Blue Cheese Crusted Pork Chops

I’ll admit it, my blog photos can leave a lot to be desired. I like to think on a 1-10 rating scale my pics hover somewhere between a 5.5 and 6.5.

But my less then perfect score isn’t going to stop me from calling out some of the worst offenders of food blog pics.

Hands in pics

Whhhhhyyyyy?! I don’t care how well-manicured your nails are, I don’t want to see your weirdo hand and fingers. I get it, you can eat the food with your hand, you don’t need to show me how you pick up a chip.

 omg, ew gross.

Step-by-step photos of simple tasks

Complex methods or hard to explain procedures? Sure, go ahead and post pics on how to lattice a pie crust or make pull-apart bread. But don’t waste my time showing me what it looks like when butter melts in the pan, or what diced peppers look like.

10,001 Pics of the same damn thing

You’re a genius with the camera. The food is just begging to be photographed. But after the second photo we all get what your roasted chicken looks like…really, we do.

Now onto the recipe and a photo that violates none of these grievances above.

Blue Cheese Crusted Pork Chops

-2 boneless pork chops
-1/4 cup crumbled blue cheese
-1/2 cup panko 
-2 tablespoons chopped scallions
-olive oil
-salt and pepper to taste
1. Combine the blue cheese, panko, salt & pepper, and scallions. Add a little olive oil just to keep the mixture binded together.
2. Place the pork chops under the broiler for about 6-7 minutes per side depending on thickness. Remove and top with blue cheese mixture, and broil an additional 4-5 minutes until the cheese is browned and melty. Let stand 3 minutes before serving.

Source: Kylee Cooks

Sweet BBQ and Honey Pork Chops

I think packages of pork chops should just be sold with a big fat question mark over them, since I generally have no idea what the hell to make with them. I can’t tell you how many times I’ve made a pork chop recipe and I swear licking my kitchen floor would have had a more pleasurable flavor than what was being served on my plate. In any case I think I’ve found a recipe that is actually worth repeating; a sweet BBQ sauce with honey and brown sugar! I really recommend getting a decent BBQ sauce, thanks to living in the South for 6 years I think most grocery store brands are absolute trash. I had a delicious sauce on hand I purchased from a BBQ place in Florida called Bono’s. I also highly suggest Sticky Finger’s or Bessinger’s. Seriously, don’t buy the grocery store crap!


Source: Taste of Home Magazine, October 2013

Double Crunch Savory Pork Chops

Pork chops always seem to be confusing to me. Aside from an apple and brown sugar recipe I have and an Italian style chop I made (but didn’t post because the picture was horrendous), I really have no idea what to do with chops. Why are they so confusing?! Why can’t they be as easy to me as chicken is? I bought a pack of thick cut pork chops at Harris Teeter last week since they were on sale and I went to Foodgawker to browse through some drool-worthy photos of pork chops and hoped something would jump out at me. I came across a delicious photo for a “double crunch” pork chop and decided to read the recipe. It was a seasoned chop, dipped in the flour seasoning twice, pan sauteed and then drizzled with a savory honey soy sauce glaze.

Wow! I knew I had to try this, and I am so glad I did. I loved the combinations of the sage, ginger, thyme, paprika, and nutmeg in the flour seasoning…what a punch of flavor! The sauce is an incredible combination of sauteed garlic, olive oil, soy sauce, and honey. I definitely recommend giving this one a try. I’m not tagging this as “Quick and Easy” since it involves dredging and breading, but aside from that this is pretty quick to throw together while still being impressive with the depth of flavor.

-2 thick cut pork chops
-EVOO for sauteing
-1 cup flour
-2 eggs, whisked with splash milk for dredging
-salt & pepper to taste
-1/8 teaspoon ginger
-1/4 teaspoon nutmeg
-1 teaspoon thyme
-1 teaspoon sage
-1 teaspoon paprika
-2 tablespoons EVOO
-3 cloves garlic, minced
-3/4 cup honey
-1/4 cup soy sauce
-1/2 teaspoon fresh ground pepper
1. Preheat frying pan over medium heat with a few tablespoons of EVOO.
2. Season the chops with salt and pepper to taste on both sides. In a bowl, combine the flour, ginger, nutmeg, thyme, sage, and paprika. Dredge chops in the seasoned flour, then the egg wash, then back again into the seasoned flour. Press firmly to make sure chop is well coated. Cook chops 9 minutes, flip and cook 7-8 minutes more until fully cooked.
3. In a saucepan, heat the 2 tablespoons EVOO and add the minced garlic. Do not brown the garlic. Add the soy sauce, honey, and pepper. Simmer 5-10 minutes. Mixture can foam up if not watched. Drizzle generously over chops and serve immediately.
Source: Rock Recipes

Orange Marmalade Pork Chops

I love having Fridays off during the summer. I wish I could have a 3 day weekend all the time! This weekend, my new cake baking buddy and I are going to attempt another fondant cake. This one will be a little more adventurous because it will be a 3 tier with different designs on each tier. I definitely think we are up for the challenge! I’m going to frost the cakes the day we lay the fondant on though, last time the frosting was kind of hard and made it difficult to smooth the fondant on top. Stay tuned for either a success or a fail post next week!

So a few weeks ago during one of my couponing trips I picked up some Smucker’s Orange Marmalade. I really wasn’t sure what I’d use it for yet, but since I like the flavor combinations of fruit on meat, I knew I could find something. I found a Paula Deen’s recipe that uses orange marmalade for a pork chop sauce, and this was so good!! The flavor reminded me a lot of my Polynesian Chicken recipe, so it was also a hit with my husband.
-3 tablespoons orange juice concentrate
-1/3 cup orange marmalade
-2 tablespoons vegetable oil
-4 boneless chops
-salt and pepper to taste
-3 tablespoons soy sauce

1. Salt and pepper the chops on both sides. Heat the oil in a pan over medium heat and add the chops. Cook for a total of 8 minutes, flipping once.
2. In a bowl, combine the marmalade, juice, and soy sauce.
3. When chops are fully cooked, remove from heat and place on a plate and cover with foil. Pour out an excess oil in the pan, then add the marmalade mixture. Over medium-high heat, heat the mixutre 6-8 minutes until a glaze consistency has formed. Place chops bag in the mixture in the pan and turn a few times to coat. Serve chops and spoon mixture over top, and even serve the extra marmalade sauce on the side for dipping.

Source: Adapted from Paula Deen

Balsamic and Rosemary Pork Tenderloin

So for my first food blog post I have a Balsamic and Rosemary Pork Tenderloin. This is a very easy recipe and has a really interesting flavor. The balsamic can be very strong, so no need to put too much on the plate for dipping. This is definitely a case where a little can go a long way.

-1 pork tenderloin (mine was just a Harris Teeter grocery store brand)
-2/3 Cup of Balsamic Vinegar
-2 Tablespoons of Soy Sauce
-2 Tablespoons Olive Oil
-4 1/2 teaspoons packed brown sugar
-1/2 Cup of finely chopped rosemary ( I didnt have fresh rosemary so I used 1 Tablespoon of Rosemary seasoning from my spice rack, it still gives a strong rosemary flavor)
-5 cloves of garlic, chopped
-Pepper for seasoning

1. Preheat oven to 375 degrees.
2. In a food processor (blender works too) combine the balsamic vinegar, olive oil, soy sauce, brown sugar, and pepper. Pulse until blended. With the motor running drop the rosemary and garlic in. Continue until fairly smooth.
3. Place tenderloin in a baking dish and pour marinade over. Bake for 40 min or until tenderloin is cooked through.