All posts filed under: Pork

Maple Mustard Ale Chops with Spicy Cheesy Biscuits

I have un-containable excitement about the upcoming season change to fall.  My last post was a shout out to summer and the bounty of my veggie garden. This recipe is all about rustic, warm, and savory flavors.  It was delish.  A crackling fire, big cable knit sweater, and a cabin in the Rockies are the only things that could have made it better. I should work on lining that up so I can make these chops again and confirm for you.  I have to stand behind what I say, right? The ale I used in this recipe is Spotted Cow by New Glarus Brewing.  It might be the best beer ever.  I know that’s a loaded statement, but I absolutely stand behind this one. Unfortunately it’s only sold in Wisconsin with no plans to start distributing out of state.  My husband has a fraternity brother in Michigan who’s renamed it “Nectar of the Gods”. In fact, we just saw him over Labor Day and he was conspiring to book seats for kegs on the ferry that operates …






Spicy Orange Pork Chops

Today was just another Wisconsin-type day in March… NOT! It was 77° today.  No joke.  Yes, you read that right. My “winter” mind had selected chicken pot pie for dinner when I set my menu plan over a week ago.  Yeah right. When we saw the forecast for the week, my husband begged to grill out one night.  How can you serve comfort food, like chicken pot pie, when it’s 77° out and all your husband wants to do is drink a beer on the deck and smell like charcoal and lighter fluid? So I came up with this dish on the fly while driving home.  This recipe is so easy it’s ridiculous. It’s got four ingredients (including the meat!). *Grilling note: The wood chips soaking above are hickory.  Adding soaked chips onto the charcoal adds a ton of flavor.  If you have a gas grill just make a foil packet of soaked wood chips, cut a few slits, and place the packet under the grate.  It’s a cheap and delicious way to add more …






Brined Calvados Pork Chops

Apples and pork go together like Mike and hot sauce.  It’s a combination that’s always rustic and reminds me of blustery fall days or cold winter nights.  I’ve made pork and apples in a variety of ways–never did I think brandy would be involved. Bone-in Pork Chops Rewind to our trip to London over the holidays.  We were out celebrating my parent’s belated 30th anniversary on New Years Eve at an amazing restaurant called Getti (more on that another day).  While sitting at our table my mom glanced over at a dark bottle alongside the bar.  She commented how when she and my dad were visiting France, my dad tried calvados for the first time.  Calvados is an apple brandy; specific to the Normandy region of France.  When my dad joined us, my mom pointed the bottle out and my dad RAVED about it for several minutes–so much so that as soon as we got home he pulled out his souvenir bottle of calvados and poured a small glass for everyone.  I highly recommend it …






Whisky Mustard Chops

I had some pork chops in the fridge but was uninspired on what to do with them.  I did some browsing and came across the recipe for whisky mustard chops.  I tweaked it a little bit but owe most of the credit to James Martin.  Here is his original recipe: http://www.bbc.co.uk/food/recipes/whiskymustardcrusted_93746 Here is my version: {Whisky Mustard Chops} 2 boneless pork chops Salt & Pepper 3 tbsp. whiskey 1 tbsp. honey 1 tbsp. lemon juice 2 tbsp. whole grain mustard 1 tbsp. dijon mustard 2 tbsp. apple cider (or water) 1/4 c. bread crumbs 1/4 tsp. dried thyme 1 tbsp. butter 2 tsp. olive oil Heat oven to 400°.  Pat the pork chops dry and sprinkle with salt and pepper; set aside.  In a small saucepan combine the whiskey, honey, lemon juice, both mustards, and the apple cider.  Heat to boiling and lower to a simmer. Let reduce down to half of the liquid.  Remove to a shallow bowl (for coating the chops) and let cool. Mix the breadcrumbs and thyme together.  Heat the butter …