Cider Brined Pork Chops

Lately I have been all about brining meat. I found this recipe on Eating well, and I have decided to give it a try this weekend. If if had not been for the blackberry Pork chop saute last night, I would be making this for dinner tonight!

Ingredients
Cider Brine

• 2 cups apple cider
  
• 1 cup water
  
• 1/4 cup kosher salt
  
• 1/4 cup honey
  
• 1/8 teaspoon ground cinnamon
  
• 2 cups ice

Pork Chops and Sauteed Apples

• 2 bone-in pork chops, trimmed
• 1 teaspoon chopped fresh sage
  
• 1 teaspoon freshly ground pepper
  
• 1/4 teaspoon ground ginger, divided
  
• 2 teaspoons extra-virgin olive oil
  
• 1 teaspoon butter
  
• 1/2 cup thinly sliced onion
  
• 1/2 cup white wine
  
• 1 tart apple, peeled and thinly sliced

Recipe Directions
To prepare cider brine: Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45°F or lower on an instant-read thermometer.
To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours. Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture. Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate. Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil. Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve..
Source:Blackberries and Pork Chop Recipe

Quick Pork Saute with Blackberries

After trying the Blueberries & Filet Recipe, I just knew this had to be a phenominal dish. I made this last night for dinner and there were rave reviews from all across the table! This one is going into the front of my "every day" cookbook.

Ingredients

• 4 pork chops, 1/2 inch thick, trimmed of fat
• 1/4 teaspoon salt, or to taste
  
• 1/4 teaspoon freshly ground pepper
  
• 3 teaspoons extra-virgin olive oil, divided
  
• 1/3 cup finely chopped shallot (1 large)
  
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  
• 1/2 cup brewed black tea
• 1/2 cup blackberry juice
• 1/2 cup reduced-sodium chicken broth
  
• 2 tablespoons balsamic vinegar
  
• 1 1/2 teaspoons cornstarch
  
• 1 1/2 teaspoons water
  
• 1 cup fresh Blackberries
• 2 teaspoons butter

Recipe Directions

Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.) Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add tea, black blackberry juice, broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor. Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.

Source:Blackberries and Pork Chop Recipe

Filet Mignon with Blueberry Bourbon Sauce

I have to admit that I was pretty interested to see how this would turn out. I was unsure of how the blueberries would pair with the filet. Fortunately, it was toe- curling good, and I don't say that too often!

Ingredients
Blueberry Bourbon Barbecue Sauce

• 1 1/2 teaspoons canola oil
  
• 1/2 small red onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 jalapeno pepper, seeded and chopped
  
• 1/4 cup bourbon
  
• 1 cup fresh or frozen (not thawed) blueberries
  
• 1/4 cup ketchup
  
• 3 tablespoons cider vinegar
  
• 1 tablespoon brown sugar
  
• 1 1/2 teaspoons molasses
  
• Pinch of ground allspice
Filet Mignon

• 1 tablespoon chopped fresh thyme
  
• 1 tablespoon extra-virgin olive oil
  
• 3/4 teaspoon kosher salt
  
• 1/2 teaspoon coarsely ground pepper
  
• 4 6 oz Filet Mignon Steaks

Recipe Directions
Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes. Preheat grill to high. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.
Source:Blueberry Steak

Amazing New Years Feast and the Recipe it Beat!

I'm so glad the Holidays are over! 2009 is going to be a better year I'm sure of it. I had zero time this December to cook or blog, but now that the hustle and bustle is over and done with...I can get back to my real passions Food & Blogging. This fantastic recipe was going to be my New Years Day feast, but the owner of my company Dan "The Lobster Man" Zawacki was kind enough to allow all of his employees to take some food home for the new year free of charge! New Years day was a feast that started with King Crab Cakes, Lobster Macaroni and Cheese and half of the most delicious Maine Lobster Wellington I have EVER had in my life! I then prepared the black & white stripped Lobster Stuffed Ravioli (sorry, we don't carry this particular product though I'm not sure why...it was PHENOMENAL) and made an Alfredo sauce from scratch and threw in a pound of Maine Lobster Claw Meat so the pasta was Lobster-riffic from the first to last bites. Better than pork chops I think, but I felt weird not preparing pork on New Years Day. My family has always told me that we prepare pork on New Years Day because the pig routs with his nose in a forward direction, the way we want to move in the new year. We abstain from preparing chicken on New Years Day because the chicken scratches the ground with the it's talons in a backwards motion, and we don't want to move backwards in the new year. It's a little superstitious I guess that's what most traditions are based upon. I hope all of you are having a great start to 2009. I look forward to another great year of gourmet food and fantastic recipes!

Pork Chops with Pears and Ginger Sauce

Ingredients

• 4 pork chops, 1/2 inch thick, trimmed
• Salt and freshly ground pepper to taste
  
• 2 teaspoons canola oil
  
• 3 tablespoons cider vinegar
  
• 2 tablespoons sugar
  
• 2/3 cup dry white wine
  
• 1 cup reduced-sodium chicken broth
  
• 1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
  
• 1 1 1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup)
  
• 6 scallions, trimmed and sliced into 1/2-inch lengths
  
• 2 teaspoons cornstarch mixed with 2 teaspoons water

Recipe Directions
Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan. Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.
Source:Ginger Pear Pork Chops