prepare. Serve it with my favorite low-carb side dish Mashed Cauliflower.

Serves 6

3-pound boneless pork roast or pork loin (not pork tenderloin)
4 garlic cloves, minced
1 10-ounce package frozen spinach, thawed
1 16-ounce jar roasted red pepper, drained
8 ounces feta, crumbled
½ cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, chopped
Salt and ground pepper
2 tablespoons olive oil, avocado oil, pork fat, or coconut oil
Butcher’s twine

Preheat oven to 375 degrees

To prepare the filling, squeeze the thawed spinach of excess water and place into a large bowl. Roughly chop the drained roasted peppers and add to the spinach. Add the crumbled feta, chopped parsley, and oil. Season with 1 teaspoon salt and ½ teaspoon ground pepper. Evenly combine all the stuffing ingredients.
Holding a sharpened boning knife or chef’s knife parallel to the cutting board, make a horizontal slice lengthwise about 1/3 of the way from the bottom, stopping about 1/2- inch from the other side. Open the flap like a book. Make another horizontal cut into the thicker side of the roast, level with the first cut and stopping about one inch from the edge. Open that flap to create a flat piece of meat. As an alternative, you can cut the loin in half being sure to stop at 1/2 inch from the edge and opening like a book. Stuff and tie with twine.
Spoon the filling mixture onto the pork loin and cover the entire surface of the loin. Press the filling in an even layer.
Carefully roll the loin towards the end that has the fat facing down so that the fat is exposed when complete.
Cut 5 pieces of twine 18-inches long. Tie the stuffed loin with twine so that the loin is firmly held together.
In a small bowl combine the chopped rosemary with 2 teaspoons of salt and 1 teaspoon of ground pepper. Coat the loin with the seasoning and press into the meat.
In a large ovenproof sauté pan, heat 2 Tbs of olive oil until hot, but not smoking. Place the stuffed pork loin into the pan fat side down and sear until browned. Turn the pork over and place the pan into preheat oven and cook until a meat thermometer reads 140 degrees, or about 40-45 minutes. Remove the loin from the oven tent with foil and allow to rest for 15 minutes before slicing and serving.

Notes:
You can often find instant read thermometers at the grocery store
Instant Read Thermometer
Digital Meat Probe
Butcher Twine

Alternative seasoning: Add ¼ cup chopped fresh mint and/or ¼ cup chopped fresh dill to the stuffing.
Replace the roasted peppers with ½ cup dried fruit-chopped apricots, dried cranberries, or dried cherries.
Cook your roast on top of carrots, parsnips, or wedged potatoes and serve them as a side dish.

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Air Fryer Pork Chops with Peach Salsa

8/19/2020

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1 pork chops, bone-in about 1 ½-2” thick (3-5 pounds)
2 tablespoons herb/spice rub*.
1 cup ripe peaches, unpeeled and diced
¼ cup red pepper, seeded and diced small
¼ cup red onion, diced
1 tablespoon jalapeño, seeded and finely chopped
3 tablespoons cilantro or mint, chopped
1 tsp. grated lime zest
1 tablespoon fresh lime juice
Salt and freshly ground pepper, to taste

Remove pork chops from packaging, rinse, and pat dry with paper towels.
Sprinkle 2 tablespoons of your favorite seasoning over both sides of the pork chops and rub in well. Place the chops in the basket of your air fryer.
Set the air fryer to 400 degrees and cook the pork for 12 minutes, turning the chops over at 6 minutes. Remove the pork from the air fryer and allow to rest for about 5 minutes before serving.
To make the peach salsa, in a bowl, combine the peaches, red pepper, onion, jalapeno, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Serve over pork chops.

*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic

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Sheet Pan Parmesan and Herb Encrusted Pork Chops with Vegetables

Roast Pork Loin with Spinach Stuffing

Air Fryer Pork Chops with Peach Salsa

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