Tag: pork

HERBED PORK CHOPS

Forget dry, over-cooked, flavorless pork chops…These are grilled to perfection, juicy, tender, and bursting with flavor! I am confident these will become a family favorite in your house!

I have not always been a fan of pork chops. I guess my earlier experiences with them weren’t so great. I always associated pork chops with being dry, tough, and not very flavorful.

Little did I know that my issue wasn’t with pork but how we were taught to cook it. Back in the olden days (before May 2011), the USDA’s safe temperature guideline for pork chops was 160°F, resulting in tough, dry shoe leather. As it turns out, pork used to carry a pathogen that caused trichinosis. However, thanks to improved breeding practices, trichinosis from pork is no longer a health concern today. As a result, the USDA now says it’s safe to cook pork to 145°F. The 145°F recommendation was music to most cooks’ ears, as it yields moist, juicy, and slightly pink-in-the-middle pork. 

Being able to cook pork to a lower temperature has truly changed how I feel about pork chops. I love them! The 15° difference allows me to cook or grill pork chops that I am proud to serve. They are always moist, tender, juicy, and flavorful. This particular recipe is a family favorite. The herb combination is incredible, and with the surprising addition of cinnamon, they are true perfection!

This recipe is enhanced by grilling the pork chops, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions in the recipe notes, so no one misses out on this amazing recipe.

For this Recipe:

I recommend using bone-in pork chops. While boneless chops may be cheaper, the bone keeps the pork chop moist and adds more flavor.

  • Start by allowing your pork chops to come to room temperature. Meanwhile, gatherer all your herbs together.
  • Measure out and combine all the herbs in a small bowl.
  • Brush one side of each pork chop with oil and sprinkle with salt. Then add a generous amount of the herbs to the pork chop and pat or rub into the meat. You want the entire pork chop covered with herbs.
  • Flip the pork chops over, brush with oil, sprinkle with salt, and add the herbs. (You can store any leftover herbs in an air-tight container for up to 6 months).
  • Preheat the grill over medium-high to high heat. **Stovetop directions are in the notes.
  • Once the grill is preheated, place the chops on the grill and allow to cook for 4 to 5 minutes, and then flip. Continue cooking on the other side for another 4 to 5 minutes or until the internal temperature reaches 140°F. I recommend always using a meat thermometer to ensure your meat is cooked to a safe temperature. **Actual grilling time will depend on your grill and the thickness of the chops.
  • When they reach an internal temperature of 140°F, they are done. Remove them from the grill and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.

Herbed Pork Chops

Forget dry, over-cooked, flavorless pork chops…These are grilled to perfection, juicy, tender, and bursting with flavor! I am confident these will become a family favorite in your house!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • ⅓ cup dried parsley flakes
  • ¼ cup dried marjoram
  • ¼ cup dried thyme
  • 3 tablespoons rubbed sage
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4-6 bone-in pork chops
  • 2-4 tablespoons oil

Instructions
 

  • Take the pork chops out of the refrigerator and allow them to come to room temperature.
  • In a bowl, combine the first eight ingredients.
  • Brush the pork chops with oil and lightly salt. Rub a very generous amount of the herb mixture on the pork chops. Flip the pork chop over and repeat on the other side.
  • Preheat the grill over medium-high to high heat. **Stovetop directions are in the notes.
  • Once the grill is preheated, place the chops on the grill, allow to cook for 4 to 5 minutes, and flip. Continue cooking on the other side for 4 to 5 minutes or until the internal temperature reaches 140°F.
    **Actual grilling time will depend on your grill and the thickness of the chops. I recommend always using a meat thermometer to ensure your meat is cooked to a safe temperature.
  • When they reach an internal temperature of 140°F, they are done. Remove them from the grill and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.

Notes

Stovetop Instructions:
  • Heat your skillet to medium-high and add 1 tablespoon of olive oil. When it’s shimmering hot, add your chops.
  • Sear on one side, without moving them, until they are nice and golden brown on the first side, about 3-5 minutes. Then flip and sear the other side until browned. 
  • The best way to check if the pork chop is done is to use a meat thermometer. When they reach an internal temperature of 140°F, they are done. 
  • Remove them from the skillet and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and eventually reach 145°F.
  • Cooking time can vary based on the thickness of the pork chops.
Store any leftover herbs in an airtight container for up to 6 months.
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BAKED SAUSAGE MEATBALLS

Are you ready to make pasta night even better? This meatball recipe is so easy to make, and they come out incredibly tender, juicy, and full of flavor every time! Whether serving these over your favorite plate of pasta or serving as an appetizer at your next party, they’re always sure to impress!

