Archives for January 14, 2015

Pork Chops, Rubbed the Right Way

Pork chops are another easy supper.  My favorite way to make them is with McCormick’s Grill Mates Pork Rub.OLYMPUS DIGITAL CAMERAThis is for two pork chops; my son and I just each one chop each. The preparation of the chops is very easy.

Ingredients

2 pork chops

2 tsp. canola oil

McCormick’s Grill Mates Pork Rub (to taste)

1/4 cup flour

1 tbsp. canola oil

1/4 cup water

Directions

Take the pork chops and pour 1 tsp. canola oil on the top of both chops; rub the oil into the meat. Then, turn them over and pour the another teaspoon onto the chops and rub that in.

My son loves this pork rub, so for his chop, I will take 1 tbsp. of the rub and massage the rub into one side of the chop. Another 1 tbsp. of rub goes on the other side of the chop. For my chop, I just use maybe 1 tsp. of rub for each side of my chop. Depending on how spicy you like your chops, you can add more or less.

For this meal, I tried something different and dipped the chops in flour after rubbing the seasoning in.

Pour in the 1 tbsp. canola oil into a medium-sized skillet. Turn on medium high and when the oil starts to shimmer, add the chops. Cook on one side for 4 minutes or until the chops are browned; flip them and let the other sides get nice and browned (4 more minutes).

Pour in 1/4 cup water, turn the heat to medium and cover. Let the chops cook for ten minutes; flip them and cook for another ten minutes. Uncover and turn the heat up to medium high again and let the chops sizzle and the water evaporate.

Always, always, always use a meat thermometer! Pork chops should register at 180 degrees F. What I like to do is check their temp and if they’re not quite at 180 F but they’re within five degrees, is remove from heat and cover with foil for five minutes. Meat continues to cook after its removed from the heat source. Before serving, check with meat thermometer again and make sure it’s 180 F.

Your temperatures may vary with your own meat thermometer, thickness of the chops and how hot your stove is. I have a brand new stove and I’m still learning to watch temperatures and when meat is at the proper serving temperature.pork chop plate 1-14-15I didn’t like the way the breading worked on the chops. When I added the water, the breading pretty much fell apart. Next time, I won’t bread them and will just use the rub!

 

Quick Breakfast Treats

I love breakfast. If possible, I’d have breakfast three times a day. Here are a few of my little creations – very quick to make and very delicious!

Bagel with cream cheese, topped with strawberries:strawberry cream cheese bagelBagel with cream cheese, topped with blueberries:blueberry cream cheese bagelRicotta cheese with strawberries:ricotta with strawberriesStrawberries:  slice up the strawberries, tuck about 1/2 cup in a plastic quart bag; add a teaspoon of sugar. After all of the strawberries are sliced and sugared in their plastic quart bags, place all of the bags into a one gallon freezer bag and place into freezer. When you want to eat strawberries the next morning, simply take out a quart bag and put it into the refrigerator overnight. In the morning, they’ll be juicy and sweet and ready to eat.

Blueberries:  tuck about 1/2 cup of blueberries into plastic quart bags; take all of the quart bags and place them into a gallon size plastic bag. Tuck the bag into the freezer. Thaw the same as the strawberries. Something I like to do is eat the blueberries frozen. There’s something about the way they crackle and split open when you eat them frozen on top of a bagel. Yum!