Everyone in our house looks forward to pasta night. But who doesn’t? Spaghetti and meatballs have been a classic Italian-American dish since the late 1800s.

It’s safe to say how I serve pasta has evolved over the years. In the early years of my marriage, I always used ground beef, it’s what I grew up on, but I haven’t used ground beef with my pasta in almost 15 years. When I discovered how much more flavor there was when I used pork sausage, I never went back. When I mean more flavor…I mean, WOW FLAVOR!!

One day my oldest said, “why don’t you make meatballs this time?” It was my lightbulb moment! Of course…MEATBALLS!! I was determined to make the most amazing, unforgettable meatball recipe. After tweaking the recipe here and there, I finally had a recipe that my family went crazy for. I had my meatball recipe!

You might think twenty meatballs would be a lot for a family of four, but trust me – when your husband is sneaking 2 or 3 before you even sit down for dinner, and the kids come running the second you pull them out of the oven for a taste…And of course, I have to sample, right? Well, the point is, twenty doesn’t go as far as you might think.

Below I will share all my tips and tricks for making the perfect meatballs:

  • For starters, I bake my meatballs. Baking them gives the meatballs a little more flavor without additional oil. Be sure to line your baking sheet with parchment paper or foil. If using foil, be sure to lightly spray it with cooking oil. This step is to prevent the meatballs from sticking to your baking sheet.
  • Fresh, quality ingredients are a must –
    • Sweet pork sausage – When making meatballs, fat is your friend. It will help you have tender, juicy, flavorful meatballs. So you’ll want to avoid using lean ground meat. Instead, I highly recommend using pork sausage (not ground pork), as this will give them an amazing depth of flavor due to the seasonings mixed into the sausage.
    • Italian style bread crumbs – I prefer to use Italian bread crumbs instead of plain because they have additional seasonings. Italian bread crumbs have oregano, basil, garlic powder, onion powder, parsley flakes, salt, and pepper. All this equals FLAVOR! Also, it’s always better to use dry bread crumbs instead of soaked bread, or you’ll have mushy, fall apart meatballs.
    • Milk – Any fat content will work. Milk helps to bind everything together and adds moisture.
    • Egg – The egg is the other binder in this recipe, so don’t leave it out!
    • Grated parmesan cheese – more flavor!
    • Worcestershire sauce, garlic, pepper, and salt – add more flavor!
  • Add all the ingredients to a medium bowl and mix with your hands until everything is evenly combined. Trust me on this one; you can combine the ingredients better by hand than with a spoon.
  • Using your hands, form the meat into 1 1/2 inch balls. To do this, gently press the meat in your hands and then roll until you have a perfect ball. Do not compact the meatballs too tightly, or you will have dense meatballs. Instead, press them just enough so that they stay together in a nice ball. It is also important that you make all your meatballs the same size so they bake evenly.
  • Bake at 400F degrees for 20 to 25 minutes or until the internal temperature reaches 160F-165F degrees in the middle.

Serve on top of your favorite pasta dish. These work great with my Homemade Spaghetti Sauce, and don’t forget the garlic bread with my Garlic Bread Spread. 

These also make great party appetizers! Simply stick a toothpick in each meatball, plate, sprinkle with parmesan cheese and fresh finely chopped parsley, and serve. Trust me; these will be a hit!! Enjoy!

Baked Sausage Meatballs

Are you ready to make pasta night even better? This meatball recipe is so easy to make, and they come out incredibly tender, juicy, and full of flavor every time! Whether serving these over your favorite plate of pasta or serving as an appetizer at your next party, they’re always sure to impress!
4.73 from 18 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 20 meatballs

Ingredients
 

  • 1 pound sweet pork sausage
  • ½ cup Italian style bread crumbs
  • ¼ cup milk
  • ¼ cup grated parmesan cheese
  • 1 egg
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced garlic
  • ¼ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 400°F. Line a baking pan with foil or parchment paper. If using foil, spray lightly with cooking spray to keep the meatballs from sticking.
  • In a medium bowl, add all the ingredients and mix thoroughly with your hands.
  • Shape the meatballs into 18- 20 balls (about 1½ inches in diameter). Press together slightly while rolling them in-between your hands. Make sure the meatballs are the same size.
  • Place on prepared pan about ½ inch apart.
  • Bake for 20 to 25 minutes or until the internal temperature reaches 160°F-165°F.

Notes

These also can be made in bulk and frozen. After baking, allow the meatballs to completely cool. Place the cooled meatballs in a freezer bag, press all the air out and seal well. Use within 6 months.
To thaw the meatballs, pull the bag of meatballs out of the freezer and place it in the refrigerator to thaw. This can take a few hours or overnight, depending on the size of the meatballs and how many are in the bag.
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PULLED PORK SANDWICHES

With just three ingredients, you can put together these amazingly delicious pulled pork sandwiches. It tastes like you spent all afternoon in the kitchen, but it’ll be our little secret that you only spent 15 minutes putting these together!

We all have those days where pulling dinner together can be a challenge, whether you are juggling kids’ activities, a job, or even both! Or honestly, maybe you just want a break from making a time-consuming dinner! Hey, we’ve all been there! But I know you also want to give your family a great-tasting meal that they will enjoy eating and that you can feel good about serving.

I have a pretty good list of crockpot meals that save me on my busy days. This recipe is at the top of my list. The whole family loves it! I love that it is simple, delicious, and versatile. I typically serve it on hamburger buns as a sandwich (but one of my kids likes to eat it without a bun), and we often will eat the leftovers with a side of rice the next day. I love meals where you can serve the leftovers the next night differently, so it doesn’t feel like we’re having leftovers!

For this recipe:

Pork loin, root beer, and barbecue sauce…that’s it! It feels like cheating (is cooking supposed to be this easy?)! Cooking dinner does not need to be complex or challenging; it just needs to taste good!

Why root beer? Root beer – or any soda – does an amazing job of tenderizing meat. Slow cooking the pork in the soda breaks down all the tougher connective tissues in the meat, leaving you with incredibly tender, moist meat. Also, don’t worry about all the sugar in the soda because when the meat is done cooking, you will pour off any excess soda.

The soda won’t add much flavor to the meat; its only job is to tenderize. But don’t worry, the barbecue sauce is where your flavor will come from. You can use any barbecue sauce you enjoy. You can also add more or less than the recipe calls for based on your personal preference.

Our favorite toppings are cilantro, pickled carrots, and daikon (Japanese radish). Not only is it pretty to look at, but the carrots and daikon add a nice crunch to the sandwich, which is a nice contrast to the tender pork. Also, as with any pickled vegetable, the tang from the vinegar complements the other flavors from the barbecue sauce perfectly! I buy the carrots and the daikon together, already pickled. You can also buy them raw and pickle them yourself.

There are a variety of ways to serve these sandwiches, you could add sautéed onions, coleslaw, or even pineapple!

Pulled Pork Sandwiches

With just three ingredients, you can put together these amazingly delicious pulled pork sandwiches. It will taste like you spent all afternoon in the kitchen, but it'll be our little secret that you only spent 15 minutes putting these together!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Course Main Course
Servings 8 sandwiches

Equipment

  • Slow Cooker, Instant Pot, Crock Pot

Ingredients
 

  • 2 pound pork tenderloin
  • 1 12 ounce bottle of root beer, any brand
  • 1 18 ounce bottle of barbecue sauce, any brand
  • salt to taste
  • 8 hamburger buns

Optional Toppings:

  • cilantro
  • pickled carrots and daikon
  • onions
  • coleslaw
  • pineapple

Instructions
 

  • Place the pork in the slow cooker or Instant Pot; pour the root beer over the meat.
  • Cover and cook on high for 4 hours or low for 8 hours. The center of the meat should reach between 145°F and 160°F. (See notes for Instant Pot cooking times).
  • Take the cooked pork out of the cooker and shred the pork using two forks. The meat should pull apart easily. Pour out any reaming root beer and discard.
  • Return the meat to the slow cooker, and stir in the barbecue sauce. Add salt to taste.
  • Serve over hamburger buns and garnish with the toppings of your choice.

Notes

Cooking Times:
For a standard crockpot or slow cooker, cook for 4 hours on high heat or 8 hours on low heat.
For an instant Pot, the low heat setting doesn’t seem to cook at a high enough temperature. So I set the Instant Pot to the slow cook mode and set it to high heat, cooking for at least 8 hours.
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